Artificial and Natural Sweeteners: Chemical and Biological Properties, Production Processes and Potential Harmful Effects

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dc.contributor.authorRibeiro, T. R. [UNESP]
dc.contributor.authorPirolla, N. F. F. [UNESP]
dc.contributor.authorNascimento-Junior, N. M. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2021-06-25T12:24:19Z
dc.date.available2021-06-25T12:24:19Z
dc.date.issued2020-09-01
dc.description.abstractThere are indications of the use of substances with sweetening properties since the Stone Age (Prehistory), whether in their natural species such as honey, pulps of figs and dates or, more recently, in food additives, such as artificial or natural sweeteners produced and commercialized with the purpose of replacing sugar. In this review, the historical aspects, as well as the most diverse sources of sugar and information on its manufacturing and refining process, the use of sweeteners throughout history, more specifically the natural and artificial types, information on the process of production and effects on the body, the nutritional aspects involved, the diseases that can be caused by the excessive consumption of sugar or sweeteners and the possible consequences of a diet without sugar consumption will be addressed. Keywords: Sweeteners; Sugars; Dietary foods; Nutritional aspects.en
dc.description.affiliationUniv Estadual Paulista, Inst Quim, Dept Bioquim & Quim Organ, Lab Quim Med Sintese Organ & Modelagem Mol LaQMed, Rua Prof Francisco Degni 55, BR-14800060 Araraquara, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Inst Quim, Dept Bioquim & Quim Organ, Lab Quim Med Sintese Organ & Modelagem Mol LaQMed, Rua Prof Francisco Degni 55, BR-14800060 Araraquara, SP, Brazil
dc.format.extent1278-1318
dc.identifierhttp://dx.doi.org/10.21577/1984-6835.20200101
dc.identifier.citationRevista Virtual De Quimica. Niteroi: Brazilian Chemical Soc, v. 12, n. 5, p. 1278-1318, 2020.
dc.identifier.doi10.21577/1984-6835.20200101
dc.identifier.issn1984-6835
dc.identifier.urihttp://hdl.handle.net/11449/209626
dc.identifier.wosWOS:000586055600017
dc.language.isopor
dc.publisherBrazilian Chemical Soc
dc.relation.ispartofRevista Virtual De Quimica
dc.sourceWeb of Science
dc.subjectSweeteners
dc.subjectSugars
dc.subjectDietary foods
dc.subjectNutritional aspects
dc.titleArtificial and Natural Sweeteners: Chemical and Biological Properties, Production Processes and Potential Harmful Effectsen
dc.typeArtigo
dcterms.rightsHolderBrazilian Chemical Soc

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