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Stevia: Medicinal Miracles and Therapeutic Magic

Authors:
  • Bidhan Chandra Krishi Viswavidyalaya (Agricultural Univ)

Abstract and Figures

Stevia (Stevia rebaudiana Bert., Asteraceae) has drawn the attention of health conscious fitness lovers all over the planet as a non-caloric sweetener. It was regarded by almost the whole world replacing saccharin. The major sweet compounds that are isolated from the stevia leaves are several glycoside compounds including stevioside, steviolbioside, rebaudiosides and dulcoside. Studies found that kaempferol can reduce risk of pancreatic cancer by 23%. Taking stevioside as a supplement can reduce blood pressure. Stevia has been studied in diabetic patients with impressive results. Stevia has also been shown to have anti-inflammatory, anti-cancer, diuretic and immunomodulatory effects. 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 of dental caries and tooth cavities. An extract can be obtained as a tincture of alcohol or glycerin. The concentrated stevia extract tincture can also be dried and purified to produce a fine white powder containing the full spectrum of steviosides. The paper presents a comprehensive review on present status, plant profile, composition, structure of major active compounds, their mode of action and research studies on medicinal benefits and therapeutic implications of S. rebaudiana across the globe.
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International Journal of Crop Science and Technology
Volume 2, Issue 2, 2016, Page: 45-59
ISSN: 2458-7540
IJCST
Stevia: Medicinal Miracles and Therapeutic Magic
Pemba Hissay Bhutia 1, Amit Baran Sharangi2*
1,2 Department of Spices and Plantation Crops, Faculty of Horticulture, Bidhan Chandra Krishi
Viswavidyalaya (Agricultural University), Mohanpur-741252, West Bengal, INDIA
*
* Corresponding author email: dr_absharangi@yahoo.co.in
ABSTRACT
Stevia (Stevia rebaudiana Bert., Asteraceae) has drawn the attention of health conscious fitness
lovers all over the planet as a non-caloric sweetener. It was regarded by almost the whole world
replacing saccharin. The major sweet compounds that are isolated from the stevia leaves are
several glycoside compounds including stevioside, steviolbioside, rebaudiosides and dulcoside.
Studies found that kaempferol can reduce risk of pancreatic cancer by 23%. Taking stevioside as
a supplement can reduce blood pressure. Stevia has been studied in diabetic patients with
impressive results. Stevia has also been shown to have anti-inflammatory, anti-cancer, diuretic and
immunomodulatory effects. 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 of dental
caries and tooth cavities. An extract can be obtained as a tincture of alcohol or glycerin. The
concentrated stevia extract tincture can also be dried and purified to produce a fine white powder
containing the full spectrum of steviosides. The paper presents a comprehensive review on present
status, plant profile, composition, structure of major active compounds, their mode of action and
research studies on medicinal benefits and therapeutic implications of S. rebaudiana across the
globe.
Key words: Stevia, sweetener, stevioside, diabetes, health benefits, therapeutics
INTRODUCTION
Stevia rebaudiana (Bert.) is a herbaceous
perennial plant of the Asteraceae family.
The crop is native to Paraguay and by mid-
1970s, standardized extract and pure
stevioside was utilized commercially in
Japan for sweetening and flavouring foods
and beverage as a substitute for several
synthetic sweeteners. Leaves of this plant
produce zero-calorie ent-kaurene diterpene
glycosides (stevioside and rebaudiosides), a
non-nutritive, high-potency sweetener, and
substitute to sucrose, being 300 times
sweeter than sucrose (Ahmed et.al.,2011).
It is recommended for diabetes and has
been extensively tested on animals and has
been used by humans with no side effects.
Stevia, commonly known in Sanskrit as
“madhu patra,” meaning sweet leaf is a
natural and healthy alternative to sugar and
artificial sweeteners. It is also known as
“honey yerba” and “honeyleaf” and by
some other variations of these names. It is a
famous perennial shrub, belongs to the
family Asteraceae, genus Stevia and species
rebaudiana. It is extensively grown in the
subtropical regions, and has been available
since decades for its wide use as a
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P.H. Bhutia, & A.B. Sharangi
sweetener in beverages and to mask the
bitter taste of certain herbal medicinal plants in several countries like Brazil,
Japan, and Paraguay (Parsons, 2001). It has
also been reported that S. rebaudiana, as a
non-calorie first natural sweetener used in
medicinal green teas for treating heart burn
and other ailments (Vanek et.al., 2001)
even though there are more than 200
species of the genus Stevia, only S.
rebaudiana gives the sweetest essence
(Savita et.al., 2004). Japanese have been
using stevia and its products in cooked or
baked goods, processed foods and
beverages, fruit juices, tobacco products,
pastries, chewing gum and sherbets
(Brandle, 1992)As it possesses flavor
enhancing property, it is used in food
products and soft (Carakostas et.al., 2008).
Today it is widely cultivated in countries
like China, Korea, Thailand, Brazil, Peru,
Paraguay and Israel.
