A Brief review on plant sweetener and Bitters

Naresh Kumar
Discipline of Pharmacognosy,
Department of Pharmaceutical Sciences, GJUST, Hisar

Abstract
Sweet and bitter thing are an essential part of the life. Natural Sweetening
agents suggest sweet taste or enhance the acquaintance of sweet taste. Natural
sweetening agents are preferred over synthetic sweetening agents since they do
not have any adverse effect on health. The natural sweeteners are useful
alternate sugar for diabetic patients. The sweet active principles stored in plants
can be grouped as terpenoids, steroidal saponins, dihydroisocoumarins,
dihydrochalcones, proteins, polyols, volatile oils etc. In the same way bitters are
also very important for everyone and needs some bitters in their diet. The quality
of a plant’s bitterness is widely variable in both character and degree. Many bitter
herbs are more accurately referred to as foods, while others are decidedly
medicinal in their action. The bitters have been proven to be effective in curing all
allergic, metabolic and immunological conditions. In present review paper author
comprises a various naturally occurring plant sweetener and bitters which are
frequently used by population.

Key words:- Natural sweetening agents, plant bitters, Alkaloids, terpenoids.

Introduction

Plants are integral part of human civilization. Medicinal plants are also been
relied upon by over 80% of the world population for their basic health care needs.
The universality and efficacy of traditional medicine/ medicinal herbs is evident in
their continued use and dependence up till the present day by a significant
portion of the world’s population. In modern herbal medicine, bitter principles
occupy a central place in herbal therapeutics beating the acrid constituents. Most
people consuming herbal medicines and complained about the bitterness of the
medicines prescribed. This is the only defining attribute of herbal medicine and
the only feature to set it apart from other therapies. Many sweeteners, which are
widely used, are proved to be cytotoxic and they are also non-nutritive. Hence
demand very much increased for natural sweetening agents’ especially for non
saccharide sweetening agents, because they are highly potent, useful, safe and
low calorie sugar alternatives. In recent times it was found that Himalayan forests
are good sources of plants containing non-saccharide sweetening agents.

Ideal properties of sweetening agents

Sweetening agents should have the following ideal properties
1. They should be effective when used in small concentration.
2. They have to be stable at a wide range of temperature.
3. Prolong use preparations should not produce any carcinogenic effects.
4. They should have very low or non-calorific value.
5. They should be compatible with other ingredients.
6. They should be readily available and inexpensive.

Natural Sweetening agents: Natural sweetening agents used as follow:

(1) Pharmaceutical uses

In pharmaceutical industries these natural agents are used in liquid, oral
preparations, lozenges, and pills and in tablets. Sugar is also employed in the
coating of pills and tablets. Honey is natural sweetening agent’s plays an
important role in Ayurvedic system of medicine. It is used as an important
vehicle for many preparations.
(2) Food Industry
 In food industry, sweetening agents are used to prepare jams, chocolates,
sweets, ice-creams, cakes, candies, juices, soft-drinks, beverages, chewing-
gums and many other food items.

