Stevia is a plant-derived sweetener extracted from the leaves of Stevia rebaudiana. It is 200-300 times sweeter than sugar but has no calories. While approved as a sweetener in many countries, the FDA did not approve whole leaf extracts due to safety concerns. In small doses, stevia has anti-inflammatory effects but higher doses have been linked to fertility issues in animals. It can also interact with some medications causing side effects like low blood sugar. Overall, many studies support stevia's safety when consumed in moderation.

2. Content
• Introduction & History
• Application, Approved or non-approved
• Side effects on human health
• Dose for using
• Conclusion

3. Introduction & History

4. What is stevia?
 An herb from the plant species Stevia rebaudiana
 Used as sweetener and sugar substitute extracted from its leaves

5.  Two of the sweet steviol glycosides in the stevia leaf
 Stevioside: C38H60O18
 Rebaudioside A: C44H70O23
 Sweetness
 The leaves: ≈ 10-15 time as sweet as sugar
 The extract: ≈ 200-300 time as sweet as sugar
 Has no calories
 Zero carbohydrate

6.  Over the
centuries
Stevia plant was first discovered by Guarani people of Paraguay who used the
plant’s leaves to sweeten drinks
 1800s Stevia consumption was widely popular in South America
 1901
Dr. Moisés S. Bertoni attributed with the “discovery” of the plant and the plant
classified as Stevia rebaudiana Bertoni
 By 1908 First cultivated crop of stevia was harvested
 1931
Two French researchers isolated the sweet components (steviol glycosides) of
the stevia leaf.
 1970s Japan began using stevia as a sweetener in foods and beverages.
 1990s Cultivation throughout the world

7. Application

8. Coke and Pepsi launch competing
Green Stevia Sodas
The new low-calorie
drinks that share a
common
ingredient: stevia, a
plant used as
a sweetener.

9. Fruit drinks

10. Chocolate, gum and candy

11. ICE-CREAM

12. All kinds of sugar substitutes

13. Health support

14. Approved or non-approved

15.  The steviol glycoside was legally allowed to use in most
countries, including Vietnam
 2006, WHO evaluated safety, no adverse effects.
 In November 2011, the Commission adopted Regulation EU
1131/2011 which granted authorisation of the use of steviol
glycosides as a sweetener in food
 The European Food Safety Authority (EFSA) revised for safety
and consumer exposure

16. Controversy between The FDA & Stevia
 1991, FDA labeled stevia as “Unsafe food additive”
 12/2008, the FDA gave a "no objection" approval for GRAS status of
certain high-purity steviol glycosides for use in food, “these products are
not stevia”
 Stevia leaf and crude stevia extracts are not considered GRAS and do not
have FDA approval for use in food.

17. Side Effects

18. Allergic Reactions
• Can cause Anaphylaxix, but
rarely
• At greater risk in people with
pre-existing allergies to
chrysanthemums, marigolds or
daisies
• Symptoms: dizziness, hives,
shortness of breath, wheezing,
weakness or difficulty
swallowing
Digective Prolems
• Consuming highly leads to
nausea and a misleading
sensation of fullness
• Steviosides may irritate stomach
and cause other problems for
the digestive system, including,
bloating and a decreased
appetite

19. Drug Interactions
• Stevia acts as a diuretic which
can prevent the body’s ability to
rid itself of lithium, which may
lead to dangerous side effects.
• Diabetes medication and
stevia, when taken together,
can cause hypoglycemia, a drop
in blood sugar levels.
• Stevia may cause a drop in
blood pressure for people
taking high blood pressure
medication.
Other Side-Effects
• Ovarian cancer
• Muscle Pain
• Numbness
• Infertility
• Not recommended for
pregnant, breastfeeding or a
child

20. Dose For Using

21.  In low doses: stevia consumption appears to be associated
with general anti-inflammatory and anti-oxidative effects
 Higher doses appear to be linked to fertility problems in
animals
 Steviol glycosides exposure remains above the established
ADI of 4 mg per kg body weight
 For European children (aged 1-14) exposure ranges from
1.7 to 16.3 mg/kg bw/day; and for adults, revised exposure
estimates range from 5.6 to 6.8 mg/kg bw/day

22. Conclusion

23.  The safety of stevia is well documented in
over 200 published scientific studies.
 Nutrition science supports this naturally sweet
treat as a component of a healthy diet.
 This herbal sweetener has been used for
centuries in South America, and now can be
found in consumer products across the world.