Stevioside
Appearance
Names | |
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IUPAC name
β-D-Glucopyranosyl 13-[β-D-glucopyranosyl-(1→2)-β-D-glucopyranosyloxy]-5β,8α,9β,10α,13α-kaur-16-en-18-oate
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Systematic IUPAC name
(4R,4aS,6aR,9S,11aR,11bS)-9-{[(2S,3R,4S,5S,6R)-4,5-Dihydroxy-6-(hydroxymethyl)-3-{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}oxan-2-yl]oxy}-4,11b-dimethyl-8-methylidenetetradecahydro-6a,9-methanocyclohepta[a]naphthalene-4-carboxylate | |
Identifiers | |
3D model (
JSmol ) |
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ChEBI | |
ChEMBL | |
ChemSpider | |
ECHA InfoCard
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100.055.414 |
EC Number |
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KEGG | |
PubChem CID
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UNII | |
CompTox Dashboard (EPA)
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Properties | |
C38H60O18 | |
Molar mass | 804.8722 |
Appearance | white powder |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Stevioside is a glycoside derived from the stevia plant, which can be used as a sweetener.[1] Evidence of benefit is lacking for long-term effects on weight loss and heart disease risks.[2]
Origin
Stevioside is the main sweetener (along with rebaudioside A) found in the leaves of Stevia rebaudiana, a plant originating in South America. Dried leaves, as well as aqueous extracts, have been used for decades as a sweetener in many countries, notably in Latin America and Asia (Japan, China).[3] Stevioside was discovered in 1931 by French chemists who gave it its name.[3] The sweetening power of stevioside was estimated to be about 300 times stronger than cane sugar.[3]
Safety
Since 2008, the U.S.
GRAS for safe use as an ingredient in manufactured foods.[4]
See also
References
- PMID 23713723.
- PMID 28716847.
- ^ a b c Scientific Committee on Food (17 June 1999). "Opinion On Stevioside as a Sweetener" (PDF). The European Commission. Archived from the original (PDF) on 9 July 2006.
- PMID 30268795.