title: Directions on the use of stevia leaves (Stevia Rebauidana) as an additive in food products.
abstract: Due to the high intake of sugars, especially sucrose, global trends in food processing have encouraged producers to use sweeteners, particularly synthetic ones, to a wide extent. For several years, increasing attention has been paid in the literature to the stevia (Stevia rebauidana), containing glycosidic diterpenes, for which sweetening properties have been identified. Chemical composition, nutritional value and application of stevia leaves are briefl y summarized and presented.
authors.affiliation: Laboratory of Food and Usable Subjects Analysis, Voivodeship Sanitary Epidemiological Station in Poznań, Poland.
authors.forename: Małgorzata
authors.initials: M
authors.lastname: Kobus-Moryson
authors.affiliation: Department of Food Service and Catering, Poznań University of Life Sciences, Poland.
authors.forename: Anna
authors.initials: A
authors.lastname: Gramza-Michałowska
mesh_terms: D045786:Diterpenes, Kaurane; D005960:Glucosides; D006801:Humans; D009753:Nutritive Value; D018515:Plant Leaves / Q000737:chemistry*; D036625:Stevia / Q000737:chemistry*; D013549:Sweetening Agents
chemical_list: D045786:Diterpenes, Kaurane; D005960:Glucosides; D013549:Sweetening Agents; C012043:stevioside
keywords: Stevia rebaudiana; health effect; rebaudioside; stevia; stevioside; sweetener