Tag: Stevioside

Derived from the leaves of the *Stevia rebaudiana* plant, stevia is approximately 200-400 times sweeter than regular table sugar. It is not a single compound but rather a collection of sweet-tasting chemicals, which are indeed a type of glycoside. The specific group of compounds responsible for stevia's sweetness is known as steviol glycosides.

Research has consistently shown that components of the stevia plant, known as steviol glycosides, exhibit anti-inflammatory rather than inflammatory properties in various scientific models. This evidence helps dispel common misconceptions about this natural, zero-calorie sweetener.

Over 200 species of plants are classified under the genus *Stevia*, with *Stevia rebaudiana* being the most famous for its sweet-tasting leaves. The key difference between stevia and steviol glycosides is that stevia is the plant itself, while steviol glycosides are the specific sweet compounds extracted from its leaves and used as a sweetener.

Native tribes in South America have used *Stevia rebaudiana* for centuries for its sweetness and medicinal properties. Research indicates that certain stevia extracts do possess antimicrobial properties, but the question remains: is stevia anti-fungal in a meaningful way for human health applications?.