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This comprehensive volume provides reviews on the botany, ethnobotany, and chemical constituents of the genus Stevia, which is being used as a natural sweetening agent, and examines the chemical synthesis of such compounds as steviol and stevioside. It discusses the pharmacology and biological activity and offers some insight into the various applications of S. rebaudiana extracts and stevioside in Japan and Korea, the two countries with the most extensive use of these food additives at present. Containing numerous up to date references, the book will appeal to those in the fields of natural products, pharmacy, pharmacognosy, plant science, agriculture, and the food and beverages industry.
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