About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 27. Chapters: Glycosidic bond, Amygdalin, Stevia, Oleandrin, Saponin, Glycoside, Solanine, Betalain, Steviol glycoside, Ginsenoside, Glycyrrhizin, Protodioscin, Myocet, Aescin, P57, Crocin, Deacetylasperulosidic acid, Dapagliflozin, Triterpenoid saponins, Tomatine, Fischer glycosidation, Digitonin, Kuguaglycoside, Simmondsin, Osladin, Momordicoside, Ziziphin, Uridine diphosphate glucuronic acid, Canagliflozin, Scammonin, Xyloside, Vicine, Charantoside, Monoxerutin, Vicianin, Surugatoxin, Gymnemic acid, Hidrosmin, Neomogroside, Cycloastragenol, Siamenoside I, Holothurin, QS21, Hodulcine, Goyaglycoside, Eleutherosides, Papulacandin B, Galactoside O-acetyltransferase, Heterosaccharide, Fructoside. Excerpt: Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical regions from western North America to South America. The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sweetener and sugar substitute, stevia's taste has a slower onset and longer duration than that of sugar, although some of its extracts may have a bitter or licorice-like aftertaste at high concentrations. With its steviol glycoside extracts having up to 300 times the sweetness of sugar, stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives. Because stevia has a negligible effect on blood glucose, it is attractive as a natural sweetener to people on carbohydrate-controlled diets. The availability of stevia varies from country to country. In a few countries, it has been available as a sweetener for decades or centuries; for example, stevia is widely used as a sweetener in Japan where it has been available for decades. In some countries, stevia is restricted or...
