Stevioside is an ent-kaurene type diterpenoid glycoside isolated from leaves of Stevia rebaudiana (Bertoni) Bertoni, a perennial herb of the asteraceae (compositae) family. Stevioside and related compounds are responsible for the sweet taste of Stevia leaves. Stevioside is an intense sweetener and the extract of its source (S. rebaudiana) finds extensive use in countries like Japan, China, Russia, Korea, Paraguay, Argentina, Indonesia, Malaysia, Australia, New Zealand, South America, and others, to sweeten local teas, medicines, food, and beverages. Stevia leaves are also in use for their medicinal benefits in hypertension, obesity, topical dressing for wounds, and other skin disorders. Oral stevioside is not taken up by the human body (or the uptake is extremely low) and none of the digestive enzymes from the gastro-intestinal tract of different animals and human body are able to degrade stevioside into steviol. A number of studies have suggested that, beside sweetness, stevioside along with related compounds, which include rebaudioside A, steviol and isosteviol may also offer therapeutic benefits, as they have anti-hyperglycemic, anti-hypertensive, anti-inflammatory, anti-tumor, anti-diarrheal, diuretic, and immunomodulatory actions.