Seed Germination

[seetharam annadana]

Seed Germination in Stevia rebaudiana
Jeffrey Goettemoeller and Alejandro Ching

Stevia (Stevia rebaudiana Bertoni, Asteraceae) is a non-caloric natural-source alternative to artificially produced sugar substitutes. The sweet compounds pass through the digestive process without chemically break-ing down, making stevia safe for those who need to control their blood sugar level (Strauss 1995). There have been no reports to date of adverse effects from the use of stevia products by humans (Brandle and Rosa 1992). Shock (1982) reported that stevia contains eight glucoside compounds, each featuring a three-carbon-ring central structure. Stevioside is the most abundant glucoside produced. An extract of one or more of these com-pounds may be up to 300 times sweeter than sugar (Duke 1993). Preliminary trials at Davis, California indi-cate that stevia could produce a sweetener equivalent to 10 t/ha of sucrose (Shock 1982).
The Guarani Indians of Paraguay, where stevia originates, have used it for centuries as a sweetener for maté tea (Brandle and Rosa 1992). Since the 1970s, stevia extracts have been widely used in many countries
as a sugar substitute. In Japan, for instance, stevia extracts account for about 5.6% of the sweetener market (Strauss 1995). Stevia usage in the United States is limited at this time because the Food and Drug Adminis-tration does not allow its use as a sweetener in manufactured and processed food products. In 1991, the FDA banned stevia, claiming it was an “unsafe food additive.” The FDA now allows the sale of stevia, but only as a nutritional supplement (Whitaker 1995).

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[saranya]

Now FDA has approved the stevia as food supplement or not ?

[seetharam annadana]

The FDA now allows the sale of stevia, but only as a nutritional supplement (Whitaker 1995).