Steviol glycoside (unspecified)
Synopsis of Steviol glycoside (unspecified)
History
Steviol glycosides, the natural sweet compounds found in the leaves of the Stevia rebaudiana plant, have a rich history rooted in traditional medicine. For centuries, indigenous peoples of South America, particularly the Guaraní tribe in Paraguay and Brazil, utilized stevia leaves not only as a natural sweetener but also as a remedy for a range of health concerns. These populations brewed stevia leaves as a tea to help regulate blood sugar, support digestive health, and alleviate heartburn. Stevia’s application in folk medicine extended to wound care, where crushed leaves were sometimes applied to minor cuts and burns to promote healing.
In herbal medicine, stevia has been valued for its non-caloric sweetness and its potential to support healthy metabolic function. Herbalists have often combined stevia with other botanicals to enhance both the flavor and therapeutic effect of herbal mixtures. For example, stevia is frequently included in herbal teas with bitter or astringent herbs, making them more palatable without the need for sugar, thus supporting individuals seeking to manage caloric intake or blood glucose levels. It also pairs well in blends with herbs like cinnamon, ginger, and licorice, amplifying the overall health benefits and taste experience.
Overall, steviol glycosides have made substantial contributions to herbal and nutritional products by providing a natural, plant-based alternative to refined sugars. Their historical and contemporary use in remedies and herbal combinations highlights stevia’s enduring reputation for promoting wellness and enhancing the sensory qualities of health-supportive foods and beverages.
Traditional and scientific validation
Steviol glycosides are natural sweetening compounds extracted from the leaves of the Stevia rebaudiana plant, native to South America. Traditionally used for centuries by indigenous peoples in Paraguay and Brazil to sweeten foods and beverages, stevia's journey into mainstream nutrition began in the late 20th century. Scientific interest surged as researchers isolated specific glycosides—such as stevioside and rebaudioside A—responsible for its sweet taste, which is up to 300 times sweeter than sucrose but contains negligible calories.
Modern clinical studies have explored steviol glycosides' safety and potential health benefits. Numerous regulatory agencies, including the U.S. Food and Drug Administration (FDA), the European Food Safety Authority (EFSA), and the Joint FAO/WHO Expert Committee on Food Additives (JECFA), have reviewed available evidence and deemed steviol glycosides safe for use as food additives within established limits. Human studies have shown that steviol glycosides do not raise blood glucose or insulin levels, making them a popular alternative for individuals with diabetes or those seeking to reduce sugar intake.
Preliminary research also suggests potential antihypertensive and antioxidant properties, although these effects require further validation in large-scale clinical trials. While long-term health outcomes remain under investigation, current scientific consensus supports steviol glycosides as a valuable sugar substitute in nutritional products, contributing to reduced calorie consumption and improved dietary options. Ongoing research continues to expand our understanding of their broader health effects and optimal applications.
Steviol glycoside (unspecified) is used for these health conditions
Diabetes (Scientific)
Fatty Liver Disease (Scientific)
Hypertension (Scientific)
Metabolic Syndrome (Scientific)
