Stevia rebaudiana Bertoni.: an updated review of its health benefits, industrial applications and safety. (June 2020)

• Record Type: Journal Article
• Authors: Ahmad, Jamil; Khan, Imran; Blundell, Renald; Azzopardi, Joseph; Mahomoodally, Mohamad Fawzi
• Is Part Of: Trends in food science & technology. Volume 100(2020)
• Page Start: 177
• Page End: 189
• Publication Date: 2020-06
• Subjects: Stevia -- Steviol glycosides -- Stevioside -- Rebaudiosides a -- Sweetener -- Safety; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2020.04.030
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: Background: Stevia ( Stevia rebaudiana Bertoni), a perennial shrub of the Compositae family, is cultivated in many regions across the world. It is famous for its sweetness, which is due to the presence of steviol glycosides, having 100–300 times the sweetness of sucrose. It has been used as a sweetener and a sugar substitute in the food and drug industry. Due to its rich nutritional and phytochemical profile, stevia also provides beneficial effects against a plethora of health conditions. Scope and approach: The main aim of this review is to present an updated overview on stevia and isolated phytochemical, steviol glycosides, highlighting the health benefits, phytochemistry, industrial applications, and safety. Key findings and conclusions: Various studies have highlighted promising health benefits of stevia against diabetes, obesity, hypertension, cancer, dental caries, oxidative stress and microbial infections. Besides its health benefits, industrial applications of stevia particularly as food and food ingredient, as sucrose replacer, as fertilizers and animal feed, and as solubilizing or foaming agents have been discussed. Novel approaches to improve the taste profile of steviol glycosides have also been highlighted. Moreover, a large body of evidence tend to show that stevia is safe for human consumption. However, its clinical efficacy and uses still remain controversial. Therefore, this study advocates for long-term clinical studies to provide in-depth insights into its safety, health benefits, and physiological mechanisms. Highlights: Stevia rebaudiana is 100–300 times sweeter than sucrose with steviol glycosides as active ingredient. Stevia is mainly used as sucrose replacer, solubilizing agent, and functional food ingredient. Steviol glycosides can be exploited in novel applications such as natural emulsifier or foaming agents in foods. Amphiphilic behaviors and strategies to improve taste of steviol glycosides are highlighted. Stevia provides beneficial effects against various diseases and can be further exploited as a nutraceutical.