Stevia uncovered: Health benefits, usage tips & safety considerations

Introduction

Stevia rebaudiana, a perennial herb of the family Asteraceae, has gained global attention as a natural, non-caloric sweetener due to the presence of steviol glycosides such as stevioside and rebaudioside A, which are approximately 200-300 times sweeter than sucrose (Jadhav et al., 2023; Momtazi-Borojeni et al., 2016) [5,9] . Unlike conventional sugars, these compounds are not metabolized as carbohydrates and therefore do not contribute to caloric intake or glycaemic load. The increasing prevalence of non-communicable diseases such as diabetes, obesity, and cardiovascular disorders has accelerated the demand for natural sugar alternatives, positioning stevia as a promising functional ingredient in modern diets. Traditionally used by indigenous communities of Paraguay and Brazil, stevia has now expanded globally due to its health-promoting properties and safety profile. Scientific evidence indicates that steviol glycosides exhibit antihyperglycaemic, antihypertensive, antiinflammatory, and antimicrobial activities, thereby contributing not only to sweetness but also to therapeutic potential (Verma et al., 2019; Momtazi-Borojeni et al., 2016) [13,9] What Exactly Is Stevia? Stevia rebaudiana Bertoni is a herbaceous perennial plant native to South America, particularly Paraguay and Brazil. Its leaves contain a diverse group of diterpenoid compounds known as steviol glycosides, including stevioside, rebaudioside A, C, D, and M, which are responsible for its intense sweetness (Galankis, 2021; Jadhav et al., 2023) [3,5] . Among these, stevioside and rebaudioside A are the most abundant and widely used, with rebaudioside A preferred due to its better sensory profile and reduced bitterness. Chemically, these glycosides are derived from the ent-kaurene diterpenoid pathway and are present in varying concentrations depending on genotype, environmental conditions, and processing methods. Stevia leaves also contain proteins, carbohydrates, amino acids, and trace minerals, further contributing to its nutritional value (Marcinek and Krejpcio, 2015) [8] How Stevia Works Inside the Body Steviol glycosides are not hydrolysed by digestive enzymes in the upper gastrointestinal tract; instead, they reach the colon where gut microbiota convert them into steviol, which is subsequently absorbed, conjugated to steviol glucuronide in the liver, and excreted via urine (EFSA, 2020) [2] . This unique metabolic pathway explains why stevia does not elevate blood glucose or insulin levels, making it suitable for individuals with diabetes and metabolic disorders.

Health Benefits: What Science Actually Supports 1. Blood sugar control Steviol glycosides have been shown to improve glucose metabolism and insulin sensitivity without causing glycaemic spikes, making them suitable for diabetic and prediabetic individuals (Jadhav et al., 2023; Momtazi-Borojeni et al., 2016) [5,9]

Weight management

Because stevia provides sweetness without calories, it can help reduce overall energy intake when used mindfully.

Unlike sugar alcohols, it does not cause bloating or laxative effects at normal intake levels.

Cardiovascular support

Stevioside has been reported to exert antihypertensive effects by promoting vasodilation and enhancing sodium excretion, thereby contributing to cardiovascular health (Verma et al., 2019) [13] 4. Oral health friendly Stevia does not support the growth of cariogenic bacteria, reducing the risk of dental caries compared to sucrose-based sweeteners (Jadhav et al., 2023) [5]

Antioxidant and anti-inflammatory properties

Stevia extracts exhibit antioxidant, anti-inflammatory, antimicrobial, and anticancer properties, though these effects are more pronounced in whole-leaf extracts than purified glycosides (Momtazi-Borojeni et al., 2016) [9] .

Beyond Human Diets: Agricultural and Food Industry Value

Stevia's relevance extends beyond the kitchen table.  In food technology, it enables sugar reduction in beverages, dairy products, bakery items, and nutraceuticals.  In animal nutrition, research suggests potential prebiotic and gut-health supporting roles when stevia biomass or extracts are used judiciously (Gut-health modulation as a phytobiotic).  From an agricultural perspective, stevia offers farmers a high-value crop option, especially in subtropical and tropical regions, provided proper agronomic practices are followed. Also used in poultry and aquaculture feeds.

