Stevia has been long cultivated as a sweetener. The extracts of the leaves, steviol glycosides, are responsible for its sweet characteristics; the main two steviol glycosides are stevioside and rebaudioside A (reb A). Stevioside is non-caloric and is 250-300 times sweeter than table sugar (sucrose). Stevia has also exhibited blood glucose and insulin lower capabilities1 as well as free radical scavenging, an antioxidant property.2 Therefore, for those trying to control their blood sugar or reduce caloric intake, it offers an excellent alternative to sucrose.
There are many benefits to consuming stevia as an alternative sweetener, although controversy surrounds steviol glycosides and their safety for consumption. A 2007 study by Nunes et al. conducted in Wistar rats concluded stevioside caused DNA damage in multiple organs3. One group of rats (n=5) were fed ad libitum with water containing stevioside (4mg/mL), while the control group drank filtered water for 45 days. In rats fed the stevioside, a significantly greater number of damaged nuclei were noted at weeks 5 and 6, in comparison to that of control animals. In addition, treated rats showed elevated DNA damage in the liver, brain and spleen, leading to the conclusion that stevioside may cause DNA lesions and damage.