Apart from its sweetness stevioside along
with related compounds which include
rebaudioside A and steviol offer many
therapeutic benefits that include
antihypertensive, antidiabetic, anti-
inflammatory, anti tumor, antioxidant,
antidiarrhoeal, diuretic and
immunomodulatory actions. Steviol
interacts with the drug transporters and for
this property of its, Steviol is proposed as
drug modulator (Goyal et.al., 2010,
Boonkaewwan et.al., 2008 and
Chatsudthipong, 2009). S. rebaudiana is
used for the treatment of various conditions
such as cancer (Yasukawa et al. 2002),
diabetes (Lailerd et al. 2004), obesity,
cavities, hypertension (Dyrskog et al.,
2005), fatigue, depression, and yeast
infection. It possesses hypoglycemic,
hypotensive, vasodilating, taste improving,
sweetening, anti-fungal, anti viral, anti
inflammatory, anti bacterial properties and
increases urination function of the body. It
has been found to be non toxic, non
addictive, non carcinogenic, non mutagenic,
non teratogenic and is devoid of genotoxic
effect. It does not affect blood sugar level
hence safe for diabetics (Alan 2002).
Keeping in mind the sweetening property
and other medicinal uses of Stevia
rebaudiana, an attempt has been made to
explore the use of Stevia rebaudiana as a
sweetener in comparison with the other
sweetener available in the market, so that
the diabetic and calorie conscious people
can add variety to the diet and relish the
food.
The paper presents a comprehensive review
on present status, plant profile,
composition, structure of major active
compounds, their mode of action and
research studies on medicinal benefits and
therapeutic implications of S. rebaudiana
across the globe.
PRESENT STATUS
Stevia is native of Paraguay and Brazil. It is
cultivated primarily in South America and
Asia. Countries growing Stevia include
Paraguay, Brazil, Canada, USA, China,
Korea, Taiwan, |Japan, and United
Kingdom. Worldwide, more than 100000
hectares are reported to be covered under
Stevia cultivation of which China has a
major chunk. Major food companies used
Stevia extracts to sweeten the foods for sale
in Japan, Brazil and Paraguay etc (Parsons,
2001). Until recently, stevia products could
be marketed in the U.S. only as dietary
supplements. However, a new U.S. Food
and Drug Administration (FDA) ruling has
cleared the way for stevia’s expanded use
and increased the market potential of this
crop. Stevia has huge demand potentials in
India, since it is a natural sweetner without
47
International Journal of Crop Science and Technology (IJCST)
calories, particularly considering the huge
diabetic population in this country. Though
Stevia is cultivated in India at present, but it
is only in a few hundred hectares and the
production is very negligible. All India
import figure of Stevia extract is around 5
tonnes per annum. Stevia production,
particularly considering the fact that it is
around 300 times sweeter than sugar, will
elegantly meet the requirement of
pharmaceutical industries and soft drink
industries in India (Ahmed et. al., 2011).
PLANT PROFILE
Stevia rebaudiana belongs to the family
Asteraceae (Kingdom- Plantae,Order-
Asterales, Family- Asterceae, Tribe-
Eupatoricae). The genus Stevia comprises
about 240 species, out of which the
important ones are namely S. anisostemma,
S. microntha, S. bertholdii, S. ovate
S.crenata, S. plummerae, S. dianthoidea,
S.salicifolia, S. enigmatica, S. serrata, S.
eupatoria, S. vircida, S. lemmonii etc.
Stevia, sweet leaf of Paraguay, is also
commonly known as sweet-herb, honey
yerba, honey leaf, yaa waan and candy leaf.
It is a perennial shrub that grows up to one
metre and has 2-3 cm long ovate leaves.
The colour of leaves are green, having no
odour which taste sweet. Moreover the
leaves are petiolate, acuminate, faces are
glabrous, planted cross wise. Flowers are
white, throats funnel form, lobes five.
For hundreds of years, indigenous people in
Brazil and Paraguay have used the leaves of
Stevia as a sweetener. They have also used
Stevia to sweeten other teas and food and
have used it medicinally as a cardio tonic,
for obesity, hypertension and heartburn and
also to help lower uric acid level. In
addition to being a sweetener, Stevia is
considered to be hypoglycemic, diuretic,
cardio tonic and tonic. The leaf is used for
diabetics, obesity, hypertension, fatigue,
depression, sweet cravings and infection.
Fig a. Stevia Herb
Fig b. Steviol
For hundreds of years, indigenous people in
Brazil and Paraguay have used the leaves of
Stevia as a sweetener. They have also used
Stevia to sweeten other teas and food and
have used it medicinally as a cardio tonic,
for obesity, hypertension and heartburn and
also to help lower uric acid level. In
addition to being a sweetener, Stevia is
considered to be hypoglycemic, diuretic,
cardio tonic and tonic. The leaf is used for
diabetics, obesity, hypertension, fatigue,
depression, sweet cravings and infection.