Different food regulatory authorities' response to Stevia

as a natural NNS Globally, the rising burden of non-communicable diseases such as diabetes, obesity, and cardiovascular disorders has been closely linked to the excessive intake of natural nutritive sweeteners, prompting a growing shift toward nonnutritive sweeteners (NNS) across all age groups. These sweeteners, approved by the Food Safety and Standards Authority of India (FSSAI), possess significantly higher sweetness intensity than conventional sugars and contribute negligible or zero calories when incorporated into food systems. As a result, they are increasingly recognized as healthier alternatives for dietary management and sugar reduction strategies. Currently, FSSAI has approved six major artificial NNS for human consumption, namely saccharin, aspartame, sucralose, isomaltulose, neotame, and acesulfame potassium whereas the steviol glycoside is the only natural NNS that has been approved by FSSAI till now. However, despite their widespread use, concerns have emerged regarding the potential health implications of their metabolic by-products, particularly based on evidence from animal studies, leading to ongoing scientific debate.

Consequently, global research efforts have intensified toward identifying safer, plant-derived, organic, and noncarcinogenic alternatives that can provide sweetness without caloric contribution or adverse health risks. In this context, natural NNS have gained considerable attention due to their favorable sensory properties, structural diversity, and applicability in food systems, as highlighted by Ambawat et al. (2021) [1] . Among these, steviol glycosides derived from Stevia rebaudiana represent the only natural non-nutritive sweetener currently approved by FSSAI, making them a particularly important focus for both research and commercial applications. The safety of steviol glycosides has been extensively evaluated by international regulatory bodies such as EFSA and JECFA. An acceptable daily intake (ADI) of 4 mg/kg body weight/day (as steviol equivalents) has been established (EFSA, 2020; Tanaviyutpakdee et al., 2025) [2,12] . Recent populationbased exposure studies indicate that actual intake levels remain well below the ADI across different age groups, suggesting no significant health risk under normal consumption patterns. Additionally, toxicological evaluations confirm that steviol glycosides are non-carcinogenic, non-mutagenic, and nonteratogenic, reinforcing their safety as food additives (Momtazi-Borojeni et al., 2016) [9] . However, excessive consumption through multiple food sources may approach ADI limits, particularly in children, highlighting the need for regulated use and monitoring. The increasing incorporation of steviol glycosides into processed foods aligns with global efforts to reduce sugar consumption. Regulatory frameworks such as those established by the Food Safety and Standards Authority of India (FSSAI) mandate clear labelling and controlled use of non-nutritive sweeteners to ensure consumer safety and informed choices (Pande et al., 2025) [10] . Stevia is now widely used in beverages, dairy products, bakery items, and nutraceutical formulations due to its stability and high sweetening potency.

Best performing stevia genotypes recommended for grower on the basis contribution towards human health

Several stevia genotypes have been identified as superior not only in agronomic performance but also in their contribution to human health through enhanced steviol glycoside composition and biomass yield. Reddy et al.

(2019) [11] , while evaluating nine genotypes under the Northern Dry Zone of Karnataka, reported that GKVK Stevia-1 exhibited superior vegetative growth and chlorophyll accumulation, which are directly associated with higher leaf biomass and consequently greater accumulation of bioactive steviol glycosides. Similarly, varietal improvement efforts have led to the development of high-quality cultivars such as CIMAP Madhu, which recorded significantly higher dry leaf yield (43.05 q ha⁻¹) along with elevated stevioside (12.57%) and rebaudioside (5.80%) content and low dulcoside-A, making it highly suitable for pharmaceutical and nutraceutical applications (Lal et al., 2011) [7] . In terms of quality enhancement, the cultivar Him Stevia (CSIR-IHBT-ST-01) has been specifically bred for a higher rebaudioside-A to stevioside ratio (≈1.25), which improves taste profile and reduces bitterness, thereby increasing its acceptability as a natural, non-caloric sweetener beneficial for diabetic and healthconscious consumers. Furthermore, multi-environment evaluation studies indicated that genotypes such as CSIR-IHBT-ST-1801 and CSIR-IHBT-ST-G12 demonstrated high dry leaf biomass and stability across environments, ensuring consistent production of steviol glycosides, which are known for their antihyperglycaemic and cardioprotective properties (Yadav et al., 2024) [14] . Collectively, these findings highlight that genotypes combining high biomass yield with enhanced rebaudioside-A content and favorable glycoside profiles are most suitable for growers targeting both economic returns and health-oriented markets.

Quality contents in stevia (Gupta and Ena, 2013)

Conclusion

Stevia is not a miracle, nor a marketing trick. It is a scientifically validated product that need to be used wisely helping the society to reduce excess sugar intake without sacrificing pleasure. Its true value does not lay in sweetness alone but in choice: the choice to enjoy food while respecting long-term health.

In a world struggling with diet-related diseases, stevia reminds us that sometimes, nature already holds the answers and we just need to use them correctly. In a country where sugar reduction is a public health priority, stevia fits best not as a shortcut, but as a supporting actor in healthier dietary patterns.

Acknowledgement

AcknowledgementThe authors declare no conflict of interest related to the work

References

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