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A SWEET FUTURE FOR STEVIA: A MAGICAL SWEETNER
Sandeep Kumar*1, Pawan Kumar1, Sunaina Chawla3, Ashwani Kumar3 and Jitender Kumar2
1Department of Genetics & Plant Breeding,
2 Department of Molecular Biology & Biotechnology,
3 Department of Botany& Plant Physiology
CCS Haryana Agricultural University, Hisar-125004 (Haryana)
E-mail: sjangra.07@gmail.com
Abstract
The use of higher plants and their extracts to treat infections is an age-old practice.
Traditional medicinal practice has been known for centuries in many parts of the world. Ayurveda, the
science of life, prevention and longevity is the oldest and most holistic medical system available on
the planet today. Herbal medicines are gaining growing interest because of their cost effective and
eco-friendly attributes. Plant extracts have played significant role in the inhibition of seed-borne
pathogens and in the improvement of seed quality and field emergence of plant seeds. Stevia has had a
long history of use as a natural sweetener and a medicinal aid. It is heat stable, non-caloric and can be
used by diabetics. Stevia is a small perennial shrub with green leaves that belongs to the aster
(Asteraceae) or chrysanthemum family of plants. They grow primarily in the Amambay mountain
range of Paraguay but over 240 various species of stevia have been identified around the globe. Stevia
rebaudiana is the only species at present which possesses an inordinate ability to sweeten. Its
common form is known as stevioside, a fine white powder extracted from the leaves of the plant.
Keywords: Stevia, Stevioside, Rebaudiside and Antimicrobial activity.
Introduction
Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family
(Asteraceae), native to subtropical and tropical regions from western North America to South
America. The species Stevia rebaudiana, commonly known as sweet leaf, honeyleaf, sugarleaf, or
simply stevia, is widely grown for its sweet leaves. The leaves of the stevia plant have 30–45 times
the sweetness of sucrose (Curi et al., 1986). The leaves can be eaten fresh, or put in teas and foods. As
a sweetener and sugar substitute, stevia's taste has a slower onset and longer duration than that of
sugar, although some of its extracts may have a bitter or licorice-like aftertaste at high concentrations.
The leaves extract of Stevia, 300 times the sweetness of sugar has documented properties of
antibacterial, antifungal, anti-inflammatory, antimicrobial, antiviral, antiyeast, cardiotonic, diuretic,
hypoglycemia and a boon to dibetic people, hypotensive tonic and vasodilator. 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; Brandle et al., 2005).
Stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food
alternatives. Medical research has also shown possible benefits of stevia in treating obesity and high
blood pressure. Because stevia has a negligible effect on blood glucose, it is attractive as a natural
sweetener to people on carbohydrate-controlled diets (Megeji et al., 2005). The leaves contain
diterpene glucosides with a sweet taste but which are not metabolized and contain no calories.
Advantages of Stevia:
1) Stevia is a completely natural non-synthetic product: stevioside (the sweetner) contains
absolutely no calories.
2) The leaves can be used in their natural state.
3) It has enormous sweetening power: only small quantities to be used.
4) The plant is non-toxic.
5) The leaves as well as the pure stevioside extract can be cooked.
6) Stable when heated upto 200ºC, Non-fermentive.
7) Flavour enhancing.
8) Clinically tested and frequently used by humans without negative effeects.
Leaves of Stevia rebaudiana contain a mixture of eight glycosides diterpenic (which are
mainly stevioside and the rebaudioside). Stevioside is a natural sweetener no nitrogen extremely
sweet (Ghosh et al., 2008). Its empirical formula is C38H60O18, and its molecular weight is 804.2 g. Its
physical and chemical properties desirable for food processing can include:
1) The heat resistance. Its structure is not altered by exposure at high temperatures and therefore
does not lose its sweetness. It suitable for hot foods or baked. It is stable at temperatures
normally used in food processing: pasteurisation sterilization, cooking.
2) High solubility in water and hydroalcoholic solutions.
3) Resistance to pH. It is stable in a wide range of pH 3-9, even 100 ° C. Above pH 9 is a rapid
loss of sweetness, not but few foods are pH values > 9. In carbonated drinks including in its
composition citric acid and phosphoric acid, is detect loss of sweetness of 36% and 17%,
respectively, when stored at 37 ° C.
