Phytochemical composition and pharmacological impact of natural non-calorie sweetener- monk fruit (Siraitia grosvenorii): a review

Purpose The purpose of this paper is to highlight the biological activities of low-calorie natural sweetener, i.e. monk fruit ( Siraitia grosvenorii ), which are associated with its bioactive constituents. Design/methodology/approach Recent investigations focused on biochemical characterization and nutraceutical potential of monk fruit (traditional Chinese perennial vine) have been critically reviewed. Also, the safety and influence of monk fruit on organoleptic characteristics of prepared food products have been documented. Findings Biochemistry of monk fruit revealed that mogrosides are the principal compounds responsible for the high-intensity sweetness in the monk fruit. The fruit induces several biological activities including anti-oxidative effect, hypoglycemic response, anti-allergic properties, anti-carcinogenic and anti-tissue damage activities. Attributing to great potential as a bio-functional sweetener in food products, monk fruit extract has been approved as Generally Regarded as Safe. Originality/value This paper highlights the biological potential of monk fruit opening the doors to future investigations for its utilization in products of commercial importance including food and pharmaceutical preparations.