Stevia is a sweetener and sugar substitute extracted from the leaves of the plant species Stevia rebaudiana. The active compounds of stevia are steviol glycosides (mainly stevioside and rebaudioside), which have up to 150 times the sweetness of sugar, are heat-stable, pH-stable, and not fermentable.[6] These steviosides have a negligible effect on blood glucose, which makes stevia attractive to people on carbohydrate-controlled diets. Stevias taste has a slower onset and longer duration than that of sugar, and some of its extracts may have a bitter or licorice-like aftertaste at high concentrations. Stevia Plants can be found in countries like Turkey, India, Kenya, South Africa, Australia etc.For centuries, tribes in Paraguay, Brazil and Bolivia have used stevia leaves to sweeten teas and traditional medicines. Stevia extract can be 300 times sweeter than sugar (compared to Splenda, which is 600 times sweeter than sugar). The more compelling thing (potentially) about stevia is that it does not impact blood sugar levels. In other words, it is a very low-calorie sweetener and may be advantageous to diabetics. Studies have shown that stevia-derived sweeteners not only taste sweet, but also may help individuals improve insulin production (which in turn would help with diabetes) and even help with hypertension (high blood pressure). Health benefits of stevia Stevia herb parts are very low in calories. Parts by parts its dry leaves are roughly 40 times sweeter than sugar. The sweetness of sugar in stevia is due to several glycoside compounds including stevioside, steviolbioside, rebaudiosides A-E, and dulcoside. Stevioside is non-carbohydrate glycoside compound. Hence, it lack of properties that sucrose and other carbohydrates have. Stevia extracts, like rebaudioside-A, are found to be 300 times sweeter than sugar. In contrast to sugar, however, stevia extracts have several unique properties such as long shelf life, high temperature tolerance, non-fermentative; but contain near-zero calories. In addition, stevia plant has many sterols and antioxidant compounds like triterpenes, flavonoids, and tannins. Some of flavonoid polyphenolic anti-oxidant phyto-chemicals present in stevia is kaempferol, quercetin, chlorogenic acid, caffeic acid, isoquercitrin, isosteviol…etc. Studies found that kaempferol can reduce risk of pancreatic cancer by 23% (American journal of epidemiology). Chlorgenic acid reduces enzymatic conversion of glycogen to glucose in addition to decreasing absorption of glucose in the gut. Thus, it helps reduce blood sugar levels. The lab studies also confirm a reduction in blood glucose levels and an increase in the liver concentrations of glucose-6-phosphate and of glycogen. Certain glycosides in stevia extract have been found to dilate blood vessels, increase sodium excretion, and urine output. In effect, stevia, at slightly higher doses than as sweetener, can help lower blood pressure. Being a non-carbohydrate sweetener, stevia would not favor the growth of Streptococcus mutans bacteria in the mouth which is attributed to be a causative agent for dental caries and tooth cavities. On the other hand, certain compounds in stevia are rather found to inhibit caries causing bacteria in the mouth. In addition, being a herb, stevia contain many vitals minerals, vitamins that are selectively absent in the artificial sweeteners. Uses of Stevia Plant in traditional medicine Stevia extract has been in use by native South Americans (where it is known as caa-he-éé or kaa jheéé) to reduce weight; to treat wound infections, inflammatory conditions, swelling in the legs and as a tonic to treat depression.
Posted on: Mon, 20 Oct 2014 13:18:54 +0000
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