Login or Register

The History of Stevia

Jan 1, 2011 | By Owen Bond

Stevia is a genus of shrub-like herbs that include about 240 species native to tropical and semi-tropical areas of the Americas. Stevia was used as a sweetener and herbal medicine by indigenous Indians for many centuries before Europeans "discovered" it. According to "Medical Herbalism," the leaves of some Stevia species are 30 to 45 times sweeter than table sugar. The sweetness of Stevia has threatened the sugar industry's dominance; politics may be a reason that its use is not more widespread.

Ancient History of Stevia

The Guarani Indians of modern-day Paraguay have used leaves of the Stevia shrub since ancient times. They called Stevia the "sweet herb" or "honey leaf" in their dialect and used it to sweeten bitter forms of tea and medicinal potions for many centuries before its use spread to surrounding areas. The Spanish Conquistadors of South America learned about Stevia's properties from the Guarani and Mato Grosso Indian tribes in the early 1500s. By the 1800s, when Europeans began taking more interest in Stevia, its daily use was common among other indigenous peoples in the regions of Brazil, Argentina, Mexico and the southwestern United States.

Modern History of Stevia

Modern scientific interest in Stevia plants began in the late 1800s. According to "The Stevia Story: A Tale of Incredible Sweetness & Intrigue," Stevia species were first researched by Spanish botanist and physician Pedro Jaime Esteve, whose surname was Latinized to form the word, Stevia, which became the genus name for the plants. In 1899, Swiss botanist Moisés Bertoni went to Paraguay and studied the Stevia species, especially Stevia rebaudiana, and wrote detailed accounts of its sweetness and uses among indigenous peoples. In 1931, French researchers isolated the glycosides that give Stevia its sweet properties and named them stevioside and rebaudioside. By the early 1970s, Japan became the first country to cultivate and market Stevia as an alternative to refined sugar and artificial sweeteners. Stevia is now widely used in China, Southeast Asia and parts of South America.

Stevia's Benefits

According to "The New Encyclopedia of Vitamins, Minerals, Supplements and Herbs," extracts of Stevia glycosides are up to 300 times sweeter than table sugar, and are heat stable, pH stable and non-fermentable, which makes them safer than artificial sweeteners for human consumption. The species, Stevia rebaudiana, is the most commonly grown for its sweet leaves. Stevia is a very low-calorie sugar substitute, which has a slower onset of taste and longer duration than that of sugar. According to a 2009 edition of "Pharmacology and Therapeutics," recent medical research of Stevia has shown promise for treating obesity, hypertension, inflammation and diarrhea. Stevia also has a negligible effect on blood glucose, which means it can be a safe natural sweetener for individuals with diabetes.

Potential Dangers of Stevia

In 1991, the U.S. Food and Drug Administration (FDA) labeled Stevia as an unsafe food additive and restricted its import. In 1995, the FDA allowed Stevia to be used as a dietary supplement, but not as a food additive. In 2008, the FDA approved use of rebaudioside compounds derived from the Stevia plant developed by Coca-Cola and PepsiCo.

Some concerns about Stevia revolve around its potential toxicity at high levels of consumption. According to "Human Biochemistry and Disease," large dosages of Stevioside in animals has led to interference of carbohydrate absorption, metabolism disruption, reduced sperm production and conversion to mutagenic compounds, although it is unknown if these effects occur in people.

References

Article reviewed by JudithT Last updated on: Jan 1, 2011

Must see: Photo Galleries

Member Comments