How much do you know about Stevia? Do you know about its medicinal benefits of Stevia? What is your opinion about this promising calorie free natural sweetneer, antidiabetic Stevia plant?
"Stevia is a plant grown in Brazil, China, Paraguay and various countries around the world and is traditionally used because its food ingredients are used to make tea and sweetened beverages. Extracted from this plant is 300 times sweeter than table sugar, which is why they are used in various foodstuffs such as protein drinks, candy, ice cream, chewing gum, seafood, dairy, desserts, sauces and some tea. Sweet ingredients in this plant occur naturally and do not contain any calories. Stevia is safe for consumption because extracts from this plant occur naturally. However, for anyone considering using their products, be sure to take it under medical advice. Stevia is free of calories but does not have a guarantee of weight loss."
It contains glycosides that is why it is sweet in taste. It also contains sterols and antioxidants.
I brew like tea. I know that this is a useful product. I'm interested to know more. I follow the question.
Dear Dr. Viola Vambol , here is the leaf of Stevia plant, which is an economically important part of the plant that is used for processing and direct utilization.
Stevia is primarily grown in Brazil, Paraguay, Japan, and China.The natural sweetener tastes 200 to 300 times sweeter than table sugar. Stevia can be classified as "zero-calorie," because the calories per serving are so low. It has shown potential health benefits as a healthful sugar alternative for people with diabetes. Stevia and erythritol that have been approved for use in the United States (U.S.) and do not appear to pose any health risks when used in moderation.
Stevia is natural sweetener which is a better choice then sugar.it is also very useful in various diseases.
Excellent and comprehensive explanation @ Dr. Ajab Ali Lashari. Thank you very much.
One can see here
* All about Stevia: http://www.internationalsteviacouncil.org/fileadmin/media/About_Stevia/stevia_6pp__1_.pdf
* Everything You Need to Know About Stevia Sweeteners
www.foodinsight.org/Content/5438/WebStevia1.9%20FINAL.pdf
* Nutritional and biochemical properties of natural Stevia
https://www.jmaterenvironsci.com/.../108-JMES-2334-Khiraoui.pdf
Potential side effects linked to stevia consumption include:
- Kidney damage.
- Gastrointestinal symptoms.
- Allergic reaction.
- Hypoglycemia or low blood sugar.
- Low blood pressure.
- Endocrine disruption.
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. Stevia's 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.
Dear Dr. Beemnet...
The plant Stevia rebaudiana has been used for more than 1,500 years by the Guaraní peoples of South America, who called it ka'a he'ê ("sweet herb"). The leaves have been used traditionally for hundreds of years in both Brazil and Paraguay to sweeten local teas and medicines, and as a "sweet treat".The genus was named for Spanish botanist and physician Petrus Jacobus Stevus (Pedro Jaime Esteve 1500–1556), a professor of botany at the University of Valencia.
Regards
Hi Dr. Beemnet,,,
The plant Stevia may be grown legally in most countries, although some countries restrict its use as a sweetener. The legally allowed uses and maximum dosage of the extracts and derived products vary widely from country to country.
Also,,,,
Stevia has no calories, and it is 200 times sweeter than sugar in the same concentration. Other studies suggest stevia might have extra health benefits.
According to a 2017 article in the Journal of Medicinal Food, stevia has potential for treating endocrine diseases, such as obesity, diabetes and hypertension, but that more research is needed.
Other studies also suggest stevia could benefit people with Type 2 diabetes.
With best wishes.
Dear Dr. Beemnet ..
also you can read the following about Stevia...
Stevia comes from the Stevia rebaudiana plant, which is a member of the chrysanthemum family, a subgroup of the Asteraceae family (ragweed family). There’s a big difference between the stevia you buy at the grocery store and the stevia you may grow at home.
