The mystery of Stevia: there is still much to discover

Authors

  • Juan Diego Enriquez Ramos Estudiantes Universidad Antonio Nariño.

DOI:

https://doi.org/10.54104/saywa.v5n6.1817

Abstract

Stevia is a plant from South America that is cultivated in various regions. It contains a sweet component called steviol glycosides that make it a low-calorie sweetener. The use of Stevia has increased, but there is still
uncertainty about its long-term effects on human health. The WHO (2022) recommends caution with non-caloric sweeteners, because they could increase the risk of cardiovascular disease and diabetes.

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References

Referencias

Ahmad, J., Khan, I., Blundell, R., Azzopardi, J. & Mahomoodally, M.F. (2020). Stevia rebaudiana Bertoni.: an updated review of its health benefi ts, industrial applications and safety. Trends Food Sci. Technol., vol. 100, pp. 177-189, Jun., doi:10.1016/j.tifs.2020.04.030.

Statista (2021). “Stevia industry - statistics & facts”. Statista Research Department, Nov 17. Recuperado de: ttps://www.statista.com/topics/2304/stevia-industry/(consultado: 05/102023).

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Sylvetsky,A.C. & Rother, K.I. (2016). Trends in the consumption of low-calorie sweeteners. Physiol. Behav., vol. 164, no. Pt B, pp. 446-450, octubre, doi:10.1016/j.physbeh.2016.03.030.

OMS (2022). Health effects of the use of non-sugar sweeteners: a systematic review and metaanalysis. World Health Organization.Disponible on line en: [https://www.who.int/publications/i/item/9789240046429].

Peteliuk, V., Rybchuk, L., Bayliak, M., Storey, & O. Lushchak, O. (2021). Natural sweetener Stevia rebaudiana: functionalities, health benefits, and potential risks. EXCLI J., vol. 20,pp. 1412-1430, Sep. doi:10.17179/excli2021-

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Published

2024-01-17
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How to Cite

Enriquez Ramos, J. D. (2024). The mystery of Stevia: there is still much to discover. REVISTA SAYWA, 5(6), 13–16. https://doi.org/10.54104/saywa.v5n6.1817

Issue

Vol. 5 No. 6 (2023)

Section

Ciencia Hoy

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This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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