Stevia

from Wikipedia, the free encyclopedia
Stevia rebaudiana , cultivated plant
Structural formula of stevioside , the main ingredient in stevia

Stevia is a mixture of substances obtained from the Stevia rebaudiana ("sweet herb", also "honey herb") plant that is used as a sweetener . It consists mainly of steviol glycosides , such as the diterpene glycoside stevioside (about 10% of the dry matter of the leaves), rebaudioside A (2 to 4%) and seven to ten other steviol glycosides. The proportions of the steviol glycosides contained differ according to the growing area and plant variety. Further deviations in proportion arise because manufacturers of table sweeteners based on steviol glycosides usually increase the rebaudioside A proportion because of the sugar-like taste. The liquorice-like taste of the plant is counteracted during the production of the sweetener mixture by isolating the sweetening components and then composing them. Stevia products - as pure rebaudioside A - can have up to 450 times the sweetness of sugar , are not cariogenic and are suitable for diabetics .

Steviol glycosides have been approved as food additives in the EU as E 960 since December 2nd, 2011 . One year before approval, studies by the European Food Safety Authority (EFSA) showed neither genotoxicity nor carcinogenic effects for stevia . Negative effects on fertility and human reproductive organs could not be determined either, which was the prerequisite for EU approval. This was preceded by a joint application from Morita Kagaku Kōgyō KK ( Japan ), Cargill Incorporated ( USA ) and EUSTAS (European Stevia Association, Spain).

history

Stevia rebaudiana , or Stevia for short , is a plant native to South America that grows as a perennial in the Amambai mountain range in the Paraguayan - Brazilian border area. The natives were already familiar with the strong sweetening effect. In 1887, Moises Giacomo Bertoni, a Swiss botanist, discovered the plant. The ingredients were first isolated by Ovidio Rebaudi in 1900 . Bertoni gave the plant the name Stevia rebaudiana Bertoni in 1905 . Bertoni recognized the sweetening effect: "As early as 1901 Bertoni had described that a few small leaves are sufficient to sweeten a cup of strong coffee or tea." ()

In the 1920s, stevia was cultivated in large plantations in Brazil and Paraguay. In 1931 the first physiological studies by Pomeret and Lavieille were published in Europe. These showed that steviosides are non-toxic in rabbits, guinea pigs and chickens and are not absorbed . In Europe, stevia cultivation began at the latest during World War II, under the direction of the Royal Botanical Gardens in Kew , but the project was abandoned in the post-war period. In 1952, the US National Institute of Arthritis and Metabolic Diseases determined the main components of the natural product extract.

Stevia extracts pressed in tablet form

In 1954, stevia was grown in greenhouses in Japan, and in 1971, Morita Kagaku Kogyo, one of the leading extract manufacturers in Japan, approved a stevia extract as a sugar substitute in Japan for the first time. Stevia also became known in China in the 1970s. In 1981 consumption in Japan was already 2000 tons.

  • 1982: PJ Medon et al., Pharmacy College of the University of Chicago, Illinois, USA. Steviol is mutagenic
  • 1985: John M. Pezzuto et al .: Metabolically activated steviol, the aglycone of stevioside, is mutagenic. No approval in the EU.

Approval history

  • 1997: An application is submitted to the Belgian Nutrition Authority for approval of the stevia plant and its dried leaves as novel foods or novel food ingredients.
  • February 22, 2000: The approval of stevia is denied for reasons of food safety by decision 2000/196 / EG of the European Commission.
  • 2007: Coca-Cola files 24 patent applications based on stevia as a sweetener.
  • from August 2008: provisional individual permits for steviol glycosides in accordance with Art. 2 Para. 1 of the Ordinance on Food Additives Allowed in Food (ZuV; SR 817.022.31) in Switzerland.
  • October 2008: Approval in Australia and New Zealand
  • December 2008: Approval in the USA of the ingredient rebaudioside A in sweeteners as a food supplement by the Food and Drug Administration .
  • August 2009: France has by decree allowed for a period of two years, a stevia extract of at least 97 percent rebaudioside A as a sweetener for certain foods; Depending on the type of food, different maximum levels for the use of rebaudioside A are set. The approval is only valid within France. In Germany, for example, foods sweetened with Rebaudiosid A were not allowed to be sold.
  • April 2010: The European Food Safety Authority has a daily intake of up to 4 mg “steviol equivalents”. per kg body weight rated as harmless.
  • December 2011: Approval of E 960 , i.e. stevioglycosides with at least 95% rebaudioside A content, throughout the EU. The marketing of the stevia plant or leaves is not permitted because not all of the ingredients are (yet) known.

