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Abstract

Research in Medical & Engineering Sciences

Current Topics in Saponins and the Bitter Taste

  • Open or Close Guo Shuntang*

    College of Food Science and Nutritional Engineering, China Agricultural University, China

    *Corresponding author: Guo Shuntang, Beijing Key Laboratory of Plant Protein and Cereal Processing/ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China, Email: youzhu1983@163.com

Submission: March 01, 2018; Published: April 26, 2018

DOI: 10.31031/RMES.2018.05.000601

ISSN : 2576-8816
Volume5 Issue1

Abstract

Saponin is a complex group of photochemical compounds widely distributed in more than 100 families of plants such as genus Saponaria, family Caryophyllaceae, genus Sapindus, family Aceraceae, hippocastanaceae, legumes, allium species, Gynostemma pentaphyllum, ginseng, red ginseng and so on. Although most saponins are plant-derived, there are additional species isolated from a few marine organisms like star fish and sea cucumber. The composition and contents of saponins vary significantly depending on the source. Historically, saponins have been regarded as the anti-nutrient factors and poisons.

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