[Latin Name] Stevia rebaudiana

[Plant Source]from China

[Specifications] 1.Stevia Extract Powder (Steviosides)

Total Steviol Glycosides 80%, 90%, 95%

2. Rebaudioside-A

Rebaudioside-A 40%, 60%, 80%, 90%, 95%, 98%

3. Stevioside 90%

One monomer in Steviol Glycosides

[Appearance] Fine white powder

Plant Part Used:Leaf

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Stevia Extract

[Characteristics]

Stevia sugar features high sweetness and low calorie and its sweetness is 200 350  times of that  of cane sugar but its calorie is only 1/300 of that of cane sugar.

The component of stevia extract that gives it its sweetness is a mixture of various steviol glycosides. The components of sweetness in stevia leaves are stevioside, rebaudioside A, C, D, E and dulcoside A. Rebaudioside C, D, E and dulcoside A are small in quantity. The principal components are stevioside and rebaudioside A.

The quality of stevioside and rebaudiosideA is better than those of other components, which are commercially extracted and used in various applications.

The steviol glycosides present in stevia extract are referred to as “steviosides” or ¡°stevia extract¡±. Among these “steviosides”, the most common is Stevioside followed by RebaudiosideA. The Stevioside has a slight and pleasant herbal taste and the Rebaudioside-A has no herbal taste.

Although Rebaudioside C and dulcoside A are small in quantity in stevia extract, they are the major components giving bitter aftertaste.

[Function]

A large number of pharmaceutical tests have proved that stevia sugar has no side effects, carcinogens, and is safe for eating.

Compared with cane sugar, it can save 70% of the cost. With pure white color, pleasing taste and no peculiar smell, Stevia sugar is a new sugar source with broad perspective for development. Stevia rebaudianum sugar is the natural low hotsweet agent mostly similar to the flavor of cane sugar, approved to be used by State Ministry of Health and Ministry of Light Industry.

It is the third natural succedaneum of cane sugar and beet sugar with development and health care value, extracted from the leaves of the herbal vegetable of the composite family-stevia rebaudianum.

Health Benefits of Lasura
Cordia species have been used in medicinal remedies for centuries. According to the book, “Indian Herbal Remedies,” the man regarded as the father of surgery in India, Sushutra, prescribed Cordia fruits as a coolant and astringent, to be used for biliousness, cough and internal haemorrhage. The bark paste was used for treatment on spider bites and eruptive boils. In Unani medicine, the fruit supplemented purgatives as a way of counteracting their bad side effects. Other properties of the fruit include acting as a demulcent, expectorant, diuretic and antihelmintic.

Lasura has a number of well-documented health benefits:
–A 2001 study published in “Nutrition” found that Cordia myxa fruit acted as an anti-inflammatory, remedying the effects of an inflamed colon, liver and plasma.
–According to a study published in “Phytotherapy Research,” Cordia myxa decreased blood pressure, thus acting as a potent hypotensive agent.
–A 2005 study published in the “Indian Journal of Pharmaceutical Education and Research” affirmed the fruit’s traditional use as a diuretic.
–According to a 2007 study published in the “Nigerian Journal of Natural Products and Medicine,” the liver-protecting abilities displayed by the leaves of Cordia dichotoma were comparable to sylmarin, a well-known drug prescribed for liver damage.
–A 2009 study published in “The Internet Journal of Pharmacology” found that Cordia dichomtoa fruits possess significant anti-ulcer properties.
–A 2009 study published in “Pharmacology Online” found that the leaves contain potent analgesic, cytotoxic and anti-bacterial activity.
–A 2011 study published in the “International Journal of Pharmaceutical Sciences and Research” affirmed lasora fruit’s traditional use as an antidiabetic.

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Plant sterols are essentially the plant version of our own cholesterol, and are commonly added to various products because there is evidence that they may be able to lower our cholesterol levels, thus protecting the cardiovascular system.

However, plant sterols are not all that great, and there is evidence which suggests that they can cross the blood/ brain barrier, and inhibit nerve function. There is certainly more research needed this subject.