The Journal of Phytopharmacology 2024; 13(1):64-69 DOI:10.31254/phyto.2024.13109

Review Article

Functional aspects of stevia: A review

Saroj Chaudhary¹ , Kiran S² , Sreeja. V³

Saroj Chaudhary,Kiran S,Sreeja. V

1. Junior Executive, Dudhsagar Dairy, Mehsana, Gujarat, India
2. Executive (QA), GCMMF Ltd., Anand, Gujarat, India
3. Assistant Professor and Head, Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat, India

*Author to whom correspondence should be addressed.

Received: 23rd December, 2023 / Accepted: 26th February, 2024

Abstract

Stevia, the natural sweetener obtained from the leaves of Stevia rebaudiana plant has found commercial application as a sugar substitute in foods, beverages, or medicines all over the world. The leaves of this plant naturally contain diterpene glycosides stevioside, rebaudiosides A-F, steviolbioside, and dulcoside, which are responsible for its sweet taste.  As the human body does not metabolize the glycosides in stevia, it contributes to zero calories. Many preclinical and clinical studies have revealed the pharmacological and therapeutic applications of stevia. It is reported to possess antioxidant, antimicrobial, antifungal, prebiotic, antidiabetic, anti-inflammatory, antiobesity, and anticarcinogenic activity. This review focus on the functional aspects related to this natural sweetener and the plant.