Progress of research on sweeteners and human health

  • WANG Sirui ,
  • TONG Tao
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  • 1(Key Laboratory of Functional Dairy, Ministry of Education, Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
    2(Key Laboratory of Safety Assessment of Genetically Modified Organism (Food Safety), Ministry of Agriculture and Rural Affairs, Beijing 100083, China)
    3(Beijing Laboratory for Food Quality and Safety, Beijing 100083, China)

Received date: 2024-03-25

  Revised date: 2024-04-22

  Online published: 2024-10-10

Abstract

This paper systematically reviews the classification, metabolic characteristics, and advantages of sweeteners, with a particular focus on exploring the relationship between various sweeteners and human health.Sweeteners can be classified into two main categories based on their sources and chemical structures:natural and artificial, each exhibiting distinct metabolic characteristics.Studies indicate that excessive consumption of artificial sweeteners may be associated with risks of obesity, diabetes, and other diseases, while natural sweeteners such as sugar alcohols and steviol glycosides may possess beneficial effects such as modulating gut microbiota, anti-inflammatory, antioxidant, and hepatoprotective properties.This paper provides a reference for subsequent sweetener processing directions, particularly serving as a theoretical basis for research on the relationship between sweeteners and human health.

Cite this article

WANG Sirui , TONG Tao . Progress of research on sweeteners and human health[J]. Food and Fermentation Industries, 2024 , 50(17) : 371 -379 . DOI: 10.13995/j.cnki.11-1802/ts.039359

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