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B A Magnuson et al.
Critical reviews in toxicology, 37(8), 629-727 (2007-09-11)
Aspartame is a methyl ester of a dipeptide used as a synthetic nonnutritive sweetener in over 90 countries worldwide in over 6000 products. The purpose of this investigation was to review the scientific literature on the absorption and metabolism, the
Harriett H Butchko et al.
Regulatory toxicology and pharmacology : RTP, 35(2 Pt 2), S1-93 (2002-08-16)
Over 20 years have elapsed since aspartame was approved by regulatory agencies as a sweetener and flavor enhancer. The safety of aspartame and its metabolic constituents was established through extensive toxicology studies in laboratory animals, using much greater doses than
H H Butchko et al.
Journal of the American College of Nutrition, 10(3), 258-266 (1991-06-01)
This article discusses the acceptable daily intake (ADI) and the postmarketing surveillance of consumption levels for a food additive, using the widely used food additive aspartame (APM, L-aspartyl-L-phenylalanine methyl ester) as an example. The safety implications of the ADI and
D A Yost
American family physician, 39(2), 201-206 (1989-02-01)
Aspartame is a synthetic sweetener commonly used in soft drinks and many foods. Even with high doses, the metabolites of this sweetener do not accumulate in toxic amounts. To date, no definite symptom complex has been connected with aspartame, and
Marjorie L McCullough et al.
The Journal of nutrition, 144(12), 2041-2049 (2014-10-25)
Concern about the carcinogenic potential of aspartame was raised after an increase in lymphomas and leukemia was reported in an animal study at doses similar to human exposure. Two prospective cohort studies published after the report found inconsistent results for
Jaewon Shim et al.
PloS one, 10(4), e0124030-e0124030 (2015-04-09)
Although the five basic taste qualities-sweet, sour, bitter, salty and umami-can be recognized by the respective gustatory system, interactions between these taste qualities are often experienced when food is consumed. Specifically, the umami taste has been investigated in terms of
D P Potenza et al.
Connecticut medicine, 53(7), 395-400 (1989-07-01)
Since the introduction of aspartame into the American food supply in 1981, it has grown to become the most widely used and accepted artificial sweetener. However, recent published and unpublished reports of headaches, seizures, blindness, and cognitive and behavioral changes
S E Shephard et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 31(5), 323-329 (1993-05-01)
Naturally occurring dipeptides, cholecystokinine (CCK, a tetrapeptide hormone) and the artificial sweetener aspartame were nitrosated for 10-30 min with 40 mM-nitrite (pH 3.5, 37 degrees C), and the resultant products examined for mutagenicity in Salmonella typhimurium TA100. Specific mutagenicities (net
Francesco Lai et al.
International journal of pharmaceutics, 467(1-2), 27-33 (2014-04-01)
Piroxicam (PRX) is a non-steroidal anti-inflammatory drug characterized by a poor water solubility and consequently by a low oral bioavailability. In this work, different nanocrystal orally disintegrating tablets (ODT) were prepared to enhance piroxicam dissolution rate and saturation solubility. PRX
G H Anderson et al.
Appetite, 11 Suppl 1, 48-53 (1988-01-01)
This article reviews data relevant to the hypothesis that aspartame may have a unique effect on meal-time food intake regulation due to its amino acid composition and in addition to its effects as a high intensity sweetener. It is concluded
P Humphries et al.
European journal of clinical nutrition, 62(4), 451-462 (2007-08-09)
The use of the artificial sweetener, aspartame, has long been contemplated and studied by various researchers, and people are concerned about its negative effects. Aspartame is composed of phenylalanine (50%), aspartic acid (40%) and methanol (10%). Phenylalanine plays an important
Karol Rycerz et al.
Folia neuropathologica, 51(1), 10-17 (2013-04-05)
Aspartame, a widespread sweetener used in many food products, is considered as a highly hazardous compound. Aspartame was discovered in 1965 and raises a lot of controversy up to date. Astrocytes are glial cells, the presence and functions of which
Marina Marinovich et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 60, 109-115 (2013-07-31)
Aspartame is a synthetic sweetener that has been used safely in food for more than 30 years. Its safety has been evaluated by various regulatory agencies in accordance with procedures internationally recognized, and decisions have been revised and updated regularly.
