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| Names | |
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| IUPAC name
β-D-Glucopyranosyl 13-[β-D-glucopyranosyl-(1→2)-β-D-glucopyranosyloxy]-5β,8α,9β,10α,13α-kaur-16-en-18-oate | |
| Systematic IUPAC name
(4R,4aS,6aR,9S,11aR,11bS)-9-{[(2S,3R,4S,5S,6R)-4,5-Dihydroxy-6-(hydroxymethyl)-3-{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}oxan-2-yl]oxy}-4,11b-dimethyl-8-methylidenetetradecahydro-6a,9-methanocyclohepta[a]naphthalene-4-carboxylate | |
| Identifiers | |
3D model (JSmol) |
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| ChEBI | |
| ChEMBL | |
| ChemSpider | |
| ECHA InfoCard | 100.055.414 
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| EC Number |
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| KEGG | |
PubChem CID |
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| UNII | |
CompTox Dashboard (EPA) |
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| Properties | |
| C38H60O18 | |
| Molar mass | 804.8722 |
| Appearance | white powder |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Stevioside is a glycoside derived from the stevia plant, which can be used as a sweetener.[1] Evidence of benefit is lacking for long-term effects on weight loss and heart disease risks.[2]
Stevioside is the main sweetener (along with rebaudioside A) found in the leaves of Stevia rebaudiana, a plant originating in South America. Dried leaves, as well as aqueous extracts, have been used for decades as a sweetener in many countries, notably in Latin America and Asia (Japan, China).[3] Stevioside was discovered in 1931 by French chemists who gave it its name.[3] The sweetening power of stevioside was estimated to be about 300 times stronger than cane sugar.[3]
Since 2008, the U.S. Food and Drug Administration has not objected to the use of stevia extracts and some purified steviosides, mainly stevioside and rebaudioside, as GRAS for safe use as an ingredient in manufactured foods.[4]
| Authority control databases: National |
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