Fuente botánica

Schaftoside has antioxidant activity, it also can inhibit phospholipase, lipoxygenase and cyclooxygenase, three pro-inflammatory enzymes.

Rebaudioside M is a high-potency sweetener, which is derived from the Stevia rebaudiana plant. It is one of the glycosides found in the leaves of this plant, often extracted and purified for use in a variety of applications. The mode of action for Rebaudioside M involves interacting with taste receptors on the tongue to produce a sweet sensation, without contributing calories or affecting blood glucose levels. This makes it particularly appealing for use in low-calorie and diabetic-friendly products. Rebaudioside M is primarily used in the food and beverage industry as a sugar substitute due to its intense sweetness-often many times sweeter than sucrose. It is preferred in formulations where a reduced-calorie label is desired, and its stability under heat makes it suitable for a range of processing conditions. Furthermore, it is used in combination with other sweeteners to achieve desired taste profiles, improving the overall organoleptic properties of the products. This compound's application extends to beverages, desserts, sauces, and various processed foods, allowing for reduced sugar content while maintaining sweetness.

Steviol glycosides are natural sweeteners, which are extracted from the leaves of the Stevia rebaudiana plant with glycosidic compounds as their principal components. These compounds interact with taste receptors on the tongue, specifically the T1R2 and T1R3 proteins, to produce a sweet sensation via non-caloric pathways, as they do not undergo the metabolic processes typical of carbohydrates. Steviol glycosides' primary use is in the food and beverage industry as a non-caloric sugar alternative, facilitating reduced sugar formulations while maintaining sweetness. They are also employed in pharmaceuticals and dietary supplements, where reduced caloric intake is desired. Due to their high-intensity sweetness and stability under heat and pH variations, steviol glycosides are preferred in various formulations, including baked goods and carbonated beverages. Their natural origin and metabolic neutrality offer advantages for developing health-conscious products.

Betulinaldehyde exhibits antimicrobial activity against reference strains of methicillin-resistant and methicillin-sensitive S. aureus. It shows antimycobacterial activity against with values of 25 microg/ml.