As concerns about sugar-sweetened beverages are increasing, interest in natural sweeteners with zero calories is also growing. This study explores the health impacts of rebaudioside D and M, emerging sugar substitutes compared to traditional alternatives and stevioside, In mouse models, we investigated the effects of rebaudioside D and M on obesity, liver health, thermogenic adipocytes, skeletal muscle, and gut microbiota., Results show no weight gain or exacerbation of obesity, no promotion of hepatic steatosis, no impairment of brown adipose tissue function and no changes in skeletal muscle metabolic proteins with either rebaudioside. Importantly, both of these sugar substitutes positively influence gut microbiota without adverse metabolic effects, suggesting theii potential as safe sugar alternatives.

Stevia rebaudiana Bertoni, widely recognized for its natural sweetening properties, contains bioactive compounds such as stevioside (STV), which exhibit significant and multiple health benefits. This study explores the anticonvulsant properties of STV and its underlying mechanisms using in vitro and in vivo epilepsy models, focusing on its antioxidant and neuroprotective actions. In SH-SY5Y neuronal cultures, STV (10−100 μM) reversed pentylenetetrazol (PTZ)-induced damage without a+ecting cell viability and significantly reduced reactive oxygen species production. Electrophysiological studies in HEK293 cells expressing human voltage-gated sodium channels (hNaV1.1 or hNaV1.2) revealed that STV (100 μM) reversibly blocked sodium currents and stabilized the channels in their inactivated state, mimicking mechanisms of antiepileptic drugs. In vivo, STV (100 mg/kg, i.p. in mice) demonstrated potent anticonvulsant activity in the s.c. PTZ test, significantly reducing clonic seizure incidence, abolishing tonic-clonic seizures, and increasing latency to myoclonic events 4 h postadministration. Furthermore, STV diminished lipid peroxidation, reducing malondialdehyde levels by 30% and increasing reduced glutathione levels in brain tissue. These findings position STV as a promising candidate for epilepsy treatment, combining anticonvulsant and antioxidant properties through multifaceted mechanisms. This dual action highlights its potential as a neuroprotective agent for epilepsy and other oxidative stress-related neurological disorders.

Rebaudioside A (RA) has nanocarrier characteristics that allow it to self-assemble into micelles in aqueous solutions. The purpose of this study was to determine if a self-nanomicellizing solid dispersion based on RA could be utilized as an oral nano-drug delivery system.

Rebaudioside A (RA) has nanocarrier characteristics that allow it to self-assemble into micelles in aqueous solutions. The purpose of this study was to determine if a self-nanomicellizing solid dispersion based on RA could be utilized as an oral nano-drug delivery system

In the study described here, we strove to develop an orally administered novel self-nanomicellizing formulation based on Rebaudioside A (RA) for delivering naringenin (NAR) with improved bioavailability and therapeutic efficacy. Our research found that RA and naringenin (NAR) could be formulated into self-assembling nanomicelles (RA-NAR) using a simple ethanol dissolution-evaporation method. We found that the RA-NAR self-assemblies comprised ultra-small micelles (5.234 ± 0.311 nm) in a uniform dispersion state (the polydispersity index was 0.243 ± 0.039) with a near-neutral surface charge (−[2.268 ± 0.729] mV). We also found that RANAR had a well-storage stability at 4 °C with light protection. In addition, we observed that RA-NAR exhibited enhanced apparent solubility, in-vitro permeability, and antioxidant activity. After we administered RA-NAR to rats orally, we observed an increase in area under the curve (AUC0→t) to 19,500.82 ng/mL/h versus 9324.47 ng/ mL/h observed with free NAR and an increase of maximum concentration (Cmax) to 27,326.10 ng/mL from the free-NAR Cmax level of 2549.04 ng/mL. The tissue distribution assessments further demonstrated that RA-NAR could effectively increase the NAR concentration in all tested intestinal segments. Our mouse model results showed as well that oral administration of RA-NAR could efficiently protect against small intestine injuries induced by indomethacin, and the mechanisms by inhibiting proinflammatory cytokines and oxidative stress were involved in its therapeutic effect. Taken together, these findings indicate that a self-nanomicellizing formulation based on RA has great potential as a novel oral nano-drug delivery system for NAR.

Neohesperidin dihydrochalcone (NHDC), a bicyclic flavonoid compound, has many important physiological functions. However, the underlying hypoglycemic mechanism of NHDC is not clear. We investigated the mechanism underlying the antihyperglycemic e ects of NHDC by cloning diabetic zebrafish. NHDC (0.5 mg/mL) substantially alleviated hyperglycemia and hyperinsulinemia in diabetic zebrafish, reduced fasting blood glucose, glycated serum protein, serum glucose, triacylglycerol, cholesterol, and insulin levels and HOMA-IR, TNF-α, IL-6, G6P, and PEPCK activities, and increased GCK activity. Histological examination of hepatic tissues showed that NHDC substantially reduced diabetes-exacerbated lipid accumulation in liver tissues. Transcriptomic and polymerase chain reaction analyses indicated that NHDC improves insulin resistance possibly by activating the insulin pathway (PI3K/AKT) and regulating glucolipid metabolism and inflammatory responses. This study demonstrated the antiinsulin resistance properties of NHDC and its e ect on hyperglycemia and hypolipidemia, providing new insights into the antidiabetic e ects of NHDC and its use as a dietary supplement for diabetic therapy.

Integrating innovative and sustainable nano-enabled technologies in agriculture has opened new avenues for enhancing crop resilience against abiotic stressors. Salinity stress is a major abiotic challenge that adversely affects medicinal plants’ growth, productivity, and secondary metabolite synthesis, like Stevia rebaudiana (Ber toni) Bertoni. 'This study introduces a novel catechin-based nanocomposite synthesized using a bio-derived approach to improve stevia's resistance to salinity stress, Catechin, a potent antioxidant derived from natura sources, was chosen for its well-documented ability to neutralize oxidative stress and enhance plant defence mechanisms under abiotic stresses, Salinity stress signiicantly hampers stevia's growth and secondary metab olite production, which is crucial for its industrial exploitation, Catechin-based nanocomposites were synthesized using carboxymethyl cellulose as a biocompatible carrier, ensuring stability and effectiveness. The nano. composites were characterized and tested at several concentrations (0, 0.01, and 0.1 mg/ml) on stevia plants under varying levels of NaCl (0, 50, and 100 mM). Salinity stress reduced plant growth, photosynthetic pigments, and the K/Na ratio while increasing oxidative stress markers like hydrogen peroxide and malondialdehyde However, catechin-based nanocomposites improved these physiological and biochemical parameters, enhancing photosynthetic efficiency, antioxidant enzyme activity, and ion balance, Catechin nanocomposites showed protective effects on nitrogen and polyamine metabolisms, involved in stress defensive responses, while increasing levels of the valuable secondary metabolites stevioside and rebaudioside A, "The research demonstrates the potential of utilizing bio-based catechin nanocomposites as a green solution in reducing salinity stress, thus showing a potentially viable means of improving resilience and commercial vields in stevia and other plants growing under stress conditions.

This systematic overview tries to link scienti"c knowledge on human perception and appreciation mechanisms to culinary practices. We discuss the roles of the human senses during eating, starting out with basic mechanisms of taste and smell perception, up to principles of aesthetics. These insights are related to how foods are experienced, how ingredients are combined, the use of (avor bases in cuisines, the creation of a full course meal, the choice of a beverage with a dish, and how people learn to appreciate new foods.