distribution

Stevia leaves have been used for centuries by the indigenous people of Paraguay and Brazil in the preparation of food and drinks and as a medicinal plant. The Guaraní Indians call it ka'a he'ẽ (sweet herb).

Today, leaves or the powdered leaves are used, with a quarter of a teaspoon being enough to sweeten a cup. In addition to extracted powder, tablets, capsules, aqueous or alcoholic solutions are also used.

Stevia is grown and used for sweetener production in many areas of South and Central America, Israel , Thailand and the People's Republic of China . Stevia is also approved in Japan, since October 2008 in New Zealand and Australia. In Switzerland, the Federal Office of Public Health (BAG) approved an individual application in August 2008 , according to which the Storms energy drink sweetened with stevia may be offered for sale in Switzerland . At the end of April 2009, the largest Swiss retail company, Migros, announced that it would be selling Sarasay branded drinks that are sweetened exclusively with stevia with immediate effect . In the United States of America stevia has been allowed again as a dietary supplement since 1995. Many tons of stevia leaves and steviol glycosides have been imported to Europe since 1986 and consumed there. Nevertheless, it has been considered a novel food since 1997 and was taken off the market as a food in 2001 due to a lack of scientific information on health safety.

In Romania , the Rumex patientia plant, also known as stevia , has been used in traditional cuisine for centuries and is prepared in a similar way to spinach or nettle (boiled, fried, casseroles, roulades - sarmale, etc.). The plant belongs to the genus Rumex ( dock ) and is not related to Stevia rebaudiana .

marketing

Stevia is mostly used as a substitute for sugar or synthetically produced sweeteners and is marketed as a “healthier” alternative. In stevia products, an attempt is made to retain the original sweetness and taste by means of a modified recipe, with sugar and sweeteners being replaced by steviol glycosides. As a result, stevia is mostly used in very sugary products and desserts.

Mixed products with conventional sugar

Products with a combination of sugar and stevia are called "stevia sucrose products". In December 2012, Nordzucker was the first manufacturer to market household sugar made from conventional sugar and non-calorie stevia sweetener. During production, the sugar obtained from sugar beet is mixed with steviol glycoside. Nordzucker and the Malaysian company Pure Circle have been operating the NP Sweet joint venture , which develops and markets stevia products, since 2011 . A product sold under the name “SweetFamily” has the same sweetness and taste as conventional sugar, but only half the calorific value at four times the price .

Enzymatically modified stevia

To reduce the bitter taste, stevia can be treated with the enzyme cyclodextrin glucanotransferase . The enzyme is made from the bacterium Geobacillus stearothermophilus . To do this, the plant extract is mixed with dextrin and heated together with the enzyme. The mixture reacts for 20 to 40 hours. After that, the enzyme is decomposed by boiling. The mixture is then treated with α- and β- amylases and purified again. The enzyme treatment creates compounds from glucose and the glycosides from the stevia plant called α-glycolised steviol glycosides. In the USA, some products with enzymatically modified stevia are approved as " Generally Recognized As Safe " (GRAS); in the EU, these products are approved not allowed.

