Steviol glycoside
Synopsis of Steviol glycoside
History
Steviol glycoside, the primary sweetening compound extracted from the leaves of the Stevia rebaudiana plant, has a rich history of medicinal use, particularly among indigenous peoples in South America. For centuries, the Guaraní and other native groups in Paraguay and Brazil used stevia leaves, referred to as "kaa he-he" or "sweet herb," both as a natural sweetener and as an herbal remedy. Traditionally, the leaves were infused in teas or chewed directly, not only to impart sweetness but also to manage a range of health concerns. Folk remedies included stevia for supporting healthy blood sugar levels, aiding digestion, and alleviating discomfort from heartburn and indigestion.
In herbal combinations, stevia has contributed positively by enhancing the palatability of otherwise bitter medicinal concoctions. Its natural sweetness allowed practitioners to combine it with a variety of herbs, making herbal teas, tinctures, and decoctions more appealing and accessible for daily use. Furthermore, stevia’s non-caloric nature and absence of glycemic impact made it especially valued in blends intended for people with metabolic concerns, such as diabetes or obesity. Modern herbalists continue to utilize stevia in combination with adaptogens, digestive herbs, and immune-supportive blends, both for its flavor and its potential health benefits.
Overall, the historical and ongoing contributions of steviol glycosides in traditional medicine and herbal combinations underscore their enduring value. Their unique ability to provide sweetness without calories or negative health effects has helped countless individuals enjoy and benefit from natural remedies, making stevia a treasured component in the world of nutritional and herbal products.
Traditional and scientific validation
Steviol glycosides are natural sweeteners extracted from the leaves of the Stevia rebaudiana plant, traditionally used by indigenous peoples of South America for centuries to sweeten foods and beverages. Their widespread adoption in modern nutritional products began in the late 20th and early 21st centuries, as consumer demand for alternatives to caloric sweeteners increased. Rigorous scientific validation has contributed to their acceptance; numerous studies have examined the metabolic, glycemic, and safety profiles of steviol glycosides.
Clinical trials have demonstrated that these compounds do not significantly affect blood glucose or insulin levels, making them particularly suitable for individuals with diabetes or those seeking to manage caloric intake. For example, a 2010 study published in Appetite showed that stevia consumption resulted in lower postprandial glucose and insulin levels compared to sucrose. Toxicological assessments by regulatory bodies, including the Joint FAO/WHO Expert Committee on Food Additives (JECFA), have established an acceptable daily intake (ADI) and confirmed the absence of genotoxic or carcinogenic effects at typical consumption levels.
While these findings are promising and have led to global regulatory approvals, ongoing research is still needed to fully elucidate long-term health effects and potential benefits beyond glycemic control, such as impacts on gut microbiota or cardiovascular health. Overall, steviol glycosides offer a valuable, plant-derived alternative to traditional sweeteners and continue to contribute positively to nutritional product formulations, supporting healthier dietary choices for consumers worldwide.
Steviol glycoside is used for these health conditions
Diabetes (Scientific)
Hypertension (Scientific)
Sugar Cravings (Scientific)
Weight Loss (Scientific)