2. What is Stevia?
• Stevia Rebaudiana
is an herb which
grows wild as a
small shrub in
parts of Paraguay
and Brazil.
29.05.12 www.stevija.com
3. What makes Stevia sweet?
Steviol glycoside Relative sweetness to Typical content in leaf %
sucrose
Stevioside 150-300 9,1
Rebaudioside A 200-400 3,8
Rebaudioside B 300-350 -
Rebaudioside C 50-120 0,6
Rebaudioside D 200-300 Na
RebaudiosideE 250-300 Na
Rebaudioside F Na Na
Rubusoside 110 -
Steviolmonoside Na -
Steviolbioside 100-125 -
Dulcoside 50-120 0,3
29.05.12 www.stevija.com
4. Is Stevia safe for diabetics?
• Stevia is safe
for diabetics,
as it does not
affect blood
sugar levels
• GI=0
29.05.12 www.stevija.com
5. Stevia for weight loss?
• Stevia is non-nutritive, meaning
it is virtually calorie free. One
gram of stevia contains zero
calories, zero fat, zero
carbohydrates, zero sodium
and zero protein
• Replacing added sugar in your
diet with zero calorie Stevia can
lower your daily caloric intake,
helping you to lose weight,
with the caloric difference
depending on how much added
sugar you currently consume.
29.05.12 www.stevija.com
6. Stevia health benefits
• A number of studies show that Stevia can be
beneficial in the treatment of many health
conditions.
• Stevia have anti-bacterial, anti-septic, anti-
microbial, anti-oxidant, anti-glycemic, and
anti-hypertensive properties which may help
with hypertension (high blood pressure).
29.05.12 www.stevija.com
7. Does scientific research support the
use of Stevia?
• After a large review of
scientific literature, the
World Health
Organization declared in
2006 that stevia is
completely safe and
even potentially
beneficial for people
with hypertension
29.05.12 www.stevija.com
8. Stevia Regulatory Environment
• Japan from 1970s
• WHO/FAO (JECFA)- June/08. approved
SG95%,4mg/kg
• FSANZ- approved- October/08.
• US FDA- December/08. approved RA 97%
• AFSSA (RA 95% September/2009.)
• EFSA (SG 95% November/2011.) SG 4mg/kg
29.05.12 www.stevija.com
Glikemični indeks kao mjerilo vrijednosti ugljikohidrata (prema utjecaju na razinu glukoze u krvi) uveden je 1980. godine. Dugo vremena nije bio shvaćen niti korišten, ali sada se bez njega ne bi mogla ni zamisliti konačna ocjena kvalitete jednog obroka za vrhunske sportaše.
Glikemični indeks kao mjerilo vrijednosti ugljikohidrata (prema utjecaju na razinu glukoze u krvi) uveden je 1980. godine. Dugo vremena nije bio shvaćen niti korišten, ali sada se bez njega ne bi mogla ni zamisliti konačna ocjena kvalitete jednog obroka za vrhunske sportaše.
Glikemični indeks kao mjerilo vrijednosti ugljikohidrata (prema utjecaju na razinu glukoze u krvi) uveden je 1980. godine. Dugo vremena nije bio shvaćen niti korišten, ali sada se bez njega ne bi mogla ni zamisliti konačna ocjena kvalitete jednog obroka za vrhunske sportaše.
World Health Organisation/Food and Agriculture Organisation ( JOINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES ) Food Standards Australia New Zealand United States Food and Drug Administration Agence française de sécurité sanitaire des aliments ( Afssa ), European Food Safety Authority