Hernandulcin

Hernandulcin

Hernandulcin is a sweetening agent that was discovered in 1985 in the plant Lippia dulcis, also known as Aztec sweet herb. It is named after the Spanish explorer Francisco Hernández, who first documented the plant's sweet taste in the 16th century. Hernandulcin is considered to be several times sweeter than sucrose, but unlike sucrose, it does not contribute to caloric intake.

Chemical Structure

Hernandulcin is a sesquiterpene, a class of terpenes that consists of three isoprene units. Its chemical structure is similar to that of other sweet-tasting sesquiterpenes, such as stevioside and glycyrrhizin. The sweetness of these compounds is believed to be due to their ability to bind to taste receptors on the tongue.

Uses

Hernandulcin is used as a non-nutritive sweetener in various food and beverage products. It is particularly useful in dietary products where the goal is to reduce sugar and calorie content. However, its use is limited by its relatively high cost of production.

Safety and Health Effects

While hernandulcin is generally recognized as safe, there is limited research on its long-term health effects. Some studies suggest that it may have anti-inflammatory and antimicrobial properties, but further research is needed to confirm these findings.

See Also

• Sweeteners
• Lippia dulcis
• Non-nutritive sweeteners
• Sesquiterpenes

References

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