Abstract:Stevia rebaudiana Bertoni has gained significant attention in the food industry and functional food sector as a natural sweetener with both commercial value and health benefits. The leaves contain steviol glycosides, which are high-intensity, zero-calorie sweetening compounds that serve as ideal alternatives to artificial sweeteners. Growing evidence indicates that beyond its sweetening properties, stevia and its active components exhibit multiple pharmacological effects, including antioxidant and anti-inflammatory activities, management of metabolic disorders, anticancer and cell cycle regulation, gastrointestinal and hepatorenal protection, as well as antibacterial and oral health benefits. These versatile properties make Stevia a promising ingredient for diverse applications in food products, dietary supplements, animal feed, and environmental remediation. This paper systematically reviews the chemical composition, pharmacokinetic characteristics, pharmacological properties, and safety evaluation of Stevia 's bioactive compounds, while highlighting its innovative applications in food, healthcare, and agriculture. We further analyze recent advances in the biosynthesis of steviol glycosides, particularly focusing on strategies to facilitate the industrial-scale production of the more palatable rebaudioside M. Our findings provide scientific support for the expanded utilization of Stevia across multiple industries, with the goal of promoting sustainable development of high-value, diversified Stevia-based products.
