Today we are diving into a topic that’s as sweet as it is intriguing-stevia’s potential to fight cancer cells.
I’m all about cutting through the noise with science, so let’s get to the meat of it.
Stevia, that natural sweetener I’ve enjoyed for many years and that you’ve likely got sitting in your pantry, isn’t just a sugar substitute for your morning coffee. Emerging research suggests its compounds-stevioside and steviol-may have anti-cancer properties. Studies, like one from Molecules (2019), show stevia extracts can induce apoptosis (cell death) in certain cancer cell lines, including breast, colon, and pancreatic cancers.
Most recently, they found in Japan that fermented stevia extract kills pancreatic cancer cells without harming healthy cells-potentially making it more than a great ketogenic sugar substitute. “Globally, the incidence and mortality rates of pancreatic cancer continue to rise, with a five-year survival rate of less than 10 percent,” study coauthor Narandali Danshiitsuodol, associate professor at Hiroshima University, said in a press statement [1].
The mechanism? Stevia’s glycosides seem to disrupt cancer cell proliferation by messing with their mitochondrial function and signaling pathways, essentially telling those rogue cells to take a long hike and then jump of a cliff.
To be clear, these studies are mostly in vitro (petri dish stuff) or early animal trials. Human studies are sparse, and we’re nowhere near prescribing stevia as a cancer therapy. But the data is promising enough to raise an eyebrow. And, I would recommend using it if you have any risk of cancer. Plus, stevia’s got a leg up on artificial sweeteners-no insulin spikes, no toxic baggage, and a solid safety profile when used in moderation.
Here’s the kicker: not all stevia is created equal. Go for whole-leaf or minimally processed extracts to avoid additives that dilute the good stuff. And don’t overdo it-balance is key, as always.
The study above, recently published in the International Journal of Molecular Sciences, found that when stevia is fermented with a probiotic, the resulting extract kills pancreatic cancer cells while sparing healthy kidney cells. The fermented extract inhibited cancer growth but did not harm normal cells.
The research team fermented stevia leaf extract using the probiotic Lactobacillus plantarum SN13T, a beneficial bacterium commonly found in fermented foods like sauerkraut, pickles, and kimchi. The researchers noted that fermenting the extract with bacteria can change its structure and produce beneficial compounds called bioactive metabolites.
So, next time you sweeten your herbal tea, know you might be sipping on something with more punch than you thought. Stay curious, stay skeptical, and keep fighting the good fight for your health.
Reference:
https://www.eurekalert.org/news-releases/1091699
Adam Nally, DO
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