sweet

Lactisole (na-PMP) is an inhibitor of the glucose-sensing receptor

N-Acetyl-D-Glucosamine (NAG) is a monosaccharide derivative of glucose. It is released by the action of O-GlcNAcase, in mammalian systems from proteins that have been post-translationally modified with O-GlcNAc.

Non-ProstaticAcid Phosphatase, Sweet Potato (EC 3.1.3.2) is a phosphatase enzyme that facilitates the release of attached phosphate groups from other molecules during digestion. This acid phosphatase is stored within lysosomes and becomes active when lysosomes fuse with acidified endosomes, optimizing its function in an acidic pH environment.

α1-3,4 Fucosidase, Sweet almond, is an enzyme that breaks down fucose. Fucosidosis is an autosomal recessive lysosomal storage disease caused by a deficiency of α-L-fucosidase, leading to the accumulation of fucose in tissues.

β-Amylase, originating from Sweet potato (EC 3.2.1.2), hydrolyzes α-(1,4) glucosidic bonds in polysaccharides composed of three or more D-glucopyranose units, each linked by α-(1,4) connections.

Acid Phosphatase (ACP), Sweet Potato (Non-prostatic acid phosphatase, ACP, Orthophosphoric-monoester phosphohydrolase acid optimum, Acid Phosphatase, AcPase, Apase) is a biological material or organic compound suitable for life sciences research.

D-Sorbitol (Sorbitol) is a polyhydric alcohol with about half the sweetness of sucrose, occurring naturally and also produced synthetically from glucose. Formerly used as a diuretic, it may still be used as a laxative and in irrigating solutions for certain surgical procedures. It is also utilized in various manufacturing processes, as a pharmaceutical aid, and in several research applications.

Aspartame (SC-18862), an artificial, non-carbohydrate sweetener, is aspartyl-phenylalanine-1-methyl ester.

Saccharin (O-Sulfobenzimide) is a flavoring agent and non-nutritive sweetener.

Acesulfame potassium is a non-nutritive sweetener.

Sucralose is a non-nutritive artificial sweetener and sugar substitute that stimulates appetite in rodents by activating a conserved neural fasting response.

A natural, noncaloric sweetener with a potency 300 times more than that of regular sucrose. Exhibits transepithelial p-aminohippurate transport via organic anion transport system interference.

Rebaudioside D is a potential sweetener. Rebaudioside D shows similar stability when exposed to simulate stomach and small intestine fluids, with susceptibility to hydrolytic degradation by enteric bacteria collected from the cecum.

Neotame (HSDB 7965) is a white-colored, dipeptide methyl ester, which is found to be a highly potent and non-nutritive sweetener or flavour enhancer and hence finds applications in a variety of foods.

Isomalt (Palatinitol) is a mixture of 1,6-mannitol glucopyranoside and 1,6-sorbitol glucopyranoside

Diammonium Glycyrrhizinate (Glycyrrhizin) , an extensively used anti-inflammatory agent, is isolated from the licorice root. It is metabolized to glycyrrhetinic acid, which inhibits 11-β-hydroxysteroid dehydrogenase and other enzymes involved in the metabolism of corticosteroids. Therefore, glycyrrhizic acid, the main and sweet component of licorice, has been studied for its ability to cause hypermineralocorticoidism with potassium loss and sodium retention, edema, increased blood pressure, as well as inhibited the renin-angiotensin-aldosterone system.

meso-Erythritol (Phycitol) is a four-carbon sugar that is found in algae, fungi, and lichens. It is twice as sweet as sucrose and can be used as a coronary vasodilator.

Xylitol (Ribitol) is a five-carbon sugar alcohol derived from XYLOSE by reduction of the carbonyl group. It is as sweet as sucrose and used as a noncariogenic sweetener.

Umbelliferone (7-Hydroxycoumarin) is found in anise. Umbelliferone occurs widely in plants including Angelica species Phytoalexin of infected sweet potat. It has been reported to have antioxidant properties.

L-Gulose is an unnatural monosaccharide. L-Gulose is the putative furanose form of L-sorbosone that exists as a syrup with a sweet taste. It is an L-hexose sugar and an intermediate in the biosynthesis of L-Ascorbate (vitamin C).

Xanthoxylin (Xanthoxyline) is a borneol and camphor tasting compound and can be found in a number of food items such as fats and oils, herbs and spices, pomegranate, and sweet orange. Derivatives of Xanthoxylin have antispasmodic activity.

Dihydroactinidiolide (R-(-)Dihydro actinidiolide)is avolatileterpene. It has a sweet,tea-likeodorand is used as a fragrance.

δ-Decalactone is found in nonfat dry milks and fruits and with a sweet taste.

(±)-Leucine (DL-2-Aminmo-4-methylvalerianic acid) can be found in Green bell peppers, Green zucchinis, Italian sweet red peppers, and Red bell peppers.