The main chemical components of stevia leaf extract are diterpenes, triterpenes, stigmasterol, tannic acid, vitamin C, alkaloids, steroids, saponins, flavonoids, β-carotene, chromium, cobalt, magnesium, iron, potassium, phosphorus, riboflavin, thiamine, tin, zinc, apigenin, austroinilina, glaucous glycosides, β-sitosterol, caffeic acid, campesterol, caryophyllene, cyanidin, chlorogenic acid, chlorophyll, kaempferol, luteolin and quercetin.
Stevia leaf extract is widely used in food, beverage, chemical, pharmaceutical and other industries due to its good biological activity and medicinal value. For example, stevia itself has been added to beverages, candies, desserts and other products as a sweetener instead of sucrose.
The glucosyl steviol glycoside obtained by glycosylation of stevioside is sweeter than natural stevioside, and does not have the bitter aftertaste problem of natural stevioside; the antioxidant activity of chlorogenic acid can be used in cosmetic formulas, and many products have added chlorogenic acid in anti-urease cosmetics, anti-aging skin care products, UV protection and hair dyes. Chlorogenic acid with antibacterial activity can also be used as a natural preservative.
In addition, studies have found that stevioside and rebaudioside A have the effects of lowering blood sugar, promoting insulin and glucagon secretion, lowering blood pressure, and improving immunity in diabetic patients.
In addition, the various beneficial effects of flavonoids contained in stevia leaf extract have become the darling of the health care product industry and are widely used for antioxidants to enhance the body’s resistance.