Chocolate and jam with stevia

In the case of chocolate , the recipes have to be extensively modified because the stevia sweeteners have a much lower volume than granulated sugar. In spring 2012, the Belgian manufacturer Cavalier and the Swiss company Barry Callebaut brought a chocolate onto the market that is sweetened with stevia extract instead of sugar. Since April 2012, Zentis has been offering a jam sweetened with stevia with a 30 percent lower calorific value than in conventional products.

No EU approval for cookies or pastries

The EU Commission prescribes maximum dosage levels for harmless consumption. Stevia sweeteners must not replace more than 30 percent of the sugar. Stevia is not approved as a sweetener by the EU Commission for many product areas such as cookies or pastries.

Beverages with stevia: tea, lemonades, fruit juices

For centuries, stevia has been used to sweeten food and tea in Paraguay and Brazil. In Japan and the USA, lemonades, fruit juices, yoghurt or candies are sweetened with stevia extract. The Coca-Cola Company , which together with Cargill had pushed ahead with the EU approval for stevia, tested beverages sweetened with stevia in Germany in 2012 to sound out the market and has been offering its own product, Coca-Cola Life , since January 2015 . However, this product also contains sugar, because on the one hand steviol glycosides have a bitter aftertaste when they are highly concentrated, and on the other hand the European Commission set maximum levels when it approved steviol glycosides as a food additive on the European market. In April 2015, Fritz-Kola also launched a product with stevia on the market. The manufacturer replaces half of the sugar with steviol glycosides, so that this drink still contains sugar.

Effects

Sweetening effect

Dried stevia leaves

The ingredients responsible for the sweetness of stevia leaves were scientifically researched in 1931. Depending on the variety, these are nine to twelve different glycosides , all of which contain steviol or very similar kaurans as aglycon . The main sweetness comes from stevioside and rebaudioside A. Compared to a 0.4 percent sucrose solution, these have 300 or 450 times the sweetness. Compared to a four percent sucrose solution, it is still 150 times as large and compared to a ten percent sucrose solution it is still 100 times as large. Other sweet ingredients are steviol bioside, rebaudioside C, D, E and F as well as dulcoside  A. In the Creola variety, stevioside has the largest proportion of the active ingredients found in stevia leaves at 6 to 18 percent. This results in a sweetness for the leaves that is approximately thirty times greater than that of sugar .

It is known that rebaudioside A has the best sensory properties of all four main glycosides (sweetest, little bitter). Enzymatically modified stevioside (glucosyl stevioside), which contains almost 100% rebaudioside, has no bitter aftertaste or aftertaste. Such extracts are not marketable in the USA or in Europe .

In a public survey on television, the sweetness of stevia was perceived differently in a direct comparison with the same products that are sweetened with sugar. In some foods, the sweetness of sugar and in others that of stevia was perceived as more pleasant, but the perception also differs individually depending on the taste of the test person. In general, stevia is not suitable where the volume of sugar is required, as is the case in many cake recipes. If necessary, appropriate recipes must be adapted. The inherent taste of the extractants, which are used to remove the sweetener from the leaves, can also be problematic. Representatives of the sugar industry are therefore certain that stevia, even with its approval as a food additive, cannot replace sugar everywhere and not completely.

The stevia products approved as sweeteners by the European Union in 2011 have the disadvantage of producing a long-lasting bitter aftertaste. The bitter aftertaste of steviol glycosides arises because the glycosides activate two bitter taste receptor types on the human tongue in addition to the type of receptor that is responsible for the perception of sweet taste. Research is aimed at minimizing the bitter taste of stevia products early on. For example, breeding measures or cleaning processes in the production of stevia products could target the best sweetener candidates.

Other physiological effects

Scientific studies have also shown that stevia has an antihypertensive and antihypertensive effect.

Assessment and admission

Controversy over possible risks

The stevia controversy began in the United States in 1985 with the publication of research by John Pezzuto and coworkers at the Pharmacy College of the University of Chicago, Illinois, which showed that a stevioside metabolite, steviol, is mutagenic (mutagenic) in the presence of two metabolism-stimulating substances . As a result of this and other studies in the USA, stevia products and their import into the USA were banned by the Food and Drug Administration in 1991 .