48
P.H. Bhutia, & A.B. Sharangi
CHEMICAL CONSTITUENTS OF
Stevia rebaudiana
Over 100 photochemicals have been
discovered in Stevia. It is rich in terpenes
and flavonoids. It consists of eight
glycosides named as stevioside (5-10%, Fig
b), steviolbioside, rebausiosides A-E (1-
2%), and dulcoside A(0.4- 0.7%). of these
eight glycoside, the one called stevioside
(Fig c) is 300 times sweeter than sugar.
Fig c. Stevioside
The Stevia plant has sweet components in
leaves called steviol glycosides(Fig d),
which share a common steviol backbone.
Carbohydrate residues (mainly glucose) are
attached to the steviol backbone in various
configurations to form the wide variety of
sweet compounds found naturally in the
stevia leaf. Steviol glycosides are poorly
absorbed in the body and pass through the
upper gastrointestinal tract, including the
stomach and small intestines, fully intact.
Once steviol glycosides reach the colon, gut
bacteria hydrolyze steviol glycosides into
steviol by snipping off their glucose units.
Steviol is then absorbed via the portal vein
and primarily metabolized by the liver
forming steviol glucoronide, and then
excreted in the urine Research has shown
that there is no accumulation of stevia (or
any by-product of stevia) in the body during
metabolism. It is a result of this essentially
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International Journal of Crop Science and Technology (IJCST)
poor absorption in the digestive tract which
ultimately contributes to the fact that stevia
has zero calories and does not raise blood
glucose or insulin levels when digested.
Fig d. Steviol glycoside
There are multiple steviol glycosides that
have now been approved for use including
those listed in the table below. The
formulas and molecular weights vary, as
does the conversion factor which allows
for the calculation of “steviol equivalents”.
Notably, global regulatory agencies have
created maximum use limits in their
respective safety assessments which are
expressed as steviol equivalents to account
for the varying chemical structures of the
steviol glycosides approved for use.
Through the use of this conversion factor,
the limits are adjusted accordingly to reflect
the molecular weight of each given steviol
glycoside.
CHEMICALS FOUND IN Stevia
rebaudiana
Apigenin-4'-o-beta-d-glucoside,
austroinulin, avicularin, beta-sitosterol,
caffeic acid, campesterol, caryophyllene,
centaureidin, chlorogenic acid, chlorophyll,
cosmosiin, cynaroside, daucosterol,
diterpene glycosides, dulcosides A-B,
foeniculin, formic acid, gibberellic acid,
gibberellin, indole-3-acetonitrile,
isoquercitrin, isosteviol, jhanol,
Table1: Chemical compounds present in Stevia
Trivial name
Formula
MW (g/mol)
Conversion factor X
Steviol
C20H30O3
318.45
1.00
Stevioside
C38H60O18
804.87
0.40
Rebaudioside A
C44H70O23
967.01
0.33
Rebaudioside C
C44H70O22
951.01
0.34
Dulcoside A
C38H60O 17
788.17
0.40
Rubusoside
C32H50O 13
642.73
0.50
Steviolbioside
C32H50O13
642.73
0.50
Rebaudioside D
C50H80O28
804.87
0.40
Rebaudioside E
C44H70O23
967.01
0.33
Rebaudioside F
C43H68O22
936.99
0.34
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P.H. Bhutia, & A.B. Sharangi
kaempferol-3-o-rhamnoside, kaurene,
lupeol, luteolin-7-o-glucoside,
polystachoside, quercetin, quercitrin,
rebaudioside A-F, scopoletin, sterebin A-H,
steviol, steviolbioside, steviolmonoside,
stevioside, stevioside a-3, stigmasterol,
umbelliferone, xanthophylls, etc are the
common chemicals found in Stevia.
Fig e. Transglycosidation of steviol to
form steviollmonoside, stevioside &
rebaudiosideA
MODE OF ACTION
Glycosides contain glucose and other non-
sugar substances called aglycones. The
tongue's taste receptors react to the glucose
in the glycosides: those with more glucose
(rebaudioside) taste sweeter than those with
less (stevioside) (Anonymous, 2015). Some
of the tongue's bitter receptors react to the
aglycones. In the digestive tract,
rebaudiosides are metabolised into
stevioside which is subsequently broken
down into glucose and steviol. The glucose
released in this process is used by bacteria
in the colon and not absorbed into the
bloodstream (Koyama et al, 2003). Steviol
cannot be further digested and is excreted.
