Occurrence
Stevioside is a naturally occurring sweetener (～200 times sweeter than sucrose) extracted from a South American plant, Stevia rebaudiana Bertoni. The dried leaves, the water extract of leaves, and the refined chemical ingredients, eg, and Rebaudioside A (～300 times sweeter than sucrose), can all be used as sweetening agents. These are collectively referred to as stevia. Discovered in Paraguay and Brazil, the plant was identified in the early 1970s as a plant of high economical value and transported to Japan for cultivation, where the commercialization of stevia leaves extract as a natural sweetener became a success. Today Stevia plant is cultivated primarily in China.
History
Because no food additive petition has been presented to the FDA, stevioside and related materials cannot be used in the United States as food ingredients. An import alert against stevia was issued by the FDA in 1991. In 1995, however, the FDA revised this import alert to allow the importation and use of stevia as a dietary supplement, but not as a sweetener or an ingredient for foods. In 2004, JECFA (Joint Expert Committee of Food Additives) issued a preliminary ADI (Allowed Daily Intake) of 2-mg/kg body weight (based on steviol) for stevia extract. This action may impact favorably on worldwide regulatory approval. As consumer’s demand on naturally sweetened products increases, interest in Stevia, and naturally occurring potent sweeteners in general, is expected to grow. A comprehensive review of stevia is available [Kinghorn, 2002].
Uses
Stevioside is a glycoside from the stevia plant. Stevioside is a natural sweetening agent with sweetness about 250 times that of sugar with negligible effect on blood glucose. Stevioside, much like ot
her steviol glycoside is known for its application in treatment of many diseases like diabetes and high blood pressure. It is also used as a food additive and in dietary supplements.
Uses
Stevioside is a natural, calorie-free sweetener obtained from the leaves
of the plant stevia rebaudiana bertoni. it is a steviol glycoside in which
steviol’s carboxyl and hydroxyl hydrogen atom is replaced with glu-
cose; it has two linked glucose molecules at the hydroxyl site. it is the
major steviol glycoside found in the stevia plant and is 250–300
times sweeter than sugar. it is heat and ph stable. it has been associ-
ated with a bitter and licorice taste. see steviol glycoside.
Definition
ChEBI: Stevioside is a diterpene glycoside that is rubusoside in which the hydroxy group at position 2 of the allylic beta-D-glucoside has been converted to the corresponding beta-D-glucoside. It is a natural herbal sweetener that is 250-300 times sweeter than sucrose (though with a bitter aftertaste), extracted from the Stevia rebaudiana plant native to South America. It has a role as a sweetening agent, an antioxidant, an antineoplastic agent, a hypoglycemic agent, an anti-inflammatory agent and a plant metabolite. It is a diterpene glycoside, an ent-kaurane diterpenoid, a beta-D-glucoside, a tetracyclic diterpenoid and a bridged compound. It is functionally related to a steviol and a rubusoside.
benefits
Stevioside may offer therapeutic benefits, as they have anti-hyperglycemic, anti-hypertensive, anti-inflammatory, anti-tumor, anti-diarrheal, diuretic, and immunomodulatory actions.
Side effects
When taken by mouth: Certain chemicals in stevia, including stevioside and rebaudioside A, are likely safe when used as a food sweetener. Side effects might include bloating, nausea, dizziness, and numbness.
Biochem/physiol Actions
Stevioside reportedly has genotoxic effects in cultured mammalian cells.
