Artificial and natural sweetener; how sweetness is measured commercially;bioacative steviol glycosides properties besides sweetness; stevia has been shown to reduce body weight, lower blood sugar, lipids, blood pressure and alter gut microbiome
Stevia is a plant native to South America that has been used for centuries as a medicinal herb and natural sweetener. It is several times sweeter than sugar but contains no calories. Stevia is now grown around the world and various extracts of the stevia leaf are used as sugar substitutes in foods and beverages. The FDA has approved certain stevia extracts as safe for use in consumer products, allowing major companies to market reduced-calorie drinks and foods containing stevia.
Stevia is a plant-derived sweetener extracted from the leaves of Stevia rebaudiana. It is 200-300 times sweeter than sugar but has no calories. While approved as a sweetener in many countries, the FDA did not approve whole leaf extracts due to safety concerns. In small doses, stevia has anti-inflammatory effects but higher doses have been linked to fertility issues in animals. It can also interact with some medications causing side effects like low blood sugar. Overall, many studies support stevia's safety when consumed in moderation.
Stevia sugar A Lecture By Mr Allah Dad Khan Visiting Professor Agriculture ...Mr.Allah Dad Khan
SteviaSugar is a mixture of sugar and steviol glycosides, which are compounds extracted from stevia leaves that are 200-300 times sweeter than sugar. The stevia leaves are grown in China or Kenya and the steviol glycosides are extracted in Malaysia. SteviaSugar has a unique light structure that allows 1 dl to sweeten as much as normal sugar but contain only half the calories, making it a lower calorie alternative for those wanting to reduce their sugar intake while maintaining taste.
Artificial sweeteners are low-calorie sugar substitutes that are used by people with diabetes or those trying to reduce their sugar intake. The glycemic index measures how much foods raise blood glucose levels compared to glucose, and artificial sweeteners have a lower glycemic index than sugar. The four main artificial sweeteners approved for use in the United States are aspartame, sucralose, saccharin, and stevia.
This document discusses the health benefits of various types of tea. It notes that two billion people drink tea every morning worldwide, with England consuming 165 million cups per day compared to 70 million cups of coffee. It then provides statistics on tea versus coffee consumption in different countries. The document outlines the various types of tea (white, green, oolong, black, herbal) and discusses the health benefits of green tea, oolong tea, rooibos tea, chamomile tea, hibiscus tea, and earl grey tea. It notes that while black tea also has health benefits, they are significantly less than green tea due to more processing. In conclusion, the document promotes visiting the author's website
East or West, drinking tea has been regarded for years as key to health, wisdom, and happiness. In fact, tea is second to water as the most widely consumed beverage in the world. Up to now, scientists are still determining the many health benefits of various types of tea.
This document summarizes several artificial sweeteners: saccharin, acesulfame-K, aspartame, sucralose, and neotame. It provides details on their discovery dates, sweetness compared to sucrose, uses, safety, and metabolism. The key points are that saccharin was the first artificial sweetener discovered in 1879, aspartame is the most popular, sucralose is heat-stable, and all are considered safe according to FDA guidelines when consumed within acceptable daily intake levels.
This document discusses glucose syrup and invert sugar syrups. Glucose syrup is made from starch hydrolysis and typically contains 10-43% glucose. It is produced through soaking, gelatinization, hydrolysis, clarification, and evaporation steps. Invert syrup contains equal proportions of glucose and fructose produced through acid or enzymatic hydrolysis of sucrose. Both syrups are used as sweeteners and thickeners in foods like candy, ice cream, and baked goods due to properties like moisture retention and flavor enhancement. They have applications in confectionery, pharmaceuticals, and as flavoring agents.
Stevia is a plant native to South America that has been used for centuries as a medicinal herb and natural sweetener. It is several times sweeter than sugar but contains no calories. Stevia is now grown around the world and various extracts of the stevia leaf are used as sugar substitutes in foods and beverages. The FDA has approved certain stevia extracts as safe for use in consumer products, allowing major companies to market reduced-calorie drinks and foods containing stevia.
Stevia is a plant-derived sweetener extracted from the leaves of Stevia rebaudiana. It is 200-300 times sweeter than sugar but has no calories. While approved as a sweetener in many countries, the FDA did not approve whole leaf extracts due to safety concerns. In small doses, stevia has anti-inflammatory effects but higher doses have been linked to fertility issues in animals. It can also interact with some medications causing side effects like low blood sugar. Overall, many studies support stevia's safety when consumed in moderation.
Stevia sugar A Lecture By Mr Allah Dad Khan Visiting Professor Agriculture ...Mr.Allah Dad Khan
SteviaSugar is a mixture of sugar and steviol glycosides, which are compounds extracted from stevia leaves that are 200-300 times sweeter than sugar. The stevia leaves are grown in China or Kenya and the steviol glycosides are extracted in Malaysia. SteviaSugar has a unique light structure that allows 1 dl to sweeten as much as normal sugar but contain only half the calories, making it a lower calorie alternative for those wanting to reduce their sugar intake while maintaining taste.
Artificial sweeteners are low-calorie sugar substitutes that are used by people with diabetes or those trying to reduce their sugar intake. The glycemic index measures how much foods raise blood glucose levels compared to glucose, and artificial sweeteners have a lower glycemic index than sugar. The four main artificial sweeteners approved for use in the United States are aspartame, sucralose, saccharin, and stevia.
