Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic...
-
Upload
shauna-matthews -
Category
Documents
-
view
218 -
download
1
Transcript of Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic...
![Page 1: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/1.jpg)
Carbohydrates
Will BrownLecture 4
1/12/2012
![Page 2: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/2.jpg)
Outline and Content
• Objective – To identify basic structure, sources, and digestion of carbohydrates. Also to identify how carbohydrates affect blood glucose and some of the issues associated with to little or to much
• Content– Eat This, Not That– Carbohydrate
• Simple• Complex
![Page 3: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/3.jpg)
Which should you eat?
Nutrition Facts
Serving Size:32 pieces
150 cal
9g fat (1.5g saturated)
290 mg Sodium
Nutrition Facts
Serving Size: 15 chips
120 cal
3.5 g fat (0.5g saturated)
220 mg sodium
In addition, the Dorito's come with 2 g of fiber.
![Page 4: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/4.jpg)
Introduction
• What are carbohydrates?– Sugar molecules arranged in various ways
• Why do we love carbohydrates do much? • One of the primary flavors was developed for
carbohydrates – sweet!• Provide the main energy source for the body– 4 kcal/gram– Stored in either liver or muscles as glycogen– Also available in the blood as glucose
![Page 5: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/5.jpg)
Where are carbohydrates produced?
• Primarily made by green plants• Plants are able to transform solar energy into
chemical energy– What is the name of this process?
![Page 6: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/6.jpg)
6 CO2 + 6 H2O → C2H12O6 + 6 O2
So 6 carbon dioxides along with 6 water molecules and some energy from the sun results in 1 glucose molecule and oxygen
![Page 7: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/7.jpg)
SIMPLE CARBOHYDRATES
![Page 8: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/8.jpg)
Simple Carbohydrates
• Two main forms of simple carbohydrates– Monosaccharides – One sugar– Disaccharides – Two sugars
• Can anybody give an example of a simple carbohydrate?
• Food labels list both mono and di under “Sugars”
![Page 9: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/9.jpg)
Monosaccharidesglucose, fructose, galactose
Disaccharides
Sucroseglucose+fructose Maltose
glucose+glucose
Lactoseglucose+galactose
![Page 10: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/10.jpg)
Monosaccharides
• Single unit of sugar• Three most basic forms– Glucose – Fructose – Galactose
![Page 11: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/11.jpg)
Glucose
• Most common form of sugar found in the body
• AKA: Dextrose• Not common in food as single sugar– Most comes from breakdown of sucrose
• Most forms of sugar are converted to glucose once in the body
![Page 12: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/12.jpg)
Fructose• AKA: Fruit sugar• After absorption transported to liver– Either converted to glucose or converted to other
compounds, i.e.: fat• Most fructose comes from the refined product
high-fructose corn syrup• Forms the other half of the sucrose molecule
![Page 13: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/13.jpg)
Galactose
• Very similar in structure to Glucose• Not found in large amounts in nature • Forms half of the disaccharide Lactose– Glucose forms the other half
• Converted to Glucose or Glycogen in the liver
![Page 14: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/14.jpg)
Disaccharides
• Two molecules of sugar• Sucrose
– Glucose and Fructose bonded together– Sources: honey, sugarcane, sugar beets, and maple sugar– Not produced by animals
• Lactose– Glucose bonded to Galactose– Produced in milk synthesis
• Maltose– Glucose bonded to Glucose– Comes from breakdown of starch– Important sugar in fermentation process
![Page 15: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/15.jpg)
COMPLEX CARBOHYDRATE
![Page 16: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/16.jpg)
Polysaccharides
StarchesMade in plants
Digestible
FiberMade in plants
Indigestible
GlycogenMade by animals
Stored in muscle + liver
AmyloseStraight chain
AmylopectinBranched
PectinsSoluble
CelluloseInsoluble
![Page 17: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/17.jpg)
Polysaccharides
StarchesMade in plants
Digestible
FiberMade in plants
Indigestible
GlycogenMade by animals
Stored in muscle + liver
AmyloseStraight chain
AmylopectinBranched
PectinsSoluble
CelluloseInsoluble
![Page 18: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/18.jpg)
Digestible Complex Carbohydrates
• AKA: Polysaccharides and starch• Long chains of sugar molecules bonded
together – can be >1000 molecules of sugar• Plants store CC in 2 main forms– Amylose
– Amylopectin
![Page 19: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/19.jpg)
Digestible Complex Carbohydrate
• Enzymes breakdown starch at the end of the chain• Amylose is slower to digest than amylopectin– As a result amylopectin raises blood sugar faster
• All carbs are listed on nutrition labels as “Other Carbohydrates”
• Glycogen is primary sugar found in the body– Stored in muscles and liver– Glucose molecules bonded together– Highly branched; even more so than amylopectin