These study results were contradicted by a large number of later studies: In the following years bioassays , cell cultures and animal experiments have shown different results with regard to the toxicology and side effects of stevia components. While only a few reports found that steviol and steviosides are weakly mutagenic, the majority of studies show that stevia can be used as a sweetener without harmful effects. In a review from 2008, 14 of 16 cited studies showed no genotoxic activity for stevioside. Eleven out of 15 studies showed no genotoxic activity for steviol and not a single study found genotoxicity for stevioside . So no evidence was found that stevia ingredients could cause cancer or birth defects.

This ban on stevia products has been partially lifted since 1995, so that stevia products can be used as dietary food supplements, but not generally as food additives. In Japan, however, stevia has been used to sweeten tea, soft drinks, toothpaste, cakes and candies since the 1970s.

The studies available to the WHO regarding the effects of steviol in vivo have not yet produced any indications of mutagenic effects in humans. In animal experiments on rats, hamsters and mice, acute and subchronic toxicity was shown which, although very low, raises doubts about the safety of use. Since further studies on rats showed clearly negative effects on the male genital tract , the effect on human fertility should also be examined more closely. In Japan and Brazil, stevia products have been sold and used in large quantities for more than 25 years, including industrially and by multinational corporations . No health-damaging effects were observed. The alleged centuries of use in South America, so the stevia proponents, is evidence of its harmlessness.

Studies on the effect of stevia extracts on fertility in humans are not available. Study results in the rat showed inconsistent results. The first references to this question come from the 1960s. The effect of stevia on fertility is therefore not scientifically proven and is discussed controversially.

No mutagenic or genotoxic effects could be detected with the actual sweetener, the stevioside. The leaves themselves are not poisonous either. The mutagenicity of the breakdown product of stevioside, steviol, is controversial. In some studies, teratogenic and mutagenic effects in hamsters and rats have been described, as well as mutagenicity in vitro . Ralf Pude from the Institute for Crop Science at the University of Bonn, on the other hand, argues that the dosages in the experiments were so high that - transferred to humans - an adult would have had to eat more than half of his body weight in fresh stevia leaves every day - in these Amounts of sugar would also be dangerous. In fact, if one replaced the total average daily sugar consumption (approx. 130 g) with steviosides, an adult would only consume about 400 mg of it, which in stevia leaves means about 4 g (assuming 10% stevioside content).

Legal situation in the European Union

In the EU, stevia was the first plant to be subject to the novel food regulation, after an application for approval from Belgium had also failed. The Scientific Food Committee of the EU Commission , which was supposed to rule on the harmlessness of stevia to health, came to the conclusion that "the plant, as well as extracts from it, on the basis of the few currently available data" are not approved as food and therefore not as Food may be placed on the market.

Nevertheless, it was possible to purchase stevia as a bath additive in various health food stores or pharmacies even without approval. It was therefore subject to the German Cosmetics Ordinance . However, Stevia was also offered in the form of sweetener dispensers next to comparable products in retail and also without a clear denomination declared. Consumer advocates considered this to be misleading advertising .

From 1998 to 2002 the EU financed a research project aimed at optimizing the cultivation of Stevia rebaudiana bertoni in Greece, Italy, Portugal and Spain. The aim was to switch the subsidies for tobacco cultivation to plants that are more beneficial to health.

In April 2011, the European Court of Justice ruled that Commission Decision 2000/196 / EC had no effect on third parties and was therefore not generally binding. According to this, the Bavarian Administrative Court in Munich (BayVGH) can freely decide whether the leaves of stevia are a novel food or a common food.

The German Sweeteners Association was “looking forward to the introduction”. It was assumed that the market potential in the USA could reach 700 million dollars, so the expectations for the European market were correspondingly high.

