Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana (Asteraceae) and the main ingredients (or precursors) of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species S. phlebophylla (but in no other species of Stevia) and in the plant Rubus chingii (Rosaceae).[1]
Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose,[2] although there is some disagreement in the technical literature about these numbers.[1][3] They are heat-stable, pH-stable, and do not ferment.[2]
Steviol glycosides do not induce a glycemic response when ingested, because humans cannot metabolize stevia.[4][5] The acceptable daily intake (ADI) for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.[6]
- ^ a b Cite error: The named reference
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card1999was invoked but never defined (see the help page). - ^ Geuns, JM; Buyse, J; Vankeirsbilck, A; Temme, EH; Compernolle, F; Toppet, S (5 April 2006). "Identification of steviol glucuronide in human urine". Journal of Agricultural and Food Chemistry. 54 (7): 2794–8. doi:10.1021/jf052693e. PMID 16569078.
- ^ Samuel P, Ayoob KT, Magnuson BA, Mathews R (2018). "Stevia Leaf to Stevia Sweetener: Exploring Its Science, Benefits, and Future Potential". Journal of Nutrition. 148 (7): 1186S–1205S. doi:10.1093/jn/nxy102. hdl:1983/618532e2-6caa-4fbe-bd6e-6eb0cb608981. PMID 29982648.
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