A Diminutive Analysis Of Stevioside As An Alternative To Sugarcane

Abstract

The global rise in obesity, diabetes, and other metabolic disorders has led to a growing interest in natural, non-caloric sweeteners. Stevioside, a diterpenoid glycoside extracted from the leaves of Stevia rebaudiana Bertoni, has gained significant attention as a viable and health-promoting alternative to traditional sugarcane-derived sucrose. It is approximately 250–300 times sweeter than sucrose but contributes negligible calories. This review examines the phytochemistry, health benefits, safety, metabolic effects, and industrial applications of stevioside, comparing its attributes with those of sugarcane. The implications for public health, particularly in managing diabetes and obesity, are also discussed. Challenges regarding large-scale production, sensory properties, and regulatory frameworks are explored, providing a roadmap for future applications of stevioside in food and beverage industries.