In November 2011 the EU Commission allowed the processing of the natural stevia sweetener steviol glycoside in food and beverages. The ordinance came into force on December 2, 2011.

Austria

On May 20, 2009, Norbert Hofer ( FPÖ ) submitted an application for approval of stevia to the Austrian parliament .

In 2006 the company Reisenberger , a company that deals in additives in the human and veterinary sector and is the only Austrian company to be a member of EUSTAS , started a research project with the University of Natural Resources and Life Sciences in Vienna and was looking for a Europe-wide approval of stevia as a food additive on. This approval was granted in December 2011.

Germany

In one since 2002 ongoing dispute between man and nature AG and Bayern in 2004 decided the administrative court in Munich that the company its range of herbs, spices and fruit mixtures with the ingredient of dried leaves of Stevia rebaudiana from organic farming must continue to market. Bavaria appealed against this judgment to the Bavarian Administrative Court (BayVGH). In an oral hearing on June 29, 2009, the BayVGH decided to refer two questions that arose in the proceedings to the relevant European Court of Justice (ECJ) for a preliminary ruling and to suspend the appeal proceedings for so long. In September 2011, the Scheitz dairy from Andechs reached an urgent procedure at the Munich Administrative Court that it should not be prohibited from selling its yogurt sweetened with stevia tea.

France

As already announced on June 16, 2009 by the French Food and Consumer Safety Agency (AFSSA), a decree of August 26, 2009 approved rebaudioside A with a purity of 97% as a food additive in France for a period of two years .

Legal situation in Switzerland

In Switzerland, the practice, which had previously been based on the EU, was relaxed at the end of August 2008 when the Federal Office of Public Health (BAG) allowed the Freiburg beverage producer STORMS to sweeten a product with stevia extract. Since the expert panel of the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), the Joint FAO / WHO Expert Committee on Food Additives (JECFA) have presented new test results, the FOPH will henceforth approve the use of stevia extract upon request, if there is a need for its use. As a result of this practice, numerous products with stevia as a sweetener have been available in Switzerland since the beginning of 2010. The companies Assugrin and MedHerbs-Schweiz also sell stevia sweetener as powder or tablets at the large retailers. For many manufacturers, Switzerland is a stevia test market .

Recommendation of the FAO and the WHO

The expert panel of the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), the Joint FAO / WHO Expert Committee on Food Additives (JECFA) came to the conclusion on the basis of studies in June 2004 that stevioside should be consumed up to a maximum daily intake of 2 mg / kg body weight is provisionally to be designated as safe for human use. One of the tasks of the commission is to assess the health concerns of food additives and to make recommendations for their use. This includes stipulations on the purity of the additives and their permitted daily dose .

In the meantime (69th meeting in Rome in 2008) a permitted daily dose has been set for stevia and extract. For steviol glycosides, the 2004 provisional permitted daily dose was doubled per day after additional scientific studies were entered on July 4, 2008 to 4 mg / kg body weight - based on steviol ("steviol equivalents").

Web links

Commons : Stevia rebaudiana  - collection of images, videos and audio files

Remarks

  1. ↑ The information refers to the steviol contained in the respective sweetener mixture; a conversion table can be found at Freestevia (PDF; 25 kB) .
  2. ↑ 400 mg steviosides = 0.4 g - with a stevioside content of 10%, this corresponds to 0.4 g × 10 and therefore exactly 4 g stevia leaves

