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Steviol, the basic building block of stevia& acute;s sweet glycosidesStevia is a sweetener and sugar substitute extracted from the leaves of the plant species Stevia rebaudiana.?The active compounds of stevia are steviol glycosides (mainly stevioside and rebaudioside), which have up to 150 times the sweetness of sugar, are heat-stable, pH-stable, and not fermentable.These steviosides have a negligible effect on blood glucose, which makes stevia attractive to people on carbohydrate-controlled diets. Stevia& acute;s taste has a slower onset and longer duration than that of sugar, and some of its extracts may have a bitter or licorice-like aftertaste at high concentrations.?The legal status of stevia extracts as food additives and supplements varies from country to country. In the United States, stevia was banned in 1991 after early studies found that it might be carcinogenic; after additional studies, the FDA approved some specific glycoside extracts for use as food additives in 2008. The European Union approved stevia additives in 2011,and in Japan, stevia has been widely used as a sweetener for decades.?Stevia rebaudianaThe plant Stevia rebaudiana has been used for more than 1,500 years by the Guaraní peoples of South America, who called it ka& acute;a he& acute;ê (& quot;sweet herb& quot;). The leaves have been used traditionally for hundreds of years in both Brazil and Paraguay to sweeten local teas and medicines, and as a & quot;sweet treat& quot;. The genus was named for Spanish botanist and physician Petrus Jacobus Stevus (Pedro Jaime Esteve 1500–1556) a professor of botany at the University of Valencia.?In 1899, Swiss botanist Moisés Santiago Bertoni, while conducting research in eastern Paraguay, first described the plant and the sweet taste in detail. Only limited research was conducted on the topic until in 1931 two French chemists isolated the glycosides that give stevia its sweet taste.?The exact structure of the aglycone (steviol) and of the glycoside were published in 1955.?Commercial useIn the early 197