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  2. Xylitol - Wikipedia

    en.wikipedia.org/wiki/Xylitol

    Xylitol is a chemical compound with the ... Xylitol is also found as an additive to saline solution for nasal irrigation and has been reported to be effective in ...

  3. Common low-calorie sweetener linked to heart attack and ... - AOL

    www.aol.com/common-low-calorie-sweetener-linked...

    Xylitol is a sugar alcohol, a carbohydrate found naturally in foods such as cauliflower, eggplant, lettuce, mushrooms, spinach, plums, raspberries and strawberries. However, the amount of xylitol ...

  4. Common sugar substitute linked to increased risk of heart ...

    www.aol.com/news/xylitol-linked-increased-heart...

    Xylitol is a sugar alcohol that is found in small amounts in fruit and vegetables, and the human body also produces it. As an additive, it looks and tastes like sugar but has 40% fewer calories. ...

  5. Remineralisation of teeth - Wikipedia

    en.wikipedia.org/wiki/Remineralisation_of_teeth

    Xylitol is a naturally-occurring sweetener that can be synthetically produced in bulk. It is classified as a sugar alcohol. [10] Xylitol inhibits acid production by oral bacteria and promotes remineralization of the teeth. [10] It can be found in various products which include chewing gums and lozenges.

  6. Are artificial sweeteners worse than sugar? How they ... - AOL

    www.aol.com/lifestyle/healthier-real-sugar...

    Sugar alcohols include erythritol, xylitol, maltitol, mannitol and sorbitol. ... found naturally in some foods like fruit and vegetables and contain fewer calories than sugar — 1.5-3 calories ...

  7. Xylose metabolism - Wikipedia

    en.wikipedia.org/wiki/Xylose_metabolism

    XR catalyze the formation of xylitol from D-xylose and XDH the formation of D-xylulose from xylitol. Saccharomyces cerevisiae can naturally ferment D-xylulose through the pentose phosphate pathway. In another approach, bacterial xylose isomerases have been introduced into S. cerevisiae. This enzyme catalyze the direct formation of D-xylulose ...

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