MEDICINAL AND ETHNO-
MEDICINAL IMPORTANCE
Stevia has its legendary due to its various
mode of actions such as, sweetener,
hypoglycemic, hypotensive (lowers blood
pressure), cardiotonic (tones, balances and
strengthens the heart), antimicrobial
activities (Taylor, 2005). Different studies
and documents proved that stevia has its
own and natural constituents which are very
much helpful for human health. Among
various uses, sweetener is the main use of
stevia. Some ethnological uses has been
recorded (Taylor, 2005) which are enlisted
in the table (Table 2):
Table2: Ethnomedicinal uses of stevia
in different countries
Country
Ethnomedicinal uses
Brazil
Usually used for cavities,
depression, diabetes,
fatigue, heart support,
hypertension,
hyperglycemia, infections,
obesity, sweet cravings,
tonic, urinary
insufficiency, wounds
Paraguay
Diabetes
South
America
diabetes, hypertension,
infections, obesity
United
States
candida, diabetes,
hypertension,
hyperglycemia, infections,
and as a vasodilator
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International Journal of Crop Science and Technology (IJCST)
THERAPEUTIC IMPLICATIONS
Anti-hyperglycemic effect
Stevia has a revitalizing effect on the beta
cells of pancreas, also improves insulin
sensitivity and promotes additional insulin
production. Chen et al., 2005 revealed that
stevioside was able to regulate blood
glucose levels by enhancing not only
insulin secretion but also insulin utilization
in insulin deficit rats. The later was due to
decreased phosphophenol pyruvate
carboxykinase gene expression in rat liver
by stevioside’s action of slowing down
glucogenesis. Stevioside reduces the
postprandial blood glucose levels. Several
human trials conducted in normal healthy
volunteers have shown that extracts of
Stevia rebaudiana leaves could increase
glucose tolerance in humans. Therefore
stevia may be advantageous in the treatment
of type 2 diabetes (Jeppesen et al., 2006,
Chen et al., 2005, Anton et al., 2010,
Gregersen et al., 2004 and Barriocanal et
al., 2008).
Anti hypertensive effect
Physiological and Pharmacological
experiments have suggested that stevioside
from the leaves of stevia act as a typical
systemic vasodilator. Melis MS et al in their
studies have demonstrated that stevioside
from Stevia rebaudiana leaves provoked
hypotension, diuresis and natriuresis in both
normal and hypertensive rats. An increase
in the renal plasma flow and glomerular
filtration in rats had been observed in
normal rats and the effect was attributed to
the vasodilatation of afferent and efferent
arterioles (Melis, 1996 and Melis, 1995).
Human studies have also suggested its
beneficial role in hypertension for its
vasodilator property. It was suggested that
750 1500 mg/ day of stevioside, reduces
systolic blood pressure by 10 11 mmHg
and diastolic blood pressure by 6 -14
mmHg within one week of starting the
treatment (Ferri et al., 2006 and Maki et al.,
2008). It is found that stevioside causes
vasorelaxation by inhibition of Ca++ influx
into the blood vessels (Ulbricht et al.,
2010). Therefore, stevia could prove to be
beneficial in hypertensive patients.
Anti- oxidant effect
Being natural stevia is potential source of
natural antioxidants. Varieties of
antioxidants were obtained from the
extracts of Stevia rebaudiana, they include,
opigenin, kaempferol and quereitrin that
inhibited DNA strand damage. Isosteviol, a
derivative of stevioside inhibits angiotensin
II induced cell proliferation and endothelin
I secretion while attenuation of reactive
oxygen species generation (Ghanta et al.,
2004 and Stoyanova et al., 2011). Hence it
could be beneficial in a variety of diseases
like cancer, reproductive problems and
developmental defects.
Anti -cancer effect
Although limited evidence are available,
animal studies by Yasukawa et al 2006
indicate that the four isolates of steviol
glycoside - stevioside, rebaudiosides A & C
and ducloside A from Stevia rebaudiana
have a strong inhibitory effect on 12- 0-
tetradecanoylphorbol-13-acetate (TPA)
induced inflammation in mice which is
suggestive of its anticancer effect (Raskovic
et al., 2004 and Yasukawa, 2002).
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P.H. Bhutia, & A.B. Sharangi
Antimicrobial effect
The ability of Stevia to inhibit the growth
and reproduction of bacteria and other
infectious organisms is important in at least
two respects. First, it may help to enhanced
products report a lower incidence of colds
and flues, and second, it has fostered the
invention of a number of mouthwash and
toothpaste products. Tadhani M. B. and
Subhash R. (2006) reported that
Streptococcus mutans, Pseudomonas
aeruginos, Proteus vulgaris and other
microbes do not thrive in the presence of
the nonnutritive Stevia constituents. This
fact, combined with the naturally sweet
flavour of the herb, makes it a suitable
ingredient for mouthwashes and for
toothpastes. The patent literature contains
many applications for these kinds of Stevia
based products. Stevia has even been shown
to lower the incidence of dental
caries. Evidential research reports indicate
that derivatives prepared by stevia isolates
which included octa - acetylombuoside,
ombuine and retusine were found to have
antimicrobial action against few types of
gram positive bacteria (Tomita et al., 1997).
Jayaraman et al (2008) revealed that the
antimicrobial and antitumor activities of
Stevia rebaudiana leaves extracted using
various solvents, and is therefore, a
potential drug that requires further studies
and development.
Anti-inflammatory and immuno-
modulatory effect
Anti-inflammatory refers to the property
that reduces inflammation or swelling.