LITERATURE ON SWEETENING AGENTS

1. Saccharide sweetening agents.

Sucrose:- Sucrose is a disaccharide sugar obtained mainly from the cane juice
of Saccharum officinarum (Graminae) (Moroz and Broeg, 1992) and also from
the roots of Beta Vulgaris (chenopodiaceae) (Lindsat, 1985). Sucrose is most
often prepared as a fine, white crystalline powder with agreeable sweet taste.
Honey:- Honey is a sugar secretion deposited in honeycombs by the bees Apis
indica (Indian Bee), Apis mellifera, Apis dorsata (Rock Bee) and other species of
Apis of family Apidae. Honey is the only sweeteners obtained from animal source
(Reilly, 1995).Traditionally use in food as sweetening agent indicate that honey
also as food preservative (Nagai, Inoue and Kanamori, 2006). Honey also
contains small amounts of several compounds which act as antioxidants. Honey
is essentially a solution of Leavulose (40-50%), dextrose (32-37%) and sucrose
(0.2%) in water (13-20%). It is used as Demulcent, sweetening agents and good
nutrient to infant and patients. It is antiseptic and applied to burns and wounds. It
is a common ingredient in several cough mixtures, Cough drops and used in the
preparation of creams, lotions, soft drinks and candies (Kokate, Purohit and
Gokhale 1998).
Trehalose:- It is also known as mycose or tremalose, is a natural alpha-linked
disaccharide formed by an a,a-1,1-glucoside bond between two a-glucose units.
It is synthesized by fungi, plants and invertebrate animals. Trehalose is mainly
found in Trehala manna, a common constituent of fungi Amantia muscaria (Ref).
Trehalose has a solubility and osmotic profile similar to maltose. Trehalose is
more stable to wide ranges of pH, heat and does not easily interact with
protienaceous molecules. Trehalose was shown to be homogenously distributed
throughout all dietary formulations and was stable when stored for 7 days at
22ºC and for 6 weeks at 4ºC (Higashiyama, 2002) as an extension of its natural
capability to protect biological structures, trehalose has been used for the
preservation and protection of biologic materials. It is used to preserve blood
products for transfusion and greatly extends shelf life of platelets. It is used to
preserve embryos during freeze-drying where it increases viability.
Maltose:- It ia also a disaccharide made by the action of the enzyme Maltase on
starch. Lactose occurs in milk of all mammals and is prepared pure from cows’
milk. Saccharide sweetening agents have high calorific values (3600-4000
cal/gm). These saccharide sweeteners fulfill the most worldwide requirement. But
regular use of sugar can increase prevalence of diseases like dental caries,
cardiovascular diseases, obesity, diabetes mellitus and micronutrient deficiency.
Hence demand is gradually decreasing for saccharide sweeteners.

