In a groundbreaking scientific discovery, Japanese researchers have found that stevia—a natural, zero-calorie sweetener—may have cancer-fighting properties, particularly against pancreatic cancer, one of the deadliest and hardest-to-treat cancers.
According to a report published by Science Alert, scientists at Hiroshima University experimented with fermenting stevia using a strain of bacteria called Lactobacillus plantarum SN13T, commonly found in fermented foods. This process produced a new compound called CAME (Chlorogenic Acid Methyl Ester), which showed significantly stronger anti-cancer effects than raw stevia extract.
Laboratory tests revealed that fermented stevia extract led to the death of pancreatic cancer cells in large numbers, while leaving healthy kidney cells mostly unaffected. Further analysis indicated that CAME works by halting cancer cells during a specific stage of their lifecycle, preventing them from multiplying, and triggering apoptosis—a natural process where damaged or unneeded cells self-destruct.
Researchers also believe that this compound alters the genetic programming of cancer cells by activating genes that promote cell death and deactivating those that support cell growth and survival. This double-action slows down tumor progression and encourages cancer cells to destroy themselves.
While these results are still in the early stages and require more research, the findings point to a potential new plant-based, low-toxicity treatment for cancer—especially vital considering that fewer than 10% of pancreatic cancer patients survive five years post-diagnosis.
Sources:
Science Alert
Al Arabiya Net