Structure and degree of polymerisation of fructooligosaccharides present in roots and leaves of Stevia rebaudiana (Bert.) Bertoni
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چکیده
منابع مشابه
Comparative Efficacy of Powdered Form of Stevia (stevia Rebaudiana Bertoni) Leaves and Glimepiride in Induced Diabetic Rats
Now a day, various medicinal plants are becoming popular for the treatment of different diseases. Some medicinal plants are being used for the treatment of diabetes all over the world. The study was conducted to investigate the effects of powdered form of Stevia (Stevia rebaudiana Bertoni) leaves on blood glucose concentration and body weight in Streptozotocin induced diabetic rats and for its ...
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Anti-inflammatory activities of methanolic extract of callus and intact plant part of Stevia rebaudiana(Bert.) Bertoni was studied for the first time. Acute inflammation model, carrageenan induced rat hind paw edema model was employed to investigate the anti-inflammatory activity. The methanolic extract from fresh callus cultures of Stevia rebaudianacultured on Murashige and Skoog (MS) medium f...
متن کاملExtraction and characterization of steviol glycosides from Stevia rebaudiana bertoni leaves
Steviol glycosides are highly sweet diterpene glycosides found in the Paragyan shrub, Stevia rebaudiana Bertoni. Steviol glycosides, mainly stevioside and rebaudioside, principal components of Stevia rebaudiana leaf, has become well known for their sweetness and are used as non-caloric sweeteners in several countries due to their nutritional and pharmacological benefits. Hence, craving for swee...
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کاتالیست یک سنتز جدید برای تیواترها توصیف شده است. واکنش الکل ها با آریل، هتروآریل و آلکیل تیو ل ها درحضور 1،3،5- تری آزو- 2،4،6- تری فسفرین-2،2،4،4،6،6 هگزاکلراید ((tapc به عنوان یک کاتالیست موُثر، بازده های خوب تا عالی از تیواترها را حاصل می کند. علاوه براین، واکنش تحت شرایط بدون فلز و بدون حلال پیش می رود، بنابراین یک مکمل جالب برای روش های شناخته شده سنتز تیواترها ارائه می دهد. یک مکانیسم ا...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2011
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2011.04.057