Stevia rebaudiana – A Functional Component for Food Industry

Sweetness equivalence ratio of Stevia (Stevia Rebaudiana Bertoni) with sugar adopted in Ethiopia

“…This ratio revealed that 1 g of stevia is equivalent with 20 g of sugar. This result is in agreement with the result reported by Savita et al (2004).…”

Study of thermodynamics of complex formation of flavonoids of steviа (Stevіa rebaudіana Bertonі) leaves

“…The position of extremum is connected with stoichiometric coefficients [15]. Reducing the content of aluminium ions due to forming complexes with flavonoids of stevia leaves decreases the generation rate of reactive oxygen species, and, as a result, increases protection of biologically active molecules of the body against the oxidizing process [12].…”

“…Today, much emphasis is placed on studying the molecular formation of complexes of vegetable triterpene glycosides with different bioactive compounds, which promote reducing therapeutic doses, improving solubility, expanding biological activity of medicinal substances [7,10]. In particular, it is acknowledged that stevia is a plant, rich in bioactive compounds and shows functional ability due to flavonoids [11,12].…”

Untitled

“…This means that, due to its sweetening capabilities (steviol glycosides are up to 450 times sweeter than sucrose) and also the calculated energy supply, stevia can compete with currently known and commonly used sweeteners such as acesulfame K (zero calories), aspartame (4 kcal/g), saccharin (zero calories) and sucralose (zero calories) (Savita et al, 2004). This situation results from the fact that stevia decomposes only marginally in the gastrointestinal tract.…”