Stevia Glycosides at Jake Fowles blog

Stevia Glycosides. Steviol glycosides exhibit a superior sweetener proficiency to that of sucrose and are noncaloric, noncariogenic, and nonfermentative. Stevia’s sweetness comes from something called steviol glycoside found in the leaves. The stevia plant has been used for food and medicinal purposes for hundreds of years, and its leaves and crude extracts have been sold as a dietary supplement. During the past few decades, the nutritional and pharmacological benefits of these secondary metabolites have become increasingly apparent. And it’s up to 400 times sweeter than the main ingredient of refined sugar, sucrose. Steviol glycosides are a group of highly sweet diterpene glycosides discovered in only a few plant species, most notably the paraguayan shrub stevia rebaudiana. The natural sweetener from stevia rebaudiana bertoni, steviol glycoside (sg), has been proposed to exhibit a range of antidiabetic properties.

Stevia Structure
from ar.inspiredpencil.com

During the past few decades, the nutritional and pharmacological benefits of these secondary metabolites have become increasingly apparent. The stevia plant has been used for food and medicinal purposes for hundreds of years, and its leaves and crude extracts have been sold as a dietary supplement. Steviol glycosides exhibit a superior sweetener proficiency to that of sucrose and are noncaloric, noncariogenic, and nonfermentative. The natural sweetener from stevia rebaudiana bertoni, steviol glycoside (sg), has been proposed to exhibit a range of antidiabetic properties. Stevia’s sweetness comes from something called steviol glycoside found in the leaves. And it’s up to 400 times sweeter than the main ingredient of refined sugar, sucrose. Steviol glycosides are a group of highly sweet diterpene glycosides discovered in only a few plant species, most notably the paraguayan shrub stevia rebaudiana.

Stevia Structure

Stevia Glycosides Stevia’s sweetness comes from something called steviol glycoside found in the leaves. Stevia’s sweetness comes from something called steviol glycoside found in the leaves. Steviol glycosides are a group of highly sweet diterpene glycosides discovered in only a few plant species, most notably the paraguayan shrub stevia rebaudiana. The natural sweetener from stevia rebaudiana bertoni, steviol glycoside (sg), has been proposed to exhibit a range of antidiabetic properties. During the past few decades, the nutritional and pharmacological benefits of these secondary metabolites have become increasingly apparent. And it’s up to 400 times sweeter than the main ingredient of refined sugar, sucrose. Steviol glycosides exhibit a superior sweetener proficiency to that of sucrose and are noncaloric, noncariogenic, and nonfermentative. The stevia plant has been used for food and medicinal purposes for hundreds of years, and its leaves and crude extracts have been sold as a dietary supplement.

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