Below is a list of articles with the most recent ones listed first.
Origin of the Stevia plant
Stevia Rebaudiana Bertoni, commonly called Stevia, is a wild plant from the subtropical forest in North East Paraguay, latitude 22 to 25°South, which grows in the mountainous region of Amambay.
In this part of Paraguay, altitude is between 500 to 1500 metres .There are heavy rainfalls (1400 to 160...
Date Added: Monday 25 September, 2006
Description of the stevia seeds
The seed of stevia is tiny and light. By way of proof, the weight of 1000 seeds of Stevia Rebaudiana hardly exceeds 300 milligrams.
It possesses in its wild state a seed and a top which allow it to propagate with the wind. In our regions, this mode of distribution is not possible because the ave...
Date Added: Monday 25 September, 2006
Description of a stevia plant
The genre Stevia is very wide-spread in South America; we indeed count more than 220 sorts under this classification. Stevia Rebaudiana Bertoni is a particular sort of the genre Stevia. The place where we count it most (approximately 120 different sorts) is situated in the triangle formed by Peru an...
Date Added: Monday 25 September, 2006
Chemical composition of the leaves of stevia
The leaves of stevia contain glycosides of which sweetening power, once cleansed, is situated between 250 and 400 times their equivalent in sugar. It is demonstrated that these compounds are synthetized in chloroplastes, on the other hand, the way the synthesis intervenes is not exactly known.
Date Added: Monday 25 September, 2006
The Doctor Bertoni, the scientific father of Stevia
« When we observe this plant, nothing particular holds attention, but, when even a scrap of leaf is placed in the mouth, we are impressed by its sugar taste. A small fragment of leaf can sweeten the mouth for more than one hour. » Dr Moisés Santiago Bertoni (1857-1929)
Date Added: Monday 25 September, 2006
European studies of the XXth century
It is in Germany where the torch is taken back in 1908 by P. Rasenack who isolated for the first time the sweetening component stevioside under its crystalline shape.
The same year, another German researcher, K. Dieterich also published an article in Pharmazeutische Zentralhalle. The researches c...
Date Added: Monday 25 September, 2006
