The food additives inulin and stevioside counteract oxidative stress

Silviya Stoyanova, Jan Geuns, É. Hideg, Wim Van Den Ende

Research output: Contribution to journalArticle

98 Citations (Scopus)

Abstract

Prebiotics such as inulin (Inu)-type fructans and alternative natural sweeteners such as stevioside (Ste) become more popular as food ingredients. Evidence is accumulating that carbohydrates and carbohydrate-containing biomolecules can be considered true antioxidants, capable of scavenging reactive oxygen species (ROS). Here, we report on the ROS scavenging abilities of Inu and Ste in comparison with other sugars, sugar derivatives and arbutin. It is found that Inu and Ste are superior scavengers of both hydroxyl and superoxide radicals, more effective than mannitol and sucrose. Other compounds, such as 1-kestotriose, trehalose, raffinose and L-malic acid, also showed good reactivity to at least one of the two oxygen free radicals. The strong antioxidant properties of Inu and Ste are discussed. Within the plant vacuole, these compounds could play a crucial role in antioxidant defense mechanisms to help survive stresses. Addition to food assists in natural sweetening, food stabilization and maximizes health impact.

Original languageEnglish
Pages (from-to)207-214
Number of pages8
JournalInternational Journal of Food Sciences and Nutrition
Volume62
Issue number3
DOIs
Publication statusPublished - May 2011

Fingerprint

stevioside
Food Additives
Inulin
inulin
food additives
Oxidative Stress
oxidative stress
Reactive Oxygen Species
Antioxidants
Food
reactive oxygen species
Arbutin
sugar substitutes
Carbohydrates
Fructans
carbohydrates
Raffinose
sugars
antioxidants
Sweetening Agents

Keywords

  • Antioxidant
  • fructan
  • inulin
  • reactive oxygen species
  • soluble sugars
  • stevioside

ASJC Scopus subject areas

  • Food Science

Cite this

The food additives inulin and stevioside counteract oxidative stress. / Stoyanova, Silviya; Geuns, Jan; Hideg, É.; Van Den Ende, Wim.

In: International Journal of Food Sciences and Nutrition, Vol. 62, No. 3, 05.2011, p. 207-214.

Research output: Contribution to journalArticle

Stoyanova, Silviya ; Geuns, Jan ; Hideg, É. ; Van Den Ende, Wim. / The food additives inulin and stevioside counteract oxidative stress. In: International Journal of Food Sciences and Nutrition. 2011 ; Vol. 62, No. 3. pp. 207-214.
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