Steviol vs. Stevia — What's the Difference?

Steviol is a specific chemical compound found within the Stevia rebaudiana plant, known for its role in the plant’s sweetening properties. It is a part of the steviol glycoside family, which are the sweet compounds processed and extracted from stevia leaves. Stevia, on the other hand, refers to the entire plant species Stevia rebaudiana Bertoni, which is native to South America and known for its natural sweetness. Stevia as a term is also used to describe the extracts derived from the plant, which are used as non-nutritive sweeteners in foods and beverages.

These glycosides, once ingested, are metabolized in the body to steviol, which is responsible for the sweet taste without adding calories. These extracts are rich in steviol glycosides, including stevioside and rebaudioside A, which are hundreds of times sweeter than sugar but with negligible calorie content.

While steviol is an end product of the metabolism of steviol glycosides and is crucial in understanding the body’s processing of stevia-based sweeteners, stevia encompasses both the raw plant and the processed extracts used globally as sugar substitutes. This distinction highlights the difference between a singular compound and the broader category of products derived from the stevia plant.

In terms of consumption, steviol itself is not directly consumed or used as a sweetener. Instead, it is the steviol glycosides within the stevia extracts that are consumed for their sweetening properties. The safety and usage of these compounds have been extensively studied and approved by various international health and regulatory bodies.

The popularity of stevia in the food and beverage industry is due to its ability to provide a sweet taste without the added calories or effects on sugar levels that come from consuming conventional sugars. This makes it an attractive option for people managing diabetes, obesity, or those simply looking to reduce their sugar intake.