BACKGROUND The aim of this study was to assess physical properties of dietetic chocolate milk produced by stevia as a sugar replacer and inulin. Along with having prebiotic effect, inulin can also participate in enhancing textural properties of beverages. Therefore, this novel food will be useful for all people especially for diabetics. METHODS This study was carried out in Quality Control La...

The aim of this study was to learn the interactions among the endophytic bacteria, the plant growth, the foliar spray of fulvic acid, and the accumulation of steviol glycosides in the leaves of Stevia rebaudiana. Metagenomic DNA was extracted from the Stevia leaves at different growth stages with or without the fulvic acid treatment; and the diversity of endophytic bacteria in Stevia leaves was...

Extracts from Stevia rebaudiana Bertoni, a plant native to Central and South America, have been used as a sweetener since ancient times. Currently, Stevia extracts are largely used as a noncaloric high-potency biosweetener alternative to sugar, due to the growing incidence of type 2 diabetes mellitus, obesity, and metabolic disorders worldwide. Despite the large number of studies on Stevia and ...

Now a day, various medicinal plants are becoming popular for the treatment of different diseases. Some medicinal plants are being used for the treatment of diabetes all over the world. The study was conducted to investigate the effects of powdered form of Stevia (Stevia rebaudiana Bertoni) leaves on blood glucose concentration and body weight in Streptozotocin induced diabetic rats and for its ...

Stevia rebaudiana, a perennial herb from the Asteraceae family, is known to the scientific world for its sweetness and steviol glycosides (SGs). SGs are the secondary metabolites responsible for the sweetness of Stevia. They are synthesized by SG biosynthesis pathway operating in the leaves. Most of the genes encoding the enzymes of this pathway have been cloned and characterized from Stevia. O...

Due to the high intake of sugars, especially sucrose, global trends in food processing have encouraged producers to use sweeteners, particularly synthetic ones, to a wide extent. For several years, increasing attention has been paid in the literature to the stevia (Stevia rebauidana), containing glycosidic diterpenes, for which sweetening properties have been identified. Chemical composition, n...

Stevioside, a major sweet component of leaves of Stevia rebaudiana (Bertoni), is about 300 times sweeter than sucrose. Highly refined stevia leaf extracts and stevioside are officially used as low calorie sweeteners in many countries. The present study describes a method for rapid identification and estimation of stevioside in commercial samples using HPTLC and HPLC. Identification of steviosid...

Background: Considering the importance of the prevalence of diabetes which involves approximately 6% of the world's adult population, the need for low-calorie natural sweetener is felt more than ever. Recent studies have shown that hormones such as vaspin and Angiopoietin-like Protein3 (ANGPTL3) are associated with diabetes. The purpose of this study is to evaluate the effect of Stevia (Stevia ...

The recent review of Stevia [1] contributes to furthering the scientific database of stevia (leaf and extract), steviol glycosides, and steviol and their applications in food and beverages. The article discussed these compounds in relation to perceived pharmacological activity, their potential use as therapeutic agents, and available toxicological and clinical evidence to support safety. While ...

The antiprotozoal effect of saponins is transitory, as when saponins are deglycosylated to sapogenins by rumen microorganisms they become inactive. We hypothesised that the combination of saponins with glycosidase-inhibiting iminosugars might potentially increase the effectiveness of saponins over time by preventing their deglycosylation in the rumen. Alternatively, modifying the structure of t...