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Rebaudioside A, the best-tasting component (steviol glycoside) of the stevia leaf. Rebiana is at least 97% rebaudioside A; other steviol glycosides make up the remaining 3 %. Rebiana is the first high-purity, well-characterized form of rebaudioside A.
The best-tasting of the steviol glycosides found in the stevia plant. Rebaudioside A is almost identical in chemical structure to stevioside, and the body breaks it down into the same basic parts. This means that the extensive body of safety data on stevioside can be applied to rebaudioside A.
The sweet components of the stevia leaf. There are various kinds of steviol glycosides, but the two most abundant types are stevioside and rebaudioside A.
The most plentiful of the steviol glycosides found in the stevia plant. Stevioside has been extensively studied over the past several decades.
In the context of sweeteners or dietary supplements, "stevia" typically refers to a crude preparation (powder or liquid) made from the leaves of the stevia plant. Such preparations contain a mixture of many components, not just those that give a sweet taste to the leaf. Because the exact composition of "stevia" is unknown, scientific studies that have used crude preparations are difficult to interpret.
A substance produced by the body when it breaks down steviol glycosides.
Maintenance of a steady, sufficient (but not excessive) supply of blood sugar (glucose).
In a safety study, the greatest amount of a substance that has no negative effect on a living subject's appearance, ability to function, growth, development or life span compared to untreated subjects.
In a safety study, the greatest amount of a substance that has no effect on a living subject's appearance, ability to function, growth, development or life span compared to untreated subjects.
Term used to describe scientific journals in which articles are reviewed by independent experts before being published.
The study of how the body absorbs, breaks down and eliminates substances.
The study of how increasing amounts of a substance affects living subjects.
A measure of the amount of a substance that can be consumed over a lifetime without an appreciable health risk. ADI is expressed by body weight, usually in milligrams (of the substance) per kilogram per day.
A packet of data submitted to FDA for review and approval of a substance as a food additive. Unlike the GRAS process, data supporting a food additive petition do not need to be in the public domain.
An acronym used by the U.S. Food and Drug Administration for Generally Recognized as Safe, which means that a substance has been determined by qualified experts to be safe under the conditions of its intended use based on publicly available information. Examples of GRAS ingredients include vanilla, cinnamon, basil, sesame, caramel, mustard, oregano, poppy seeds, ginger, dill, parsley, licorice, spearmint, plant sterols and glucosamine.
Establishing that an ingredient is Generally Recognized as Safe (GRAS) for use in a food or beverage is a multi-step process. It requires:
Judgment by competent scientists that a substance is not harmful under conditions of its intended use based on publicly available safety data.
Detailed information summarizing the recognition by qualified experts that a substance is safe under conditions of its intended use. The notice is sent to FDA with the goal of securing a no objection letter.
A group of qualified experts that reviews the safety data for a substance and determines whether the substance is GRAS under the conditions of its intended use.
Letter issued by FDA indicating that the agency has no objection to a GRAS notice.

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