Anti-inflammatory drugs make up about
half of analgesics, remedying pain by
reducing inflammation as opposed
to opioids, which affect the central nervous
system. Stevia has been found to attenuate
synthesis of the inflammatory mediators in
LPS stimulated THP-1 cells by interfering
with the I Kappa B kinases (IKKbeta) and
Kappa B signaling pathway thus beneficial
as anti-inflammatory and
immunomodulatory substance (Bookaewan
et al., 2006). Stevia is also rich in beta
carotene, ascorbic acid, protein, calcium,
iron, magnesium, phosphorus and numerous
other phytochemicals. Hence the herbal
derivative apart from its sweetening
property also is beneficial with its nutritive
value. Other proposed uses include alcohol
abuse, anti-inflammatory, anti-mutagenic,
antitumor, diuretic, digestive aid, food
additive, immunomodulation and obesity
(Chatsudthipong, 2009).
Drug interactions
Stevia has diuretic effect so it decreases the
excretion of lithium with resultant increase
in plasma lithium concentration and leads to
lithium toxicity (Melis, 1996). Given along
with antidiabetic agents like glimepride,
pioglitazone etc. may cause decrease in
blood sugar levels hence needs close
monitoring of blood sugar levels. Stevia
plant which interact with monoketocholate
(a substance that may affect glucose and
lipid levels), diuretics, anti-inflammatory,
anticancer agents or hypocalcaemia agents
(Raskovic et al., 2004).Verapamil tends to
increase the renal and systemic effects of
stevia (Melis, 1991).
Hypoglycaemic action
Hypoglycemia, is known as low blood
sugar is when decreases to below normal
and symptoms including clumsiness,
trouble talking, confusion, loss of
consciousness, seizures, or death. A feeling
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International Journal of Crop Science and Technology (IJCST)
of hunger, sweating, shakiness, or weakness
may also be present. Hypoglycemia, is
known as low blood sugar is
when decreases to below normal and
symptoms including clumsiness, trouble
talking, confusion, loss of
consciousness, seizures, or death. A feeling
of hunger, sweating, shakiness, or weakness
may also be present. (Yanai et al., 2015;
Schrier, 2007) hypoglycemia caused kidney
failure,certain tumors, liverdisease, hypothy
roidism, starvation, inborn error of
metabolism,severe infections, reactive
hypoglycemia, and a number of drugs
including alcohol.( Schrier, 2007). Low
blood sugar may occur in babies who are
otherwise healthy who have not eaten for a
few hours. (Perkin, 2008).
It is probably the presence of the
steviosides themselves that has made stevia
effective for hypoglycemic action. Stevia is
believed to be helpful for hypoglycemia and
diabetes because it nourishes the pancreas
and thereby helps to restore normal
pancreatic function. Oviedo, et.al., (1970)
reported a 35.2% fall in normal blood sugar
levels 6-8 hours following the ingestion of a
Stevia leaf extract. Other workers (Singh et
al., 2013; Jeppensen et al., 2003; Kinghon
et al 2002; Chen et al., 2005) have reported
similar trends in humans and experimental
animals. Peoples of Paraguay use Stevia
leaf tea in the treatment of diabetes.
Similarly, in Brazil, Stevia tea and Stevia
capsules are officially approved for sale for
the treatment of diabetes although, Stevia
does not normally lower blood glucose
levels.Till to date, however, almost all
research findings on the effectiveness of
stevia remained inconclusive. The mild
acting nature of the plant and its total lack
of toxic side effects argue against the need
for extensive and expensive research
programs. However, many of the anecdotes
reporting a definite and significant blood
sugar lowering action in diabetics, and a
pronounced exhilarating effect in
hypoglycaemic, are sound enough to justify
considerable experimental work in the area.
Cardiovascular action
Significant research work has been done on
the effects of Stevia and stevioside on
cardiovascular functioning in man and
animals. Some of this work was simply
looking for possible toxicity, while some
was investigating possible therapeutic
action. In neither case have significant
properties been found. When any action at
all is observed, it is almost always a slight
lowering of arterial blood pressure at low
and normal doses, changing to a slight rise
in arterial pressure at very high doses. The
most curious finding is a dose dependent
action on heartbeat, with a slight increase
appearing at lower doses, changing to a
mild decrease at higher doses. In both
instance is the result remarkable, and it is
extremely doubtful that humans would
experience any effect at normal doses. The
long-term use of Stevia would probably has
a cardiotonic action, that is, would produce
a mild strengthening of the heart and
vascular system.
Digestive Tonic Action
Brazil literature shows that Stevia ranks
high among the list of plants used for
centuries by the "gauchos" of the southern
plains to flavour the bitter medicinal
preparations used by that nomadic culture.
For example, it was widely used in their
"mate." Through much experimentation,
these people learned that Stevia made a
significant contribution to improved
54
P.H. Bhutia, & A.B. Sharangi
digestion, and that it improved overall
gastrointestinal function. Likewise, since its
introduction in China, Stevia tea, made
from either hot or cold water, is used as a
low calorie, sweet-tasting tea, as an appetite
stimulant, as a digestive aid, as an aid to
weightmanagement and even for staying
young.
Effects on the skin
liquid extract of Stevia has the ability to
help remove skin problems. Researchers
reported that it is effective when applied to
acne, seborrhea, dermatitis, eczema, etc.
