Fermented Stevia Leaf Extract
Stevia leaf extract fermented with Lactobacillus plantarum, producing chlorogenic acid methyl ester (CAME) and enhanced bioactive compounds
Sweeteners
Natural Sweeteners
Research: Emerging
Scientific Name
Stevia rebaudiana fermented extract
Classifications
Bioactive_compound:
chlorogenic-acid-methyl-ester
Processing:
microbial-biotransformation
Source:
lactobacillus-fermentation
Type:
fermented-extract
Benefits
- Zero calories
- Does not affect blood sugar
- Natural sweetener alternative
- Much sweeter than sugar (200-400x)
- May support dental health
- Suitable for diabetics
Specific Properties
- Contains chlorogenic acid methyl ester (CAME) at ~374.4 μg/mL
- Enhanced antioxidant activity compared to unfermented extract
- Produced through fermentation with Lactobacillus plantarum SN13T
- map[Optimal fermentation conditions:37°C, 72 hours, anaerobic]
- Selective cytotoxicity against cancer cells in laboratory studies
- Enhanced DPPH and ABTS radical scavenging activity
- May contain deglycosylated steviol compounds
- Microbial biotransformation creates novel bioactive metabolites
Safety Notes
Research-stage compound. Laboratory studies show selective effects on cancer cells while sparing healthy cells, but human safety data not established.
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About Stevia
A natural, zero-calorie sweetener derived from the leaves of Stevia rebaudiana, containing steviol glycosides that are significantly sweeter than sugar
Back to SteviaForms of Fermented Stevia Leaf Extract
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Laboratory Fermented Extract
Research-grade fermented stevia extract optimized for bioactivity studies
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Commercial Fermented Stevia
Potential future commercial form of fermented stevia with enhanced properties