In their experiments, scientists studied the effects of stevioside on Caenorhabditis elegans worms, which are model organisms widely used in aging research, and found that this substance prolongs the worms' lifespan and improves their health indicators, depending on the dose.
The researchers also found that stevioside increases the cells' resistance to oxidative stress, a major factor affecting the body's aging. Moreover, the worms in the experiments that received this substance experienced a decrease in reactive oxygen species levels and an increase in the activity of antioxidant enzymes. Scientists attribute this effect of stevioside to the activation of the mitochondrial defense mechanism that helps cells deal with damaged proteins.
The researchers explained that their findings were based on laboratory experiments conducted on laboratory worms, so clinical trials are needed to confirm their validity, but stevioside can be considered a potential candidate for preventing age-related diseases and neurodegenerative disorders.
A study conducted by scientists from Hiroshima University also showed that fermenting stevia extracts using Lactobacillus plantarum SN13T bacteria, common in fermented foods, contributes to the production of a biologically active compound called chlorogenic acid methyl ester (CAME). This compound works to combat cancer by stopping the proliferation of cancer cells and stimulating their programmed death.