• Can quickly raise blood glucose levels
![Page 20: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/20.jpg)
Polysaccharides
StarchesMade in plants
Digestible
FiberMade in plants
Indigestible
GlycogenMade by animals
Stored in muscle + liver
AmyloseStraight chain
AmylopectinBranched
PectinsSoluble
CelluloseInsoluble
![Page 21: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/21.jpg)
Complex Carbohydrates: Fiber
• Made up primarily of polysaccharides• Can not be digested by humans• 6 types of Fiber– Cellulose– Hemicellulose– Pectins– Gums– Mucilages– Lignin
-- Carbohydrate fibers
-- Non-carbohydrate fiber
![Page 22: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/22.jpg)
Polysaccharides
StarchesMade in plants
Digestible
FiberMade in plants
Indigestible
GlycogenMade by animals
Stored in muscle + liver
AmyloseStraight chain
AmylopectinBranched
PectinsSoluble
CelluloseInsoluble
![Page 23: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/23.jpg)
Soluble fibers
• Pectins, gums and mucilages• AKA: viscous fiber• Dissolve or swell when placed in water• Source: found around and inside plants• Readily digested by bacteria – fermentable• Found in foods under various names– Guar gum– Gum arabic– Locust bean gum– Pectin for jam and jellies
![Page 24: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/24.jpg)
Soluble fiber
• Pectin– Galacturonic acid– Also others
• Mucilages– Galactose– Manose– And others
![Page 25: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/25.jpg)
Polysaccharides
StarchesMade in plants
Digestible
FiberMade in plants
Indigestible
GlycogenMade by animals
Stored in muscle + liver
AmyloseStraight chain
AmylopectinBranched
PectinsSoluble
CelluloseInsoluble
![Page 26: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/26.jpg)
Insoluble Fiber
• Comprised of cellulose, hemicellulose, and lignin• AKA: nonfermentable fiber• Do not readily dissolve in water• Sorce: form the structural parts of plants– Cell wall, bark, etc.
• Not readily metabolized by commensal bacteria• Bran is rich in hemicellulose and lignin– Outer covering of all whole grains
![Page 27: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/27.jpg)
Insoluble Fiber
• Cellulose– Glucose
• Hemicellulose– Xylose– Galactose– Glucose– Small amounts of other monosaccharides
• Lignin– Multi-ringed alcohols
• That is why it is called a “noncarbohydrate”
![Page 28: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/28.jpg)
Carbohydrates on Food Labels
• Sugars = all mono and disaccharides
• Dietary fiber = fiber present in the food– Does not include added or
“functional” fiber– Now you can find “total fiber”
• Number of complex carbs is total carbs – DF – sugars
![Page 29: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/29.jpg)
Carbs in the Diet
• Recommended Daily allowance of Carbohydrate = 130g
• Should comprise 45-65% of daily calories– Example: for 2000 calorie diet that is between 900
to 1300 calories• Look for nutrient dense carbohydrates– Fruit, vegetables, beans, etc.
• Avoid processed carbohydrates– Refined sugars and refined grains
![Page 30: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/30.jpg)
Carbs in the Diet
• Why is it necessary to eat whole grains?• What is a whole grain?
• During the refinement process the bran is removed
• Leaves very little if any fiber – mostly starch
• Why is this a problem?
Easily digestible carbohydrates quickly raise blood sugar
![Page 31: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/31.jpg)
Which should you eat?
Nutrition Facts
Serving Size: 1/2 cups dry
150 cal
3 g fat (0.5 g saturated)
1 g Sugar
4 g fiber
Nutrition Facts
Serving Size: 2 packets
200 cal
0 g fat
2g Fiber
Process of making grits has high concentration of starch and reduced fiber
![Page 32: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/32.jpg)
Carbs in the Diet: Sweeteners
• Two categories– Nutritive– Alternative
• Nutritive sweeteners provide calories– Sugars – Used in many types of food– Sugar alcohols – limited uses
• Alternative sweeteners provide no calories– Saccharin– Aspartame
• Alternative sweeteners are “sweeter” on a per gram basis compared to nutritive sweetners
![Page 33: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/33.jpg)
Carbs in the Diet: Nutritive Sweeteners
• All monosaccharides and disaccharides • Sucrose is the benchmark to measure relative sweetness– Sucrose = 1.0– If >1 then sweeter than sucrose– If < 1 then not as sweet as sucrose
• High Fructose Corn Syrup (HFCS) is used extensively as a sweetener is food– ~55% Fructose– Made by refining corn– As sweet as sucrose but cheaper to make
![Page 34: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/34.jpg)
Carbs in the Diet: Nutritive Sweeteners
• Other types of sugars found in food– Brown Sugar – sucrose with molasses– Turbinado sugar – partially refined sugar; AKA: raw
sugar– Honey – plant nectar enzymatically broken down
by bees• Can cause botulism in infants – recommended to not
give to children under the age of 2
– Inverted sugar – sucrose that is heated until “inverted”
![Page 35: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/35.jpg)
Which should you eat?