This document discusses the health benefits of various types of tea. It notes that two billion people drink tea every morning worldwide, with England consuming 165 million cups per day compared to 70 million cups of coffee. It then provides statistics on tea versus coffee consumption in different countries. The document outlines the various types of tea (white, green, oolong, black, herbal) and discusses the health benefits of green tea, oolong tea, rooibos tea, chamomile tea, hibiscus tea, and earl grey tea. It notes that while black tea also has health benefits, they are significantly less than green tea due to more processing. In conclusion, the document promotes visiting the author's website
East or West, drinking tea has been regarded for years as key to health, wisdom, and happiness. In fact, tea is second to water as the most widely consumed beverage in the world. Up to now, scientists are still determining the many health benefits of various types of tea.
This document summarizes several artificial sweeteners: saccharin, acesulfame-K, aspartame, sucralose, and neotame. It provides details on their discovery dates, sweetness compared to sucrose, uses, safety, and metabolism. The key points are that saccharin was the first artificial sweetener discovered in 1879, aspartame is the most popular, sucralose is heat-stable, and all are considered safe according to FDA guidelines when consumed within acceptable daily intake levels.
This document discusses glucose syrup and invert sugar syrups. Glucose syrup is made from starch hydrolysis and typically contains 10-43% glucose. It is produced through soaking, gelatinization, hydrolysis, clarification, and evaporation steps. Invert syrup contains equal proportions of glucose and fructose produced through acid or enzymatic hydrolysis of sucrose. Both syrups are used as sweeteners and thickeners in foods like candy, ice cream, and baked goods due to properties like moisture retention and flavor enhancement. They have applications in confectionery, pharmaceuticals, and as flavoring agents.
The presentation covers the manufacturing and packaging process for tea, including types of green tea like sencha and gunpowder, how they are processed, and quality control measures. It discusses tasting tea properly by smelling, slurping, and spitting, and the production of instant tea which involves extraction, stripping, creaming, concentration and drying. The presentation also covers organic tea production, semi-fermented teas that are 20-70% fermented, and ensuring quality through cleaning, hygiene, drying, waste management and certification.
The document discusses various plant-based high-potency sweeteners. It provides details on the source plant, chemical structure, sensory properties, and applications of several sweeteners including stevia (Stevia rebaudiana), thaumatin (Thaumatococcus daniellii), lo han guo (morgroside from Siraitia grosvenorii), and others. For each sweetener, the document outlines where the plant is found, how it is used, its sensory properties like sweetness intensity and taste profile, stability, safety studies and regulatory approvals.
A presentation on Non-Nutritive Sweetners.It will explain you a tyoes of Non-nutritive sweetners,Its Cl;assification, Benefits and draw Backs of Non-Nutritive Sweetners
Stevia a natural non-nutritive sweetener and its potential application in fo...Yakindra Timilsena, PhD
1) Stevia is a plant native to Paraguay that contains sweet compounds, stevioside and rebaudioside A, that are 150-300 times sweeter than sugar but have no calories.
2) The leaves are processed to extract the sweet compounds, which can then be used as a natural non-nutritive sweetener in foods and drinks.
3) Stevia has potential as a high-value crop for farmers and as a substitute for sugar in the food industry given its sweetness properties and lack of calories or food safety concerns.
Natural Sugar Substitute: Monk Fruit, Zero-calorie SweetenerKevin KF Ng
The document provides information about monk fruit, a natural zero-calorie sweetener. It begins with an outline of the presentation topics, which include the historical use of monk fruit in China, its scientific name and cultivation, scientific studies on it, its nutrient composition and pharmacological properties. The document then discusses monk fruit's traditional use in China since 1862, its taste sensation and perception, scientific classification, composition analysis from studies. It reviews laboratory and clinical studies on the health benefits of monk fruit and mogrosides, including effects on blood sugar, anti-inflammatory and neuroprotective properties. In summary, the document presents an overview of monk fruit as a natural sweetener, discussing its history, composition and research on health benefits.
This document discusses fat replacers, which are ingredients that can substitute for fats and oils in foods while providing fewer calories and similar textures. It describes different types of fat replacers such as those based on fat, proteins, or carbohydrates. Fat replacers are water-dispersible compounds that mimic the sensory qualities of fat. They can help with weight loss and reducing risk of diseases by allowing people to enjoy fatty foods less frequently while controlling calorie intake. The document provides an example of using whey protein to create a lower-fat ice cream for someone on a diet.
This presentation summarizes the processing of oolong tea and instant tea. It begins with an introduction to tea and its various types based on processing. It then describes the key steps in oolong tea processing including plucking, withering, shaking, panning, rolling and drying. Health benefits of oolong tea are also highlighted. Instant tea processing involves extracting tea liquor from processed leaves followed by concentration, de-creaming and drying. The presentation concludes by noting oolong tea's intermediate qualities between green and black tea and recommending its use for weight loss.
Sweetners,natural and artificial sweetners hashem1001
This document discusses several natural and artificial sweeteners, including their properties and uses. Sucrose is the prototypical sweet substance, while fructose is sweeter. Honey, maple syrup, and molasses are bulk sweeteners derived from plants. Artificial sweeteners like aspartame, saccharin, and sucralose are much sweeter than sugar but provide few or no calories. Polyols provide bulk and texture like sugar but are only partially absorbed. High intensity sweeteners allow reduced sugar content in foods.
The document discusses the process of making protein isolates and concentrates from various sources such as soy, whey, peanuts, and fish. Protein isolates have a very high protein content (over 90%) and are refined to remove carbohydrates and fiber. Protein concentrates contain some carbohydrates and have a protein content over 80%. Common methods for extracting and purifying proteins include isoelectric precipitation, alkaline extraction, and ultrafiltration. Specific examples of production processes are provided for whey protein isolates, fish protein isolates, peanut protein isolates, and soy protein isolates and concentrates.
artificial sweeteners and plant sweetenersjaythoriya
in this presentation decription about classification of natural and artificial sweeteners. in which two types of sweetening agents are there one is nutritive sweeteners and another is non nutritive sweeteners
This document discusses plant-based sweeteners as an alternative to sugar. It begins with an introduction to sweet taste and the search for a sucrose substitute. It then discusses the health risks of sugar and ongoing research. The document categorizes sweeteners as natural or artificial, and zero-calorie. It provides details on stevia, including its origin, cultivation, extraction process, properties, applications, and regulatory status. It also briefly mentions thaumatin, a natural sweetener from Thaumatococcus daniellii.
