Tag: Glycosides

Rhamnose is a rare deoxy sugar that is unusual because it occurs naturally in the L-configuration, unlike most other naturally occurring sugars. The exploration of the diverse sources of rhamnose reveals its prevalence in unexpected places, including a wide array of plants, specific microorganisms, and modern biotechnological processes.

Rhamnose, a naturally occurring deoxy sugar, is widely distributed in plants, such as sea buckthorn, and bacteria where it serves critical biological functions. The use of rhamnose spans a diverse range of applications, including cosmetics, flavor enhancement, and pharmaceutical research. Its unique properties as a moisturizing agent, emulsifier, and precursor for flavors have made it a valuable ingredient in multiple industries.

According to research published in the journal Toxicon, plant toxins have been recognized and studied since ancient times, with early accounts dating back to 1888. These natural compounds, known as phytotoxins, serve various functions for the plant, primarily as a defense mechanism against herbivores and pathogens. The comprehensive classification of these toxins is typically based on their chemical structure, which directly influences their mechanism of action and toxicity to other organisms.

Statistics show that naturally occurring toxins are present in some edible plants, and some phytochemicals can be harmful in high amounts. This article explains what are toxic phytochemicals, how they differ from beneficial ones, and how to safely consume plants.

Glycosides are a large class of organic compounds found in thousands of plants, from sweet stevia leaves to the notoriously poisonous foxglove. While some are harmless or beneficial, many can be toxic or have potent pharmacological effects, making the blanket question, 'are glycosides safe to consume?' impossible to answer without understanding the specific type.

Over 2,000 plant species contain cyanogenic glycosides, including several that are staple foods in different parts of the world. Glycosides are a large and diverse group of chemical compounds found naturally in many foods, composed of a sugar molecule bonded to a non-sugar component. These compounds have a range of functions, influencing everything from a food's flavor to its potential health effects, both positive and negative.

Over 6,000 different types of flavonoids have been identified in fruits, vegetables, and other plants. However, a common misconception exists regarding their solubility. So, are flavonoids water-soluble or not? The definitive answer is that it depends on the specific flavonoid's chemical structure and whether it is an aglycone or a glycoside.

Over 50,000 phytochemicals have been identified, and while many are celebrated for health benefits, some are definitively toxic to humans and animals. These plant-derived compounds, from the nicotine in tobacco to the cyanide in poorly processed cassava, require a nuanced understanding of their potential for harm.

Over 10,000 different types of phytochemicals are known to exist, representing a vast array of biologically active compounds found in plants. These natural chemicals, particularly those defining what are the phytochemicals present in medicinal plants, have long been utilized in traditional medicine for their diverse therapeutic properties.

With some steviol glycosides being 200–400 times sweeter than table sugar, it's clear that the popular sweetener stevia achieves its powerful flavor through a fundamentally different mechanism. So, why does stevia taste sweeter than sugar, and what does this mean for our taste perception?