Individual evidence

  1. ↑ Entry on stevioside. In: Römpp Online . Georg Thieme Verlag, accessed on November 16, 2011.
  2. ↑ a b Science Online Encyclopedias: Entry on "Stevia rebaudiana" in the Lexicon of Medicinal Plants and Drugs, accessed on November 16, 2011.
  3. ↑ a b Venkata Sai Prakash Chaturvedula, John F. Clos, Joshua Rhea, Dennis Milanowski, Ulla Mocek, Grant E. DuBois, Indra Prakash: Minor diterpenoidglycosides from the leaves of Stevia rebaudiana. In: Phytochemistry Letters. Vol. 4 (3), September 2011, pp. 209-212, doi: 10.1016 / j.phytol.2011.01.002
  4. ↑ Ichiro Takazoe, Takashi Matsukubo: Sucrose substitutes and their role in caries prevention . In: International Dental Journal . tape 56 , no. 3 , 2006, p. 119-130 , doi : 10.1111 / j.1875-595X.2006.tb00083.x , PMID 16826877 .
  5. ↑ a b Regulation (EU) No. 1131/2011 of the Commission of November 11, 2011 amending Annex II of Regulation (EC) No. 1333/2008 of the European Parliament and of the Council with regard to steviol glycosides. (PDF) Official Journal of the European Union, L 295/205, November 12, 2011.
  6. ↑ a b More transparency in food additives. European Commission, accessed November 14, 2011 .
  7. ↑ EFSA assesses the safety of steviol glycosides. Web message dated 14 April 2010 from EFSA.
  8. ↑ Scientific Opinion on the safety of steviol glycosides for the proposed uses as a food additive. EFSA Journal 8 (4), 2010, p. 1537 (84 pages). doi: 10.2903 / j.efsa.2010.1537 .
  9. ↑ a b Sonja Böhm: Establishment of in-vitro methods for determining the endocrine potential of foreign substances. (PDF; 2.5 MB). Dissertation . Kaiserslautern 2002.
  10. ↑ O. Rebaudi: Nota sobre el Caá-hee . In: Rev Quimi Farma Buenos Aires (1900), Volume 1, pp. 2-3.
  11. ↑ Barbara Simonsohn: Stevia. Sinfully sweet and very healthy: an alternative to sugar and sweeteners. Windpferd, Oberstdorf, ISBN 3-89385-310-3 .
  12. ↑ PJ Medon et al .: Safety assessment of some Stevia rebaudiana sweet principles. In: Federation Proceedings. Volume 41, 1982, p. 1568.
  13. ↑ a b c John M. Pezzuto, CM Compadre, SM Swanson, D. Nanayakkara, AD Kinghorn: Metabolically activated steviol, the aglycone of stevioside, is mutagenic. In: Proc Natl Acad Sci USA . Volume 82, April 1985, pp. 2478-2482. PMID 3887402 , PMC 397582 (free full text, PDF).
  14. ↑ Information on the BMEL website
  15. ↑ 2000/196 / EG: Commission decision of February 22, 2000 on the refusal of approval of "Stevia rebaudiana Bertoni: Plants and dried leaves" as novel foods or novel food ingredients in accordance with Regulation (EC) No. 258/97 of the European Parliament and of the Council (notified under document number K (2000) 77). ( eur-lex.europa.eu )
  16. ↑ Coca-Cola is testing herb as a sugar substitute. In: The world. August 6, 2007.
  17. ↑ Provisional individual approvals for steviol glycosides in accordance with Art. 2 Para. 1 ZuV by the Swiss Federal Office of Public Health (BAG) bag.admin.ch ( Memento of the original from November 28, 2016 in the Internet Archive ) Info: The archive link was automatically inserted and still Not checked. Please check the original and archive link according to the instructions and then remove this notice. (PDF). @1@ 2Template: Webachiv / IABot / www.bag.admin.ch
  18. ↑ FDA notification dated December 18, 2008.
  19. ↑ FDA: GRAS No. 282: Rebaudioside A purified from the leaves of Stevia rebaudiana (Bertoni) Bertoni , accessed on May 18, 2015.