2. Non-saccharide sweetening agents

Non-saccahride sweetening agents are those, which contain substances other

than saccharides as sweet values. The terpenoids, proteins, dihydrochalcones,
steroidal saponins, etc provided a sweet principle. The non-saccharide
sweeteners posses some advantages over saccharide sweeteners.
Terpenoids
Steviosides:- This is the safest natural sweetener and it is substitute of sucrose
in a wide range of preparations and formulations (The Hindu, 2002). Steviosides
are obtained from leaves of small Steviosides stevia. Stevioside is the major
component (5-15% in the dried leaves) of leaf extract. It has a sweet taste but
unpleasant after taste. This difficulty is solved by blending it with other
compounds or by its conversion into Rebaudioside A, which is normally present
in the leaves in lower content (3-4%). It has a sweet taste power of 1.2 to 1.6
time’s higher sweet than steviosides. The perennial herb Stevia rebaudiana
belonging to family compositae a native of Paraguay, South Brazil and cultivated
in Japan, southeast Asia, USA, etc. Stevioside was first isolated principle of
plant, which is 200- 300 times sweeter than sucrose. In addition to stevioside
have several other sweet taste agents such as steviosides A and B,
Steviobioside, Rebaudioside A, B, C, D, E and Dulcoside A were isolated from
Stevia rebaudiana leaf (Pol, Hohnova and Hyptylainen 2007). Rebiana is the
common name for highly-pure rebaudioside A. It is sweeter and more luscious
than stevioside (Sehar, Kaul and Bani, 2008). Rebaudioside is often 200-300
times sweeter than that of sucrose. In Japan Stevia sweeteners are used in wide
range, in liquid or solid foods, beverages as a substitute for conventional sugars
or artificial dietetics, at present more than 10 food industries in Japan are
undertaking the production of Stevia glycosides as food additives [20].
Glycyrrhizin:- Glycyrrhizin is a pentacyclic triterpenoid saponins glycoside
obtained from the root and stolons of the plant Glycyrrhiza glabra (Leguminosae)
commonly known as liquorice. Other species of Glycyrrhiza like G. foetida, G.
inflata also contains sweet principle. Liquorice plant is native of Mediterranean
region and China. It is cultivated in France, Italy, Spain, USSR, USA, England
and Asia. In India it is also found in Srinagar, Jammu, Dehradun. The various
pharmacological uses of glycyrrhizin including anti-inflammatory,
immunomodulatory, anti ulcer and anti allergy activities have been already
reported. Glycyrrhizin also has anti viral activity against various DNA and RNA
viruses including HIV and severe acute respiratory syndrome (SARS) Therefore
a large amount of liquorice and its extracts on world market used as sweetening
agents and medicinal materials (Seki, et al, 2008). The ammoniated salt of
glycyrrhizic acid is commercially available and has been found to be 100 times
sweeter than sucrose. It is one of the most competent substances used for
masking bitter taste of quinine. A Chinese Natural medicine prepared from the
dried roots of various Glycyrriza species is most regularly given as an important
ingredient in many preparations of traditional Chinese medicine i.e Kampou
medicine (Kitagawa, 2002). It is propagated during division of crown or rooted
cuttings of underground stem. Glycyrrhizin is found in the form of potassium and
calcium salt of glycyrrhizic acid in the roots and stolons of liquorice plant. The
different variety of liquorice contains varying amounts of glycyrrhizin and because
of its sweet taste a glycyrrhizin is used worldwide as a natural sweetener and
flavoring additive. It has been used as expectorant in cough mixtures and as
flavouring agent in formulations (MacLeod and Troconis, 1982).
Polypodium glycyrrhiza:- Polypodoside A, is a novel intensely sweet
constituent of the rhizomes of Polypodium glycyrrhiza. This compound was
exhibiting 600 times sweetness intensity of 6% w/v aqueous sucrose solution
(Kim, Pezzuto and Doel , 1988).
Abrusosides:- These are Triterpene glycoside of sweet principles present in the
leaves of Indian liquorice plant known as Abrus precatorius (leguminosae) roots
of this plant also contain glycyrrhizin Like liquorice. Abrus precatorius is a
climbing shrub and indigenous throughout India. The plant is propagated through
seeds. Leaves and roots contain sweet taste triterpene glycoside. The active
principle of Leaves is sweeter than roots. Roots contain the sweet taste oleanane
type of triterpene glycoside as glycyrrhizin. Hence plant is used as substitute for
liquorice. Abrusosides are non-toxic.Abrisosides A, B, C and D are found to be
30, 100, 50, 75 times sweeter than 2% w/v sucrose respectively. Leaf extract
(purified abrusosides A-D) is commercially used for sweetening in food items,
beverages and medicines. Leaves, roots and seed are used for medicinal
purposes (Kinghorn. A, (1987).
Perillartine:- Perillartine is a monoterpene volatile oil obtained from the leaves,
seeds and flowering tops of the plant Perilla frutescens (Labitae). Plant is
indigenous to India and found in Japan and Southeast Asia. Perllartine is 400-
2000 times sweeter than sucrose on a unit weight basis and 4-8 times sweeter
than saccharine. The volatile oil provides flavors to sauces and confectionary as
it contains the sweet moiety Perillartine (Acton, Leaffer and Oliver, 1970).
Dihydro Isocoumarins
Phyllodulcin:- Phyllodulcin is obtained from the plant Hydrangea macrophylla
belonging to family Saxifragaceae, plant is commonly known as Amacha. It is
Indigenous to Japan, china and is found in North and South America. In India,
temperate hills area, particularly in Assam and Himalayas. The sweet principle is
300-400 times sweeter than sucrose (Dwivedi, 1999).
Protein sweeteners
Thaumatin:- Thaumatin belongs to a category of very sweet proteins. It is
present in the tropical plant; in the fruits of Thaumatococcus danielli
(marantaceae).It is a bushy plant that grows in West Africa (REF). All the forms
of a Thaumatin are intensely sweet and contain most of amino acids. The two
predominant forms of Thaumatin are Thaumatin I and II differ by only presence of
various amino acids. Thaumatin exhibits a very sweet taste that is approximately
2000 to 10000 times sweeter than sucrose depending on purity and
concentration. Thaumatin I and II are soluble in water and in dilute alcohol (De
Vos, et al, 1985). Their sweetening power persistent after heating and no
change in sweetening property but sweetness of Thaumatin disappeared on
heating at pH 7 or above for 15 min and sweetness remained even after heating
at 80ºC for 4 hr at pH 2. This indicated that the protein Thaumatin is more thermo
resistent under acid conditions than under neutral or alkaline conditions (Kaneko
and Kiyabatake, 2001).
Miraculin:- Miraculin obtained from a shrub Richardella dulcifica of family
sapotaceae. It is a shrub native to tropical West Africa, produces red berries that
has an active ingredient a glycoprotein molecule with some trailing carbohydrate
chains called miraculin. It is a taste modifying protein that perceived as sweet
taste, the berry has been held in the mouth after used of a citric acid, ascorbic
acid, acetic acid which are normally sour (Sun and Cui, 2006). The taste
modifying effect lasts for usually 1-2 hr. Miracle fruit is available as freeze dried
granules or in tablets form that has a longer shelf life than fresh fruit. Tablets are
made from compressed freeze dried fruit which causes the texture to be clearly
visible even in tablet form (Wikipedia, a free Encyclopedia).
Curculin:- Curculin is isolated from Curculigo latifolia a plant grown in Malaysia.
It has an absorbing property to modifying sour taste into sweet taste. In addition
to this taste modifying activity, curculin itself exhibits a sweet taste (Faus and
Sisniega, (2003). Curculin has a unique property to show both taste modifying
activities. The underlying mechanism for the sweet taste and taste modifying dual
capability of curculin remains largely a mystery (Kurimoto, Suzuki, and
Amemiya, 2007).
Monellin:- Monellin is a protein extracted from red berries Dioscoreophyllum
cumminsii is a West African plant. Protein is about 3000 times sweeter than
sucrose on a weight basis. Monellin has been shown to lose its sweetness when
heated above 50ºC under acidic pH (Faus and Sisniega, 2003).
Mabinlin:- It is polypeptide present in the fruits of Chinese plant Capparis
masaki. This protein is comprised of two polypeptide chains of 33 and 72 amino
acids respectively which are tightly associated through non-covalent interactions.
It is about 100 times sweeter than sucrose on a weight basis (Faus and
Sisniega, 2003).
Pentadin:- It is isolated from fruits of the plant Penta brazzeana. It is a climbing
shrub found in some tropical countries of Africa such as Gabon and contains
sweet taste protein first time isolated Der, Larson and Hladik, 1989). The
sweetness intensity was estimated to be around 500 times that of sucrose on a
weight basis.
Brazzein:- Brazzein is present in the fruit of Penta brazzeana. It was first isolated
by (Ming and Hellekant, 1994). The Brazzein, its three dimensional structure
has like thaumatin. brazzein is a single chain protein (54 amino acids). Its
sweetness profile remains even after incubation at 353 K for 4 hrs (Hellekant
and Danilova, 2005).

