Stevia rebaudiana Bertoni from south America to the world!
This plant it´s native to the Amambay region in the north east of Paraguay and also occurs in the neighboring parts of Brazil and Argentina. Nowadays, its cultivation is spread to some regions of the world such Canada, Asia and Europe.
What makes stevia sweet is a chemical compound called stevioside established as a diterpene glycoside in 1952. Years after, in 1970s, other compounds were isolated, including rebaudioside A, with a sweetening potency even higher than stevioside.
One of the characteristic about steviside is it´s 300 times sweeter than saccarose and it also offer a therapeutic benefits, because it shows an anti-hyperglycemic, antihypertensive, anti-inflammatory, anti-tumour, anti-diarrhoeal, diuretic, and immunomodulatory effects.
Up to this moment,
several studies were made about stevioside toxicity and all of them showed that this chemical does not have mutagenic, teratogenic or carcinogenic effects. And more, completed studies showed its safety at high dietary intake levels.
Stevia biochemical nutritional aspects are described below:
- Low calorie sweeten;
- Shows an adequate fat absorption capacity;
- It´s reasonably thermally stable under elevated temperatures, that make it useful in food processing;
- Good source of carbohydrates, protein and crude fibres;
- Roots and leaves show inulin-type fructooligasaccharides with functional properties related to prebiotics, dietary fibre, role lipid metabolis and diabetes control;
- Contained almost all of indispensable amino acids, including tyrosine and cysteine;
- It shows a reasonable amount of potassium, calcium, magnesium and sodium. It also shows high amount of iron that helps the maintenance of normal hemoglobin level in the body;
- It contains folic acid, vitamin C and vitamin B2;
Stevia just show benefits for health. Studies show that regular consumption decrease the sugar in body, radionuclides, and cholesterol in the blood, and also improves cell regeneration and blood coagulation.
And more! It also exhibit choleretic, diuretic and anti-inflammatory properties. Prevent ulceration in the gastrointestinal tract; it is antihyperglycemic; acts as anti human rota-virus activities; controls glucose metabolism and renal function.
Stevia and stevioside have been used in treatment of cancer and substitutes of sacarosis in the treatment of diabetes, obesity and hypertension
Now if you want get all these advantage you can drink stevia tea instea of sweetener. You could choose the best way for you.
Stevia plant it already used from native people from Paraguay and Brazil in the past. They already know all these benefits a long time a go!
Then, what are you waiting for?
Enjoy! With stevia!!
Mondaca, R. L.; Veja-Gálvez, A.; Zura-Bravo; Ah-Hen K. (2012); Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects. Food Chemistry 132, 1121–1132.