Stevia products found on grocery store shelves, such as Truvia and Stevia in the Raw, don’t contain whole stevia leaf. They’re made from a highly refined stevia leaf extract called rebaudioside A (Reb-A). In fact, many stevia products have very little stevia in them at all. Reb-A is about 200 times sweeter than table sugar.
Reb-A sweeteners are considered “novel sweeteners” because they’re a blend of different sweeteners, such as Reb-A, erythritol (a sugar alcohol), and dextrose (glucose).
Some stevia brands also contain natural flavors. The U.S. Food and Drug Administration (FDA)doesn’t object to the term “natural flavors” if the related ingredients have no added colors, artificial flavors, or synthetics. Still, ingredients that fall under the “natural flavor” umbrella may be highly processed. Many argue that this means there’s nothing natural about them.
You can grow stevia plants at home and use the leaves to sweeten foods and beverages. Reb-A sweeteners are available in liquid, powder, and granulated forms. For purposes of this article, “stevia” refers to Reb-A products.
Good luck.
Stevia is perhaps unique among food ingredients because it's most valued for what it doesn't do. It doesn't add calories. Unlike other sugar substitutes, stevia is derived from a plant.
The stevia plant is part of the Asteraceae family, related to the daisy and ragweed. Several stevia species called candyleaf are native to New Mexico, Arizona and Texas.
But the prized species, Stevia rebaudiana (Bertoni), grows in Paraguay and Brazil, where people have used leaves from the stevia bush to sweeten food for hundreds of years.
https://www.livescience.com/39601-stevia-facts-safety.html
"Stevia is a plant grown in Brazil, China, Paraguay and various countries around the world and is traditionally used because its food ingredients are used to make tea and sweetened beverages. Extracted from this plant is 300 times sweeter than table sugar, which is why they are used in various foodstuffs such as protein drinks, candy, ice cream, chewing gum, seafood, dairy, desserts, sauces and some tea. Sweet ingredients in this plant occur naturally and do not contain any calories. Stevia is safe for consumption because extracts from this plant occur naturally. However, for anyone considering using their products, be sure to take it under medical advice. Stevia is free of calories but does not have a guarantee of weight loss."
It , s interesting conversation . Really it , s a promising plant and it may be considered as a source of sugar in future.
Good luck for all colleagues who discuss this subject.
Dear Dr. Azad Singh, thank you very much for your nice response.
Thank you very much dear Dr. Harry Barton Essel for mentioning the diverse potential uses of Stevia.
Thank you very much dear Dr. Abdallah Hussien Fathy, for your interesting information and explanation about the uses of Stevia extract i.e Steviol glycosides (mainly stevioside and rebaudioside) and your response is very much appericiated. Thank you very much.
Thank you very much dear Dr. Dhiaa Neama Jabbar for your interesting, informative and helpful links.
Thank you very much dear Dr. Yehya A. Salih for providing us an comprehensive, wide information and explanation about this potential plant, Stevia. Thank you one again for sharing your precious time and giving us such an indispensable information.
Thank you very much dear Dr. Rai Waqas Azfar Khan for giving us detailed information about the potential uses, origin and sharing an interesting and helpful link.
Thank you very much dear Dr. Isam Issa Omran for comprehensive response about Stevia cultivation, diverse potential applications in food and beverage industries, its safety and also health benefits. Thank you very much for your indispensable responses to our query.
Yes indeed dear Dr. Carine Temegne Nono . I am really impressed with the interesting responses.
Definately right dear Dr.Drlatief Ahmad, it can be used as an alternative natural sweetener.
Stevia is a herb that belongs to family Asteraceae. The genus Stevia contains about 154 species, of which six species are widely utilised that include Stevia eupatoria, Stevia ovata, Stevia plummerae, Stevia salicifolia, Stevia serrata and Stevia rebaudiana. Of these species, Stevia rebaudiana is the one with significant sweetening properties.
Please go through the PDF attachments for more details
Thank you very much dear Dr. Arvind Singh for your detailed background of Stevia and for your interesting and helpful attachments.