Nutrition Facts
Serving Size: ¼ cup
240 cal
0 fat
40 g Sugar
Nutrition Facts
Serving Size: ¼ cup
210 cal
0 g fat
50g Sugar
Natural maple syrup not only has fewer calories but also is high in manganese.
![Page 36: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/36.jpg)
Carbs in the Diet: Nutritive Sweeteners
• Sugar Alcohols– Sorbitol and Xylitol are examples– Much lower calorie content than sugars
• Sugar = 9 kcal/g• Sugar alcohol = ~2.6 kcal/g
– Converted to glucose much slower; resides longer in SI– If consumed in large amounts can cause diarrhea– Found in sugarless gum, breath mints, and candy– Must be listed on food labels
• If one is used, must be listed by name• If 2 or more than “sugar alcohol” is listed
![Page 37: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/37.jpg)
Carbs in the Diet: Alternative Sweeteners
• AKA: artificial sweeteners• Found in many forms and many brand names• Yield little to no calories when eaten• No RDA, instead have ADI – Acceptable Daily Intake
– The amount 100 times less than the no harmful effect level in animal studies
• 6 are approved in the US– Saccharin – Aspartame– Sucralose– Neotame– Cyclamate– Acesulfame-K
![Page 38: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/38.jpg)
Saccharine
• The oldest alternative sweetener• First produced in 1879• Approved for use in over 90 countires• Sold in pink packets – Brand name Sweet ‘N Low®• 50% of market share in USA• Originally thought to increase cancer risk– No longer listed as carcinogen – Studies had the rats consuming a crazy amount of it
and saw marginal increases in bladder cancer
![Page 39: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/39.jpg)
Aspartame
• Sold in blue packets – brand name Equal®• Approved in over 90 countries• Endorsed by numerous diet and medical groups• 200 times sweeter than sucrose• Yields 4 kcal/g• Made of phenylalanine, aspartic acid and methanol
– Because more protein than sugar, looses sweetness with prolonged heating, not good for cooking
• ADI – 50mg/kg of body weight– ~80 packets of Equal®
• Some adverse effects have been reported• Considered safe for pregnant women – consult your physician
![Page 40: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/40.jpg)
Sucralose
• Sold as the brand name Splenda®• 600 times sweeter than sucrose• Made by adding 3 Cl to sucrose• Does not breakdown when heated• Not readily absorbed so most excreted in
feces– Small amounts taken up secreted by kidneys
![Page 41: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/41.jpg)
Neotame
• Recently approved by FDA• Approved for use in many applications– Not meat or poultry
• 7000-13,000 times sweeter than sucrose• Does not breakdown when heated• Similar in structure to aspartame• Safe in general population and does not carry
the PKU warning of aspartame
![Page 42: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/42.jpg)
Acesulfame-K
• Sold under the brand name Sunette®• 200 times sweeter than sucrose• Heat stable• Approved by FDA in 1988 – in Europe since ’83• Not digested by the body• K stands for potassium
![Page 43: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/43.jpg)
Tagatose
• Brand name = Naturlose®• Altered form of fructose• Poorly absorbed • Yields 1.5 kcal/g• Eventually fermented in LI so thought to act as
prebiotic
![Page 44: Carbohydrates Will Brown Lecture 4 1/12/2012. Outline and Content Objective – To identify basic structure, sources, and digestion of carbohydrates. Also.](https://reader036.fdocuments.us/reader036/viewer/2022062321/56649ddf5503460f94ad87d6/html5/thumbnails/44.jpg)
Stevia
• Brand name = Sweet Leaf®• Derived from South American shrub• 100-300 times sweeter than sucrose• Provides no energy• Available in Japan since ‘70s but not approved
in US till 2008