Cardiovascular & hematological agents in medicinal chemistry · 2026
Stevia Rebaudiana: A Natural Sweetener with Therapeutic Potential.
СтатьяНазвание и аннотация: Перевод в очереди
Обработка статьи · этапы, ошибки и управление
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Aditi, Gurditta, Sharma Anjali, Mittal Vishnu, Sharma Devkant, Deswal Geeta
Аннотация
INTRODUCTION: Stevia rebaudiana Bertoni leaves are widely recognized for their role in producing a natural, plant-based sweetener. With increasing global concerns about sugar consumption and its impact on health, stevia has emerged as a promising alternative due to its intense sweetness and potential health benefits. This study aims to provide a comprehensive overview of Stevia rebaudiana, with a primary focus on its pharmacological relevance and industrial applications, while also contextualizing consumer perception and market-driven demand for stevia as a healthier non-nutritive sweetener. The review examines stevia's botanical characteristics, chemical composition, bioactive constituents, therapeutic potential, food and pharmaceutical applications, safety profile, and evolving global market trends.
METHOD: A literature review was conducted, analyzing research articles, market reports, and consumer studies on stevia. The study examines its chemical constituents, particularly rebaudioside A, hypoglycemic effects, and stevioside, and their role in providing sweetness. It also evaluates the stability and applicability of stevia in various food industries, including dairy, bakery, and beverages.
RESULTS: Findings indicate that stevia serves as an excellent sugar substitute, especially for individuals aiming to reduce calorie intake or manage diabetes. Its natural origin and stability in different food matrices enhance its market appeal. Furthermore, consumer acceptance is influenced by its health benefits and industry-driven innovations. Market trends reflect a growing preference for natural and healthier sweeteners, positioning stevia as a key player in the sugar alternative segment.
DISCUSSION: The increasing demand for natural and healthier sweeteners has significantly contributed to the growth of stevia in the global market. Its application across different sectors, including food, beverages, and nutraceuticals, demonstrates its versatility. However, factors such as taste perception, formulation challenges, and regulatory considerations still require further attention.
CONCLUSION: Stevia represents a viable natural sweetener with considerable health and commercial potential. Ongoing research, product development, and improved formulation strategies are expected to further support its adoption as a sustainable sugar alternative in the food and beverage industry.
METHOD: A literature review was conducted, analyzing research articles, market reports, and consumer studies on stevia. The study examines its chemical constituents, particularly rebaudioside A, hypoglycemic effects, and stevioside, and their role in providing sweetness. It also evaluates the stability and applicability of stevia in various food industries, including dairy, bakery, and beverages.
RESULTS: Findings indicate that stevia serves as an excellent sugar substitute, especially for individuals aiming to reduce calorie intake or manage diabetes. Its natural origin and stability in different food matrices enhance its market appeal. Furthermore, consumer acceptance is influenced by its health benefits and industry-driven innovations. Market trends reflect a growing preference for natural and healthier sweeteners, positioning stevia as a key player in the sugar alternative segment.
DISCUSSION: The increasing demand for natural and healthier sweeteners has significantly contributed to the growth of stevia in the global market. Its application across different sectors, including food, beverages, and nutraceuticals, demonstrates its versatility. However, factors such as taste perception, formulation challenges, and regulatory considerations still require further attention.
CONCLUSION: Stevia represents a viable natural sweetener with considerable health and commercial potential. Ongoing research, product development, and improved formulation strategies are expected to further support its adoption as a sustainable sugar alternative in the food and beverage industry.