A Nutraceutical and Therapeutic Potentials of Stevia Rebaudiana Bertoni: Nutraceutical and Therapeutic Potentials of Stevia

Maham  Jawad; Bahisht  Rizwan; Mahin  Jawad; Filza  Khalid; Arifa  Ishaq

doi:10.54393/pbmj.v5i1.143

Authors

Maham Jawad University Institute of Diet and Nutritional Science, Department of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
Bahisht Rizwan University Institute of Diet and Nutritional Science, Department of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
Mahin Jawad University Institute of Diet and Nutritional Science, Department of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
Filza Khalid University Institute of Diet and Nutritional Science, Department of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
Arifa Ishaq University Institute of Diet and Nutritional Science, Department of Allied Health Sciences, The University of Lahore, Lahore, Pakistan

DOI:

https://doi.org/10.54393/pbmj.v5i1.143

Keywords:

Stevia, Natural Sweeteners, Nutraceutical, Health Benefits

Abstract

Stevia is a unique ingredient rising in the world, valued for being calorie-free as it helps reduce energy intake and added sugar in food. Like all other natural sugars, Stevia is plant-based, belonging to the Asteraceae Family. The leaves of stevia are mainly used as a sweetener and flavor enhancer in the food and beverage industry. The chemical compound obtained from stevia is considered to be the best alternative source of sugar especially for diabetes and obese patients. Several studies have shown that steviosides and similar substances, such as rebaudioside A and isosteviol, may have therapeutic benefits in addition to its sweetness. These benefits include anti-hyperglycemic, anti-hypertensive, anti-inflammatory, anti-tumor, anti-diarrheal, antibacterial, diuretic, antiseptic, anti-inflammatory, anti-fertility, hypotensive, and immunomodulatory actions. The use of Stevia prevents hypertension, acts as a bactericidal agent, and stimulates insulin production and utilization which in turn helps to control type-II diabetes and obesity. The drying temperature affects the quality of the stevia product; high temperatures reduce the medicinal and economic value. Multiple worldwide regulatory authorities have concluded that consuming high-quality stevia products in specified amounts is safe for everyone.

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