Scientific journal

52 2013

Journal of Food and Nutrition Research
Summary No. 4 / 2013

Christaki, E. – Bonos, E. – Giannenas, I. – Karatzia, M. A. – Florou-Paneri, P.
Stevia rebaudiana as a novel source of food additives
Journal of Food and Nutrition Research, 52, 2013, No. 4, s. 195-202

Efterpi Christaki, Laboratory of Nutrition, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, Campus of Aristotle University of Thessaloniki, P. C. 54124, Thessaloniki, Greece. Tel.: +30 2310999973, fax: +30 2310999984, e-mail:

Summary: Stevia rebaudiana is a perennial bush originating in South America, traditionally used as sweetener or as medicine. Stevia contains important natural antioxidants such as flavonoids and various phenolics, tannins, essential oils and other compounds. In addition, stevia could be a potential source of prebiotics, mainly inulin-type fructooligosaccharides with promising beneficial immunomodulating activity. Moreover, stevia is a natural source of steviol glycosides, like stevioside and rebaudioside A. These substances are 200–400 times sweeter than saccharose and are utilized as calorie-free sweeteners, while possibly having also functional properties. Therefore, owing to its important bioactive compounds stevia, may find applications in therapy of various diseases such as diabetes, obesity, aging and dental plaque. In the future, Stevia rebaudiana may become increasingly used as a potent source of food additives and nutraceutical ingredients.

Keywords: antioxidants; prebiotics; sweeteners; stevioside; rebaudioside A

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