This document discusses the health benefits and properties of garlic. It is presented by Pankaj Kushwaha from the Department of Biomedical Sciences at Bundelkhand University Jhansi. Garlic contains compounds like allicin and sulfur compounds that have antioxidant and antimicrobial effects. It may help reduce cholesterol and blood pressure. While garlic has many health benefits, it also has some potential side effects like heartburn, nausea, and body odor.
This document discusses artificial sweeteners, including both high intensity and low calorie sweeteners. It provides information on key artificial sweeteners such as Acesulfame K, Aspartame, Neotame, Saccharin, Sucralose, Erythritol, Isomalt, and Xylitol. For each sweetener, details are given on their chemical composition, sweetness relative to sucrose, uses, and safety. The objectives of the presentation are also listed as focusing on several of the main artificial sweeteners.
Stevia rebaudiana , and effect some elicitors .Arkan Alsafawi
Effect some elicitors on stevia rebaudiana like Salicylic acid (SA) , methyl jasmonate (me Ja) , sperimidine (spd) , and overview on stevia rebaudiana and the aim from this seminar.
Soy protein isolate (SPI) is a protein product made from soybeans. It contains at least 90% protein. SPI is made through a process that involves solubilizing soy proteins using water and alkali, separating the solution from solids, and precipitating the proteins. The proteins are then separated, washed, and dried to produce a powder that is low in fat with a neutral taste. SPI is a complete protein that is used as an ingredient in foods like meat analogs, dairy products, baked goods and more due to its functional properties like emulsification.
Apple juice is made by macerating and pressing apples. The juice is often further treated to remove starch, pectin, and particulates through centrifugal clarification and pasteurization. Due to expensive equipment needs, apple juice is commonly produced commercially, though smaller fresh cider is made locally. Apple juice provides many health benefits, including promoting heart health, preventing asthma, cleansing the liver, reducing cholesterol, strengthening bones, boosting immunity, preventing cancer, relieving constipation, and improving skin, hair, and eye health.
Buddha's Herbs manufacturing process meets the highest European quality standards for both herbal and regular teas. Their teas are produced to medicinal quality control standards without artificial additives, colorants, or flavor enhancers using modern packaging technology that does not include glue or metals. Buddha's Herbs has the latest tea packaging line in Europe and is certified under GMP, HALAL, HACCP, and ECO standards.
This presentation contains some basic information of Jam & Jelly , which consist information regarding FPO Specification , Basic information & the making process.
Kashif Ali presented on Stevia as a novel food. Stevia is a plant derived sweetener that is 30-320 times sweeter than sugar. It has no calories and no effect on blood sugar levels, making it useful for diabetes and weight control. Stevia was traditionally used by indigenous people in South America and its extracts have been approved as safe in many countries. It has various applications in foods, beverages, medicines and more. The global stevia market is growing due to increasing demand for its high intensity sweetness and low calorie content. Stevia has a promising future scope as a sugar substitute.
effect of sugar replacement with stevia on physical and sensory characteristi...Goutham Matta
The document discusses using stevia as a sugar substitute in ice cream. It provides background on stevia, including that rebaudioside A is the sweetest extract and can be 250-300 times sweeter than sugar. The objective is to determine the suitability of stevia in ice cream by evaluating physical and sensory properties of ice cream with different concentrations of stevia compared to a control. The hypothesis is that sugar replacement with stevia will not affect characteristics. The study involves preparing ice cream formulations with 0%, 0.6%, 1.1%, and 1.7% stevia and evaluating properties like melt rate, texture, and sensory acceptance.
The presentation covers the manufacturing and packaging process for tea, including types of green tea like sencha and gunpowder, how they are processed, and quality control measures. It discusses tasting tea properly by smelling, slurping, and spitting, and the production of instant tea which involves extraction, stripping, creaming, concentration and drying. The presentation also covers organic tea production, semi-fermented teas that are 20-70% fermented, and ensuring quality through cleaning, hygiene, drying, waste management and certification.
The document discusses various plant-based high-potency sweeteners. It provides details on the source plant, chemical structure, sensory properties, and applications of several sweeteners including stevia (Stevia rebaudiana), thaumatin (Thaumatococcus daniellii), lo han guo (morgroside from Siraitia grosvenorii), and others. For each sweetener, the document outlines where the plant is found, how it is used, its sensory properties like sweetness intensity and taste profile, stability, safety studies and regulatory approvals.
A presentation on Non-Nutritive Sweetners.It will explain you a tyoes of Non-nutritive sweetners,Its Cl;assification, Benefits and draw Backs of Non-Nutritive Sweetners
Stevia a natural non-nutritive sweetener and its potential application in fo...Yakindra Timilsena, PhD
1) Stevia is a plant native to Paraguay that contains sweet compounds, stevioside and rebaudioside A, that are 150-300 times sweeter than sugar but have no calories.
2) The leaves are processed to extract the sweet compounds, which can then be used as a natural non-nutritive sweetener in foods and drinks.
3) Stevia has potential as a high-value crop for farmers and as a substitute for sugar in the food industry given its sweetness properties and lack of calories or food safety concerns.
