STEVIA (STEVIA REBAUDIANA BERTONI): BIOCHEMICAL COMPOSITION, THERAPEUTIC PROPERTIES AND USE IN THE FOOD INDUSTRY (REVIEW)

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چکیده

The review presents the current state of science for stevia (Stevia rebaudiana Bertony), its biochemical composition, therapeutic properties and using in food industry. Interest this plant, a source natural low-calorie sweeteners, is associated with increased consumption dietary caused by an increase number patients diabetes, metabolic syndrome, many negative effects from use synthetic sweeteners. Diterpene glycosides have high sweetness (50-350 times sweeter than sucrose), low calorie content, safe human health. In addition to them, biologically valuable compounds (mineral elements, vitamins, proteins, amino acids, oligosugars, fiber, polyphenols) were found leaves stevia. High antioxidant leaf extracts has been shown, which allows them be used industry production functional products. Numerous data obtained on various It revealed that regular reduces blood glucose cholesterol levels, promotes cell regeneration, inhibits growth tumor cells strengthens vessels. Components choleretic, diuretic effect, normalize pressure, prevent diseases gastrointestinal tract, beneficial effect kidney function. Stevia also antibacterial, antiviral, anti-inflammatory immunomodulatory effects. safety stability sweet acidic environment at temperatures widely products such as diet drinks, teas, sauces, marinades, seafood, ice cream, yogurts, pastries, culinary sweets.

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ژورنال

عنوان ژورنال: Himiâ rastitel?nogo syr?â

سال: 2021

ISSN: ['1029-5143', '1029-5151']

DOI: https://doi.org/10.14258/jcprm.2021027931