Stevioside

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title: "Stevioside" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["glucosides", "stevia-(genus)", "vinylidene-compounds"] topic_path: "general/glucosides" source: "https://en.wikipedia.org/wiki/Stevioside" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

| ImageFile = Stevioside.svg | ImageSize = 250px | ImageAlt = | IUPACName = β-D-Glucopyranosyl 13-[β-D-glucopyranosyl-(1→2)-β-D-glucopyranosyloxy]-5β,8α,9β,10α,13α-kaur-16-en-18-oate | SystematicName = (4R,4aS,6aR,9S,11aR,11bS)-9-{[(2S,3R,4S,5S,6R)-4,5-Dihydroxy-6-(hydroxymethyl)-3-{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}oxan-2-yl]oxy}-4,11b-dimethyl-8-methylidenetetradecahydro-6a,9-methanocyclohepta[a]naphthalene-4-carboxylate | OtherNames = | Section1 = {{Chembox Identifiers | CASNo = 57817-89-7 | EINECS = 260-975-5 | PubChem = 442089 | UNII = 0YON5MXJ9P | ChemSpiderID = 390625 | KEGG = C09189 | ChEBI = 9271 | ChEMBL = 444122 | SMILES = C[C@@]12CCCC@@(C)C(=O)O[C@H]7C@@HO | InChI = 1S/C38H60O18/c1-16-11-37-9-5-20-35(2,7-4-8-36(20,3)34(50)55-32-29(49)26(46)23(43)18(13-40)52-32)21(37)6-10-38(16,15-37)56-33-30(27(47)24(44)19(14-41)53-33)54-31-28(48)25(45)22(42)17(12-39)51-31/h17-33,39-49H,1,4-15H2,2-3H3/t17-,18-,19-,20+,21+,22-,23-,24-,25+,26+,27+,28-,29-,30-,31+,32+,33+,35-,36-,37-,38+/m1/s1 | Section2 = {{Chembox Properties | C=38|H=60|O=18 | MolarMass = 804.8722 | Appearance = white powder | Density = | MeltingPt = | BoilingPt = | Solubility = | Section3 = {{Chembox Hazards | MainHazards = | FlashPt = | AutoignitionPt =

Stevioside is a glycoside derived from the stevia plant, which can be used as a sweetener.

Origin

Stevioside is the main sweetener (along with rebaudioside A) found in the leaves of Stevia rebaudiana, a plant originating in South America. Dried leaves, as well as aqueous extracts, have been used for decades as a sweetener in many countries, notably in Latin America and Asia (Japan, China). Stevioside was discovered in 1931 by French chemists who gave it its name. The sweetening power of stevioside was estimated to be about 300 times stronger than cane sugar.

Safety

Since 2008, the U.S. Food and Drug Administration has not objected to the use of stevia extracts and some purified steviosides, mainly stevioside and rebaudioside, as GRAS for use as an ingredient in manufactured foods. Evidence of benefit is lacking for long-term effects on weight loss and heart disease risks.

References

References

  1. (June 2013). "Steviol glycosides: chemical diversity, metabolism, and function". Journal of Natural Products.
  2. Scientific Committee on Food. (17 June 1999). "Opinion On Stevioside as a Sweetener". The European Commission.
  3. (2018). "FDA regulatory approach to steviol glycosides". Food and Chemical Toxicology.
  4. (July 2017). "Nonnutritive sweeteners and cardiometabolic health: a systematic review and meta-analysis of randomized controlled trials and prospective cohort studies". CMAJ.

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glucosidesstevia-(genus)vinylidene-compounds