Abstract
Steviol glycoside sweeteners have been isolated and produced for hundreds of years in Bertoni, a South American Asteraceae plant prized for its sweetness. Stevia is becoming more popular among consumers and food manufacturers as a result of diabetes, rising obesity rates, and other related comorbidities, as well as global public policies calling for a reduction in intake of sugar to help control these issues. Low-calorie as well as no-calorie sweeteners, such as Stevia, have this appeal because they are plant-based, have no calories, and have a sugary flavour that is 50 to 350 times sweeter than table sugar, making them an excellent as well as suitable choice for use in foods as well as beverages with lower sugar and calorie content. This plant yields steviol glycoside sweeteners, which are isolated and processed. Current studies on Stevia rebaudiana extract, metabolism, tolerable intake, and safety, steviol glycoside extraction and purification, side effects, as well as the toxicity of Stevia extract are discussed in detail.
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