Natural Sugar Substitute: Monk Fruit, Zero-calorie SweetenerKevin KF Ng
The document provides information about monk fruit, a natural zero-calorie sweetener. It begins with an outline of the presentation topics, which include the historical use of monk fruit in China, its scientific name and cultivation, scientific studies on it, its nutrient composition and pharmacological properties. The document then discusses monk fruit's traditional use in China since 1862, its taste sensation and perception, scientific classification, composition analysis from studies. It reviews laboratory and clinical studies on the health benefits of monk fruit and mogrosides, including effects on blood sugar, anti-inflammatory and neuroprotective properties. In summary, the document presents an overview of monk fruit as a natural sweetener, discussing its history, composition and research on health benefits.
This document discusses fat replacers, which are ingredients that can substitute for fats and oils in foods while providing fewer calories and similar textures. It describes different types of fat replacers such as those based on fat, proteins, or carbohydrates. Fat replacers are water-dispersible compounds that mimic the sensory qualities of fat. They can help with weight loss and reducing risk of diseases by allowing people to enjoy fatty foods less frequently while controlling calorie intake. The document provides an example of using whey protein to create a lower-fat ice cream for someone on a diet.
This presentation summarizes the processing of oolong tea and instant tea. It begins with an introduction to tea and its various types based on processing. It then describes the key steps in oolong tea processing including plucking, withering, shaking, panning, rolling and drying. Health benefits of oolong tea are also highlighted. Instant tea processing involves extracting tea liquor from processed leaves followed by concentration, de-creaming and drying. The presentation concludes by noting oolong tea's intermediate qualities between green and black tea and recommending its use for weight loss.
Sweetners,natural and artificial sweetners hashem1001
This document discusses several natural and artificial sweeteners, including their properties and uses. Sucrose is the prototypical sweet substance, while fructose is sweeter. Honey, maple syrup, and molasses are bulk sweeteners derived from plants. Artificial sweeteners like aspartame, saccharin, and sucralose are much sweeter than sugar but provide few or no calories. Polyols provide bulk and texture like sugar but are only partially absorbed. High intensity sweeteners allow reduced sugar content in foods.
The document discusses the process of making protein isolates and concentrates from various sources such as soy, whey, peanuts, and fish. Protein isolates have a very high protein content (over 90%) and are refined to remove carbohydrates and fiber. Protein concentrates contain some carbohydrates and have a protein content over 80%. Common methods for extracting and purifying proteins include isoelectric precipitation, alkaline extraction, and ultrafiltration. Specific examples of production processes are provided for whey protein isolates, fish protein isolates, peanut protein isolates, and soy protein isolates and concentrates.
artificial sweeteners and plant sweetenersjaythoriya
in this presentation decription about classification of natural and artificial sweeteners. in which two types of sweetening agents are there one is nutritive sweeteners and another is non nutritive sweeteners
This document discusses plant-based sweeteners as an alternative to sugar. It begins with an introduction to sweet taste and the search for a sucrose substitute. It then discusses the health risks of sugar and ongoing research. The document categorizes sweeteners as natural or artificial, and zero-calorie. It provides details on stevia, including its origin, cultivation, extraction process, properties, applications, and regulatory status. It also briefly mentions thaumatin, a natural sweetener from Thaumatococcus daniellii.
This document discusses the health benefits and properties of garlic. It is presented by Pankaj Kushwaha from the Department of Biomedical Sciences at Bundelkhand University Jhansi. Garlic contains compounds like allicin and sulfur compounds that have antioxidant and antimicrobial effects. It may help reduce cholesterol and blood pressure. While garlic has many health benefits, it also has some potential side effects like heartburn, nausea, and body odor.
This document discusses artificial sweeteners, including both high intensity and low calorie sweeteners. It provides information on key artificial sweeteners such as Acesulfame K, Aspartame, Neotame, Saccharin, Sucralose, Erythritol, Isomalt, and Xylitol. For each sweetener, details are given on their chemical composition, sweetness relative to sucrose, uses, and safety. The objectives of the presentation are also listed as focusing on several of the main artificial sweeteners.
Stevia rebaudiana , and effect some elicitors .Arkan Alsafawi
Effect some elicitors on stevia rebaudiana like Salicylic acid (SA) , methyl jasmonate (me Ja) , sperimidine (spd) , and overview on stevia rebaudiana and the aim from this seminar.
Soy protein isolate (SPI) is a protein product made from soybeans. It contains at least 90% protein. SPI is made through a process that involves solubilizing soy proteins using water and alkali, separating the solution from solids, and precipitating the proteins. The proteins are then separated, washed, and dried to produce a powder that is low in fat with a neutral taste. SPI is a complete protein that is used as an ingredient in foods like meat analogs, dairy products, baked goods and more due to its functional properties like emulsification.
Apple juice is made by macerating and pressing apples. The juice is often further treated to remove starch, pectin, and particulates through centrifugal clarification and pasteurization. Due to expensive equipment needs, apple juice is commonly produced commercially, though smaller fresh cider is made locally. Apple juice provides many health benefits, including promoting heart health, preventing asthma, cleansing the liver, reducing cholesterol, strengthening bones, boosting immunity, preventing cancer, relieving constipation, and improving skin, hair, and eye health.
Buddha's Herbs manufacturing process meets the highest European quality standards for both herbal and regular teas. Their teas are produced to medicinal quality control standards without artificial additives, colorants, or flavor enhancers using modern packaging technology that does not include glue or metals. Buddha's Herbs has the latest tea packaging line in Europe and is certified under GMP, HALAL, HACCP, and ECO standards.
This presentation contains some basic information of Jam & Jelly , which consist information regarding FPO Specification , Basic information & the making process.
