Stevia (genus)

Stevia rebaudiana flowers

Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to North America and South America. It is best known for its species, Stevia rebaudiana, whose leaves contain sweet compounds that can be used as a sugar substitute. The genus was named after the Spanish botanist and physician Pedro Jaime Esteve (1500–1556), who researched the plant in the 16th century.

Description

Members of the genus Stevia are perennial plants, often growing as small shrubs or herbs. The leaves of Stevia species are typically lanceolate and are the source of sweet glycosides, mainly stevioside and rebaudioside, which are used to produce non-caloric sweeteners. The flowers of Stevia plants are small and white, with a typical Asteraceae structure.

Cultivation and Uses

Stevia rebaudiana is the most widely cultivated species within the genus. It thrives in subtropical and tropical climates but can also be grown in temperate zones during the warmer months. The plant prefers well-drained soils and ample sunlight.

The sweet compounds extracted from Stevia leaves are up to 300 times sweeter than sugar, making them a popular sugar substitute, especially for individuals monitoring their calorie intake or managing diabetes. These compounds have a negligible effect on blood glucose levels, which is beneficial for people with diabetes.

Health and Regulatory Status

The use of Stevia-based sweeteners has been subject to regulatory review in many countries. In the United States, high-purity steviol glycosides have been generally recognized as safe (GRAS) by the Food and Drug Administration (FDA) for use in food and beverages. Similarly, the European Food Safety Authority (EFSA) has approved the use of certain steviol glycosides as food additives in the European Union.

Research and Development

Research on Stevia and its sweet compounds continues, focusing on improving the taste profile of steviol glycosides, which can have a bitter aftertaste at high concentrations, and increasing the yield of sweet compounds through genetic engineering and advanced cultivation techniques.

Environmental Impact

The cultivation of Stevia has been considered as having a low environmental impact compared to the production of traditional sugar crops. Stevia plants require less water, and the high sweetness intensity means that less land is needed to produce the same amount of sweetness found in other sugar crops, potentially reducing deforestation and habitat destruction.

See Also

• Sugar substitute
• Herbalism
• Agriculture
• Botany