saccharin

简明释义

英[ˈsækərɪn]美[ˈsækərɪn]

n. [有化] 糖精；邻磺酰苯甲酰亚胺

英英释义

单词用法

同义词

反义词

例句

1.In particular, sensitivity to PTC and certain concentrations of saccharin may have a genetic basis.

特别是对PTC和特定浓度的糖精的敏感性有一种遗传学的基础。

2.Most artificial sweeteners - saccharin, aspartame and sucralose, for example - offer the sweetness of sugar without the calories.

大多数人工甜味剂，比如糖精、阿斯·巴特和三氯蔗糖，都能产生普通糖一样的甜味，但不会产生热量。

3."I don't think we shy away from those issues because we want to keep it saccharin and sweet," Mr. Lloyd said.

“我们没有回避那些严肃的社会话题，我们只是希望能保持温馨甜蜜的基调，”劳埃德表示。

4.Li Yi knew that there was no proof that a high saccharin level directly harmed users of loperamide.

李易知道没有直接的证据证明高糖精含量会直接影响该药品的使用者。

5.Saccharin has been shown to be unsafe during pregnancy.

糖精已被证明是不安全的孕期。

6.Free of Saccharin, animal ingredients, artificial sweeteners, preservatives, colors and flavors.

不含糖精，动物成分，人工加甜剂，防腐剂，色素和香料。

7.He sweetened the soft drink with saccharin and named it fanta, after the German word for fantasy or imagination.

加入糖精使这种软饮料变甜，他以德语中fantasy或imagination单词把这种饮料命名为芬达。

8.Some studies have linked saccharin to cancer in rodents.

一些研究显示糖精和啮齿动物的癌症有关。

9.This product does not contain saccharin; artificial sweeteners, preservatives, colors, or flavors; or animal ingredients.

这个产品不含糖精、人造糖味剂、防腐剂、色素或香料、动物配料等。

10.In the 1970s, saccharin was banned in some countries due to health concerns.

在1970年代，由于健康问题，某些国家禁止使用糖精。

11.Many diet sodas contain saccharin, a low-calorie sweetener.

许多低热量汽水含有糖精，一种低卡路里甜味剂。

12.Some people prefer saccharin over sugar due to its zero-calorie content.

由于其零卡路里含量，有些人更喜欢糖精而不是糖。

13.You can find saccharin in many sugar-free products.

你可以在许多无糖产品中找到糖精。

14.The sweet taste of saccharin is much stronger than that of regular sugar.

糖精的甜味比普通糖要强得多。

作文

The world of food and nutrition has seen a significant transformation over the past few decades, with an increasing emphasis on health and wellness. One of the most notable developments in this arena is the rise of artificial sweeteners, among which saccharin stands out as one of the oldest and most widely recognized. saccharin (糖精) was discovered in the late 19th century and has since played a crucial role in the diet of many individuals, particularly those who are diabetic or looking to reduce their caloric intake.The primary appeal of saccharin lies in its ability to provide sweetness without the calories associated with sugar. This characteristic makes it an attractive option for people who want to enjoy sweet flavors without the risk of weight gain or spikes in blood sugar levels. As a result, saccharin can often be found in various low-calorie and diet products, from soft drinks to baked goods.However, the history of saccharin is not without controversy. In the 1970s, research indicated that high doses of saccharin could lead to bladder cancer in laboratory rats, prompting a temporary ban on its use in food products in some countries. This scare led to widespread public concern about the safety of artificial sweeteners. Nevertheless, subsequent studies have largely debunked these claims, leading regulatory agencies like the FDA to deem saccharin safe for human consumption when used in moderation.Despite its safety, the perception of saccharin among consumers remains mixed. Some people embrace it as a useful tool for managing their diets, while others prefer to avoid it, opting for natural sweeteners like honey or agave nectar instead. The debate over artificial versus natural sweeteners continues, with many advocating for a balanced approach that includes both types in moderation.In addition to its use in food and beverages, saccharin serves an important role in scientific research. Its non-caloric nature makes it a valuable compound for studying taste perception and the effects of sweetness on appetite. Researchers are continually exploring the implications of saccharin and other artificial sweeteners on human health, particularly in relation to obesity and metabolic disorders.In conclusion, saccharin (糖精) is a fascinating example of how science and consumer preferences intersect in the realm of nutrition. While it offers benefits in terms of calorie reduction and blood sugar management, its controversial past reminds us of the importance of ongoing research and education in the field of dietary choices. As consumers become more informed about the ingredients in their food, the future of saccharin and other artificial sweeteners will likely continue to evolve, reflecting changing attitudes towards health, wellness, and the pursuit of a balanced diet.