Stevia, known in Chinese as "Ting Ye," is a perennial herb belonging to the Asteraceae family. It is derived from the leaves of this dicotyledonous plant and has gained attention for its natural sweetness and health benefits. Stevia is commonly used as a sweetener, offering a low-calorie alternative to traditional sugar. Its primary active compounds include stevioside, rebaudioside A, and other glycosides, which are responsible for its intense sweetness—up to 300 times that of sucrose.
In terms of therapeutic applications, Stevia is widely recognized for its potential in managing conditions such as diabetes, hypertension, and obesity. It is also believed to help regulate blood pressure, improve metabolism, and support overall well-being. The plant's taste is described as sweet and cold, with a tendency to affect the lung and stomach meridians according to traditional Chinese medicine principles.
The recommended dosage for oral consumption is typically 3–9 grams of dried leaves per day, either as a decoction or in tea form. Stevia has been introduced in over 27 provinces across China, including Beijing, Hebei, Shaanxi, Jiangsu, Fujian, Hunan, and Yunnan. The plant, scientifically named *Stevia rebaudiana* (Bertoni) Hemsl., was first documented in the *Chinese Herbal Medicine* text.
Chemically, Stevia contains a variety of compounds such as sievioside, steviolbioside, and various rebaudiosides, along with other natural sweetening agents like jhanol and austroinulin. These components contribute to its unique flavor profile and functional properties.
Stevia plants can grow up to 90–150 cm tall, with a woody base and multiple branches. The leaves are oval-shaped, rough on the surface, and can number between 400–1,200 per plant. The flowers are small, white, and tubular, while the fruits are spindle-shaped achenes with a hairy crown. Each thousand seeds weigh approximately 0.3–0.4 grams.
In regions like Liangshan, where the climate is favorable with an average annual temperature of 17–22°C, rainfall of 900–1200 mm, and a frost-free period of 278–356 days, Stevia has shown promising growth. The growing cycle lasts about 140 days, yielding around 100–1,500 kg of fresh leaves per acre, with 180–230 kg of dry leaves. This results in an economic return of approximately 1,000 yuan per acre.
Despite its potential, Stevia’s development has been somewhat limited due to challenges in processing and distribution. However, its discovery in the 1960s by Japanese scientist Sakuya Sakuya in Brazil marked a turning point. The plant, native to Paraguay and Brazil, was initially regarded as an exotic species but has since found a place in many countries for both culinary and medicinal use.
Traditionally, people relied on sugarcane and other plants for sweeteners, but these sources came with high caloric content and potential health risks. Synthetic sweeteners like saccharin were later introduced, but concerns over their long-term effects led to a renewed interest in natural alternatives. Stevia emerged as a safe and effective option, offering not only sweetness but also health benefits such as lowering blood pressure and supporting metabolic function.
Beyond Stevia, there are other naturally sweet substances like licorice root (glycyrrhizin) and xylitol from corn cobs, which are also low-calorie sweeteners with untapped potential. As research continues, Stevia remains one of the most promising and widely used natural sweeteners in the world.
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