A Nutraceutical and Therapeutic potentials of Stevia rebaudiana Bertoni

Abstract

Stevia is a unique ingredient rising in the world, valued for being calorie-free as it helps reduce energy intake and added sugar in food. Like all other natural sugars, Stevia is plant-based, belonging to the Asteraceae Family. The leaves of stevia are mainly used as a sweetener and flavor enhancer in the food and beverage industry. The chemical compound obtained from stevia is considered to be the best alternative source of sugar especially for diabetes and obese patients. Several studies have shown that steviosides and similar substances, such as rebaudioside A and isosteviol, may have therapeutic benefits in addition to its sweetness. These benefits include anti-hyperglycemic, anti-hypertensive, anti-inflammatory, anti-tumor, anti-diarrheal, antibacterial, diuretic, antiseptic, anti-inflammatory, anti-fertility, hypotensive, and immunomodulatory actions. The use of Stevia prevents hypertension, acts as a bactericidal agent, and stimulates insulin production and utilization which in turn helps to control type-II diabetes and obesity. The drying temperature affects the quality of the stevia product; high temperatures reduce the medicinal and economic value. Multiple worldwide regulatory authorities have concluded that consuming high-quality stevia products in specified amounts is safe for everyone.

A Nutraceutical and Therapeutic potentials of Stevia rebaudiana Bertoni

“…They aimed to test if stevia should a lipid and glucose-lowering effect after oral administration of 1g/day. At the end of the experiment it was observed that postprandial and fasting blood glucose levels signi cantly decreased along with cholesterol, triglycerides, and very-low-density lipoprotein VLDL [26]. In another in-vivo trial conducted by Philippaert et al, 2017, the preventive effect of stevioside was examined in reducing hyperglycemia and also had a precautionary effect in the development of glucose intolerance.…”

“…Extract from unprocessed leaves has 25% amino acids, 19% proteins, 31% carbohydrate, and 25% reduced sugars. Extract from dried leaves has 10% amino acids, 18% proteins, 33% carbohydrates, and 39% reduced sugars [9]. Proteins Glutamic acid, aspartic acid, lysine, serine, alanine, proline, tyrosine, isoleucine, and methionine are the nine amino acids that were primarily discovered in stevia leaves [10].…”

“…Stevioside suppresses the release of caspase-activating proteins which in turn lowers A n t i -m i c ro b i a l [ 4 2 ] examinations were carried out by the Standard Kirby-Bauer method against different micro-organisms that cause spoilage in food or substances and diseases in organism and the results were positive. [43] Anti-Bacterial Effect When referring to the past, studies of Tomita were aimed at the bactericidal activity of stevia against various foodborne pathogenic bacteria.…”

“…[42] It showed effects against some bacterial species namely Staphylococcus aureus, Salmonella typhii, Escherichia coli, Bacillus subtilis, Aeromonas hydrophilia, and Vibrio cholera. [43] Stevia has shown anti-bacterial effects on microorganisms that cause tooth decay. Streptococcus mutants and Lactobacillus acidophilus are present in tooth decay lesions and are highly responsible for tooth decay.…”

“…Studies have suggested that stevia [58] can be a potent source for the production of phytomedicine in the future as the consumption of stevioside [59] protects against in ammatory diseases. [60] Hemolytic Potential Effect Pathogenicity of Listeria Monocytogenes is displayed by a pore-forming toxin Listerolysin O, but its hemolytic abilities are reduced by Stevia. The process of lysis is done by LLO which then is accountable for relinquishing of primary vacuoles into the cytosol part of host cells.…”