4) Do not add calories. Stevioside at high concentrations exhibits a slightly bitter aftertaste and
undesirable, which attempt to remove or at least mask, keeping the assumption that the factor
responsible for the aftertaste would be a possible oxidation one or more components present
in the Stevia rebaudiana Bertoni.
Stevia leaves also contain protein, fibers, carbohydrates, phosphorus, iron, calcium,
potassium, sodium , magnesium, rutin (flavonoid), iron, zinc, vitamin C and vitamin A.
Anti-Microbial properties:
Stevia is thought to inhibit the growth of certain bacteria and other infectious organisms.
Some people even claim that using Stevia helps to prevent the onset of colds and flu. Stevia has the
ability to inhibit the growth of certain bacteria, helps to explain its traditional use in treating wounds,
sores and gum disease. It may also explain while the herb is advocated for anyone who is susceptible
to yeast infections or reoccurring streptococcal infections, two conditions that seem to be aggravated
by white sugar consumption. The biological activity for compound Stevia has been studied by Tomita
et al. (1997). They have studied bactericidal activity of a fermented hot-water extract from
S. rebaudiana Bertoni towards enterohemorrhagic Escherichia coli and other food-borne pathogenic
bacteria. Other microorganism like Salmonella typhimurium, Bacillus subtilis, and Staphylococcus
aureus has been found to be inhibited by fermented leaf extract. Similar antimicrobial studies of leaf
extract of Ocimum gratissimum on selected diarrhea causing bacteria in South-Western Nigeria
(Adebolu and Oladimeji , 2005) has also been studied. The medicinal properties are attributed to the
primary and secondary metabolites synthesized by the plants (Faizi et al., 2003). The effects of plant
extracts on bacteria have been studied by a very large number of researches in different parts of the
world. Much work has been done on ethanolic extracts plants in India (Parekh et al., 2005). Interest in
a larger number of traditional natural products has that aqueous and ethanolic extracts from plants
used in allopathic medicine are potential sources of antitumoral agents (Brantner and Grein, 1994).
The selection of crude plant extracts for screening programs has the potential of being more
successful in initial steps than the screening of pure compounds isolated from natural products.
The medicinal value of plants lies in some chemical substances that produce a definite
physiological action on the human body. The important of these bioactive compounds of plants are
alkaloids, flavanoids, tannins and phenolic compounds. Plants have an almost limitless ability to
synthesize aromatic substances, most of which are phenols or their oxygen substituted derivatives.
These compounds protect the plant from microbial infection and deterioration (Cowan, M.M., 1999).
Stevia rebaudiana is rich in terpenes and flavanoids, the phytochemical present in stevia are
austroinsullin, B-carotene, dulcoside, nilacin, rebaudi oxides, riboflavin, steviol, stevioside and
thiamine (Crammer, B. and Ikan, R., 1986). The antibacterial activity of the acetone extract of leaves
was higher than that of the other extracts. The acetone extract showed greater activity against Gram
positive organism than against Gram negative organism. The higher antibacterial activity of the
acetone and ethyl alcohol extracts may be due to the greater solubility of the extract in these organic
solvents [De Boer, et al., 2005]. The inhibitory activity of chloroform extract was not pronounced
against Bacillus subtulis, Salmonella typhi, Escherichia coli, respectively and non-existent against
Staphylococcus aurens. The water extract of stevia leaves was practically ineffective against the test
organism (Lin, J., et al., 1999). It should be noted that growth media also seems to play an important
role in the determination of antibacterial activity. The ethyl acetate extracts showed high activity
against Trichophyton mentagrophytes and Epidermophyton species and this may be due to the greater
stability of the active principles in the solvents over a longer period of time.
Stevia’s Health Benefits
Medicine: raw stuff for the synthesis of oral contraceptives, cholesterol suppressing medicine,
antitumour activity against prostrate tumours and activity against rheumatism), the sweetener can be
converted in gibberellins by fermentation (Non-food — Agrochemicals), the vegetative residue can be
used as animal feed and the stalks can be used as a source of cellulose (Non-food: Cellulose industry).