  20. ↑ Press release of the University of Stuttgart / Hohenheim from September 15, 2009
  21. ↑ EFSA: EFSA assesses the safety of steviol glycosides . Press release of April 14, 2010, accessed on July 19, 2010.
  22. ↑ Sugar-free sweetness only arrives in Switzerland. Contribution to 3sat-nano from March 6, 2001.
  23. ↑ Switzerland relaxes the ban on the sweetener plant stevia , NZZ Online, September 5, 2008.
  24. ↑ Daniel Sägesser: The beverage revolution - natural, sweet, calorie-free - stevia. ( Memento of the original from March 4, 2016 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. (PDF; 102 kB) In: Migros Magazine. No. 17, April 20, 2009, p. 33. @1@ 2Template: Webachiv / IABot / www.migrosmagazin.ch
  25. ^ Agro Romania, Comunitatea Agricultorilor - Stevia
  26. ^ Hannoversche Allgemeine Zeitung . No. 301, December 24, 2012, p. 10.
  27. ↑ a b FDA: GRAS No. 375: Enzyme-modified steviol glycosides , accessed August 18, 2013.
  28. ↑ Toshia Miyake: Process for Producing a sweetener. U.S. Patent 4219571, August 1980.
  29. ↑ a b The stevia plant sweetens healthier. In: Hannoversche Allgemeine Zeitung . March 20, 2012.
  30. ↑ Turns on green, but stays on sugar . In: Zeit Online , May 22, 2015.
  31. ↑ Fritz Kola with stevia. Website Steviarezepte.org. Retrieved December 1, 2017.
  32. ↑ Stern TV (RTL) from February 18, 2009, some people in the audience and in a film were interviewed.
  33. ↑ Caroline Hellfritsch, Anne Brockhoff, Frauke Stähler, Wolfgang Meyerhof, Thomas Hofmann: Human Psychometric and Taste Receptor Responses to Steviol Glycosides. In: Journal of Agricultural and Food Chemistry. 60, 2012, pp. 6782-6793, doi: 10.1021 / jf301297n .
  34. ↑ MS Mélis: Influence of calcium on the blood pressure and renal effects of stevioside. In: Brazilian journal of medical and biological research = Revista brasileira de pesquisas medicas e biologicas. Volume 25, Number 9, 1992, pp. 943-949, PMID 1342842 .
  35. ^ S. Gregersen, PB Jeppesen, JJ Holst, K. Hermansen: Antihyperglycemic effects of stevioside in type 2 diabetic subjects. In: Metabolism: clinical and experimental. Volume 53, Number 1, January 2004, pp. 73-76, PMID 14681845 .
  36. ↑ E. Procinska, BA Bridges, JR Hanson: Interpretation of results with the 8-azaguanines resistance system in Salmonella typhimurium: no evidence for direct acting mutagenesis by 15-oxosteviol, a possible metabolite of steviol . In: Mutagenesis . tape 6 , no. 2 , March 1991, p. 165-167 , doi : 10.1093 / mutage / 6.2.165 , PMID 2056919 ( cookingwithstevia.com ). cookingwithstevia.com ( Memento of the original from February 6, 2012 in the Internet Archive ) Info: The archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice.  @1@ 2Template: Webachiv / IABot / www.cookingwithstevia.com
  37. ↑ M. Matsui, K. Matsui, Y. Kawasaki et al.: Evaluation of the genotoxicity of stevioside and steviol using six in vitro and one in vivo mutagenicity assays . In: Mutagenesis . tape 11 , no. 6 , November 1996, pp. 573-579 , doi : 10.1093 / mutage / 11.6.573 , PMID 8962427 .
  38. ↑ AP Nunes, SC Ferreira-Machado, RM Nunes, FJ Dantas et al: Analysis of genotoxic potentiality of stevioside by comet assay . In: Food Chem Toxicol . tape 45 , no. 4 , 2007, p. 662-666 , doi : 10.1016 / j.fct.2006.10.015 , PMID 17187912 .
