Rebaudioside A
 | |
| Names | |
|---|---|
| IUPAC name
19-O-beta-glucopyranosyl-13-O-(beta-glucopyranosyl(1-2)-beta-glucopyranosyl(1-3))-beta-glucopyranosyl-13-xhydroxykaur-16-en-19-oic acid | |
| Other names
19-O-beta-glucopyranosyl-13-O-(beta-glucopyranosyl(1-2)-beta-glucopyranosyl(1-3))-beta-glucopyranosyl-13-xhydroxykaur-16-en-19-oic acid | |
| Identifiers | |
| ECHA InfoCard | 100.121.892 |
| PubChem CID |
|
| UNII | |
| Properties | |
| C44H70O23 [1] | |
| Molar mass | 967.01 g/mol |
| Appearance | white powder |
| Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
| Infobox references | |
Rebaudioside A (sometimes shortened to "Reb A") is a steviol glycoside that is 200 times sweeter than sugar.[2] The glycoside contains only glucose (to the exclusion of other commonly found monosaccharides) as its monosaccharide moieties. It contains four glucose molecules in total with the central glucose of the triplet connected to the main steviol structure at its hydroxyl group, and the remaining glucose at its carboxyl group forming an ester bond.
Rebiana is the trade name for high-purity rebaudioside A.[3]
Rebaudioside A has been shown to directly stimulate an insulin response from pancreatic beta cells in mouse islets.[4]
References
- ↑ Rebaudioside A MATERIAL SAFETY DATA SHEET November 6, 2006
- ↑ CSPI wants more tests for rebiana
- ↑ Prakash I, Dubois GE, Clos JF, Wilkens KL, Fosdick LE (July 2008). "Development of rebiana, a natural, non-caloric sweetener". Food Chem. Toxicol. 46 Suppl 7: S75–82. PMID 18554769. doi:10.1016/j.fct.2008.05.004.
- ↑ Abudula R, Matchkov VV, Jeppesen PB, Nilsson H, Aalkjaer C, Hermansen K (2008). "Rebaudioside A directly stimulates insulin secretion from pancreatic beta cells: a glucose-dependent action via inhibition of ATP-sensitive K-channels". Diabetes Obes Metab. 10 (11): 1074–85. PMID 18435771. doi:10.1111/j.1463-1326.2008.00864.x. Retrieved 2017-08-07.
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