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Ziziphin, a triterpene glycoside which exhibits taste-modifying property, has been isolated from the leaves of Ziziphus jujuba (Rhamnaceae).

Among its known homologues found in the plant, it is the most anti-sweet, however it is less potent than gymnemic acid 1.[1]

Ziziphin suppresses the sweetness of most of the carbohydrates (e.g. glucose, fructose), bulk sweeteners, intense sweeteners (natural: Steviol glycoside – artificial: sodium saccharine and aspartame) and sweet amino acid (e.g. glycine). However it has no effect on the perception of other taste: bitterness, sourness and saltiness.[2]


  1. Kinghorn, A.D. and Compadre, C.M. Alernative Sweeteners: Third Edition, Revised and Expanded, Marcel Dekker ed., New York, 2001. ISBN 0-8247-0437-1
  2. Kurihara, Y. 1992. Characteristics of antisweet substances, sweet proteins, and sweetness-inducing proteins. Crit. Rev. Food Sci. Nutr. 32:231-252.

See also