Many people may think they have to give up sweets in order to lose or maintain their weight. However, low-calorie sweeteners such as stevia sweeteners offer a way to reduce calories in sweet tasting foods and beverages, which may help you manage your weight. They also offer a way for people with diabetes to decrease overall carbohydrate intake.
Highly purified stevia sweeteners (which we will refer to as stevia sweeteners) are a natural, no-calorie source of sweetness. They are composed of extracts known as highly purified steviol glycosides, which are taken from the sweetest part of the stevia plant. Like other low-calorie sweeteners, they are “intense” sweeteners – 200-300 times sweeter than sugar – meaning a very small amount provides a lot of sweetness.
Stevia sweeteners have a long history of safe use in many countries around the world. The stevia plant is native to South America. Today it can be found growing in many countries, including China, Brazil, Argentina, Paraguay, India, and South Korea. Hundreds of foods and beverages, such as certain juice and tea beverages, throughout the world are sweetened with stevia sweeteners. They are also available in tabletop sweetener products.
Before 2008, stevia sweeteners were not permitted in foods and beverages in the U.S. Since then, the U.S. Food and Drug Administration (FDA) has reviewed published research and experts’ conclusions about safety for several stevia sweeteners. FDA has raised no questions about the conclusions that these ingredients are Generally Recognized as Safe, or GRAS (see sidebar, “What is GRAS?”) As a result, foods and beverages containing stevia sweeteners are now available in the U.S.
Stevia sweeteners contain no calories. However, some products containing stevia sweeteners may contain other ingredients that have calories. These other ingredients may be used to provide the best flavor or texture. Typically, the amount of these other ingredients is very small, making the total calorie content very low. As a result, products containing stevia sweeteners may be labeled “light” or “reduced calorie.” Check the label for calorie information and for the presence of stevia sweeteners.
Stevia sweeteners and other low-calorie sweeteners add sweetness to foods and beverages without adding a significant amount of calories. Therefore, stevia sweeteners can expand food choices for people who want to consume fewer calories.
Yes. Many government authorities around the world have concluded that stevia sweeteners are safe for the general population, including children, people with diabetes, and women who are pregnant or nursing. Stevia sweeteners are permitted for use in many countries, including the European Union, Japan, China, Australia, Brazil, and the U.S. In the U.S., stevia sweeteners are GRAS, based on published research and expert opinions that have been reviewed by the FDA.
Food ingredients permitted for use in the U.S. fall into one of two categories: food additives (which require review and prior approval from the FDA) or Generally Recognized as Safe (GRAS) ingredients.
Whether GRAS or a food additive, food ingredients must be safe. To be considered GRAS, an ingredient must meet one of the following two conditions:
Stevia and other low-calorie sweeteners provide sweet-tasting, low-carbohydrate options for people with diabetes. Research shows that consuming stevia sweeteners does not increase blood glucose levels. Of course, a product containing stevia may still contain carbohydrates and calories. Therefore, always check the food label. If you have diabetes, a health professional, registered dietitian (RD) and/or certified diabetes educator (CDE) can work with you and your doctor to understand how foods and beverages containing stevia sweeteners fit into your diet.
Thank you very much dear Dr. Surender Singh for your vital information about the safety and regulatory issues of Stevia in addition to its potential uses and health benefits.
Stevia sweeteners are safe and useful options for children and adolescents, and can be included as part of a balanced diet rich in nutrients. Incorporating some low-calorie, sugar-free foods and beverages into meals and snacks is one way to avoid consuming excess calories. Health professionals, including registered dietitians (RD), can help parents make the best choices based on their child’s individual calorie and nutrition needs.
Research has shown that stevia sweeteners are safe for expecting or nursing mothers when consumed as part of a healthful diet. For women who consume foods and beverages containing low-calorie sweeteners, talk to your doctor or RD about consuming the necessary calories and nutrients for your baby’s growth.
