Table 3.

Functions of SHC chemical ingredients (for References, see Supplementary Material).

Ingredient	Effects/roles
Methyl α-D-Glucopyranoside	This is a non-metabolizable glucose analog (López-Yoldi et al., 2016; Veyhl-Wichmann et al., 2016), commercially exploited in food industry, biologically inactive in low amounts, broadly used for gustatory properties or/and crystallizing and surfactant agents in food industry
Methyl β-D-Galactopyranoside	It is used in food industry, has no known effect for human organism might indirectly affect gut microbiome via its effects on E. coli and Lactobacillus (Sahin-Tóth et al., 2002; Mukai et al., 1998).
D-Fructofuranose	It is used in food industry as the sweetener (Malik et al., 2015)
D-Ribofuranose	Its derivatives exhibit immunostimulatory, antinociceptive, anti-inflammatory, and potential anti-cancer effects (Petrelli et al., 2017; Ota et al., 2018; Rahman et al., 2020).
β-D-Lactose	IT induces fiber-like effect (Schaafsma, 2008), enhances intestinal mineral absorption particularly on calcium and magnesium (Abrams et al., 2002)
D-Glucose	It is present nearly in all plants, in low concentrations glucose does not induce any specific regulatory effects (Mergenthaler et al., 2013)
Malic acid	It is involved in citric acid cycle and stimulates metabolism with simultaneous decrease in tissue respiration, can ameliorate cell metabolism during of hypoxia (Dunaev et al., 1988; Tang et al., 2013)
Glyceric acid	As a precursor of serine, it is essential for neuronal metabolism, including protein and nucleotide synthesis, neurotransmitter synthesis, and lipids as well as glycolysis regulation (Tabatabaie et al., 2010)
Citric acid	It is implicated in energy generation in cells and exerts anti-hypoxia effects in ischemic neurons and astrocytes, suggested to play neuroprotective role (Ying et al., 2002; Abdel-Salam et al., 2014).