Dihydrochalcones

Glycyphyllin:- The sweet principle glycyphyllin is present in almost all parts of

plant Smilax glycyphylla of the family liliaceae. It is Indigenous to India and found
in Himalayas regions. It is mainly propagated through Rhizomes and tuberous
roots. The sweet principle is a dihydrochalcone glucoside that is 100-200 times
sweeter than sucrose. The extract of shoot other all parts provide a sweetening
property (Dwivedi, 1999).
Trilobatin:- Trilobatin is obtained from the plants Symplococos paniculata
(simplocaceae) commonly known as sweet leaf. This plant is found in India and
is cultivated on large scale. It is 400-1000 times sweeter than sucrose. A water
soluble fraction from the bark has been reported to exhibit anti-oxidative activity
(Dwivedi, 1999).
Neohesperidin:- Neohesperidin is obtained from the peels of the fruits of plant
Citrus aurantium belonging to family Rutaceae. It is commonly known as Seville
orange.The flavonoid compound neohesperidine is itself bitter but dilute alkali
extract gives a sweet compound called Neohesperidin dihydrochalcone, which is
about 1000 times sweeter than sucrose. In Belgium, use as a sugar substitute in
beverages and chewing gum (Dubois,Crosy and Stphenson 1977).
Naringin:- The sweet principle Naringin is a type of dihydrochalcone parent
compound naringin is bitter present in the peels of fruit of the plant Citrus paradisi
(Rutaceae) commonly known as grape fruit. The plant is indigenous to West
Indies and is cultivated in India. The naringin extract in dilute alkali gives a sweet
principle, naringin dihydrochalcone, which is nearly 1000 times sweeter than
sucrose. Naringin can be commercialized and could be used to prepare
neohesperidin.
Hesperitin:- Hesperitin is isolated from the peels of the plant Citrus sinensis and
citrus limoni (Rutaceae). The reduction of hesperidin in dilute alkali yields
hesperidin dihydrochalcone. Partial hydrolysis of this compound, either by acid or
by dissolved or immobilized enzyme, gives rise to sweet hesperetin
dihydrochalcone. This is 300 times sweeter than sucrose (Dubois,Crosy and
Stphenson 1977; Krbechek. and Melville, 1968). Citrus sinensis is commonly
known as betavian, sweet orange. It is native of India and China and cultivated
widely in subtropical regions as most valued commercial citrus of the world.
Citrus limoni is commonly known as lemon and jambira. Wild stock of this plant is
native of Northwest region of India. Both plants are widely cultivated in India
(Venkata, Srisailam and Veeresham, 2002).

