SWEET MOLECULES: EXPLORING THE ORGANIC CHEMISTRY BEHIND ARTIFICIAL SWEETENERS

Artificial sweeteners are popular due to their low calorie content. They're used in sugar-free foods and are many times sweeter than regular sugar. The demand for low-calorie products is rising due to growing health awareness. Understanding the chemistry of artificial sweeteners is crucial for food processing and storage.Artificial sweeteners mimic sugar using unique organic structures to activate taste receptors and often resist digestion. This review explains how they interact chemically with taste receptors, their metabolic transformations, and the biological implications.