Stevioside (Stevia Diterpene Glycoside · Non-caloric Sweetener · Antidiabetic · E960)

Compound	Stevioside
Chemical class	Terpenoid — Diterpene Glycoside (Ent-kaurane diterpene; steviol glycoside)
CAS	57817-89-7
Primary source	Stevia rebaudiana (stevia, dried leaves)
Key applications	Non-caloric sweetener (300× sweeter than sucrose); antidiabetic; anti-inflammatory; antihypertensive
Claim strength	High (sweetener); Moderate (antidiabetic/antihypertensive)
Typical form	Stevia extract standardised to stevioside and rebaudioside-A; stevioside isolate (≥97%)
Buy from Herbuno	Stevia Extract Powder (95%) → Organic Stevia Leaf (Stevia rebaudiana) Powder →

Name origin: From Stevia (the genus, named after Spanish botanist Pedro Jaime Esteve) + -oside (glycoside suffix). Stevioside is the primary steviol glycoside of Stevia rebaudiana — approximately 5–10% of dried leaf weight. It consists of steviol (the aglycone ent-kaurene diterpene) linked to two sophorose and one glucose unit. The ent-kaurane diterpene scaffold is also found in gibberellins (plant growth hormones) and steviol itself is the shared aglycone of all steviol glycosides (stevioside, rebaudioside-A, -B, -C, -D, etc.). Traditional use: Stevia rebaudiana leaves have been used as a sweetener by the Guaraní people of Paraguay and Brazil for centuries — chewed directly or brewed as a sweet tea (ka’a he’ẽ = “sweet herb”) for sweetening yerba mate and as a medicinal herb for diabetes, hypertension, and fertility. Regulatory status as sweetener: Steviol glycosides are approved as food additives in: the EU (E960, 2011), the US (GRAS for high-purity rebaudioside-A, 2008; then for all steviol glycosides), Japan, Australia/NZ, Canada, and over 60 countries. Stevioside specifically is the primary commercial sweetener form in many markets. FDA GRAS status (2008–2009 series) covers purified steviol glycosides (≥95% total steviol glycosides). Commercial source: multiple Stevia extract products at various purities is available from Herbuno.

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Evidence for Stevioside Applications

Non-caloric sweetener — glycaemic management: Stevioside (300× sucrose sweetness) produces no glycaemic response in diabetic or healthy subjects. Multiple RCTs confirm zero caloric impact and zero glycaemic index. Meta-analyses of steviol glycoside use for calorie reduction confirm modest but consistent body weight reduction when substituting caloric sweeteners. This is the primary evidence-based application. Claim strength: High.

Antidiabetic — insulin secretion and sensitivity: Beyond the non-caloric benefit, stevioside has direct pharmacological antidiabetic effects: (1) enhances glucose-stimulated insulin secretion from pancreatic β-cells via closure of KATP channels; (2) improves insulin sensitivity in peripheral tissues; (3) inhibits gluconeogenesis. Multiple human RCTs in type 2 diabetic patients (Gregersen et al., 2004; Maki et al., 2008) confirm stevioside reduces postprandial glucose and insulin levels compared to sucrose AND compared to aspartame — indicating direct pharmacological effects beyond mere sweetener substitution. Claim strength: Moderate (human RCTs).

Antihypertensive: Stevioside at 250–500 mg three times daily significantly reduced systolic and diastolic blood pressure in Chinese hypertensive patients in a 2-year RCT (Chan et al., 2000, J Hum Hypertens). The mechanism involves inhibition of calcium channels in vascular smooth muscle. This RCT is the most compelling evidence for a pharmacological antihypertensive effect of stevioside beyond the sweetener role. Claim strength: Moderate (single large RCT; replication needed).

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Dosage & Formulator Specification

As sweetener: ADI (acceptable daily intake) for steviol glycosides is 4 mg steviol equivalents/kg body weight/day (JECFA, WHO) — equivalent to approximately 12 mg stevioside/kg/day. At 300× sucrose sweetness, very small amounts provide significant sweetness. Standard supplement doses in antidiabetic/antihypertensive contexts from the RCTs: 750–1,500 mg/day stevioside — significantly above typical sweetener use levels. Herbuno stevia products: specify stevioside % and rebaudioside-A % separately by HPLC. Rebaudioside-A has a cleaner taste (less liquorice aftertaste) than stevioside; premium stevia products are enriched in Reb-A (see separate page). For supplement formulations targeting antidiabetic effects, stevioside is the more pharmacologically studied form.

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Frequently Asked Questions — Stevioside

Is stevioside the same as stevia?
Stevia is the plant (Stevia rebaudiana). Stevioside is one of many steviol glycosides extracted from stevia leaves. Commercial “stevia extract” typically refers to a mixture of steviol glycosides — primarily stevioside and rebaudioside-A, with smaller amounts of rebaudiosides B, C, D, E, and F. Products labelled “stevia extract 95%” mean 95% total steviol glycosides by weight, not 95% stevioside specifically. Stevioside and rebaudioside-A are the two dominant sweeteners in most commercial stevia extracts.

Is stevioside safe for people with diabetes?
Yes — stevioside is appropriate for diabetes management as both a non-caloric sweetener (no glycaemic impact) and as a compound with direct antidiabetic pharmacological effects (enhanced insulin secretion, improved insulin sensitivity). Multiple RCTs confirm safety and benefit in T2DM patients. People with diabetes taking antidiabetic medications should monitor blood glucose when using stevioside in pharmacological doses (>250 mg/serving) as the additive glucose-lowering effect could cause hypoglycaemia — a positive interaction at low medication doses but a monitoring consideration at higher doses.

Does stevioside cause infertility?
This concern arose from a 1968 study in rats suggesting high-dose stevioside extract reduced fertility. Subsequent comprehensive safety testing (including multigenerational reproductive studies) at doses relevant to human exposure have not confirmed fertility effects. JECFA and EFSA conducted extensive safety evaluations and concluded there is no evidence of reproductive toxicity at the ADI. The original 1968 study used crude extract at extremely high doses not relevant to human consumption. Stevioside is considered safe for all populations including pregnant women at normal dietary exposure levels.

What is the difference between stevioside and rebaudioside-A in taste?
Stevioside has a slight liquorice/bitter aftertaste at higher concentrations due to binding to bitter taste receptors alongside sweet receptors. Rebaudioside-A has a cleaner, more sugar-like sweetness profile with less aftertaste — making it preferred for many food and beverage applications. Rebaudioside-D and -M (minor glycosides) have even cleaner taste profiles and are increasingly used in premium stevia products. The taste difference does not reflect pharmacological differences — both are steviol glycosides with similar metabolic and antidiabetic properties.

Related compounds: Rebaudioside-A, Glycyrrhizin, Cucurbitacin, Steviol

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Claim-strength scale – High = multiple human RCTs; Moderate = limited trials or strong preclinical convergence; Emerging = early-stage lab or animal data.

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