Steroidal Saponins
Polypodoside A:- Polypodoside A is obtained from the rhizomes of the North
American plant Polypodium glycyrrhiza belonging to family polipodiaceae
commonly known as liquorice, initially sweet taste of the rhizomes was attributed
to the presence of a sweet glycoside glycyrrhizin. Later it was found that a novel
intensely sweet compound, polypodoside A, which is 600 times sweeter than 6%
w/v aqueous sucrose solution. This steroidal saponin glycoside on enzymatic
hydrolysis with hesperindinase yields D-glucose, L-rhamnose and aglycone
polypodogenin (Kim, Pezzuto and Doel 1988).
Osladin:- Osladin is a glycoside sweet principle obtained from rhizomes of
Polypodium vulgare (polypodiaceae). It is 300-3000 times sweeter than sucrose
(Yamada and Nishizawa, 1992).
Pterocaryosides A and B:- Pterocaryoside A and B are isolated from the leaves
and stems of Chinese tree Pterocarya paliurus. Two novel, potentially sweet 3,4
secodammaranoid saponins. These pterocaryosides are proved as nontoxic,
safe and potent sweetening agents. Pterocaryoside A and B are 50 and 100
times sweeter than 2% sucrose respectively (Kennelly et al, 1995).
Staurogyne:- Sweet glycosides isolated from water extract of the leaves of
Staurogyne mergunsis (Wendou et al, 1998).
Cyclocaryoside:- Three intensely sweet cyclocaryosides I, II and III are
obtained from the leaves of Cyclocarya paliurus. It is the main sweet principle of
the plant, possessing about 250 times more than the sweetness intensity of
sucrose (Venkata Srisailam and Veeresham, 2002).

Polyol Sweeteners
Xylitol:- Xylitol is apolyol, with a sweetening power similar to sucrose found in
fruits and vegetables. It has many advantages as a food ingredient. When
continuously supplied in the diet, it limits the tendency to obesity. A number of
studies have shown the beneficial effects of xylitol as a sweetener when used
alone or formulated in combination with other sugars [42].

BITTERS
Bitters stimulate all digestive secretions: saliva, acids, enzymes, hormones, bile,
and so forth. Each of these acts as a solvent to break down food for absorption,
quantity and quality of these fluids to ensure proper nutrition. Insufficient
production of these secretions is common in modern cultures (i.e. cultures
lacking bitters in their diet) and the implications of such deficiencies are so many.
The bitters promote salivation which begins the process of digestion by breaking
down starches food and start to work on fats. Taste receptors in the mouth has
about twenty-five different bitter taste receptors are distinguish the presence of
bitters taste and trigger a reaction throughout the digestive tract (Ellingwood,
1919.).

ROLE OF BITTERS
Bitters act as appetizers
Gastrin is known to be very effective in increasing the appetite. It acts directly on
appetite centres in the hypothalamus and indirectly through increased stomach
motility. Sometimes, lack of appetite is the body’s own signal to prevent
overstuffing. Administering bitters then comes in quite handy and especially in
case of anorexia nervosa where bitters are a very helpful tool to counter the
problem.

Bitters increase secretion of digestive juices

Bitters are known to expedite the process of digestion by boosting the stomach
and pancreatic enzyme secretions. In those cases where these secretions are
irregular or malfunctioning, bitters can help a lot towards speedier digestion by
breaking down the food material. It is certainly the most important source of
nourishment for the body, but it also poses the greatest immunological threat to
it. Herbal therapeutics point out that a fall in digestive secretion can damage the
body to a great extent. Passing small malodorous stools is another sign. As
modern food items contain an increased percentage of adulteration, the risk of
depressed digestion has increased greatly, and the only measure is to administer
bitter remedies.
Bitters offer protection to the gut tissues
In cases of heartburn, oesophageal inflammation the reflux of corrosive stomach
contents into the oesophagus is prevented by bitter remedies. The bitters also
decrease the harmful effects of the digestive juices and dietary toxins by
enhancing the already rapid rate of mucosal regeneration in the stomach and
duodenum. This acts as a healer in the case of ulceration or an infection. Similar
action performed on the matrix of the pancreas, might as well as help in pulling
through a pancreatic disease.
Bitters enhance bile flow
Bile juice is secreted by the liver. It is also considered as the excretion of liver.
The liver contains extremely dynamic flow of juices. These fluids circulate
through the cell and are subjected to heavy privilege that is a part of the liver
function. The metabolic products that are born out of this activity move from the
liver cell into the outgoing blood flow. The liver thus self-cleanses by its own
mechanism. The bitters have been proven to be effective in curing all allergic,
metabolic and immunological conditions where the diagnosis points to the
digestion. The liver exerts an influence over the immunological system as well.

