Steviol-glycosides (sweetener)

  • Our verdict: 2 - with reservations, otherwise relatively ok
  • Origin: It is produced from natural sources that are not further chemically treated.

Characteristics

The components responsible for the sweet taste in stevia are the steviol glycosides - especially stevioside and rebaudioside A. Stevia has a high sweetness, which is 200‑300 times higher compared to sugar. In addition to these steviol glycosides, which have a high sweetness but often a rather strong aftertaste, other types of sweeteners based on stevia can be found on the market, such as sweeteners based on rebaudioside A (one of the glycosides), which have a lower sweetness but also a lower aftertaste.

Steviol glycosides are therefore a sweetener of natural origin and, thanks to their high sweetness, they can be added to foods in very small concentrations - this ensures a natural and slightly sweet taste that does not overpower the other ingredients in the product.

Effects on health

Steviol glycosides have shown antioxidant effects in studies and have also been linked to improved sugar metabolism. However, the results of scientific studies should be taken with a pinch of salt, as most of them are carried out on animals and in doses many times higher than we are able to take in from our diet.

Sources

MISRA, Himanshu, et al. Antidiabetic activity of medium‑polar extract from the leaves of Stevia rebaudiana Bert.(Bertoni) on alloxan‑induced diabetic rats. Journal of Pharmacy and Bioallied Sciences, 2011, 3,2: 242.

CONTRERAS, María Soledad. Anticariogenic properties and effects on periodontal structures of Stevia rebaudiana Bertoni. Narrative review. Journal Of Oral Research [online]. 2013, 2(3), 158‑166.

RISDON, Sydney, Sylvain BATTAULT, Alonso ROMO‑ROMO, Matthieu ROUSTIT, Loic BRIAND, Grégory MEYER, Paloma ALMEDA‑VALDES and Guillaume WALTHER. Sucralose and Cardiometabolic Health: Current Understanding from Receptors to Clinical Investigations. Advances in Nutrition [online]. 2021, 12(4), 1500‑1513.