Kashif Ali presented on Stevia as a novel food. Stevia is a plant derived sweetener that is 30-320 times sweeter than sugar. It has no calories and no effect on blood sugar levels, making it useful for diabetes and weight control. Stevia was traditionally used by indigenous people in South America and its extracts have been approved as safe in many countries. It has various applications in foods, beverages, medicines and more. The global stevia market is growing due to increasing demand for its high intensity sweetness and low calorie content. Stevia has a promising future scope as a sugar substitute.
effect of sugar replacement with stevia on physical and sensory characteristi...Goutham Matta
The document discusses using stevia as a sugar substitute in ice cream. It provides background on stevia, including that rebaudioside A is the sweetest extract and can be 250-300 times sweeter than sugar. The objective is to determine the suitability of stevia in ice cream by evaluating physical and sensory properties of ice cream with different concentrations of stevia compared to a control. The hypothesis is that sugar replacement with stevia will not affect characteristics. The study involves preparing ice cream formulations with 0%, 0.6%, 1.1%, and 1.7% stevia and evaluating properties like melt rate, texture, and sensory acceptance.
This document presents a research project on formulating and evaluating an instant vitamin C fortified refreshment beverage for diabetic patients. The objectives are to develop a sugar-free drink mix fortified with vitamin C and dietary fibers and compare it to a formulation with added sugar. The methodology involves formulating different recipes, conducting sensory and physicochemical analysis, and evaluating nutritional properties. Experimental results show formulation B received the highest sensory acceptance and contained 345mg/100g vitamin C meeting 100% RDA. The sugar-free mixes were found to be safe for consumption with dietary fibers and vitamin C. The study concludes the product developed helps control blood sugar and is safe for diabetics.
This document discusses several plant-based high-potency sweeteners, including stevia (Stevia rebaudiana) and thaumatin (Thaumatococcus daniellii). It provides details on the source plants, chemical structures, relative sweetness, stability properties, regulatory status, and applications for food and beverage use. The document also reviews the absorption, metabolism, and safety of steviol glycosides from stevia leaves.
This document outlines a study on developing a low calorie cake rusk using stevia as a sugar replacer. It introduces cake rusk and stevia, and notes the need for the project due to issues like diabetes and obesity. The hypothesis is that a low calorie cake rusk can be made using stevia without affecting quality or acceptability. The objectives and materials/methods are described, including preparing flour mixtures with varying amounts of stevia instead of sugar. Quality analysis tests are listed and references provided on previous related studies analyzing stevia and baked goods.
Driven by the alarming statistics of diabetes and the predicament of diabetics, ‘Overra Foods’ startup team sought to provide solutions that would help people relish the restricted regular food, Sugar and Sweets without much fear.
Ingredients:
Cane sugar, Proprietary formulation
Features:
• 100% Natural
• GI < 45
• Sulphur-Free
• Can be used in all beverages, cooking and baking.
• Tastes just as sweet as traditional sugar. No bitter or chemical after taste.
• No Side Effects.
• Rich in Antioxidants.
• Safe for Diabetics and Pre-Diabetics.
Functional Benefits:
• Keeps blood sugar level stabilized. Does not cause any sugar spikes
• Helps control long-term complications of Diabetes.
• Diabetic friendly and safe for diabetics and pre-diabetics
• No side effects unlike artificial sweeteners and Sugar substitutes
Driven by the alarming statistics of diabetes and the predicament of diabetics, ‘Overra Foods’ startup team sought to provide solutions that would help people relish the restricted regular food, Sugar and Sweets without much fear.
Established in 2007, Overra Herbals aims to provide healthy and tasty food products for diabetics and general wellness. Their team of experts in nutrition, food technology, and medicine research and develop low glycemic index products. Their manufacturing facilities are certified for quality. Overra focuses on innovation using natural ingredients like herbs and whole grains to control blood sugar and support heart health. Their signature low GI sugar and flour products can be used across foods while maintaining taste. As diabetes is a growing global health issue, Overra strives to empower people through scientifically validated healthy food options.
HEPATIKA 6 Nutritional supplement, six ingredients supported by clinical studiesRichard Clement
This document discusses several natural supplements that may help treat diabetes and obesity, including berberine, Gymnema sylvestre, chromium, cinnamon, and alpha lipoic acid. A review found that berberine helps with weight loss and obesity prevention. Gymnema sylvestre contains compounds that decrease body weight, blood sugar levels, and fat accumulation. Studies show chromium supplements may improve conditions related to metabolic syndrome and some cases of type 2 diabetes. Cinnamon is effective at lowering fasting blood glucose in people with type 2 diabetes or prediabetes. Research indicates alpha lipoic acid and milk thistle may be the most beneficial supplements for diabetes treatment.
Sugar reduction solution for consumers and manufacturers.Trong Nguyen
Sugar reduction strategies for consumers and manufacturers to implement. Look to nature to solve the world's excess consumption of sugar. Sugar after all is not the problem. It's natural and exists since the beginning of time. Excess consumption of sugar in it's pure form, sucrose, may be the bigger problem. Besides from honey, sugar is found often times paired with fiber. Soluble fiber helps slow the absorption of sugar. By replacing half the sugar with fiber, the obvious result is cutting sugar consumption in half. Fiber is also involved in satiety and energy regulation.
A one-two punch on the war on obesity.
Ready for a third punch? Sugar 2.0 + Probiotics!
This document discusses various types of artificial sweeteners, including saccharin, aspartame, acesulfame-K, sucralose, and neotame. It describes their chemistry, metabolism, commercial uses, and health effects. Studies on artificial sweeteners and weight gain found they did not cause weight increase unlike sucrose. However, other studies linked lifetime exposure to low doses of aspartame beginning prenatally to increased cancer risks in rats. Artificial sweeteners may also cause gastrointestinal issues and potential brain damage.
The New Nutrition Facts Label: What's Changing?westfaliausa
The U.S. Food and Drug Administration has changed the requirements for the Nutrition Facts label that food packages must display. The changes reflect new scientific data about what constitutes a healthy diet. They also are designed to make labels easier to read and understand. Most manufacturers and packagers must adopt the new labeling standards by July 26, 2018. Small businesses will have an additional year to comply.