Bitters improve pancreatic functions

Gastrin helps pancreatic secretion and also increases the secretions of insulin
and glucagon, the two main hormones produces pancreas. There is a possibility
of a 'state dependent' effect. This is a response to gastrin that varies according to
the condition of mutual and simultaneous secretion of the two hormones. Bitters
have also been used in controlling late-onset diabetes. Chinese physiology
states that bitters can effectively reactive hypoglycaemia and produce immediate
excellent results. Thus we conclude that bitters neutralize pancreatic hormone
secretions by increasing the amount of glucagon when insulin is high and vice
versa. Bitters control fluctuations in blood sugar levels permanently and
temporarily as well.

Bitters act as tonics

The digestive processes are the platform where the nourishment requirements of
the body are met. This is the place where the body examines the materials it is
fed with and most calorific and metabolic processes are regulated. Depending
upon the extent to which this platform is in danger under the modern living
conditions, it might or might not respond to the bitter remedies. Bitter remedies
were mainly resorted to in old age or in a convalescent state in order to be able
to improve the quality of nourishment to the body. Bitter remedies can definitely
offset the harmful effects of adulteration to a great extent.

Bitter Foods and Bitter Medicines

The quality of a plant’s bitterness is widely variable in both character and degree.
Many bitter herbs are more accurately referred to as foods while others are
decidedly medicinal in their action. Bitter foods should be considered essential to
good nutrition whereas bitters of a more medicinal nature should be reserved to
address specific concerns not remedied by dietary bitters. These nutrient-rich
herbs were complemented by vinegar dressings which also serve to extract their
minerals for optimal absorption. A salad not only serves as a nutritious appetizer,
but also aids in the digestion of heavier foods, which often make up the “main
course” of meals. Medicinal bitters are too powerful in flavor to make useful foods
(Bakare and Magbagbeola, 2011).

GLYCOSIDE
Bitter glycosides are found mainly in the plants of family Gentianaceae. These
have the activities like stomachic, febrifuge, digestive etc. These types of
glycosides chemically do not belong to same class but prominent drugs contain
glycosides of monoterpene iridoids with pyran cyclopentane ring. These posses
lactone ring and are soluble in water. The bitter-taste monoterpenoid lactones
known as iridoids are also components of volatile oils and have been used to
stimulate actions within the body such as mucosal or gastric secretion and can
have therapeutic actions described above along with antimicrobial and
antileukemic properties (Bradley, 1992; Carnat et al (2005).
Gentopicroside and Amrogentin:- These are obtained from the dried fermented
rhizomes and root of yellow gentian, Gentiana lutea. Gentiopicroside is also
known as Gentiopicrin or Gentiamarin. Chemically, it is a seco-iridoid component.
It is the principle component of the plant and occurs in the extent of About 2% on
hydrolysis it produces gentiogenin and glucose. A biphenolic acid ester of
gentiopicroside, amarogentin (0.025-0.050%) has a bitterness value of about
5000 times greater than that of gentiopicroside ( Atkinson, Gupta and Lewis,
1969; Wu et al, 2017). In the natural products amarogentin is considered as
bittermost substance and impart a bitter taste in even 5.8 lakhs time dilution
(Kohlein F, 1991; Nastasijevic et al, (2016).

Swertiamarin:- It is obtained from the entire herb of the plant Swertia chirata.
Which are belonging to the family Gentianaceae. The active chemical constituent
of the plant are chiratin, amarogentin, and ophelic acid. It is use in blood
pressure. It is also used in tincture and infusions.
(Bhandari et al, 2006).