Stevia sweeteners are low in calories and do not cause increased weight, appetite or preference for sweet tasting foods. Using low-calorie sweeteners in place of those with calories, such as sugar, can help you to consume fewer calories overall, helping you stay within your calorie budget. In other words, they help you to maintain your weight by balancing the calories you eat and drink with the calories you burn through physical activity and other day to day tasks. If weight loss is desired, then the calories you eat and drink must be less than the calories you burn.
A few researchers have suggested that consuming low-calorie sweeteners could lead people to eat more, causing weight gain. However, most experts agree that the current body of research does not support this idea and that low-calorie sweeteners can be effective in aiding weight loss or weight management. A few studies suggesting that low-calorie sweeteners were linked to increased appetite and preference for sweet tasting foods were small and limited in their application, and the larger body of research does not show a link. According to several scientific studies, low-calorie sweeteners do not cause people to feel hungrier or to eat more. In fact, low-calorie sweeteners such as stevia help to provide people who are trying to lose weight a greater variety of low-calorie food choices.
Scientific Names - rebaudioside A/reb A, rebiana, stevia, steviol glycosides, stevioside
Again thank you very much dear Dr. Surender Singh for your strong contribution concerning this promising Stevia plant and its processed products as well as utilization.
Common names seen on food labelsb-Reb A, rebiana, stevia leaf extract, stevia extract
he stevia plant belongs to the Asteraceae family and is a cousin of daisies and ragweed. As with many plants, there are different species; the species of stevia that is used to sweeten food (and that’s also been used medicinally for hundreds of years) is called Stevia rebaudiana. It’s native to South America, but it’s also grown in Asia.
Stevia gets its sweetness from two chemicals: stevioside and rebaudioside A. While stevia has been sold for years in health-food stores (and you can buy stevia plants, too), the FDA rejected the use of stevia in foods back in the 1990s; Canada and a European scientific panel likewise rejected its use. Stevia could only be sold as a dietary supplement, not as a sweetener. Why? According to the Center for Science in the Public Interest (CSPI), the consumer watchdog group that I’ve mentioned previously, high doses of stevia given to rats lowered their sperm count and increased cell proliferation in their testicles; this could lead to infertility. Also, pregnant hamsters who were fed a stevia derivative called steviol had fewer and smaller offspring. And in the lab, steviol can be converted into a mutagenic compound, which could promote cancer.
The “stevia” that you see today on the grocery shelves contains a leaf extract of the stevia plant called rebaudioside A (also known as reb A or rebiana). Two companies, Cargill and Merisant, developed this stevia extract and in 2008, petitioned the FDA to give it GRAS (generally recognized as safe) status. The FDA agreed, and shortly thereafter, companies started to market rebiana-sweetened products. To clarify, sweeteners containing rebiana contain an extract of the stevia leaf; whole-leaf stevia has not been granted GRAS status or approved by the FDA as a sweetener.
Rebiana is about 200–400 times sweeter than regular sugar. Currently, it’s used in tabletop sweeteners, in beverages, and in many food products, as well. One packet of a stevia-based sweetener contains about 0–1 calorie, and roughly 1–4 grams of carb, depending on the brand. Some top brands of stevia-based sweeteners contain erythritol, a sugar alcohol, or dextrose, a type of sugar. These are added to provide bulk and texture. Stevia-based sweeteners are suitable for cooking and baking, but can’t completely replace sugar in a recipe; for this reason, several of these companies manufacture “blends” of the sweetener along with sugar.
The appeal of these stevia-based sweeteners, as I mentioned previously, is that they’re derived from a plant, not concocted in a lab. But to say that these sweeteners are completely natural or unprocessed isn’t quite accurate, as the rebiana is extracted from the stevia leaf using chemicals. CSPI believes that rebiana’s GRAS status was granted prematurely by the FDA; they don’t state specific side effects or health concerns from using it, but point out that the FDA didn’t mandate that the extract be tested in both rats and mice prior to approval (which is the norm).