This document provides information about AIM Global Inc., a company that produces food supplements and herbal products. It details the company's board of directors, manufacturing partners, product lines that include nutraceuticals and coffee/chocolate infused with supplements, clinical research supporting products, compensation plan for distributors, and goals for distributors. The document promotes AIM Global's products and business opportunities.
Refined sugar is harmful to health. Replace your ordinary refined sugar now to live a healthy life. Check out the other best sugar alternatives to indulge your sweet tooth.
1. The document discusses various types of diabetes, their characteristics and nutritional management objectives. It focuses on maintaining optimal blood sugar levels and lipid profiles.
2. Several artificial sweeteners are described and compared, including their relative sweetness, potential health effects and controversies. Pros and cons of sucralose (Splenda), saccharin, aspartame and acesulfame-K are outlined.
3. In conclusion, the document emphasizes moderation and cautions that artificial sweeteners are not risk-free, with some studies linking them to potential health issues.
1. The FDA has finalized an updated Nutrition Facts label to make it easier for consumers to make informed choices that support healthy eating.
2. Key changes to the label include making information like servings per container and calories more prominent. It also adds the amount and percent daily value of added sugars and the actual amount of vitamins D, calcium, iron, and potassium.
3. The revised label is based on current scientific evidence about links between diet and disease and updates daily value amounts and nutrition information required on labels.
A recent study of 40 obese adults found that losing as little as 5% of total body weight significantly improved health status. Losing just 10 pounds, which is 5% of body weight for a 200 pound woman, could provide meaningful health benefits by reducing risks for chronic diseases like diabetes, cancer, and heart disease. The study suggests that focusing on realistic, small weight loss goals may be more effective than aiming for large weight losses.
This document summarizes the health benefits of stevia, a natural sweetener, and outlines concerns with sugar and artificial sweeteners like aspartame. It claims stevia has been used for over 1,500 years in South America with no ill effects, but that the FDA and big businesses backing artificial sweeteners have tried to prevent its approval in the US in order to protect profits of chemical sweetener companies. The document recommends stevia as a safe alternative to sugar and artificial sweeteners for those seeking to reduce sugar intake.
Similar to Natural sugar substitute: STEVIA, no calorie sweetener (20)
The Use of Vitamin D in Chronic DiseasesKevin KF Ng
This is a slide presentation delivered at the Webinar "Integrative Medicine in the Prevention and Treatment of Chronic Diseases" organized by Bio Quantum Academy on April 5-6, 2024.
Synergistic actions of vitamin D3 and vitamin K2Kevin KF Ng
The active vitamin D3 is calcitriol. The active vitamin K2 is hydroquinone. The combination of vitamin D3 with vitamin K2 protects patients at risk of osteoporosis and cardiovascular disease.
Target pain receptors with essential oilsKevin KF Ng
Topical essential oils have been used to relieve pain from time immemorial. The recent discoveries of pain receptors and their blockade by bioactive compounds in essential oils explain their mechanisms of action.
The medicinal properties of mushrooms had been recognized more than 5,000 years ago. Modern science has discovered that these medicinal properties are associated with beta-glucans which are complex forms of sugars. China and Japan had approved Maitake, turkey tail, and shiitake mushrooms as drugs.
Solution for chronic inflammatory diseasesKevin KF Ng
Life expectancy in the United States declined by 2.93 years in 2023. Chronic diseases such as cardiovascular disease, cancer stroke, and lung disease continue to rise. Evidence is presented that chronic inflammation can be reduced by using food as medicine
A new conept of topical pain relief by phytochemicalsKevin KF Ng
The recent discoveries of nociceptive transient receptive ion channels as pain receptors and its blockade by phytochemicals opens a new era for topical pain research .
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Answers to a poll on how many cells are replaced every day.Kevin KF Ng
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The first slide presentation on black pepper was posted in June 2019. It has since attracted more than 10,000 viewers. This is an update on recent advances for the viewers and followers.
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Chicken soup has long been consumed around the world for its nutritional and medicinal benefits. A modern "super chicken soup" recipe adds shitake mushrooms to provide flavor, boost immunity, and enhance the anti-inflammatory properties of the ingredients. The soup contains chicken, vegetables, herbs, and spices that contain amino acids and phytochemicals shown to reduce inflammation. To make it, boil water and add sliced chicken, onions, garlic, ginger, shitake mushrooms and cook for 15 minutes, seasoning with salt and pepper.
How chicken soup relieves common cold symptomsKevin KF Ng
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Soy sauce originated in China more than two thousand years ago. Its composition was modified with the addition of wheat in Japan in 1254 CE. Its unique aroma, taste and flavor will continue to be enjoyed for years to come. Soy sauce produced by chemical process is no match to the sauce made by fermentation method.
Kumquat is a symbol of prosperity with health benefitsKevin KF Ng
Kumquat has been used by the Chinese as food and medicine for thousands of years. It is also a symbol of prosperity and usually offered as gift to relatives and friends. This presentation is posted as gift to all my followers and friends in the social media, Recent studies showed that Kumquat has many properties beneficial for health.
You are what you eat and its effect on obesityKevin KF Ng
Lindlahr coined the phrase "You are what you eat" in 1942. A poll in LinkedIn shows that 93% of voters still uphold the belief. However, the trend of overweight and obesity from 1902 to 2000
in the United States is still climbing uploads. The death rate from obesity in the United Stats is four times higher than of Japan. This could be attributed to Japan's low rate of obesity, low consumption of red meat and high consumption fish and plant foods such as soybeans and tea.
