Global Stevia Institute

Research performed on stevia extracts has identified two sweetening compounds (diterpenoid glycosides) that can be added to the repertoire of sweetening agents used as a no-calorie sweetener in food and beverage manufacture. Other well-known glycosides include stevioside and rebaudiosides A-F.

Stevioside and Rebaudioside A sweeteners were assessed in different carbonated soft drinks stored for up to 72 h at 80˚C. Among the degradation products, only those resulting from the successive elimination of glucose units were detected. The formation of steviol, the aglycon of the steviol glycosides, could reliability be excluded.

Review paper covering the use of high intensity sweeteners which has steadily increased over the past three decades due to the fact that consumption of such substances has permitted many patients suffering mainly from obesity and/or diabetes to restore a certain level of food palatability. Among a long list of intense sweeteners on the market, rebaudioside-A (stevia) is described as one without any side effect, with an apparent guarantee of safety and one that will likely replace other intense sweeteners within a short period of time.

Improved HPLC methods were used to evaluate the concentration and the ratios of stevioside to rebaudioside A in stevia leaves. The plants were grown in different areas in Germany to determine whether Stevia rebaudiana could be economically grown in the temperature zones of the northern European hemisphere.

The study examined the effects of stevia, aspartame, and sucrose when tested on food intake, satiety, and postprandial glucose and insulin levels in humans. Participants reported similar levels of hunger and satiety regardless of the sweetener used. Despite fewer calories provided with stevia or aspartame compared to table sugar (sucrose), the participants did not compensate by eating more. Consumption of stevia significantly reduced the amount of insulin produced in the body after the meal as well as glucose levels when compared with aspartame and sucrose. This result may prove to be yet another advantage naturally sweet, no-calorie stevia has over calorie-free artificial sweeteners.

Findings from a review on stevia and found that there are certain groups of people who are more likely to benefit from stevia's remarkable sweetening potential including diabetic patients, those interested in decreasing caloric intake and children.