Sweeteners Can Replace Sucrose in Soft Drinks to Enhance the Bioavailability of Polyphenols

With improvements in living standards, the incidence of metabolic diseases—such as type II diabetes, obesity, and metabolic syndrome—has continued to rise, becoming a major threat to public health. Studies have shown that these conditions are closely associated with excessive consumption of sugar-sweetened beverages. While altering dietary habits, such beverages have also become a significant barrier to healthier diets.

In light of the increasing prevalence of metabolic diseases and the health risks posed by sugar-sweetened drinks, the use of safe, low-calorie sweeteners to replace traditional sugars has become a global research focus and development trend. Both domestic and international companies have successively launched new-generation health beverages formulated with alternative sweeteners, leading to rapid growth in sugar-reduced and sugar-free drinks. These innovative beverages help reduce consumption of conventional sugary drinks, thereby lowering their associated health risks and exerting a positive impact on the metabolic diseases mentioned above [1].

Sucralose is a functional sweetener synthesized from sucrose, with a sweetness approximately 600 times that of sucrose (typically 400–800 times). It is characterized by zero calories, high sweetness intensity, a clean sugar-like taste, and a high safety profile, making it one of the most ideal sweeteners available [2].

Stevia is produced by extracting steviol glycosides from stevia leaves into a white powder. Often referred to as the “third sugar source” following sucrose and saccharin, steviol glycosides are currently the sweetest known natural, plant-derived sweeteners. Their sweetness is 150–300 times that of sucrose, while their caloric value is only about 1/250 of sucrose. Steviol glycosides are recognized as the natural low-calorie sweeteners closest to the taste of sucrose and have been approved for use by China’s former Ministry of Health and Ministry of Light Industry.

Polyphenols are a broad class of naturally occurring plant compounds that are typically present at low levels and are often used as nutraceuticals or dietary supplements. Due to their structural diversity, polyphenols vary in bioavailability and antioxidant activity. Compounds such as apigenin, quercetin, curcumin, resveratrol, EGCG, and kaempferol have been shown to inhibit bacterial and cancer cell growth and play key roles in important signaling pathways.

Recent research has shown that when stevia and sucralose are added to a base beverage made from fresh-dried organic maqui powder and citrus juice—rich in polyphenols such as anthocyanins and citrus flavonoids—the concentrations of several polyphenol metabolites in volunteers significantly increased. These included caffeic acid (CA), CA glucoside, 3,4-dihydroxyphenylacetic acid, glycol glucoside, and vanillic acid (VA) derivatives, which are degradation metabolites of flavonoids and anthocyanins.

These metabolites contribute substantially to cardioprotection, anticancer, antidiabetic, anti-obesity, neuroprotective, anti-inflammatory, and hepatoprotective activities [3].

Because non-caloric sweeteners exhibit bioavailability of polyphenols comparable to that of caloric sweeteners—and in some cases even increase the plasma levels of specific polyphenol derivatives—the findings indicate that steviol glycosides and sucralose are important alternatives to sucrose. Their use can reduce sugar intake and help prevent metabolic disorders.

At the same time, these sweeteners can enhance the accumulation of polyphenols in the human body, offering potential antioxidant and anti-aging benefits and contributing to the prevention of certain chronic diseases, including cardiovascular disease, cancer, and age-related disorders [3].

About L&P Food Ingredient Co., Ltd

L&P Food Ingredient Co., Ltd (L&P Foods) is a professional manufacturer specializing in food additives and functional food ingredients. The company holds comprehensive production qualifications, including valid manufacturing licenses and a full range of internationally recognized management system certifications, including Quality Management (ISO 9001), Food Safety Management (ISO 22000), Religious Certifications (KOSHER and HALAL), Occupational Health and Safety (ISO 45001), Environmental Management (ISO 14001), as well as the Global Standard for Food Safety (BRC). With consistent and reliable product quality, a well-established after-sales service system, and the capability to provide customized solutions tailored to customer needs, L&P Foods has become a trusted and preferred supplier for downstream manufacturers.

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