Food is unpalatable if there is no taste or flavor. Salt has been used as a flavor for 10,000 years. A poll among LinkedIn followers shows that spice and herb is the top flavor enhancer.
Chinese philosophy and the applications of Yin Yang and the Five Elements Kevin KF Ng
The philosophy and applications of Yin Yang and the Five Elements in Chinese Culture covering nature, human body, senses, tastes, diseases and medicine.
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There is increasing confidence that cell therapies will soon play a role in the treatment of autoimmune disorders, but the extent of this impact remains to be seen. Early readouts on autologous CAR-Ts in lupus are encouraging, but manufacturing and cost limitations are likely to restrict access to highly refractory patients. Allogeneic CAR-Ts have the potential to broaden access to earlier lines of treatment due to their inherent cost benefits, however they will need to demonstrate comparable or improved efficacy to established modalities.
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Despite these headwinds, industry leaders and investors remain confident that cell therapies are poised to address significant unmet need in patients suffering from autoimmune disorders. However, the extent of this impact on the treatment landscape remains to be seen, as the industry rapidly approaches an inflection point.
Cell Therapy Expansion and Challenges in Autoimmune Disease
Natural sugar substitute: STEVIA, no calorie sweetener
1. NATURAL SUGAR SUBSTITUTE:
STEVIA,
NO CALORIE SWEETENER
By
Kevin KF Ng, MD, PhD.
Former Associate Professor of Medicine
Division of Clinical Pharmacology
University of Miami, Miami, FL, USA
Email: kevinng68@gmail.com
A webinar presentation for HealthCare Professional Feb 2021
2. Lecture Outline
▪ Artificial and natural sweeteners
▪ Taste sensation, measurement and perception
▪ What is stevia
▪ History
▪ Production
▪ Composition of stevia leaves
▪ Pharmacology of stevia glycosides
▪ Clinical studies
▪ Safety
4. What is Stevia?
▪ Stevia is a sugar substitute derived from the leaves of the plant
species Stevia rebaudiana, native to Brazil and Paraguay.
▪ The active compounds are steviol glycosides, which are 30 to
300 times the sweetness of sugar.
▪ Stevia is a white powder, freely soluble in water, insoluble in oils,
heat-stable, pH-stable, and not fermentable.
6. Taste: Sensation and Perception
https://kcaporellicc.wordpress.com/taste-sensation-and-perception/
7. Taste: Sensation and Perception
https://kcaporellicc.wordpress.com/taste-sensation-and-perception/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3738222/
Receptor
8. Taste: Sensation and Perception
https://kcaporellicc.wordpress.com/taste-sensation-and-perception/
9. How is sweetness commercially measured?
relative sweetness is represented on a scale of 100, where sucrose has a value of 100
▪ Sucrose is the standard to which all other
sweeteners are compared.
▪ Sucrose: 100
▪ High Fructose Corn Syrup: 120-160
▪ Glucose: 70-80
▪ Lactose: 20
Method #1
10. Relative sweetness of natural sweeteners:
Sucrose is given a value of 1.0 and the remaining sugars are rated in
comparison to the value of 1.0 for sucrose.
https://www.sciencedirect.com/topics/food-science/sweetener
Method #2
11. Relative sweetness of artificial sweeteners:
Sucrose is given a value of 1.0 and the remaining sugars are rated in
comparison to the value of 1.0 for sucrose.
Stevia sweetness=300
13. Discovery of Stevia
▪ In 1899, Swiss botanist Moisés Santiago Bertoni,
while conducting research in eastern Paraguay,
first described the plant and the sweet taste in
detail.
▪ In 1931, two French chemists Bridel and Lavielle
isolated the glycosides that give stevia its sweet
taste.
Moisés Santiago Bertoni
14. Historical use of Stevia
▪ The plant Stevia rebaudiana has been used for more than
1,500 years by the Guaraní peoples of South America, who
called it ka'a he'ê ("sweet herb").
▪ The leaves have been used traditionally in both Brazil and
Paraguay to sweeten local teas and medicines, and as a
"sweet treat".
▪ The active compounds are steviol glycosides (mainly
stevioside and rebaudioside), which have 30 to 300 times the
sweetness of sugar
▪ In the United States, high-purity stevia glycoside extracts
have been generally recognized as safe (GRAS) since 2008,
and are allowed in food products,
https://www.google.com/search?q=history+of+stevia&rlz=1C1CHBF_enUS863US863&oq=hi
story+of+stevia&aqs=chrome..69i57j0j0i22i30j0i390l3.5539j0j7&sourceid=chrome&ie=UTF-8
16. Countries where Stevia Rebaudiana is cultivated
It is cultivated in
• China
• Taiwan
• Thailand
• Malaysia
• Korea
• India
• Brazil
• Canada
• California
• Hawaii
17. Scientific classification of Stevia Rebaudiana
https://plants.usda.gov/java/ClassificationServlet?source=display&classid=STRE2
18. Number of articles on “stevia” in PubMed from
1968 to 2020
https://pubmed.ncbi.nlm.nih.gov/?term=Stevia
28. Effect of diet and supplementary SGs (stevia glycosides) on
appetite regulatory biomarkers in
High-Fat Fed STZ-Induced Diabetic Rats (2021)
Inhibit hunger
Regulate glucose levels
Hunger hormone
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823366/
29. Effect of diet and supplementary SGs (stevia glycosides) on
(A) fasting glucose concentration, (B) insulin concentration, (C) insulin resistance index,
(D) β-cell function index and (E) quantitative insulin sensitivity check index in rats (2021)
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823366/
(A) GLU: fasting glucose concentration,
(B) INS: insulin concentration,
(C) HOMA-IR: insulin resistance index,
(D) HOMA-β: β-cell function index and
(E) QUICKI: the quantitative insulin
sensitivity check index in rats
30. Effect of diet and supplementary SGs (stevia glycosides)on
lipid profile indices of rats (2021)
(A) TG: serum triacylglycerols,
(B) TC: serum total cholesterol,
(C) HDL: serum high-density lipoproteins,
(D) LDL: serum low density lipoproteins and
(E) HDL/LDL ratio in serum of experimental rats.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823366/
31. Effect of Stevia aqueous extract on the glycosylated hemoglobin
(HbA1c) level of Streptozotocin-induced diabetes in rats(2018)
https://bmccomplementmedtherapies.biomedcentral.com/articles/10.1186/s12906-018-2245-2
diabetic
non-diabetic
33. Final body weight, feed intake and body weight gain % in rats
treated with administration of stevia sweetener after 12 weeks.
