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Lifestyle and Its Relationship to Pain
Published in Sahar Swidan, Matthew Bennett, Advanced Therapeutics in Pain Medicine, 2020
Stevia is not an artificial sweetener and does not seem to instigate an insulin or inflammatory response and resultant or consequential pain. While it may prove to be one of the best alternatives for sweet taste, safety may be overestimated.
Nutraceutical Herbs and Insulin Resistance
Published in Robert E.C. Wildman, Richard S. Bruno, Handbook of Nutraceuticals and Functional Foods, 2019
Giuseppe Derosa, Pamela Maffioli
Stevia rebaudiana is one such herb of the genus Stevia, widely grown for its sweet leaves. Its glycosides are stevioside and rebaudoside, which are 250–300 times sweeter than sucrose, heat stable, pH stable, and non-fermentable.71 Stevia has several beneficial effects, such as helping in weight control, the management of diabetes, control of dental caries, anti-fungal and antibacterial properties, a healing effect on blemishes and cuts, blood pressure management, and aiding immune modulation. It is completely safe and non-toxic.71 The possible glucose-lowering action may be due to the direct impact of steviosides on pancreatic beta cells to secrete more insulin and to improve their function in gluco-toxicity. It can also impose its hypoglycemic effect, as it enhances the first phase insulin response and concomitantly suppresses the glucagon levels.72
Personal Weight Loss Strategies in Obesity
Published in Emily Crews Splane, Neil E. Rowland, Anaya Mitra, Psychology of Eating, 2019
Emily Crews Splane, Neil E. Rowland, Anaya Mitra
Some currently popular sweeteners include Splenda®, Truvia®, and Monk fruit sweeteners. Sucralose (marketed as Splenda®) is derived from sucrose and probably has the most authentic sugar flavor when compared with saccharin and aspartame (Quinlan & Jenner, 2006). As of 2008 it is believed to be the most widely used sweetener in the United States (Sylvetsky & Rother, 2016). Steviol glycoside sweeteners (commonly called stevia) are a class of zero-calorie sweeteners derived from the Stevia rebaudiana plant, which is native to parts of South America. Luo han guo sweeteners are derived from the Siraitia grosvenorii plant or Monk fruit which is native to parts of China and Thailand. Both stevia and Monk fruit sweeteners are relatively recent arrivals on the United States market (circa 2008). The largest-by-weight ingredient of Truvia® (which is sold as a stevia-based “natural” sweetener) is in fact not stevia but the sugar alcohol, erythritol (“Truvia FAQ”, 2018). Sugar alcohols, also called polyols, are an example of a nutritive sweetener. While they contain some calories (ranging from 0–3 kcal/g, which is lower than table sugar which has ~4 kcal/g), they are incompletely absorbed by humans, resulting in fewer calories retained following their consumption. Examples of sugar alcohols include xylitol, erythritol, and sorbitol. Sugar alcohols are frequently used in sugar-free candies and chewing gum.
Do steviol glycosides affect the oxidative and genotoxicity parameters in BALB/c mice?
Published in Drug and Chemical Toxicology, 2022
Şemsi Gül Yılmaz, Aslı Uçar, Serkan Yılmaz
Stevia is a sweetener and sugar substitute derived from the leaves of Stevia rebaudiana Bertoni. This plant species is a member of the Asteraceae family and was first cultivated in the Amambay region, north of Paraguay, and then in Brazil and Argentina. Presently, S. rebaudiana is cultivated worldwide, mainly in Asia, Europe, and Canada (Hossain et al.2010, Lemus-Mondaca et al.2012). Steviol glycosides (SG) are natural steviols, i.e., diterpene derivatives, that are responsible for the sweetness of the S. rebaudiana leaves. Approximately 40 varieties of SG, especially stevioside, rebaudioside A, B, C, and dulchoside have been identified. Stevioside, the most well-known glycoside, has a steviol structure that is formed from the binding of three molecules of glucose to an aglycone. Stevioside is a natural component with a high level of sweetness that is extracted from stevia leaves (Barriocanal et al.2008, Goyal and Goyal 2010).
Effect of Incorporating Stevia and Moringa in Cookies on Postprandial Glycemia, Appetite, Palatability, and Gastrointestinal Well-Being
Published in Journal of the American College of Nutrition, 2018
Jamil Ahmad, Imran Khan, Stuart K. Johnson, Iftikhar Alam, Zia ud Din
Contrary to the hypothesis of the present study, no significant effect of SC on postprandial glycemia was observed. This observed effect is in contrast with the previously reported beneficial effect of stevia in reducing blood glucose concentrations in animals (9,30,31) and in humans (32). However, the study design of the previous human study was different as stevia was used in preload in a high dose. No significant changes in blood glucose after SC consumption could thus be attributed to the low dose of stevia used in the present study. Future studies are therefore needed to determine the effect of high doses of stevia on glycemia while maintaining palatability and taking gastrointestinal well-being into consideration.
A research on the genotoxicity of stevia in human lymphocytes
Published in Drug and Chemical Toxicology, 2018
Aslı Uçar, Serkan Yılmaz, Şemsigül Yılmaz, Mustafa Sefa Kılıç
Sweeteners are divided into three groups as sugar alcohols, artificial sweeteners and natural sweeteners (ADA 2004). Stevia, a member of the group of natural sweeteners, is obtained from the plant named ‘Stevia rebaudiana Bertoni’ (JECFA 2004). This plant, known as sugar beet, native to North and South America, can be grown in many parts of the world today, and extracts obtained from this plant can be used as a natural sweetener both in the food industry and in daily life (Özdemir et al. 2014). South America is the first place to use this plant as a sweetener (DuBois 2000).