The taste matters. But we choose the sweetener that is the safest. Knowing which one is beneficial changes everything. Study reveals that stevia can be used against diabetes as it stimulates the production of insulin-regulating protein.
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They came to sweeten the lives of those who can't eat sugar, like diabetics.
Over time, the product was incorporated into the routine of those who seek to control weight.
However, controversy surrounding the category leaves a bitter taste in the matter.
Of natural origin, stevia has become the option for those who escape the doubt raised by the chemical substitutes for sugar.
Now a new study reveals that the substitute may be good for your health.
This is because it stimulates a protein that regulates insulin.
The research was done by the University of Leuven (Belgium).
Apparently two components of stevia are responsible for this power.
"Our experiments have shown that the active components of stevia, stevioside and steviol extract, stimulate the TRPM5 ion channel."
The explanation is from one of the authors, Dr. Koenraad Philippaert.
"Proteins known as ion channels are a microscopic pathway through which tiny charged particles enter and leave the cell."
One of these channels, TRPM5 protein, helps us detect bitter, sweet tastes and the fifth flavor, umami.
“The taste sensation is made even stronger by the steviol component, which stimulates TRPM5”
This explains the extremely sweet taste of stevia as well as bitter aftertaste.
Rather than acting on taste perception, TRPM5 ensures that the pancreas releases enough insulin after eating.
Insulin helps the body's cells transform the glucose in energy.
And keep blood sugar in check.
Therefore, insulin is vital in preventing type 2 diabetes.
Since tests have been done with guinea pigs, more research needs to be done.
Specifically, with humans.
The hope is in the future to create new diabetes treatments using stevia.
In this fight, all help is welcome.
In Brazil, the SBD (Brazilian Society of Diabetes) estimates that 12 million people have the disease.
And sadly, half of them don't know that.
The study was published in the scientific journal Nature communications.