https://www.sciencedirect.com/science/article/pii/S0570178315000561#f0010
34. Anti-inflammatory and immunomodulatory activities of
stevioside and steviol on colonic epithelial cells (2013)
▪ Background: Stevioside is a natural non-caloric sweetener isolated from Stevia rebaudiana
Bertoni leaves. We have proposed its effect on attenuation of tumour necrosis factor α (TNF-
α) and interleukin 1β (IL-1β) release in lipopolysaccharide (LPS)-stimulated monocytes. In this
study, the anti-inflammatory and immunomodulatory activities of stevioside and its
metabolite, steviol, on human colon carcinoma cell line (Caco-2) were evaluated.
▪ Results: Stevioside and steviol, in the doses used in this study, had no cytotoxicity on Caco-2
cells. Anti-inflammatory activities of these two compounds were observed by potentially
suppressed LPS-mediated TNF-α, IL-1β and IL-6 release. In addition, stevioside and steviol
showed immunomodulatory effects on IκBα activation and nuclear factor kappa B (NF-κB)
suppression in western blotting.
▪ Conclusion: Stevioside and steviol attenuate LPS-induced pro-inflammatory cytokine
productions by affecting cytokine gene expression via IκBα/NF-κB signalling pathway.
▪ Keywords: Caco-2 cells; NF-κB; inflammatory cytokine; steviol; stevioside.
https://pubmed.ncbi.nlm.nih.gov/23794454/
37. Mean pharmacokinetic parameters for steviol glucuronide
in men (2008)
https://cspinet.org/sites/default/files/attachment/stevia-report_final-8-14-08.pdf
39. Clinical studies of stevia
▪ Obesity
▪ Diabetes
▪ Hypertension
▪ Lipids
▪ Gut microbiome
40. Effects of stevia, aspartame, and sucrose on
postprandial glucose and insulin levels (2010)
postprandial glucose insulin levels
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2900484/
41. Effects of Stevia Extract on Postprandial Glucose Response, Satiety and Energy Intake:
A Three-Arm Crossover Trial (2019)
https://www.mdpi.com/2072-6643/11/12/3036/htm
42. Effect of non-sugar sweetener intake on
weight change (kg) in adults (2018)
https://www.bmj.com/content/364/bmj.k4718
43. Effect of Steviol Glycosides on fasting blood glucose
(FBG, mg/dL) 2019
https://www.mdpi.com/2072-6643/11/9/1965/htm
44. Effect of Steviol Glycosides on glycated hemoglobin
(HbA1c, %) 2019
https://www.mdpi.com/2072-6643/11/9/1965/htm
45. Effect of Steviol Glycosides on Basal Metabolic Index (BMI kg/m2):
randomized controlled trials (2019)
https://www.mdpi.com/2072-6643/11/9/1965/htm
SG=steviol glycosides
46. Effect of Steviol Glycosides on systolic blood pressure
(SBP, mmHg) 2019
https://www.mdpi.com/2072-6643/11/9/1965/htm
Non-diabetic
Diabetic
Total
47. Effect of Steviol Glycosides on diastolic blood pressure
(SBP, mmHg) 2019
https://www.mdpi.com/2072-6643/11/9/1965/htm
48. Effect of Steviol Glycosides on low-density lipoprotein cholesterol
(LDL-C, mg/dL) 2019
https://www.mdpi.com/2072-6643/11/9/1965/htm
49. Effect of Steviol Glycosides on high-density lipoprotein cholesterol
(HDL-C, mg/dL) 2019
https://www.mdpi.com/2072-6643/11/9/1965/htm
50. Effect of Steviol Glycosides on triglycerides
(TAGs, mg/dL) 2019
https://www.mdpi.com/2072-6643/11/9/1965/htm
51. Summary of effects of stevia glycosides on
cardiovascular risk factors (2010)
https://www.mdpi.com/2072-6643/11/9/1965/ht
https://www.bmj.com/content/364/bmj.k4718
53. Safety
▪ In 2007, JECFA (Joint FAO/WHO Expert Committee on Food
Additives) specified that steviol glycoside sweeteners must be
composed of at least 95% of the known steviol glycosides.
▪ In December 2008, the FDA declared Stevia GRAS (generally
recognized as safe).
▪ The acceptable daily intake of stevia is 4 mg/kg.
▪ No serious adverse reactions have been documented
56. Summary
▪ Stevia is an extract derived from the leaves of Stevia rebaudiana.
▪ It contains a mixture of macronutrients, micronutrients and bioactive chemicals.
▪ The bioactive chemicals comprise about 40 steviol glycosides with sweetness
ranging from 30 to 300,
▪ Besides sweetness, stevia contains polyphenols and flavonoids which are beneficial
for health.
▪ Stevia has been shown to reduce body weight, lower blood sugar, lipids, blood
pressure and alter gut microbiome..
▪ However, the clinical results are mixed. More studies are needed.
▪ Meanwhile, the use of stevia as natural sweetener continues worldwide.