When placed directly in cuts and wounds a
more rapid healing without scarring is
evidenced. Frequent application of Stevia
poultices and extracts is believed to
smoothen skin with softer feelings when
touched. Stevia is also known for skin
shining and tightening properties, and has
found its way in several commercial skin
tighting product or anti-wrinkle product.
ADVERSE EFFECTS AND
CONTRAINDICATIONS
Stevia is considered to be safe, with
minimal side effects that include; nausea,
abdominal fullness, myalgia, muscle
weakness, dizziness, asthenia and allergy
(Genus, 2003 and Goyal et al., 2003) and
also used with caution in diabetes as it is
known to reduce the blood sugar levels.
In hypertensive patients it is used with
caution as it is likely to reduce the blood
pressure.
It may affect the renal activity and
perfusion, sodium excretion and urinary
flow hence, cautious use is indicated in
patients with renal disease or with
impaired renal function (Melis, 1996).
With lack of evidence for its effect on
pregnancy and lactation. Stevia is not
recommended during pregnancy and
lactation.
CONCLUSION
Stevia is now being used worldwide. Its
medicinal values and stimulating actions
are time tested. The busy and stressful life
styles of present days alarmingly increase
the incidence of diabetes, hypertension and
obesity particularly affecting the young
adults. These are to be addressed properly
or a serious consequence is inevitable.
Among various chemical constituents of
stevia, stevioside has a potential mode of
actions in controlling type 2 diabetes.
Therefore, it has attracted all the attention
of people so that it may be used safely. The
huge demand, promts the biotechnology
companies to produce stevia through tissue
culture in a commercial scale and marketing
stevia in different form such as leaf powder,
liquid and fresh leaves. Moreover, Stevia
having a natural sweetening activity and
pharmaceutical properties, it can be a part
of high throughput biotechnological
techniques for animal health studies. Stevia
is a natural sweetener with virtually calorie
free status causes less harm, benefits
several health conditions and has a bright
future in the days ahead.
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Aladakatti, Y. R., Palled, Y. B., Chetti, M.
B., Halikatti, S. I. 2012. Effect of irrigation
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International Journal of Crop Science and Technology (IJCST)
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... Various in vitro and in vivo studies have revealed that steviol glycosides possess glucogonostatic, insulinotropic and antihyperglycemic properties [3]. Rebaudioside A and steviol can induce various anti-inflammatory, antidiarrhoeal, diuretic and immunomodulatory actions [4]. Furthermore, studies on rats revealed that the consumption of stevia leaves can decrease glycaemia and gluconeogenesis [5]. ...
Article
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The aim of this study was to determine the effect of plant spacing on the growth, yield and chemical composition of stevia grown in Poland. The variable factor was spacings of 50 cm × 30 cm, 45 cm × 25 cm and 30 cm × 30 cm. Seedlings were planted during the first ten days of June, and the plant material was harvested between the 10th and 20th of September. In July and September, seedlings were subjected to biometric measurements, and plant samples were taken for chemical analyses. Plants grown at 50 cm × 30 cm spacing were characterised by an increased content of reducing sugars, nitrates, phosphorous, potassium and magnesium, but the yield of the herb and leaves was smallest. The greatest yield of the herb and leaves was found for the 30 cm × 30 and 45 cm × 25 cm spacings with the lowest mass of single plants. Leaves from plants grown in the 30 cm × 30 cm spacing were also characterised as having the greatest concentration of dry mass and phenolic compounds and the lowest concentration of phosphorus and magnesium. Spacing did not significantly affect the biometric parameters of the plants in July, but in September, a difference was observed in the lateral width and total number of shoots. Spacing did not affect the plant pigment contents in the leaves of stevia.
... Sakkarozdan 100 ila 300 kat daha tatlı olması, yüksek lif içeriği ve kalorisiz oluşu ile öne çıkan stevya bitkisi günümüzün popüler tatlandırıcıları arasına girmiştir (Ahmad vd., 2020). Stevya bitkisinin yaprakları yenilebilir özelliktedir ve kurutulup çeşitli ürünlere katılarak kullanılabilmektedir (Bhutia & Sharangi, 2016). ...
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Bu çalışmada, soğuk çay ve limonatanın tatlandırıcı olarak sakkaroz veya stevya kullanımı ile hazırlanmasının ürün tercihi üzerine etkisi pilot ölçekli olarak araştırılmıştır. Soğuk çay ve limonata için en çok tercih edilen sakkaroz ve stevya derişimlerinin belirlenmesi amacıyla %2,5–12,5 düzeylerinde sakkaroz ve %0,5–0,75 düzeylerinde stevya içeren soğuk çay; %10–17,5 düzeylerinde sakkaroz ve %0,25–1,25 düzeylerinde stevya içeren limonata örnekleri ayrı ayrı hazırlanarak duyusal değerlendirmeye tabi tutulmuştur. Onbeş panelistin katılımıyla sıralama testi kullanılarak gerçekleştirilen duyusal değerlendirme sonucunda en çok tercih edilen derişimlerin sırasıyla soğuk çay için %10 sakkaroz ve %0,55 stevya, limonata için ise %15 sakkaroz ve %0,75 stevya olduğu belirlenmiştir. Soğuk çay ve limonatada tatlandırıcı olarak sakkaroz ve stevya kullanılmasının ürün tercihi üzerine etkisinin belirlenmesi amacıyla 20 panelistin katılımıyla gerçekleştirilen duyusal değerlendirme panelinde eşlenmiş kıyaslama testinden yararlanılmıştır. En çok tercih edilen sakkaroz ve stevya derişimlerine sahip soğuk çay ve limonata örneklerinin değerlendirilmesi sonucunda sakkaroz ve stevya kullanımının içeceklerin duyusal algılarında farklılık oluşturduğu ve her iki içecek için de sakkaroz kullanımının tercih edildiği (p< 0,001) belirlenmiştir.
