Stevia Rebaudiana’s Antioxidant Properties

  • Cecilia BenderEmail author
Living reference work entry
Part of the Reference Series in Phytochemistry book series (RSP)


Stevia rebaudiana Bertoni is a perennial herb native to South America and commonly known as “stevia.” The leaves of stevia have been used for centuries in Paraguay and Brazil to sweeten food and beverage. Nowadays, the leaves of stevia and the steviol glycosides extracted from them are commonly used to sweeten beverages and foods. The steviol glycosides are a non-nutritive substitute of sugar that does not provide energy. Besides their sweetening properties, the antioxidant capacity of stevia and its sweet diterpenes are reported in the literature.

This chapter aims to review the antioxidant properties of S. rebaudiana reported in the literature, the future directions on this topic is discussed taking into consideration its implication on human health.


Stevia Stevioside Reb A Antioxidant activity in vitro Antioxidant activity in vivo 



2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid)


Cellular antioxidant activity


Caffeoyl quinic acid


1,1-diphenyl-2-picrylhydrazyl radical


European food safety authority


Ferric reducing/antioxidant power


Glutathione peroxidase


Glutathione reductase


Reduced glutathione


Joint FAO/WHO expert committee on food additives


Oxygen radical absorbance capacity


Oxidized low density lipoprotein

Reb A

Rebaudioside A


Reactive oxygen species


Scientific committee for food


Superoxide dismutase


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© Springer International Publishing AG 2016

Authors and Affiliations

  1. 1.Institut Kurz GmbHKölnGermany
  2. 2.Istituto Kurz Italia SRLParmaItaly

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