Abstract

A REVIEW ON: SWINGLE FRUIT (MONK FRUIT)

Lamkhade Siddhi P.*, Thange Vrushali S., Bhosale Sanika H., Gonte Jyoti S., Kamble Anuja T. and Prof. Sampat Bangar S.

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Abstract

Monk fruit (Siraitia grosvenorii) commonly called as Luo Han Guo is a perennial herb and generally cultivated in Guangxi province of China. Traditionally the fruit was used in folk medicine for the treatment of several common diseases like cough, cold, sore throat, constipation and dire thirst. Studies over past decades advanced the knowledge of biochemical and pharmacological properties of monk fruit. Till now, several compounds have been identified and isolated from monk fruit, mainly triterpenoids, flavonoids, essential oils, amino acids, vitamins, minerals and polysaccharides. A triterpene glycoside consists of a group of mogrosides which are mainly considered to be responsible for higher biological effects of monk fruit. The mogroside extract of monk fruit gives >300 more sweetness as compared to 5% sucrose solution without giving extra calories during consumption. Biochemical properties as well as health benefits of monk fruit including scope for its utilization in food and beverage industries for the development of low calories products for diabetics and health conscious consumers are discussed in this article.

Keywords: Luohanguo, anti-oxidant, hypoglycemic, sweetner, mogrosides, anticarcinogenic.