Biological effects of stevia, sucralose and sucrose in citrus–maqui juices on overweight subjects
Pilar Zafrilla, Hedyeh Masoodi, Begoña Cerdá, Cristina García‐Viguera, Débora Villaño
Abstract
: Oxidative stress and an inflammatory response were observed after consumption of these sweetened beverages, with the exception of stevia, which produced an anti-inflammatory response. The possible antioxidative effects of this polyphenol-rich beverage may only benefit those individuals with poorer antioxidant status. Many randomized controlled trials at normal levels of consumption using commonly consumed sweeteners are necessary to clarify their roles in health.
Topics & Concepts
SucraloseSteviaFood scienceSucroseStevia rebaudianaOverweightOxidative stressChemistryBiologyMedicineObesityEndocrinologyBiochemistryAlternative medicinePathologyBiochemical Analysis and Sensing TechniquesPhytochemicals and Antioxidant ActivitiesSensory Analysis and Statistical Methods