FLAVINOIDS
The most studied secondary metabolites are the flavonoids. These are phenolic
compounds with two aromatic rings bonded by a C3 unit (central pyran ring) and
divided in 13 classes based on the oxidation state of the pyran ring and on the
characteristic color: anthocyanins, aurons, chalcones, yellow flavonols, flavones,
uncolored flavonols, flavanones, dihydroflavonols, dihydrochalcones,
leucoanthocyanidins, catechins, flavans, and isoflavonoids. These primarily
function as a plant pigment giving color to flower, fruits and foliage (Harborne,
1993). Flavonoids can be grouped according to structural diference.
Approximately 80% of known flavonoid are classified as flavonoid flavonones and
dimmer of these such as bioflavonoids. Flavonoid are regarded as having anti-
inflammatory (inhibit inflammatory metabolites and granulation tissue formation),
anti allergic (inhibit histamine release), and anti-oxidant effects. They are well
known for strengthening and protective effect on fragile capillary and venous
structures (Koes, Quattrocchio and Mol, (1994).
Quinine and Quinidine.:- It is obtained from the dried bark of the plant
Cinchona calisaya, C. officinalis C. ledgeriana and C succirubra belomging to the
family Rubiaceae. The chemical constituent of the cinchona bark are quinine and
quinidine. Quinine bark is still popular as a herbal medicine. For example, in
South America, besides being antimalarial drug, it is considered a tonic, digestive
stimulant and anti-fever. The bark is also used for anemia, indigestion,
gastrointestinal disorders, general fatigue, fevers, and as an appetite stimulant
(Uskokovic and Grethe, 1973; Turner and Woodward, 1953).

Reserpine: Rauwolfia (Rauwolfia serpentina) is an evergreen shrub that is a

member of the dogbane or Apocynaceae family. It is obtained from the dried
rhizomes and root of the plant (Endress and Bruyns (2000). The main active
chemical constituent of the plant are reserpine. It is bitter in nature. It is uses in
sedation, hypertension, bradycardia and CNS depressant (Healy and Savage,
1998).
Andrographolide and Kalmeghin :- It is obtained from the dried leaves and
tender shoots of the plant Andrograhis paniculata belonging to the family
Acanthaceae. The active chemical constituent of the plant are andrographolide
and kalmeghin. It is bitter tonic. It is also uses in antihelmintic disease and in
cholera.

Strychnine and Brucine:- It is obtained from the dried ripe seeds of the plant
Strychnos nuxvomica belonging to the family Loganiaceae. The active chemical
constituent of the plant are strychnine and brucine. It is bitter tonic. It uses in
erectile dysfunction and anemia ( Li et al, 2006; Young et al, 2004).

Picrooside-I and II:- It is obtained from the dried rhizome of the plant
Picrrorhiza kurrora belonging to the family Scorphulariaceae. The active chemical
constituent of the plant are picrooside-I,II and kutkoside. It is bitter, as cardiac
and cerebral tonic, anthelmintic, in paralysis, Epilepsy and gout (Kokate, Purohit
and Gokhale (2007).

Discussion and Conclusion

Many studies have been performed to identify pharmacologically activity with a
limited toxicity. In this context, ethno pharmacology represents the most
important way possible of finding interesting and therapeutically helpful
molecules. It can be useful also in various manufacturing industries as raw
material. Though the bitter drug plant is in high demand in traditional ayurvedic
formulation and pharmaceutical industry it is recommended that there should be
proper package of practice of cultivation and collection of bitter plants. Thus,
numerous medicinal and ethno botanical uses of nearly all parts of the plant
indicate a long association of the plant with people, especially in India. The
desire for sweet taste is inborn. Since the ingestion of sugar increases caloric
intake and can lead to obesity, a risk factor for some chronic diseases, this
common sweetener has been restricted in the diet of diabetics. The availability of
natural sweeteners has made it possible to offer consumers sweet taste without
the calories that a diet high in sucrose implies. Bitters are the edible natural
products mostly consumed before any normal meals to stimulate as well as
enhance the appetite. The quality of a plant’s bitterness is widely variable in both
character and degree. Many bitter herbs are more accurately referred to as foods
while others are decidedly medicinal in their action. Bitter foods should be
considered essential to good nutrition whereas bitters of a more medicinal nature
should be reserved to specific concerns. Bitter is popular name for alcoholic
drinks which combines the properties of appetizer and tonic. Generally combined
with gin or vermouth they are ingredient of cocktail. Bitters are tincture or extract
of bitter aromatic herbs like bitter orange. Furthermore, simple techniques
required for the extraction of these principles, which could be adapted to isolate
active moiety at large-scale level in benefit of society.

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