erythritol

[ ih-rith-ri-tawl, -tol ]

noun

, Chemistry, Pharmacology.

1. a white, crystalline, water-soluble, sweet-tasting, tetrahydroxyl compound, C 4 H 10 O 4 , related to the carbohydrates, obtained from certain lichens and used for coronary vasodilation and in the treatment of hypertension.

erythritol

/ ɪˈrɪθrɪˌtɒl /

noun

1. a sweet crystalline compound extracted from certain algae and lichens and used in medicine to dilate the blood vessels of the heart; 1,2,3,4-butanetetrol. Formula: C 4 H 10 O 4

Word History and Origins

Origin of erythritol¹

First recorded in 1890–95; erythrite + -ol ¹

Example Sentences

According to a new study in the journal "Arteriosclerosis, Thrombosis and Vascular Biology" consuming a common amount of the sweetener erythritol, but not glucose, increases blood clotting activity in healthy people, raising concerns that erythritol might increase the risk of clots.

From Salon

According to Korin Miller with Food & Wine, the study "analyzed data from two small groups of people — 10 who had a beverage with 30 grams of the artificial sweetener erythritol and 10 who had a drink with 30 grams of sugar after fasting overnight."

From Salon

Recent studies on a large scale, along with lab and animal research, suggest that it's time to reconsider whether erythritol should still be classified as safe for use in foods.The study's conclusion states "the present findings suggest that discussion of whether erythritol should be reevaluated as a food additive with the Generally Recognized as Safe designation is warranted."

From Salon

After their blood was drawn a half hour later, researchers "discovered that people who had the erythritol drink had more than double the risk of developing blood clots than those in the sugar group."

From Salon

Erythritol, a sugar substitute and sugar alcohol, is often used in many keto and sugar-free products, as well as some products specifically marketed or labeled as being "friendly for diabetics."

From Salon