STEVIA REBAUDIANA AS A NATURAL ANTIDIABETIC AGENT: CURRENT EVIDENCE AND MECHANISTIC PERSPECTIVES
DOI:
https://doi.org/10.48047/xvp0we87Keywords:
Diabetes, stevia, Antidiabetic, Bioactive compoundsAbstract
The aim of this review is to provide a comprehensive evaluation of stevia in relation to diabetes, focusing on its mechanisms of action and therapeutic potential. Sugar, particularly sucrose, has long been a staple in human diets due to its sweetness and energy-providing properties. However, excessive consumption of sugar is strongly linked to obesity, type 2 diabetes, cardiovascular diseases, and metabolic syndrome. High intake of refined sugars can lead to hyperglycemia, insulin resistance, and chronic inflammation, creating a cascade of health complications. In recent years, attention has shifted toward natural sweeteners derived from plants, including stevia, monk fruit, and sugar alcohols (e.g., xylitol, erythritol). Among these, stevia (Stevia rebaudiana) stands out due to its rich content of bioactive compounds (phytochemicals) such as steviol, steviosides, and rebaudiosides, which exhibit strong anti-hyperglycemic activity. These compounds make stevia a safe and effective substitute for sucrose in diabetic patients.The active compounds in stevia not only lower blood sugar levels but also support pancreatic tissue health by enhancing insulin secretion and promoting anti-diabetic effects. Additionally, stevia contributes to maintaining normal glucose levels by reducing inflammation and oxidative stress, making it a highly effective natural sweetener for the growing demand in the herbal and natural food market.
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