| In
1966, through a study undertaken by the Faculty of Medicine
of the U.N.A., Professor Ovidio Miguel announces that the
Stevia can be utilised against diabetes.
The
Research Centre of Stevia in Brazil in 1970, during the
International Diabetes Congress, coincided with the thesis
of Dr. Carlos A. Oviedo: "Effects of Ka'a He'ê"
(Stevia Rebaudiana Bertoni) on Glaucoma. Studies on 25 normal
hydrocarbon clinical reasons.
In
1969, Professor Derek H.R. (Nobel Prize for Chemistry) heads,
in the Imperial Science and Technology School of London,
a group of scientists in the study of interesting aspects
of the plant.
1970,
Dr. Carlos A.Oviedo of the Faculty of Medicine of the U.N.A.,
presents the effects of Ka'a He'ê on Glaucoma. Information
that was given at the 209th Congress on Diabetes held in
Buenos Aires by Dr. Ovidio Miguel.
At
the 7th International Diabetes Congress its hypoglycaemia
action is made known.
In
Japan experiments are made for its domestic use and its
application in food factories as well as the pharmaceutical
industry.
1976.
During the 28th Annual Reunion for the Progress of Science
held in Brasilia, Dr. Gila de Amaral de Von Schmelling presented
her work titled "Stevia Rebaudiana Bertoni and its
hypoglycaemia effects on rabbits", through which the
anti-diabetes effect of the plant was proved.
Earlier,
Rasenach 1908 (6) and Dietrich 1909 (7) demonstrated that
the principle sweetener of the Stevia is totally different
to that of Glycogen. Through the use of alcohol they were
able to extract the likeable sweet substance of the leaves,
purify it and later obtain it in the form of white odourless
crystals that would melt at 238º C. In 1921 the active
principle was named Steviosido by the International Chemistry
Union (Unión Internationale de Chimie) (8)
Bridel
and Lavielli (1931) (9) undertook other studies of Steviosido
and ratified the active formula of C 38 H60 018. They stated
that besides the previous discovery by Rasenbach and Dietrich,
the substance in question possessed hygroscopic powers that
were approximately 300 times sweeter than Saccharine or
sugar cane. Small quantities of this substance, when entering
into contact with the tongue have an agreeably and delicious
sweet flavour, but then quite quickly one perceives a sensation
of bitterness. This, for many, is stronger than that one
senses when using saccharine.
The
chemist Bell (1954) (10) let it be known, after undertaking
several studies of the differences between Stevioside, and
comparing it to other sweeteners known until then, that
it should be described as not only unique but that it also
merited deeper studies for it possessed sufficient characteristics
that justified doing so. It is also evident that such Biochemists
as Barton, Butterfield, Hanson and Wisner, who studied it
in the past, were left impressed by its extraordinary powers
for sweetening. Since time immemorial the Ka'a He'ê
has been used in the native Indians ethno-botany, in the
popular Paraguayan medicine and locally as a sweetener for
diabetics.
From
certain studies these show that the Stevioside is found
in greater quantity in the leaf, between 7% and 15% of its
dry weight; 3% in the flowering, less than 3% in the stem
and none in the roots (11). From one hectare of cultivated
plants one obtains between 1500 and 2000 kilos of dry leaves;
that is to say, 100 to 200 kilos of Stevioside per hectare.
Ishima
y Katayama (19769 (12) experimented in their studies that
of mixing several types of sugars with Stevioside from which
they were able to observe the quality and residual flavour.
They arrived at the conclusion that to perfect the sweet
flavour, it was best to add to the Stevioside the Sacrisa.
To the Stevioside, in order of importance, there follows
other sugars such as glucose, fructose, etc.
These
investigators also proved that the least residual flavour
could be obtained by mixing them with fructose. On the other
hand it is worth mentioning that in Japan, the companies
that work with Stevia, are investigating possible mixtures
with other peptic and amino acid substances.
There
exist reports revealing that citric acid, acetic acid, lactase
acid, malic acid and tartaric acid diminish the residual
flavour of the Steviosido (Maruzen Masei S.A., 1978)
Doctor's
Tanake and Mitsuhashi (13) from the Ika University of Hiroshima
(Japan) directed detailed investigations when separating
the glycerides in various species. Besides the Stevioside,
the principal glyceride (6-8%), there were identified in
the plant other diterpenos glycerides such as Rebaudioside
A,B,D,E (2,3%) with a higher sweetener grade than that of
pure Stevioside, reaching up to 350 times higher than that
in sugar cane (Saccharine). Later the Dulcoside A, B were
identified as having sweetener grading up to 50 times more
than sugar. It is in this manner that one can see how the
industrial product extracted from the Stevia is in reality
a combination of various glycerides, whose quantities may
vary according to the variety and their locality. (14)
In
the 6th Pharmaceutical Congress celebrated in Buenos Aires
in 1976, there were also presented 2 works by the "Stevia
Investigation Centre" from the city of Sao Paulo. The
first work consisted of: "The inducting effect of corporal
loss of weight (a demonstration of the Ka'a He'ê action
against obesity); the second, "The anti-rhythm effects"
(a demonstration on the beneficial values for the hearts
regular functioning).
Dr.
Ovidio Miguel, in the same study, points out that "The
sick did not present manifestations of intolerance nor any
toxicity, and felt a sensation of well-being during the
course of the sickness, a fact unknown until then."
The
Endocrinologist specialist on Nutrition and Diabetes, Nilsa
Noemi Ibarrola Arce explains the following: "Different
to the conventional hypoglycaemiants, it betters the pancreas
circulation, especially that of the isles with the result
of there being a secretion of insulin. The continuous use
of Ka'a Heê through intake of infusions, that is to
say consumed regularly, diminishes the intake of carbon
hydrates at intestinal level, therefore acting as a slimmer,
and also alleviates rheumatic pains. Having attended to
hundreds of diabetic patients, I attained, through the regular
use of Stevia Rebaudiana Bertoni (Ka'a He'ê) to liberate
from the insulin the dependent insulin. It also explains
the goodness of the plant as a heart tonic, anti-depressant,
diuretic, digestive and as an antacid."
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