... Stevia has additionally been displayed to have against disease, mitigating, diuretic, and immunomodulatory impacts. Being a non-starch sugar, stevia would not lean toward the development of Streptococcus mutans microbes in the mouth which is ascribed to be a causative specialist of dental caries and tooth depressions [Sharangi and Pemba, 2016]. ...
... Stevia has additionally been displayed to have against disease, mitigating, diuretic, and immunomodulatory impacts. Being a non-starch sugar, stevia would not lean toward the development of Streptococcus mutans microbes in the mouth which is ascribed to be a causative specialist of dental caries and tooth depressions [Sharangi and Pemba, 2016]. ...
Book
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The role of Medicinal plant in food processing is an emerging subject. There is a tremendous increase in popularity of medicinal plants in traditional medicine, ethnomedicine, modern medicine and food processing sectors. Even after this increased demand, supply is neither uniform nor assured as most of these plants are collected from wild. Now a day, due to availability and awareness among health conscious peoples the use of medicinal plants as a nutraceutical in food processing areas increases because of their disease preventing ability. This book is aimed to provide information about sustainable use of selected medicinal plants, health benefits, their active ingredients and their use in preparation of different types of food products. Where these efforts will lead the medicinal plant research and future perspective are discussed. The chapters are written by well recognised group leaders working in the field. The book contains topics on medicinal plants, their sustainable use, cultivation, domestication efforts and their role in food processing. A uniform chapter structure has been designed to keep consistency. The book will be useful for academicians, agriculturists, biotechnologists and researcher and industries involved in manufacturing supplementary products. This book helps to increase your knowledge about medicinal plants and the latest developments in the use of plants and herbal dietary supplements for medicinal purposes and to the best of our knowledge. The information provided is accurate at the time of its publication. It is not intended as a medical manual and neither the authors nor the publisher is engaged in rendering medical or other professional advice to the individual reader.
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The study started from 2/6/2023 until 10/31/2023 in the Pharmaceuticals Laboratory / College of Pharmacy / Al-Kafeel University ,The study included the Estimation of steviol glycosides using HPLC, The presence of Stevioside and Rebaudioside-A in the stevia plant was confirmed through Matching the peaks of the two standard compounds with the peaks of the studied extract at the same detention time, as the retention time of the standard compound while Stevioside was (10.883) minutes, Rebaudioside-A was (10.877) minutes, Concentration for Stevioside is (86.098)% While Con of Rebaudioside-A is (87.480)%.Identification of Active compounds in the methanolic extract using GC-MS. The results showed that the extract contained 25 active compounds with their proportions, and the highest percentage was 12.96% represented by Pyrazine, ethoxy-, at Retation time 30.782, and many important active compounds in lower proportions such as Phytol (0.29%), Silane, trimethyl(phenylmethoxy)-(1.30%). RESUMEN. El estudio comenzó desde el 6/2/2023 hasta el 31/10/2023 en el Laboratorio de Productos Farmacéu-ticos / Facultad de Farmacia / Universidad Al-Kafeel. El estudio incluyó la estimación de glucósidos de esteviol mediante HPLC, la presencia de esteviósido y rebaudiósido-A. en la planta de stevia se confirmó haciendo coin-cidir los picos de los dos compuestos estándar con los picos del extracto estudiado en el mismo tiempo de deten-ción, como el tiempo de retención del compuesto estándar mientras que el esteviósido fue (10,883) minutos, el rebaudiósido-A fue (10,877) minutos, la concentración de esteviósido es (86,098)%, mientras que la concentra-ción de rebaudiósido-A es (87,480)%. Identificación de compuestos activos en el extracto metanólico mediante GC-MS. Los resultados mostraron que el extracto contenía 25 compuestos activos con sus proporciones, y el mayor porcentaje fue 12.96% representado por Pirazina, etoxi-, al tiempo de Retación 30.782, y muchos compues-tos activos importantes en menores proporciones como Fitol (0.29%), Silano. , trimetil(fenilmetoxi)-(1,30%). ISSN 0326 2383 (printed ed.) ISSN 2362-3853 (on line ed.)
