| Section2 = }} The steviol glycosides are responsible for the sweet taste of the leaves of the stevia plant (Stevia rebaudiana bertoni). These compounds range in sweetness from 40 to 300 times sweeter than sucrose. They are heat stable, pH stable, and don't ferment. They also don't induce a glycemic response when ingested, making them attractive as natural sweeteners to diabetics and others on carbohydrate-controlled diets. Structure The diterpene known as Steviol is the aglycone of stevia's… (More on Stevioside)