Vol. 7, Issue 12, Part F (2021)

Stevia rebaudiana, is also known as sugar leaf or candy leaf. It is an ancient South American perennial shrub, belonging to the Asteraceae (Compositae) family that has been valued as a low-and-no-calorie-sweetener (LNCS). Since it is a natural sweetener, devoid of calories that is 50-350 times more sweet than sugar, stevia leaf extract is gaining popularity among health-conscious customers throughout the world. Sweet-tasting compounds called steviol glycosides are abundant in stevia leaf extracts. In addition to their sweet taste, these molecules have been attributed with therapeutic properties like antioxidant, antibacterial, and antifungal activity. The glycosides in stevia are not metabolised by the human body, hence it contains zero calories. The global public health guidelines urge for a reduction in the intake of sugar to help curb the rising incidents of diabetes and obesity. Sucralose is an artificial noncaloric sweetener, whereas stevia is a natural non-caloric sweetener. The key factors implicated in obesity-related comorbid disorders include insulin resistance - as in type 2 diabetes, elevated inflammation, that may pose a major risk factor conducive for developing a metabolic syndrome, such as CVDs, diabetes, and cancer, and oxidative stress i.e. depleted antioxidant sources. Extensive initiatives to successfully combat the surging tide of obesity, such as behavioural adjustments, anti-obesity treatments, and invasive surgical procedures, have met with little success. As a result, novel approaches to combating obesity, diabetes, and related illnesses are urgently required. This review aims to investigate where stevia research currently stands, as well as its efficacy, dependability, and potential health benefits, and where the herb may be headed in the future.