Polyol (unspecified)
Synopsis of Polyol (unspecified)
History
Polyols, commonly referred to as sugar alcohols, have a long-standing history of use in both medicinal and nutritional contexts. Traditionally derived from plant sources such as fruits and vegetables, polyols like sorbitol, xylitol, and mannitol were used in folk remedies for their natural sweetness and unique physiological effects. In early medicine, polyols were often valued for their ability to relieve constipation, with sorbitol being used as a mild laxative. Their capacity to retain water and promote bowel movement made them a gentle and effective remedy, especially in herbal infusions and tonics.
Beyond their gastrointestinal benefits, polyols were incorporated into herbal combinations intended to soothe sore throats and coughs. Their pleasant taste masked the bitterness of certain herbs, making decoctions and syrups more palatable and thus improving compliance with herbal regimens. In traditional herbal medicine, polyols were sometimes mixed with licorice root, slippery elm, or marshmallow root, enhancing both texture and flavor while providing additional soothing effects for the mucous membranes.
With the progression of nutritional science, polyols have been recognized for their low glycemic impact and dental health benefits, supporting their continued inclusion in modern herbal and nutritional blends. They offer a natural alternative to refined sugar, helping to deliver the therapeutic effects of herbs without contributing to blood sugar spikes. Overall, polyols have played a positive and versatile role in the history of medicinal remedies, enhancing both the efficacy and palatability of herbal combinations throughout the ages.
Traditional and scientific validation
Polyols, also known as sugar alcohols, are a group of carbohydrate-based ingredients commonly used in nutritional products as low-calorie sweeteners and bulking agents. Historically, polyols such as sorbitol, xylitol, and erythritol have been utilized for decades in foods, beverages, and pharmaceutical products. Their use gained prominence in the mid-20th century as the food industry sought alternatives to sucrose to address concerns about dental caries, calorie intake, and glycemic control.
Scientific validation for the use of polyols is supported by a range of clinical and observational studies. Research has demonstrated that polyols are not readily metabolized by oral bacteria, which significantly reduces the risk of tooth decay compared to traditional sugars. In addition, polyols generally have a lower glycemic index, making them suitable for individuals with diabetes or those seeking to manage blood sugar levels. Studies have also shown that products containing polyols can contribute to a reduction in overall caloric intake, supporting weight management strategies.
Polyols are recognized as safe by major regulatory authorities such as the FDA and EFSA, and they are well tolerated in moderate amounts. However, some individuals may experience gastrointestinal discomfort when consuming high quantities, as polyols can be incompletely absorbed in the digestive tract.
While the benefits of polyols in nutritional products are well documented, ongoing research is necessary to further elucidate their long-term effects on metabolic health and gut microbiota. Overall, polyols represent a valuable ingredient in the development of healthier, lower-calorie foods, offering functional and health-related advantages as part of a balanced diet.
Polyol (unspecified) is used for these health conditions
Constipation (adults) (Scientific)
Constipation (children) (Scientific)
Polyol (unspecified) is used to support these body systems
Digestive System (Scientific)
Teeth (Scientific)
