Abstract
The recent review of Stevia [1] contributes to furthering the scientific database of stevia (leaf and extract), steviol glycosides, and steviol and their applications in food and beverages. The article discussed these compounds in relation to perceived pharmacological activity, their potential use as therapeutic agents, and available toxicological and clinical evidence to support safety. While the overall conclusions that steviol glycosides specifically are safe for use in food applications are appropriate, the authors did not adequately differentiate between the results of studies relating to the toxicological, biochemical and pharmacological profiles of uncharacterized stevioside/steviol glycoside preparations (e.g., stevia leaf extracts or stevia leaf preparations) and those from studies conducted on purified preparations of stevioside/steviol glycosides and steviol. Also, the authors cited the conclusions of regulatory authorities with respect to characterized preparations of steviol glycosides to support the safety of stevia extracts/leaf preparations. Finally, the authors do not include the latest positions of regulatory authorities regarding human safety of steviol glycosides.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
