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Inhibition of the Biosynthesis of Steviol by a Growth Retardant

Nature volume 211, pages 971–972 (1966)Cite this article

Abstract

THE glycoside stevioside, which occurs naturally in Stevia rebaudiana (a South American member of the Compositae), is responsible for the remarkable sweet taste of the leaves of that plant. According to the Merck Index, it is 300 times sweeter than sugar. The aglycone of stevioside is the tetracyclic diterpenoic acid steviol. Structurally, it is closely related to gibberellin and shows growth promoting activity in some test plants which were hitherto thought only to be promoted by gibberellin1–3. Steviol is also converted by the fungus Fusarium monili-forme into a gibberellin-like substance which is apparently not identical with gibberellins A1–A9 (ref. 4).

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Authors and Affiliations

  1. Department of Botany, University of Chicago, Chicago, Illinois

    MANFRED RUDDAT

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  1. MANFRED RUDDAT
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RUDDAT, M. Inhibition of the Biosynthesis of Steviol by a Growth Retardant. Nature 211, 971–972 (1966). https://doi.org/10.1038/211971a0

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