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Stevioside Basic Information: An Insight for Professionals in Chemistry

Oct 24，2024

Stevioside is a compound extracted from stevia leaves, it possesses excellent antidiabetic activity in preclinical studies.

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Properties

Stevioside is documented for intense non-caloric sweetness and found in leaf of Stevia rebaudiana. Intake of stevioside and related compounds (rebaudioside, steviol, and isosteviol) reduced the glucose level in plasma during glucose tolerance test followed by overnight fasting in fit individuals.

Uses

Stevioside is a group of sweet glycosides extracted from the leaves of the Stevia rebaudiana plant that are available in South America. It shows good stability in the solid form and in an acidic condition. Steviosides are approved for food use in some countries. Several medicinal benefits have been claimed for the plant. It is more than 300 times sweeter than sucrose.

Many countries allow growing the plant, though some countries restrict its use as a sweetener. The individual food items and the maximum dosage of the extracts and derived products from the plant vary from country to country where stevia is permitted. Stevia is used as an alternative to common artificial sweeteners, such as cyclamate and saccharin; the use of these two latter items was gradually decreased or removed from various food formulations. Stevia is mainly used in dairy-based products and other snack products.¹

Safety

Safety evaluation of steviol glycosides was conducted by the Joint Food and Agriculture Organization / World Health Organization Expert Committee on Food Additives (JECFA) in 2004. It was concluded that steviol glycosides did not demonstrate any toxic effect on genes nor cancercausing potential. There is no safety concern upon normal consumption. However, the JECFA raised concern about their potential pharmacological effects on blood pressure and blood glucose levels among individuals with hypertension and diabetes respectively, and therefore considered that more scientific data would be required for further evaluation.

References

[1]Suvendu Bhattacharya,Chapter 9 - Sugars, sweeteners, chocolates, and sweet snacks,Editor(s): Suvendu Bhattacharya,Snack Foods,Academic Press,2023,Pages 211-249,ISBN 9780128197592.

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