Thank you so much dear Dr. Mushtak T. S. Al-Ouqaili for your useful information and advise in safety issues.
Dear Dr. Mushtak T. S. Al-Ouqaili here followed is the summary of "Stevia: FDA Approves Stevia As A Safe Food Additive" in agreement to your response.
Source: http://www.healthy.net/Health/Article/FDA_Approves_Stevia_as_a_Safe_Food_Additive/8199
(Austin, TX) December 19, 2008. The US Food and Drug Administration (FDA) has approved the herb stevia (Stevia rebaudiana) as a safe food additive. Prior to this official approval from the FDA, several companies, including food giants Cargill and Coca-Cola, PepsiCo, and Wisdom Natural Brands, performed reviews self-affirming GRAS (generally recognized as safe) status of stevia as a natural, no-calorie sweetener.
Cargill, of Minneapolis, Minnesota, issued a press release Wednesday announcing that it has received a “no objection” notification from FDA, verifying that the stevia extract used in the company’s sweetener TruviaTM is “generally recognized as safe.”1
FDA also issued a “no objection” letter to PepsiCo for the stevia extract used in its sweetener PureViaTM.2 Pepsi has been partnering with Merisant, the maker of Equal®, on its stevia-based sweetener, through Merisant’s subsidiary Whole Earth Sweetener.
Wisdom Natural Brands, the first company to market stevia in the United States, starting in the 1980s, completed its GRAS review of the company’s SweetLeaf® stevia sweetener in March.3 PepsiCo and Merisant announced their GRAS review in early May,2 and Cargill and Coke published the results of studies indicating the safety of Rebiana (their trade name for the stevia constituent rebaudioside A) for Truvia’s GRAS status in May.3
Leslie Curry, director of regulatory & scientific affairs at Cargill, told ABC this morning, “We’re very pleased to see FDA’s concurrence on the GRAS status of the safety of high purity, food grade rebaudioside A. FDA’s conclusion is consistent with United Nations and the World Health Organization’s assessment from earlier this year that rebaudioside A is safe for use as a general sweetener” (personal communication to M. Blumenthal, December 19, 2008).
“This is historic news,” said ABC Founder and Executive Director Mark Blumenthal. “Given the FDA’s earlier attempts to keep stevia from the market in the early 1990s, the agency’s approval of stevia as a safe food ingredient is good news for millions of American consumers who are seeking a safe, natural, non-caloric sweetener.”
In related developments, the governments of Australia and New Zealand approved stevia as a food additive in October,4 following the approval of stevia by the United Nations and World Health Organization’s Joint Expert Committee on Food Additives (JECFA) in June,5 after an extensive multi-year review of the safety of the natural sweetener. The JECFA approval relates to stevia extract containing 95% stevia glycosides.
The American Botanical Council has published several recent stories on this subject in previous issues of HerbalGram and HerbalEGram. An article published in the October 2007 issue of ABC’s monthly e-newsletter HerbalEGram provided much background information on the regulatory hurdles that stevia has faced within the sweetener industry.6 Issue 79 of ABC’s quarterly peer-reviewed journal HerbalGram contained an article on the self-affirmation of GRAS status that Wisdom Natural Brands and other companies had recently announced in regards to their stevia-based sweeteners,3 and Mark Blumenthal’s “Dear Reader” article in HerbalGram issue 80 called for the FDA to rescind its out-dated Import Alert on stevia.7
Stevia leaf powder is Zero-Calorie, Zero Carb, Zero Glycemic. The fine, green powder is made from only the leaves of the Stevia plant, and processed to retain the natural nutrients, using no chemicals or fillers.
First time I came to know about this plant. Really it is nice information. Thanks for sharing this question and nice discussion.
Dr. Dear Houda Kawas and Dr. Mahesh Kumar that is really great!! This is one of the benefits of RG !!