Besides replacing sugar and eliminating all the negative effects that go along with it, some other
health benefits this sweet herb provides include:
Dental Health: Research demonstrated that stevia retards plaque accumulation on the teeth and
suppresses bacterial growth that causes cavities. Unlike sugar, stevia may be good for your teeth!
Digestion: Stevia has been used in Brazil as an aid to digestive functioning. This herb positively
influences the health of the pancreas, which is critical to healthy digestion.
Balance Blood Sugar: Reports suggest that stevia might help balance blood sugar levels and therefore
potentially assist diabetes and hypoglycemia. In fact, herbalists in Brazil have been recommending
stevia to regulate blood sugar levels for at least forty years.
Stevia’s other Multi-functional Healing Properties:
• It kills fungi and viruses.
• Reduces inflammation.
• Enhances energy and mental activity.
• Removes dandruff and allows the hair to retain its natural colour.
• Improves glucose tolerance levels and diminishes glucose absorption.
• Non-glycemic.
• pH stable (3-9).
• Completely safe for use by children.
Stevia's Potential in Agriculture and Healthcare:
One of the advantages of stevia is that it can be grown almost anywhere. Its native conditions
are sub-tropical, but it has been grown in areas as far north as St Petersburg (60°N). The herb also
grows well in tropical areas. Stevia seedlings can be purchased from nurseries. The plant has the
added bonus of having certain insecticidal properties; for example, it is aphid resistant. Stevia could
be utilised to benefit research, as "production of remarkably high levels of one class of secondary
metabolite is of significant interest for chemists, biochemists and geneticists and may prove to be a
foundation for the production of new metabolites in the future". It also noted that because of safety
concerns surrounding stevia, "there is clear need for further experimentation with respect to the
metabolic fate of steviol glycosides".
Stevioside is not legal in Canada, and the only legal way of obtaining stevia is by purchasing
it as a herb. In Australia and New Zealand, the situation according to Food Standards Australia New
Zealand (FSANZ) is that stevia leaf may be sold as a food. However, extractable components of the
plant, such as stevioside, are not legal. The report refers to Canadian researchers' findings that 50
hectares of stevia could produce sweetener equivalent to one million dollars' worth of sugar. This "in
Australia would require 240 hectares of cane to grow, i.e., productivity in terms of sweetness
equivalent per hectare is high". It notes it will be necessary to "develop production and processing
practices that result in acceptable financial returns to growers" yet a competitively priced end-product.
Environmental considerations are also positive in regard to stevia as an industry in a dry
continent like Australia. Primary producers could benefit because the crop would offer "greater
diversification opportunity and returns per megalitre of irrigation water". Insects do not appear to be
of concern to stevia. There are some possible diseases "which do not appear to be a major problem",
according to the report, and "spraying for control is sometimes undertaken". According to the report,
it is expected that "consumer demand for natural sweeteners will escalate" as Australians become
more health conscious and as "the incidence of diabetes in Australia and abroad" grows. It is also
suggested that stevia could be marketed "in conjunction with sugar" to produce low-calorie products.
Conclusion
The demand for high potency sweeteners is expected to increase Worldwide. The increasing
in the number of diabetic patients and health conscious individuals would push forward the need for
alternatives to sugar. Stevia is a potential alternative source for replacing artificial sweeteners like
saccharin, aspartame, asulfam, etc. Unlike many low calorie sweeteners, stevioside is stable at. High
temperature and over a pH range of 3 -9. If you fall into the category of a consumer who is searching
for an excellent natural sweetening agent which is safe, powerful, and calorie-free, stevia extracts
should be first on your list. Ironically, while enormous quantities of aspartame and saccharine
continue to be consumed in this country, a sweetening substance that poses less risk and is more
effective continues to be rigorously regulated. Fortunately, restrictions are easing and it is now
possible to purchase stevia as a supplement.Steps need to be properly aligned to exploit the natural
sweetness of Stevia. The anti-microbial trait of the Stevia plant enables it to hinder the reproduction of
harmful bacteria along with a host of other highly contagious organisms that spur various health
problems. Continual usage of Stevia results in diminished occurrences of cold and flu.
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