Archives of Pharmacal Research

, Volume 25, Issue 6, pp 725–746

Highly sweet compounds of plant origin

Research Article Review

DOI: 10.1007/BF02976987

Cite this article as:
Kim, N.C. & Kinghorn, A.D. Arch Pharm Res (2002) 25: 725. doi:10.1007/BF02976987


The demand for new alternative “low calorie” sweeteners for dietetic and diabetic purposes has increased worldwide. Although the currently developed and commercially used highly sweet sucrose substitutes are mostly synthetic compounds, the search for such compounds from natural sources is continuing. As of mid-2002, over 100 plant-derived sweet compounds of 20 major structural types had been reported, and were isolated from more than 25 different families of green plants. Several of these highly sweet natural products are marketed as sweeteners or flavoring agents in some countries as pure compounds, compound mixtures, or refined extracts. These highly sweet natural substances are reviewed herein.

Key words

Low-Calorie Natural Sweeteners Plants Glycyrrhizin Mogroside V Rebaudio-side A Stevioside Thaumatin Terpenoids Steroids Flavonoids Proteins 

Copyright information

© The Pharmaceutical Society of Korea 2002

Authors and Affiliations

  1. 1.Chemistry and Life SciencesResearch Triangle InstituteNorth CarolinaUSA
  2. 2.Program for Collaborative Research in the Pharmaceutical Sciences and Department of Medicinal Chemistry and Pharmacognosy, College of PharmacyUniversity of Illinois at ChicagoChicagoUSA
  3. 3.University of Illinois at ChicagoChicagoUSA

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