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Stevia
- 2. Content • Introduction &History • Application, Approved or non-approved • Side effects on human health • Dose for using • Conclusion
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- 4. What is stevia? An herb from the plant species Stevia rebaudiana Used as sweetener and sugar substitute extracted from its leaves
- 5. Two ofthe sweet steviol glycosides in the stevia leaf Stevioside: C38H60O18 Rebaudioside A: C44H70O23 Sweetness The leaves: ≈ 10-15 time as sweet as sugar The extract: ≈ 200-300 time as sweet as sugar Has no calories Zero carbohydrate
- 6. Over the centuries Steviaplant was first discovered by Guarani people of Paraguay who used the plant’s leaves to sweeten drinks 1800s Stevia consumption was widely popular in South America 1901 Dr. Moisés S. Bertoni attributed with the “discovery” of the plant and the plant classified as Stevia rebaudiana Bertoni By 1908 First cultivated crop of stevia was harvested 1931 Two French researchers isolated the sweet components (steviol glycosides) of the stevia leaf. 1970s Japan began using stevia as a sweetener in foods and beverages. 1990s Cultivation throughout the world
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- 8. Coke and Pepsilaunch competing Green Stevia Sodas The new low-calorie drinks that share a common ingredient: stevia, a plant used as a sweetener.
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- 10. Chocolate, gum andcandy
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- 12. All kinds ofsugar substitutes
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- 15. The steviolglycoside was legally allowed to use in most countries, including Vietnam 2006, WHO evaluated safety, no adverse effects. In November 2011, the Commission adopted Regulation EU 1131/2011 which granted authorisation of the use of steviol glycosides as a sweetener in food The European Food Safety Authority (EFSA) revised for safety and consumer exposure
- 16. Controversy between TheFDA & Stevia 1991, FDA labeled stevia as “Unsafe food additive” 12/2008, the FDA gave a "no objection" approval for GRAS status of certain high-purity steviol glycosides for use in food, “these products are not stevia” Stevia leaf and crude stevia extracts are not considered GRAS and do not have FDA approval for use in food.
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- 18. Allergic Reactions • Cancause Anaphylaxix, but rarely • At greater risk in people with pre-existing allergies to chrysanthemums, marigolds or daisies • Symptoms: dizziness, hives, shortness of breath, wheezing, weakness or difficulty swallowing Digective Prolems • Consuming highly leads to nausea and a misleading sensation of fullness • Steviosides may irritate stomach and cause other problems for the digestive system, including, bloating and a decreased appetite
- 19. Drug Interactions • Steviaacts as a diuretic which can prevent the body’s ability to rid itself of lithium, which may lead to dangerous side effects. • Diabetes medication and stevia, when taken together, can cause hypoglycemia, a drop in blood sugar levels. • Stevia may cause a drop in blood pressure for people taking high blood pressure medication. Other Side-Effects • Ovarian cancer • Muscle Pain • Numbness • Infertility • Not recommended for pregnant, breastfeeding or a child
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- 21. In lowdoses: stevia consumption appears to be associated with general anti-inflammatory and anti-oxidative effects Higher doses appear to be linked to fertility problems in animals Steviol glycosides exposure remains above the established ADI of 4 mg per kg body weight For European children (aged 1-14) exposure ranges from 1.7 to 16.3 mg/kg bw/day; and for adults, revised exposure estimates range from 5.6 to 6.8 mg/kg bw/day
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- 23. The safetyof stevia is well documented in over 200 published scientific studies. Nutrition science supports this naturally sweet treat as a component of a healthy diet. This herbal sweetener has been used for centuries in South America, and now can be found in consumer products across the world.