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Natural sweeteners, especially those derived from plants, have become popular as low-calorie options compared to traditional sweeteners. Such discussion explores the world of natural sweeteners, emphasizing the growing demand for alternatives to artificial ones like saccharin and cyclamates. These sweeteners, sourced from plants, fruits, and honey, provide a healthier choice with fewer calories. Stevia, extracted from the Stevia rebaudiana plant, is a notable natural sweetener due to its zero-calorie content and strong sweetness. The review explores the background of Stevia, its glycoside compounds, and how it attains its sweetness. The pharmacological aspects of Stevia are also explored, highlighting its potential benefits in managing Type 2 diabetes, reducing blood pressure, alleviating inflammation, acting as an antioxidant, and showing anticancer properties. Studies suggested that Stevia’s active ingredients, are primarily Stevioside and Rebaudioside A, contribute to its sweetness. The chemical composition of these active ingredients is influenced by factors like geographical location, cultivars, and processing methods. Stevia offers advantages such as low caloric content, suitability for diabetics, and benefits for dental health, making it an appealing sugar substitute for those focused on weight management and a health-conscious lifestyle. However, it is important to note potential drawbacks, including a bitter aftertaste, individual sensitivities, and regulatory considerations. Some commercial Stevia products may contain additives that impact their nutritional profile. Despite these factors, high-purity Stevia extracts have received safety approvals from global food safety authorities. In summary, Stevia emerges as a natural sweetener with the potential to address health-related concerns linked to traditional sugar consumption.
Chapter
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Stevia is a perennial, small, wild and bushy plant belonging to the Asteraceae (Compositae) family. Its origin is known as the Amambi mountains on the border of Brazil and Paraguay. Stevia can be used as powder stevia, concentrated stevia extract and powder stevia extract obtained by drying and grinding leaves. The Stevia rebaudiana plant generally has being prominent with its sweetening property. However, it is used for various purposes in food and medicine with its antioxidant and antimicrobial properties. The most important compounds that give the plant 100 to 300 times more sweetness than sucrose are steviol glycosides. It has also been noted that stevia leaves contain flavonoids and phenolic compounds that impart antimicrobial and antioxidant properties to foods. In this study, botanical and chemical properties, usage areas and health effects of Stevia rebaudiana plant has been referred.
Chapter
With the global shift of conventional agriculture towards sustainable food production, one of the biggest challenges associated is crop losses due to plant pathogens. The ill effect of chemical pesticides on the environment and the rapid emergence of pest resistance has necessitated the deployment of viable alternatives for pest management. RNA interference (RNAi) is one of the most promising and targeted approach to minimize the incidence of pests and pathogens in crop plants. RNAi in crop protection can be achieved not only by plant-incorporated protectants via plant transformation (transgenic mean) but also by non-transformative strategies such as spraying of dsRNAs as direct control agents, resistance factor repressors, or developmental disruptors. This technology utilizes the exogenous application of double-stranded RNAs (dsRNAs), short interfering RNAs (siRNAs), and hairpin RNAs (hpRNAs). Nevertheless, several critical factors need to be thoroughly examined for effective and safe utilization of these tools as sustainable solutions for modern crop protection practices. Despite few challenges, a number of experiments have demonstrated that exogenous RNA application is a potential tool to replace transgenic crop-mediated RNAi. The major challenges involved are stability in the environment, sophistication in the application methods and associated costs. The advantages include target specificity, environmental friendly nature and the lower possibility of resistance development in target pests and pathogens. Taken together, GMO-free RNAi crops may contribute immensely towards sustainable agriculture and global food security in near future.
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The leaves from Stevia rebaudiana have been used as a source for natural sweeteners for decades in several Asian countries. Stevioside, the major sweet compound from this plant, is 300 times sweeter than sucrose, but has a little bitter aftertaste. Stevia refined extracts have been used in the US since 1995 only in the dietary supplements market. In 2008, American FDA finally gave the approval for Generally Recognized as Safe (GRAS) status to highly purified rebaudioside A. France also approved rebaudioside A for food and beverages in 2009. Most of the European Union countries are awaiting the EU approval on stevia products by 2011. Market share of stevia-derived sweetener is likely to increase as it begins to take share of both the aspartame and saccharine markets. Pharmacological studies have exposed medicinal benefits of compounds from Stevia. Findings suggest that Stevia-related compounds exert a broad spectrum of therapeutic effects on human health, including being antihypertensive, antihyperglycemic, antioxidant, effective against some viral infections, and having antiinflammatory and antitumor properties.
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Stevia rebaudiana (Bert.) Bertoni is a herbaceous perennial native to the highlands of Paraguay. A number of compounds in the leaf tissue have a potential food use as low-calorie sweeteners. The purpose of this work was to determine if sufficient genetic variability was present in a landrace cultivar of stevia to allow selection of lines with agronomic and chemical properties suitable to local production conditions. Leaf yield, leaf:stem ratio and stevioside concentration were all found to be highly heritable. Leaf-yield levels were comparable to those in other stevia-producing areas. Stevioside concentration was higher, probably as a result of production under long days. These initial results also show that improvement of stevia through selection is possible and that it has potential for production in southwestern Ontario.Key words: Response to selection, low-calorie sweetener