Japanese Scientists Discover a Natural Sweetener That Fights Cancer

Scientists Discover a Natural Sweetener That Fights Cancer                                                                        

Fermented Stevia, a Plant Used as a Zero-Calorie Sweetener, Has Anti-Cancer Properties

Japanese scientists have discovered a natural and healthy sweetener that is a zero-calorie alternative to sugar, but the biggest and most important surprise is that it may be a "secret weapon" against cancer. In an unexpected development in the field of cancer control, a new study has revealed that simple kitchen bacteria and a plant known for sweetening tea may one day help treat one of humanity's most serious diseases.

According to a report published by the scientific website "Science Alert," scientists in Japan have discovered that fermented Stevia, a plant used as a zero-calorie sweetener, may have interesting anti-cancer properties. Although these findings are still in their early stages and require further research, they point to a potential role for stevia in the future treatment of pancreatic cancer.

Pancreatic cancer is one of the most difficult cancers to treat. Symptoms usually appear only after the disease has spread, and conventional treatments, such as chemotherapy, rarely lead to a cure. The prognosis for this disease is bleak, with less than 10% of patients surviving five years after diagnosis.

Japanese scientists discover a natural sweetener that replaces sugar and fights cancer.

This urgent need for more effective and less toxic treatments has prompted researchers to explore plant compounds. Many of the currently used chemotherapy drugs have plant origins, including paclitaxel, derived from the bark of the Pacific yew tree, providing a proven pathway for the discovery of new anti-cancer agents. Stevia, a leafy plant native to South America, is widely known for its natural sweetness and is widely available on supermarket shelves, but few consider it a medicinal plant.

Stevia leaves are rich in bioactive compounds, some of which have shown hints of anticancer and antioxidant activity in previous research. The challenge lies in harnessing this potential, as unfermented stevia extracts are only marginally effective in laboratory settings and often require high doses to affect cancer cells.

Scientists say fermentation plays an important role. Fermentation, known for making yogurt and sourdough bread, is more than just a culinary technique; it is a form of microbial chemistry that can convert plant compounds into new bioactive molecules.

Researchers at Hiroshima University posed a simple yet innovative question: What if stevia was fermented with the right bacteria? They tested a strain called Lactobacillus plantarum SN13T, a relative of a common fermented bacteria. Fermentation produced a compound called chlorogenic acid methyl ester (CAME), which demonstrated significantly stronger anti-cancer effects than raw stevia extract.

In laboratory tests, the fermented stevia extract caused significant death in pancreatic cancer cells, while leaving non-diseased kidney cells largely unharmed. Further analysis revealed that CAME is responsible for this effect. It works by blocking cancer cells at a specific stage of their life cycle, preventing them from multiplying, and inducing apoptosis, a natural process by which cells destroy themselves when damaged or no longer needed.

CAME appears to alter the genetic programming of cancer cells. This extract activates genes that promote cell death while simultaneously inhibiting genes that help cancer cells grow and survive. This dual effect slows the progression of cancer and encourages malignant cells to kill themselves.