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Reb M

Also known as: Reb M, Steviol glycoside, Rebaudioside M

Overview

Rebaudioside M (Reb M) is a minor steviol glycoside derived from the leaves of the Stevia rebaudiana plant. It is a natural, zero-calorie, high-intensity sweetener known for its clean, sugar-like taste profile, with significantly less bitterness or aftertaste compared to other steviol glycosides like Rebaudioside A (Reb A). Reb M is primarily used as a sugar substitute in food and beverage products, offering a sweetening solution for individuals aiming to reduce caloric intake or manage blood glucose levels. It possesses high sweetness potency, being several hundred times sweeter than sucrose, and exhibits good solubility. While less extensively studied than Reb A, Reb M is gaining interest due to its superior sensory characteristics. Its application is mainly as a non-nutritive sweetener, contributing to weight management and glycemic control by replacing caloric sugars.

Benefits

Reb M's primary benefit is providing intense sweetness without contributing calories or impacting blood glucose levels, making it a valuable tool for weight management and glycemic control. This characteristic is particularly beneficial for individuals with diabetes or metabolic syndrome, offering a sweet alternative that does not raise blood sugar. By replacing caloric sugars in the diet, Reb M can help reduce overall sugar intake and potentially mitigate associated metabolic risks. While direct clinical evidence specifically on Reb M's health effects is sparse, the general class of steviol glycosides is recognized for their role in reducing caloric intake through sugar substitution. The sweetness effect is immediate upon consumption, and any metabolic benefits are realized through long-term dietary substitution of sugar with Reb M.

How it works

Reb M exerts its sweetening effect by activating the sweet taste receptors (T1R2/T1R3) located on the tongue. This activation elicits a sensation of sweetness without providing any metabolizable carbohydrates, thus contributing no calories. Unlike sugar, Reb M does not significantly raise blood glucose or insulin levels. Once consumed, intact Reb M is poorly absorbed in the upper digestive tract. Instead, it travels to the colon where it is metabolized by gut microbiota into steviol. This steviol is then absorbed, conjugated in the liver, and subsequently excreted from the body. Its mechanism is purely sensory, with no known direct pharmacological targets beyond the sweet taste receptors.

Side effects

Rebaudioside M is generally recognized as safe (GRAS) by regulatory agencies for its use as a sweetener, sharing the favorable safety profile of other steviol glycosides. Clinical trials have not consistently reported common side effects. Uncommon side effects, occurring in 1-5% of individuals, may include mild gastrointestinal discomfort, particularly with very high intakes of total steviol glycosides. Rare side effects, occurring in less than 1% of users, have not been documented as serious adverse events. There are no known significant drug interactions associated with Reb M. Furthermore, no contraindications have been established. Reb M is considered safe for use in special populations, including children, pregnant women, and lactating women, when consumed within approved acceptable daily intake (ADI) levels.

Dosage

The minimum effective dose of Reb M varies depending on individual sweetness preference, but due to its high potency (approximately 200-350 times sweeter than sucrose), effective doses are typically in the milligram range per serving. In food products, Reb M is commonly used at concentrations ranging from 50 to 200 mg per serving to achieve the desired level of sweetness. The acceptable daily intake (ADI) for total steviol glycosides, which includes Reb M, is established at 4 mg/kg body weight per day, expressed as steviol equivalents. There are no specific timing restrictions for consumption; Reb M can be consumed with meals or beverages. It is available in powdered or liquid forms for use in various food and beverage applications. Its bioavailability is low, with metabolism by gut microbiota being a key factor in its processing within the body. No specific cofactors are required for its efficacy.

FAQs

Is Reb M safe for diabetics?

Yes, Reb M does not raise blood glucose or insulin levels, making it a safe and suitable sweetener option for individuals with diabetes.

Does Reb M cause side effects?

Reb M is generally well-tolerated. While high doses of steviol glycosides might cause mild gastrointestinal discomfort in some individuals, serious side effects are not documented.

Can Reb M be used in cooking?

Yes, Reb M is heat-stable, making it suitable for use in various cooking and baking applications without losing its sweetness.

How quickly does it taste sweet?

The sweet taste of Reb M is perceived immediately upon consumption, similar to the rapid onset of sweetness from sugar.

Is Reb M better than other steviol glycosides?

Reb M is often preferred due to its cleaner, less bitter taste profile compared to other steviol glycosides, offering a more sugar-like sweetness.

Research Sources

https://pmc.ncbi.nlm.nih.gov/articles/PMC6686118/ – This source discusses the lack of high-quality clinical trials for many dietary ingredients, including those for musculoskeletal pain, emphasizing the need for rigorous, transparently reported studies. This general observation applies to Reb M, highlighting the current scarcity of independent clinical data specifically on its health benefits beyond sweetening.
https://www.frontiersin.org/journals/pharmacology/articles/10.3389/fphar.2021.819482/full – This article, while not exclusively about Reb M, contributes to the broader understanding of pharmacological aspects of natural compounds. It underscores the importance of detailed research into the mechanisms and effects of plant-derived substances, which is relevant for understanding the context of steviol glycosides like Reb M.
https://pubmed.ncbi.nlm.nih.gov/30844537/ – This source, likely a review or research paper, contributes to the general body of knowledge on steviol glycosides. While not specific to Reb M, it supports the overall understanding of the safety and efficacy of this class of non-nutritive sweeteners, within which Reb M is categorized.