Estudio científico que demuestra que el esteviósido de la Stevia rebaudiana aumenta la sensibilidad a insulina en los modelos de ratones y tiene efectos beneficiosos sobre la glucosa sanguínea y los niveles de insulina en los estudios humanos.
La pregunta es ¿por qué sólo aprovechar esa parte de esta planta si podemos aprovechar su hoja entera en forma cruda o en infusiones? Hazlo y sé autosuficiente con esta planta que te puede beneficiar.
Stevia, the common name for the extract stevioside from the leaves of Stevia rebaudiana
Bertoni, is a natural, sweet-tasting calorie free botanical that may
also be used as a sugar substitute or as an alternative to artificial
sweeteners. Stevia has been found to increase insulin sensitivity in
rodent models (Chang, Wu, Liu, & Cheng, 2005) and to have beneficial effects on blood glucose and insulin levels in human studies (Curi 1986; Gregersen, Jeppesen, Holst, & Hermansen, 2004), which suggests it may have a role in food intake regulation. In safety studies, no negative side effects were reported Barriocanal, 2008).
Stevia was recently approved for use as a sweetener by the Joint Food
and Agriculture Organization/World Health Organization Expert Committee
on Food Additives (Joint Food and Agriculture Organization/World Health Expert Committee on Food Additives, 2005),
and has also recently received GRAS approval from the Food and Drug
Administration. Stevia is inexpensive and available to most consumers;
thus, it has the potential to be widely used and may assist individuals
in regulating their weight if it has a positive effect on caloric
substitution.
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