Dear Beemnet
Book : "STEVIA REBAUDIANA CHEMICAL COMPOSITION, USES AND HEALTH PROMOTING ASPECTS"
This book is a good source for answering your questions
Thank you very much dear Dr. Mehdi Aghighi Shahverdi for your information. Definitely, the book is helpful.
Types Of Stevia
Depending on the level of processing, stevia can be found in three forms.
- Green Leaf Stevia: This is the least processed form of stevia. It is 30-40 times sweeter than sugar and is also slightly bitter to taste.
- Stevia Extracts: Its extracts are 200 times sweeter than sugar and comparatively less bitter to green leaf stevia.
- Altered Stevia: This is the highly processed form of stevia which contains GMO ingredients. It is 200-400 times sweeter than sugar and is often termed as the worst form of stevia.
Nutritional Value Of Stevia
Stevia is valued most for the sweet taste, which makes [ Margaret Ashwell, 2015 ] it capable of replacing sugar in a diet. Importantly, stevia also has a very low calorific count pushing it in the ‘no-calorie’ food zone.
There hasn’t been enough research done on the nutritional value of stevia (USDA Food Composition Databases). Currently, stevia leaf is not known to have any nutrients present in it other than carbohydrates and the earlier mentioned stevia glycosides.
The link below may help
https://amp.livescience.com/39601-stevia-facts-safety.html
Health Benefits Of Stevia
The health benefits of stevia include diabetes management, weight loss, skin care, and much more. Let us explore some of its health benefits in detail.
Controls Diabetes
The most widely praised aspect of stevia for human health concerns is its ability to regulate blood sugar levels in the body. This is an ideal replacement for normal sugar for diabetics or people on carbohydrate-controlled diets because they can eat sweet foods without having to worry about diabetic complications.
Opposed to sucrose, which is what normal table sugar consists of, stevia sweetens food in a similar way as sugar, but it contains stevioside, which is a non-carbohydrate glycoside compound. As explained above, when stevioside breaks down, the glucose-containing particles (http://europepmc.org/abstract/MED/3651629) are absorbed by the bacteria in the colon, rather than being absorbed into the bloodstream and affecting glucose levels in the body.
Weight Loss
Stevia is very low in calories and is anywhere from 40-300x sweeter than sugar, depending on the prevalence of certain extracts in the species variety. This means that people can eat foods like cakes, cookies, and candies made with stevia without worrying about gaining plenty of calories from sugars, so they won’t hurt their chances of successfully (Goyal et al., 2009) losing weight. This can also help in controlling excess sugar content in children’s diet.
Regulates Blood Pressure
As mentioned, stevioside is a type of glycoside, but there are other glycosides in stevia that can actually relax the blood vessels, increase urination, and facilitate the elimination of sodium from the body. This means that less stress is put on the cardiovascular system and there can be a drop (Singh and Rao, 2005) in blood pressure, which protects heart health and prevents certain conditions such as atherosclerosis, heart attacks, and strokes.
Prevents Cancer
The rich source of antioxidant compounds found in stevia makes it an ideal (Jayaraman et al., 2008) dietary supplement for various cancer prevention including pancreatic cancer. Quercetin, kaempferol, and the other glycoside compounds in stevia help to eliminate free radicals in the body, thereby preventing them from mutating healthy cells into cancer cells. Antioxidants also help to prevent premature aging, cognitive malfunction, and various other conditions like heart disease.
Skin Care
Stevia is useful against skin conditions such as eczema and dermatitis (http://www.google.com/patents/US5262161). Topical application inhibits the spread of bacteria and acts as a steroid in these situations, making it a popular option for many people who can’t get relief from these conditions.
Prevents Osteoporosis
Stevia, unlike sugar, aids in increasing bone mineral density and treat osteoporosis. A study on animals shows its importance in increased calcium metabolism (http://www.google.com/patents/US20070116836). Researchers are trying to find out different ways it could be used for human health.
