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A Short Overview on Anti-Diabetic Natural Products: Reviewing the Herbotherapeutic Potentials
Published in Debarshi Kar Mahapatra, Cristóbal Noé Aguilar, A. K. Haghi, Natural Products Pharmacology and Phytochemicals for Health Care, 2021
Mojabir Hussen Ansari, Debarshi Kar Mahapatra
It is commonly called as candy leaf, sugar leaf, and sweet leaf. Stevia rebua-diana Bertoni is a small branched bushy shrub that belongs to the aster or chrysanthemum family (Figure 1.4). It is mainly grown in mountain region of Paraguay. The principle bioactive constituent present in plants is stevio-side, steviolbioside, and rebaudioside-A, B, C, D, E, F, and dulcoside. Other constituents are alkaloids, tannins, polyphenols, sugars (glucose, pentose, and fructose), flavonoids, and vitamins. Stevia rebaudiana Bertoni is considered as natural sweetener. It has anti-oxidant, anti-diabetic, and renal protective properties. It also possesses anti-hyperglycemic, insulinotropic, and glucagonostatic activity [20–24].
NMR relaxometry study of gelatin based low-calorie soft candies
Published in Molecular Physics, 2019
Nilgun Efe, Michal Bielejewski, Jadwiga Tritt-Goc, Behic Mert, Mecit Halil Oztop
Stevia is a natural sweetener and it is produced commercially in several regions of Brazil and Paraguay [3]. It is extracted from the leaves of the plant, Stevia rebaudiana. The major components of stevia are stevioside and rebaudioside A [2]. The pure stevioside has sweetness of 300 times greater than sucrose and it is classified among the non-nutritive sweeteners [2]. Even if, stevia has a sweet taste, it has a little bitter and astringent aftertaste [2]. The use in combination with other sweeteners is a good solution to overcome this problem. Stevia has a white crystalline structure, like isomalt and pure maltitol. It is also non-carcinogenic, non-caloric and is also good for diabetes [3].
In vitro fermentation assay on the bifidogenic effect of steviol glycosides of Stevia rebaudiana plant for the development of dietetic novel products
Published in Preparative Biochemistry & Biotechnology, 2023
Stevioside is a sweet glycoside extracted from the Stevia rebaudiana Bertoni plant belonging to the Asteraceae family. The high sweetness and potential therapeutic properties of S. rebaudiana leaves arouse economic and scientific interest in many countries.[22] The increase in health problems such as dental caries, obesity and diabetes related to the use of sucrose makes the use of sweetening compounds contained in the stevia plant widespread.[23–25]. Diterpenes (about 4–20% in dry leaves), called steviol glycosides, are low-calorie natural sweetener groups extracted from stevia. Diterpenes; are known as stevioside, steviolbioside, rebaudioside A, B, C, D, E, F, M and dulcosid.[26–28] Stevia is 250–300 times sweeter than sugar and with this feature, it finds application as an alternative to sucrose/sugar substitute or artificial sweeteners.[29–31] Stevia also positively changes human health with its antihypertensive, antihyperglycemia, antiinflammatory, antitumor, antidiarrheal, diuretic, non-cariogenic properties and immunomodulatory effects [32,33] Stevioside is hydrolyzed to steviol and glucose in the gastrointestinal tract [34]. It is stated with in vitro and model system research’s that steviol glycosides are metabolized to steviol and show prebiotic properties as a result of glycosidase activity (e.g., Bacteroides sp.) of the human intestinal microbiota.[32,33,35] However, in vitro studies on this subject are insufficient. This study aims to increase the therapeutic properties of sugar-reduced products and to create a system for consumer health expectations. Objectives of this study were (I) investigation of the ability of Bifidobacterium animalis subsp. lactis species to grow in stevia-containing medium alone or with a prebiotic substrate, (II) to determine the prebiotic activity score, (III) to determine the concentrations of fermentation end products such as short-chain fatty acids (SCFAs) formed as a result of prebiotic carbohydrate fermentation.