Jotham Suez et al.
Nature, 514(7521), 181-186 (2014-09-19)
Non-caloric artificial sweeteners (NAS) are among the most widely used food additives worldwide, regularly consumed by lean and obese individuals alike. NAS consumption is considered safe and beneficial owing to their low caloric content, yet supporting scientific data remain sparse
L D Stegink
The American journal of clinical nutrition, 46(1 Suppl), 204-215 (1987-07-01)
Toxicology is based on the premise that all compounds are toxic at some dose. Thus, it is not surprising that very large doses of aspartame (or its components--aspartate, phenylalanine, and methanol) produce deleterious effects in sensitive animal species. The critical
A B Edmundson et al.
Clinical pharmacology and therapeutics, 63(5), 580-593 (1998-06-19)
The binding of sweet-tasting compounds in a human (Mcg) Bence-Jones dimer has been characterized by x-ray crystallography. Aspartame binding in this immunoglobulin fragment is remarkable. Unexpected pain relief noted by A.B.E., a crystallographer with diagnosed osteoarthritis, suggested that the accommodation
Paweł Kubica et al.
Analytical and bioanalytical chemistry, 407(5), 1505-1512 (2014-12-05)
The method for the determination of acesulfame-K, saccharine, cyclamate, aspartame, sucralose, alitame, neohesperidin dihydrochalcone, neotame and five common steviol glycosides (rebaudioside A, rebaudioside C, steviol, steviolbioside and stevioside) in soft and alcoholic beverages was developed using high-performance liquid chromatography and
R B Kanarek
Nutrition reviews, 52(5), 173-175 (1994-05-01)
Anecdotal evidence has led to the hypothesis that there is a relationship between sugar intake and hyperactive behavior. To assess this hypothesis, a recent study using a range of behavioral and cognitive measures evaluated the effects of diets high in
L N Bell et al.
Advances in experimental medicine and biology, 302, 337-349 (1991-01-01)
The incorporation of aspartame into an increasing number of foods necessitates evaluation of its degradation kinetics as a function of "water activity" (aw). The kinetics of degradation were followed in model systems as a function of initial pH, temperature, and
HPLC analysis of aspartame and saccharin in pharmaceutical and dietary formulations.
Di Pietra AM, et al.
Chromatographia, 30(3-4), 215-219 (1990)
F M Sturtevant
International journal of fertility, 30(1), 85-87 (1985-01-01)
The low-calorie sweetening agent, aspartame, is broken down in the small intestine into three moieties: aspartic acid, methanol and phenylalanine. Acute loading studies have been performed in human beings who received up to six times the 99th percentile of the
J D Fernstrom
Appetite, 11 Suppl 1, 35-41 (1988-01-01)
The ingestion of a meal of carbohydrates by fasting rats rapidly increases brain tryptophan level and serotonin (5-HT) synthesis. The rise in brain tryptophan level follows from an increase in tryptophan transport into brain, the consequence of an insulin-induced reduction
P J Janssen et al.
Toxicology, 50(1), 1-26 (1988-06-01)
In this report the neurotoxicity of aspartame and its constituent amino acids aspartic acid and phenylalanine is reviewed. The adverse reactions ascribed to the consumption of aspartame-containing products, as reported in the U.S.A., are discussed and placed in perspective with
M M Garriga et al.
Annals of allergy, 61(6 Pt 2), 63-69 (1988-12-01)
Aspartame is a food additive marketed under the brand name Nutrasweet. Aspartame is a white, odorless, crystalline powder and consists of two amino acids, L-aspartic acid and L-phenylalanine. It is 180 times as sweet as sugar. The Food and Drug
T J Maher et al.
Environmental health perspectives, 75, 53-57 (1987-11-01)
The artificial sweetener aspartame (L-aspartyl-L-phenylalanyl-methyl ester), is consumed, primarily in beverages, by a very large number of Americans, causing significant elevations in plasma and, probably, brain phenylalanine levels. Anecdotal reports suggest that some people suffer neurologic or behavioral reactions in
Aspartame as a preventive agent of chronic toxic effects of ochratoxin A in experimental animals.
E E Creppy et al.
Food additives and contaminants, 13 Suppl, 51-52 (1996-01-01)
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