Stevia (Stevia Rebaudiana Bertoni) production and health related issue (literature review)

Abstract

The present study aimed to literature review of scientific studies on the use and importance of the Stevia plant. Specifically, the aim was to describe the plant Stevia, the recording of chemical composition through recent research data, to review me designs of the beneficial health effects and assess the possibility of using a strong sweetener. Stevia is a perennial shrub native of the mountainous regions of Paraguay and Brazil with Latin name Stevia rebaudiana Bertoni. It belongs to the family Compositae or Asteraceae, and the main reason of interest is the terpene glycosides containing the plant. The major compounds which give this sweet property is stevioside (Stevioside) and rebaudioside-A (Reb-A) on which it is 300 times sweeter than sucrose but with no caloric value. Cultivated in many parts of Asia, America, Europe, Canada, etc. Besides its sweetening properties of the plant, the scientific community is exploring the past few years and biological role, which is due to a variety of components. The analysis of these components was because of their possible beneficial action within the organization It seems that Stevia can be used by people with diabetes, than people who try to lose weight as it is rich in antioxidants and contains no calories, and it has proved its use by hypertensive reduced systolic and diastolic blood pressure. To fully explore the potential beneficial properties of Stevia its use is limited to the use of sweetening the properties. It is used in soft drinks and various other beverages, in toothpaste and cosmetics, as a replacement of the sugar in desserts and in cooking as the recommendation remains stable even at 200 ° C. From the literature review it shows that Stevia is an intense sweetener, non-caloric, while a possible beneficial effect on health. Toxicity studies have shown that it is a safe plant for use by people of all ages, while respecting the safe limit of use. Still needed further investigation and could focus on promoting the cultivation of the plant with the aim to extend its use as a sweetener.