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|Section2= |Section3= }} Hernandulcin is an intensely sweet chemical compound gained from the chiefly Mexican and South American plant ''Lippia dulcis''.〔 〕 ==History and origin== In the 1570s, Spanish physician Francisco Hernández〔 〕 described a remarkably sweet plant known to the Aztecs as Tzonpelic xihuitl, meaning "sweet herb". This reference, accompanied by an accurate description and illustration of the plant, led to a group of pharmacognocists in 1985 to a previously unrecognised, intensely sweet chemical that can provide sweetness without tooth decay. Cesar M. Compadre, and A. Douglas Kinghorn, from the University of Illinois at Chicago isolated and identified the sweet compound from the leaves and flowers of the ''Lippia dulcis'' plant, in Mexico. The researchers noted the chemical structure of the colourless oil, and named it hernandulcin after Francisco Hernandez. By slightly modifying the compound, they identified the three parts of the chemical structure which caused the intensely sweet taste - the carbonyl group, and the hydroxyl group, and the hydrophobic side chain 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「hernandulcin」の詳細全文を読む スポンサード リンク
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