Indirizzo
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Via Assauto 5 – 14110 Asti (AT)
Le proprietà della Stevia avvalorate dagli studi scientifici.
La Stevia non è, come molti pensano, solo un edulcorante, ma è una pianta che ha moltissime proprietà.
I PRIMI STUDI DI BERTONI
Il primo scienziato che le descrisse fu il botanico paraguaiano Bertoni che nel 1887 attribuì alle foglie vari effetti: ipotensivizzante ma energizzante , ipoglicemizzante e regolatore dell’omeostasi glucidica, digestivo , riequilibratore di cute e mucose e dell’intero ambiente orale.
PROPRIETA’ ANTIFUNGINE E ANTIMICROBICHE
Secondo alcuni studi le differenti concentrazioni di stevioside nei diversi organi della pianta fungono da protettori delle parti aeree rendendola così non appetibile ai predatori erbivori. E’ stata dunque presupposta la presenza nella pianta di sostanze antifungine e antimicrobiche e per questo motivo l’arbusto della Stevia e i suoi principi attivi sono attualmente studiati come sostitutivi degli antibiotici negli allevamenti di polli.
L’azione antimicrobica è stata dimostrata da una ricerca su Streptococcus mutans, Pseudomonas aeruginos, Proteus vulgaris e altri microrganismi, e, dopo successivi studi ed esperimenti sui topi, la Stevia viene aggiunta a dentifrici e colluttori per prevenire la carie.
PROPRIETA’ ANTIIPERTENSIVE
Anche queste proprietà sono state dimostrate con studi ed esperimenti. A pazienti con ipertensione essenziale sono infatti state somministrate capsule contenenti 500 mg di stevioside per due anni. Dopo 3 mesi si è verificato un abbassamento di circa il 10% della pressione sistolica e diastolica.
LA STEVIA E IL DIABETE
Uno studio a lungo termine è stato effettuato su ratti GK (Goto-Kakizaki) affetti da diabete di tipo 2. Ai ratti sono stati somministrati estratti di Stevia (stevioside, purezza 99,6%) per 6 settimane (0,025 g/ Kg di peso corporeo/ giorno). I test di tolleranza al glucosio hanno evidenziato un effetto ipoglicemizzante, una migliorata risposta insulinica ed una notevole riduzione dei livelli di glucagone.
Inoltre è importante ricordare che il Simposio Internazionale del 2004 dell’Università di Loanio ha avvalorato l’uso della Stevia come dolcificante dimostrando che la mancanza di calorie va ad incidere ulteriormente sull‘ indice glicemico.
Gli studi sulle proprietà della Stevia sono moltissimi e in continua evoluzione.
Ed anche noi di Bio Mondo abbiamo contibuito alle ricerche perchè Chiara Sarnataro e Mauro Spanghero del Dipartimento di Scienze Agricoltura, Ambiente e Animali Università di Udine hanno utilizzato la nostra Stevia per la loro ricerca sulla fermentazione.
Qui sotto, sfogliabile, la loro interessantissima pubblicazione.
PUBBLICAZIONI SCIENTIFICHE SULLA STEVIA
Ecco alcuni tra i più significativi e rilevanti studi sulle proprietà della Stevia.
Clicca sull’icona verde per leggerli.
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