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Xylitol: A Natural and Healthy Sugar Alternative
2023/5/15
Xylitol is a type of sugar alcohol that is found naturally in some fruits, vegetables and plants. It is also produced by the human body as a byproduct of glucose metabolism. Xylitol has several advantages over regular sugar, such as lower calories, lower glycemic index and dental benefits. In this article, we will explore the sources, properties and uses of xylitol.
Fruits. Some fruits that contain xylitol are strawberries, raspberries, plums and kiwis. The content of xylitol in fruits varies depending on the type, ripeness and processing of the fruits. For example, fresh strawberries have about 0.4% xylitol, while dried strawberries have about 1.2% xylitol.
Vegetables. Some vegetables that contain xylitol are cauliflower, lettuce, mushrooms and corn cobs. The content of xylitol in vegetables also depends on the type, maturity and cooking of the vegetables. For example, raw cauliflower has about 0.1% xylitol, while cooked cauliflower has about 0.3% xylitol.
Plants. Some plants that contain xylitol are birch, beech and eucalyptus. The content of xylitol in plants is usually higher than in fruits and vegetables, as it is part of the structural polysaccharides in the plant cell walls. For example, birch has about 15% xylitol, beech has about 10% xylitol and eucalyptus has about 8% xylitol.
Xylitol can also be synthesized from other sugars, such as D-Xylose or D-Glucose, by using enzymes or chemical methods. The synthetic xylitol can be used as a food additive or a pharmaceutical ingredient.
Lowering blood glucose levels. Xylitol can inhibit the activity of glucokinase, which is an enzyme that converts glucose into glycogen in the liver. By reducing the storage of glucose as glycogen, xylitol can lower the blood glucose levels and prevent spikes and crashes in blood sugar. This can help prevent or manage diabetes and metabolic syndrome.
Reducing dental caries. Xylitol can inhibit the growth and metabolism of Streptococcus mutans, which is a bacterium that causes dental caries (cavities) by producing acid from sugar. By reducing the acid production and plaque formation on the teeth, xylitol can prevent dental caries and improve oral hygiene.
Preventing ear infections. Xylitol can also inhibit the growth and adhesion of Streptococcus pneumoniae and Haemophilus influenzae, which are bacteria that cause ear infections (otitis media) by invading the middle ear through the eustachian tube. By reducing the bacterial colonization and inflammation in the ear canal, xylitol can prevent ear infections and reduce the need for antibiotics.
Sources of Xylitol
Xylitol can be obtained from natural sources or synthesized from other sugars. Some natural sources of xylitol are:Fruits. Some fruits that contain xylitol are strawberries, raspberries, plums and kiwis. The content of xylitol in fruits varies depending on the type, ripeness and processing of the fruits. For example, fresh strawberries have about 0.4% xylitol, while dried strawberries have about 1.2% xylitol.
Vegetables. Some vegetables that contain xylitol are cauliflower, lettuce, mushrooms and corn cobs. The content of xylitol in vegetables also depends on the type, maturity and cooking of the vegetables. For example, raw cauliflower has about 0.1% xylitol, while cooked cauliflower has about 0.3% xylitol.
Plants. Some plants that contain xylitol are birch, beech and eucalyptus. The content of xylitol in plants is usually higher than in fruits and vegetables, as it is part of the structural polysaccharides in the plant cell walls. For example, birch has about 15% xylitol, beech has about 10% xylitol and eucalyptus has about 8% xylitol.
Xylitol can also be synthesized from other sugars, such as D-Xylose or D-Glucose, by using enzymes or chemical methods. The synthetic xylitol can be used as a food additive or a pharmaceutical ingredient.
Properties of Xylitol
Xylitol is a pentose sugar alcohol, which means it has five carbon atoms and one hydroxyl group per molecule. It has a sweet taste that is similar to that of sucrose (table sugar), but with 40% fewer calories. It is soluble in water and slightly soluble in ethanol. It is stable under acidic and neutral conditions, but it can be degraded by heat or alkaline conditions. It can also react with proteins or amino acids to form Maillard products, which are responsible for the browning and flavor development in some foods.Uses of Xylitol
Xylitol has several uses for health and food applications, such as:Lowering blood glucose levels. Xylitol can inhibit the activity of glucokinase, which is an enzyme that converts glucose into glycogen in the liver. By reducing the storage of glucose as glycogen, xylitol can lower the blood glucose levels and prevent spikes and crashes in blood sugar. This can help prevent or manage diabetes and metabolic syndrome.
Reducing dental caries. Xylitol can inhibit the growth and metabolism of Streptococcus mutans, which is a bacterium that causes dental caries (cavities) by producing acid from sugar. By reducing the acid production and plaque formation on the teeth, xylitol can prevent dental caries and improve oral hygiene.
Preventing ear infections. Xylitol can also inhibit the growth and adhesion of Streptococcus pneumoniae and Haemophilus influenzae, which are bacteria that cause ear infections (otitis media) by invading the middle ear through the eustachian tube. By reducing the bacterial colonization and inflammation in the ear canal, xylitol can prevent ear infections and reduce the need for antibiotics.
Conclusion
Xylitol is a natural and healthy sugar alternative that has many benefits for lowering blood glucose levels, reducing dental caries and preventing ear infections. It can be obtained from natural sources such as fruits, vegetables and plants or synthesized from other sugars such as D-Xylose or D-Glucose. It can be used as a food additive or a pharmaceutical ingredient to improve the quality and functionality of various products.
