Stevia rebaudiana

The Guaraní peoples of Paraguay and Brazil chewed fresh stevia leaves for centuries as a sweet treat and to sweeten yerba mate. The vernacular name 'ka'a he'ẽ' (sweet herb) reflects the plant's cultural status as a food supplement and wellness plant.

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In South American folk medicine, stevia tea was used for digestive complaints, bloating and general strengthening. Ethnobotanical records document Guaraní use for gastrointestinal complaints.

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Dried and powdered stevia leaves are used worldwide as a calorie-free sugar substitute. The contained steviol glycosides (primarily stevioside and rebaudioside A) are 200–300 times sweeter than sugar. EFSA evaluated steviol glycosides as a food additive (E 960) and established an ADI of 4 mg/kg body weight per day.

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In folk medicine, stevia was used in South America to support blood pressure. Pharmacological studies showed vasodilatory effects of stevioside via calcium channel antagonism, though these effects are clinically irrelevant at usual sweetener amounts.

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Used in South American folk medicine to support fever, infections, and skin problems. In vitro studies show antimicrobial activity of volatile oils from the leaves against certain bacteria and fungi.

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Ethnomedicinal reports from Paraguay and Brazil document the use of stevia tea as a diuretic and to support liver function. In vitro and animal studies show hepatoprotective effects; clinical evidence in humans is lacking.

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