Oxidative DNA Damage Preventive Activity and Antioxidant Potential of <i>Stevia rebaudiana</i> (Bertoni) Bertoni, a Natural Sweetener

Ghanta, Srijani; Banerjee, Anindita; Poddar, Avijit; Chattopadhyay, Sharmila

doi:10.1021/jf071892q

Cited by 148 publications

(101 citation statements)

References 24 publications

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“…Oxidative stress occurs due to the glucose autoxidation and glycation of proteins, which thereby depletes the antioxidant defense system and thus promotes free radical generation (Sigh et al 2013). Recently, much attention has been focused on dietary natural antioxidants capable of inhibiting reactive oxygen radical mediated oxidative stress (Ghanta et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread

et al. 2015

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In this study a new wheat bread was designed whose sugars were replaced with S. rebaudiana Bertoni aqueous extract. The impact of the S. rebaudiana Bertoni aqueous extract on nutritional and sensory quality, its ability to reduce sugar intake and its antioxidant properties were investigated. Functional bread with 50 % of sugars replaced with S. rebaudiana extract was compared with traditional wheat bread. The extract demonstrated alpha amylase (IC 50 = 198.40 μg/mL) glucosidase (596.77 μg/mL) inhibition. The radical scavenging activity exhibited an IC 50 value of 335.94 mg/mL. In comparison with the control, the bread with stevia extract was softer and had lower microbial growth during the shelf-life study. The sensory test showed that the substitution of 50 % stevia extract was more acceptable when comparing with all quality characteristics. Regarding the nutritional contribution, the content of dietary fiber and digestible carbohydrates in the bread with stevia extract was higher and lower respectively, so caloric intake was significantly reduced. The results showed that the biological properties of S. rebaudiana extract were retained after the bread making process and that the proposed bread is suitable as functional food in human nutrition.

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Section: Introductionmentioning

confidence: 99%

Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread

et al. 2015

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“…Steviol glycosides are safe (GRAS) by the FDA. Steviol glycosides can be particularly beneficial to those suffering from obesity, diabetes mellitus, heart disease and dental caries [25]. Production of low-calorie jams could be an important issue for many people groups who suffer from obesity, diabetics, sugar allergic, and dental decay.…”

Section: Introductionmentioning

confidence: 99%

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Abolila¹,

Barakat²,

El-Tanahy³

et al. 2015

FNS

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Twelve low-calorie orange-based formulated jams were prepared mainly from orange, pumpkin and papaya, and then sweetened using fructose (F), stevioside (St) and sucralose (Su). The nutritional value of formulated jams was estimated after the approximate chemical composition and total soluble solid have been determined. The effect of storage on total phenolic compounds, antioxidant capacity, carotenoids content and vitamin C was investigated. Organoleptical attributes of prepared low-calorie jams were done as well. Results indicated that the nutritive value [kcal 100 g −1 fw] ranged from 88.10 ± 0.60 to 164.34 ± 0.41; total phenol content (TPC, mg GAE 100 g −1 fw] ranged from 188.52 ± 2.45 to 411.79 ± 3.3; the antioxidant capacity (μmol TE g −1 fw) ranged from 14.57 ± 0.86 to 32.39 ± 1.19; total carotenoids [mg 100 g −1 fw] ranged from 115.20 ± 5.66 to 204.33 ± 4.21; vitamin C [mg 100 g fw] ranged from 8.94 ± 1.07 to 28.77 ± 4.46; total soluble solids [Brix] ranged from 22.53 ± 0.05 to 43.37 ± 0.13. Jams storage for a period of 12 months at room temperature led to a decrease in vitamin C content, TPC, antioxidant capacity, while total soluble solids (TSS) and carotenoids increased during storage. The results of organoleptical attributes showed that the formulas O11, O1 had the highest score of color and odor respectively while O7 recorded maximum score for taste, texture and bitterness respectively. Statistical analysis showed that storage intervals and treatments had a significant (p < 0.05) effect on sensory quality of diet jam. The organoleptical characteristics were affected with the extension of shelf-life. Addition of stevioside and sucralose to formulate the low-calorie jam increased total phenol and antioxidant capacity, improved color, taste and produced targeted low-calorie jams. The use of sweeteners such as fructose, sucralose and stevioside in the manufacture of orange diet jam was shown to be satisfactory, resulting in low-calorie jams, improved the quality and could be produced commercially.

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“…Quantitatively, they were detected as total flavonoid content using technique of aluminum chloride colorimetric and the Folin-Ciocalteu assay. Quantitatively, they were broke down as aggregate flavonoid content utilizing an aluminum chloride colorimetric technique and the Folin-Ciocalteu measure [25][26][27][28].…”

Section: Flavonoidsmentioning

confidence: 99%

Sweet Future of Stevia: A Magical Sweetener

Jyoti

Kaur

Mishra

et al. 2018

Asian J Pharm Clin Res

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The plant Stevia rebaudiana is mainly found in tropical and subtropical regions from western North America to South America. This genus is having near about 240 species of shrubs and herbs in the sunflower family (Asteraceae). It exhibits various properties such as antibacterial, antifungal, anti-inflammatory, antimicrobial, antiviral, antiyeast, cardiotonic, diuretic, hypoglycemic, hypotensive tonic, and vasodilator effect. It is an important source of a number of antioxidants, for example, benzoic acid, caffeic acid, chlorogenic acid, ferulic acid, rozmaric acid, protocatechuic acid, salicylic acid, and their derivatives and flavonoids including campherol derivatives, catechin, and its derivatives, epicatechin, luteolin, and its derivatives, rutin, and its derivatives. Day by day, there is remarkable increase in demand of high potency sweeteners. The increasing number of diabetic patients and health conscious individuals would push forward the need for alternatives to sugar. The extract from leaves of Stevia is 200 times sweeter than sugar (glucose, fructose, sucrose, maltose, and lactose). Stevia is a potential alternative source for replacing artificial sweeteners such as saccharin, aspartame, and asulfam.

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Oxidative DNA Damage Preventive Activity and Antioxidant Potential of Stevia rebaudiana (Bertoni) Bertoni, a Natural Sweetener

Cited by 148 publications

References 24 publications

Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread

Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Sweet Future of Stevia: A Magical Sweetener

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