  39. ↑ a b J. M. Geuns: Steviosides . In: Phytochemistry . tape 64 , no. 5 , 2003, p. 913-921 , doi : 10.1016 / S0031-9422 (03) 00426-6 , PMID 14561506 .
  40. ↑ a b D. J. Brusick: A critical review of the genetic toxicity of steviol and steviol glycosides . In: Food Chem Toxicol . tape 46 , no. 7 , 2008, p. S83 – S91 , doi : 10.1016 / j.fct.2008.05.002 , PMID 18556105 .
  41. ↑ MS Melis: Effects of chronic administration of Stevia rebaudiana on fertility in rats. In: J Ethnopharmacol . 67 (2), Nov 1, 1999, pp. 157-161. PMID 10619379 .
  42. ^ A b R. M. Oliveira-Filho, OA Uehara, CA Minetti, LB Valle: Chronic administration of aqueous extract of Stevia rebaudiana (Bert.) Bertoni in rats: endocrine effects. In: General Pharmacology . Volume 20, 1989, pp. 187-191. PMID 2785472 .
  43. ↑ V. Yodyingyuad, S. Bunyawong: Effect of stevioside on growth and reproduction. In: Hum Reprod. 6 (1), Jan 1991, pp. 158-165. PMID 1874950 .
  44. ↑ GM Planas, J. Kucacute: Contraceptive Properties of Stevia rebaudiana. In: Science . 162 (3857), Nov 29, 1968, pp. 1007-1010. PMID 17744732 .
  45. ↑ C. Wasuntarawat, P. Temcharoen, C. Toskulkao, P. Mungkornkarn, M. Suttajit, T. Glusukon: Developmental toxicity of steviol, a metabolite of stevioside, in the hamster. In: Drug & Chemical Toxicology. 21, 1998, pp. 207-222. PMID 9598301 .
  46. ↑ Sugar-free sweetness only arrives in Switzerland (3sat.de, accessed on November 17, 2011)
  47. ↑ Konsumo GmbH press release : Natural sweetener stevia - approved as a bath additive, sold as a food. June 30, 2009.
  48. ↑ Diversification for tobacco growing farms by the alternative crop stevia rebaudiana bertoni (DIVAS) Funded under 7th FWP (Seventh Framework Program)
  49. ↑ Mirjam Stöckel: First the leaf and then the extract - the European Court of Justice ruled on stevia as a sugar substitute. on: dradio.de , April 14, 2011.
  50. ↑ EU gives the green light foodpraxis.de, November 16, 2011.
  51. ↑ Shorthand record of May 29, 2009.
  52. ↑ Perchtoldsdorfer ensures the healthy sweetness in the NÖN-Online from January 25, 2012, accessed on January 29, 2012.
  53. ↑ wib: "Stevia" may continue to sweeten tea In: Merkur-Online. dated May 15, 2004.
  54. ↑ Press release of the BayVGH of July 29, 2009 (PDF; 35 kB).
  55. ↑ Decision of the BayVGH of July 1, 2009 (PDF; 56 kB).
  56. ↑ Otto Fritscher: Court ruling on stevia plant clears the way for the green sweetener . In: Süddeutsche Zeitung . September 27, 2011.
  57. ↑ Avis de l'Agence française de sécurité sanitaire des aliments sur un projet d'arrêté relatif à l'emploi de rébaudioside A extrait de Stevia rebaudiana en tant qu'additif alimentaire, (PDF)  ( page no longer available , search in web archives )  Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice.@1@ 2Template: Dead Link / www.afssa.fr  
  58. ↑ Journal officiel de la République Française du 6 September 2009, édition n ° 206, Arrêté du 26 août 2009 relatif à l'emploi du rébaudioside A (extrait de Stevia rebaudiana) comme additif alimentaire
  59. ↑ NZZ of March 15, 2010
  60. ↑ Page no longer available , search in web archives: Federal Office of Public Health (BAG): Stevia Rebaudiana - Süßkraut@1@ 2Template: Dead Link / www.bag.admin.ch
  61. ↑ Fact Sheet: Steviol glycosides (INS 960). (PDF; 88 kB, 4 pages) (No longer available online.) FAO , November 5, 2008, archived from the original on March 31, 2010 ; Retrieved July 28, 2013 .