Oral Health
Stevia has been found to reduce bacterial formation in the mouth, making it a popular additive for toothpastes and mouthwashes (Adesh et al., 2012). It also prevents cavities and gingivitis, which sucrose certainly doesn’t do!
Thanks Dr. Beemnet for such a nice question，the very first time i knew this plant. and outstanding countribution from all repected membors.
Regards
Thank you so much dear Dr. Beemnet for these abundant valuable and meaningful information about Stevia . Really we have a bank of informations about it. Thanks alot again . Also I appreciate all colleagues answers and contributions about this subject , with my highly appreciation for all.
Dr. Yehya..
Stevia, (Stevia rebaudiana), also called sweet leaf, flowering plant in the aster family (Asteraceae), grown for its sweet-tasting leaves. The plant is native to Paraguay, where it has a long history of use by the Guaraní people. The leaves contain a number of sweet-tasting chemicals known as steviol glycosides, which can be used fresh or dried to sweeten beverages or desserts or can be commercially processed into powdered noncaloric sweeteners. Steviol glycosides, particularly the chemicals stevioside and rebaudioside A, can be more than 300 times sweeter than table sugar and are nonglycemic (i.e., they do not affect blood glucose levels). Touted as a healthier alternative to sugar, stevia sweeteners grew in popularity worldwide in the early 21st century. the leaves of Stevia plants have functional and sensory properties superior to those of many other high-potency sweeteners, Stevia is likely to become a major source of high-potency sweetener for the growing natural food market in the future. Although Stevia can be helpful to anyone, there are certain groups who are more likely to benefit from its remarkable sweetening potential. These include diabetic patients, those interested in decreasing caloric intake, and children. Stevia is a small perennial shrub that has been used for centuries as a bio-sweetener and for other medicinal uses such as to lower blood sugar.
Thank you dear Dr. Ali Alhayany , for your excellent and comprehensive explanation about all aspects of stevia.
Right you are dear Dr. Chen Jianning , it is self infertile.
We grew the stevia in Ukraine in our region. But only in summer in the open ground. In autumn it is necessary to excavate the rhizome and store at a positive temperature. Well propagated by seeds and cuttings/ Very perspective med plant.
Excellent observation dear Dr. Sergey Pospelov . Thank you very much.
If Stevia is 300 time sweeter than sugar (comment by Isam Issa Omran) why it is not used as alternative of sugar? What are the limitations?
Stevia is a natural sweetener made from the leaves of the plant Stevia rebaudiana. One of the reasons so many people choose stevia over other natural options is it contains zero calories and has no effect on blood sugar levels, and it also lends itself well to cooking and baking. Stevia extracts are produced industrially by many different companies, and are sold under names like Rebiana, Truvia, and PureVia. The exact chemical makeup of the compounds developed by these companies varies, but they all contain molecules known as steviol glycosides. These are what give the plant its sweet taste, and they’re far sweeter than sucrose (table sugar), which is why you can use far less stevia than sugar to achieve the level of sweetness that you desire.
There are medicinal properties in the plant itself that lend to its incredible health benefits.
1. Anticancer Abilities
2. Sweet News for Diabetics
3. Supports Weight Loss
4. Improves Cholesterol Levels
5. Lowers High Blood Pressure
After everything I learned about stevia, I should start using it!
Dear Dr
We are growing this plant in Iran commercially and recently we used a lot stevia powder in food industry.
Stevia rebaudiana leaves are an excellent source of diterpene glycosides stevioside, rebaudioside A-F, dulcoside, and steviolbioside, which are responsible for sweetness and have been utilized commercially for sugar substitution in foods, beverages, and medicines.
Article Natural sweeteners: health benefits of stevia
Thank you very much dear Dr.Arvind Singh for your consistent and very useful emperical and scientific contribution in most of our queries.
I am very much thankful to Dr. Galya Georgieva-Tsaneva and Dr. Sadrollah Ramezani for your vital scientific support and showing interest to this promising medicinal and calorie free natural swetner, Stevia.
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