Botanical Ingredient

References

• 1. Dihydrochalcone glycosides from Oxytropis myriophylla.
  She G, Wang S, Liu B.Chem Cent J. 2011 Nov 9;5:71. doi: 10.1186/1752-153X-5-71.
• 2. Determination of nine high-intensity sweeteners in various foods by high-performance liquid chromatography with mass spectrometric detection.
  Zygler A, Wasik A, Kot-Wasik A, Namie?nik J.Anal Bioanal Chem. 2011 Jun;400(7):2159-72. doi: 10.1007/s00216-011-4937-z. Epub 2011 Apr 5.
• 3. Retention behaviour of some high-intensity sweeteners on different SPE sorbents.
  Zygler A, Wasik A, Namie?nik J.Talanta. 2010 Oct 15;82(5):1742-8. doi: 10.1016/j.talanta.2010.07.070. Epub 2010 Aug 6.
• 4. Expression of Na+/glucose co-transporter 1 (SGLT1) is enhanced by supplementation of the diet of weaning piglets with artificial sweeteners.
  Moran AW, Al-Rammahi MA, Arora DK, Batchelor DJ, Coulter EA, Daly K, Ionescu C, Bravo D, Shirazi-Beechey SP.Br J Nutr. 2010 Sep;104(5):637-46. doi: 10.1017/S0007114510000917. Epub 2010 Mar 26.
• 5. Analysis and occurrence of seven artificial sweeteners in German waste water and surface water and in soil aquifer treatment (SAT).
  Scheurer M, Brauch HJ, Lange FT.Anal Bioanal Chem. 2009 Jul;394(6):1585-94. doi: 10.1007/s00216-009-2881-y. Epub 2009 Jun 16.
• 6. The binding site for neohesperidin dihydrochalcone at the human sweet taste receptor.
  Winnig M, Bufe B, Kratochwil NA, Slack JP, Meyerhof W.BMC Struct Biol. 2007 Oct 12;7:66.
• 7. Antioxidant properties of neohesperidin dihydrochalcone: inhibition of hypochlorous acid-induced DNA strand breakage, protein degradation, and cell death.
  Choi JM, Yoon BS, Lee SK, Hwang JK, Ryang R.Biol Pharm Bull. 2007 Feb;30(2):324-30.
• 8. Metabolic engineering of plant cells for biotransformation of hesperedin into neohesperidin, a substrate for production of the low-calorie sweetener and flavor enhancer NHDC.
  Frydman A, Weisshaus O, Huhman DV, Sumner LW, Bar-Peled M, Lewinsohn E, Fluhr R, Gressel J, Eyal Y.J Agric Food Chem. 2005 Dec 14;53(25):9708-12.
• 9. Degradation of neohesperidin dihydrochalcone by human intestinal bacteria.
  Braune A, Engst W, Blaut M.J Agric Food Chem. 2005 Mar 9;53(5):1782-90.
• 10. Cloning and expression of a phloretin hydrolase gene from Eubacterium ramulus and characterization of the recombinant enzyme.
  Schoefer L, Braune A, Blaut M.Appl Environ Microbiol. 2004 Oct;70(10):6131-7.
• 11. Crystal architecture and conformational properties of the inclusion complex, neohesperidin dihydrochalcone-cyclomaltoheptaose (beta-cyclodextrin), by X-ray diffraction.
  Malpezzi L, Fronza G, Fuganti C, Mele A, Brückner S.Carbohydr Res. 2004 Aug 23;339(12):2117-25.
• 12. Oral zinc sulfate solutions inhibit sweet taste perception.
  Keast RS, Canty TM, Breslin PA.Chem Senses. 2004 Jul;29(6):513-21.
• 13. Embryotoxicity and teratogenicity study with neohesperidin dihydrochalcone in rats.
  Waalkens-Berendsen DH, Kuilman-Wahls ME, Bär A.Regul Toxicol Pharmacol. 2004 Aug;40(1):74-9.
• 14. Some sweet and bitter tastants stimulate inhibitory pathway of adenylyl cyclase via melatonin and alpha 2-adrenergic receptors in Xenopus laevis melanophores.
  Zubare-Samuelov M, Peri I, Tal M, Tarshish M, Spielman AI, Naim M.Am J Physiol Cell Physiol. 2003 Nov;285(5):C1255-62. Epub 2003 Jul 2.
• 15. Sense of taste in a new world monkey, the common marmoset: recordings from the chorda tympani and glossopharyngeal nerves.
  Danilova V, Danilov Y, Roberts T, Tinti JM, Nofre C, Hellekant G.J Neurophysiol. 2002 Aug;88(2):579-94.
• 16. Sweetener preference of C57BL/6ByJ and 129P3/J mice.
  Bachmanov AA, Tordoff MG, Beauchamp GK.Chem Senses. 2001 Sep;26(7):905-13. Erratum in: Chem Senses. 2008 Sep;33(7):681-2.
• 17. [Determination of neohesperidin dihydrochalcone in foods].
  Nakazato M, Kobayashi C, Yamajima Y, Kawano M, Yasuda K.Shokuhin Eiseigaku Zasshi. 2001 Feb;42(1):40-4. Japanese.
• 18. Improved water solubility of neohesperidin dihydrochalcone in sweetener blends.
  Benavente-García O, Castillo J, Del Baño MJ, Lorente J.J Agric Food Chem. 2001 Jan;49(1):189-91.
• 19. PROP (6-n-Propylthiouracil) tasting and sensory responses to caffeine,sucrose, neohesperidin dihydrochalcone and chocolate.
  Ly A, Drewnowski A.Chem Senses. 2001 Jan;26(1):41-7.
• 20. Neohesperidin dihydrochalcone is not a taste enhancer in aqueous sucrose solutions.
  Kroeze JH.Chem Senses. 2000 Oct;25(5):555-9.