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Ce produit n'est pas destiné à diagnostiquer, traiter, guérir ou prévenir toute maladie. Ces déclarations n'ont pas été évaluées par la Food and Drug Administration.
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Ces informations sont fournies à titre éducatif uniquement et ne remplacent pas un avis médical professionnel, un diagnostic ou un traitement. Consultez toujours votre professionnel de santé avant d'utiliser des plantes, surtout si vous êtes enceinte, allaitez, prenez des médicaments ou avez une condition médicale.
Dioscoreophyllum cumminsii
Plante rampante d'Afrique de l'Ouest avec des baies rouges intenses et sucrées contenant une protéine édulcorante monelline.
Dioscoreophyllum cumminsii is a West African climbing plant whose red berries contain the intensely sweet protein monellin, a natural low-calorie sweetener. It also contains flavonoids with antioxidant potential. Traditionally used as a food sweetener by forest peoples, it is currently under research for its potential as a natural sugar substitute.
Monellin, a sweet-tasting protein, binds to the T1R2-T1R3 sweet taste receptor on the tongue, eliciting a sweet sensation without caloric contribution. Flavonoids present in the berries may exert antioxidant effects via free radical scavenging and modulation of oxidative stress pathways. The protein is heat-labile, limiting its use in cooked foods.
Plante rampante d'Afrique de l'Ouest avec des baies rouges intenses et sucrées contenant une protéine édulcorante monelline.
Dioscoreophyllum cumminsii is a West African climbing plant whose red berries contain the intensely sweet protein monellin, a natural low-calorie sweetener. It also contains flavonoids with antioxidant potential. Traditionally used as a food sweetener by forest peoples, it is currently under research for its potential as a natural sugar substitute.
Monellin, a sweet-tasting protein, binds to the T1R2-T1R3 sweet taste receptor on the tongue, eliciting a sweet sensation without caloric contribution. Flavonoids present in the berries may exert antioxidant effects via free radical scavenging and modulation of oxidative stress pathways. The protein is heat-labile, limiting its use in cooked foods.