Monkfruit (Siraitia grosvenorii)
Synopsis of monkfruit
Monk fruit, scientifically known as Siraitia grosvenorii, is a small green gourd native to southern China and northern Thailand. Also called luo han guo, it belongs to the cucumber and melon family (Cucurbitaceae). The fruit is prized for its intense natural sweetness, which comes from mogrosides—a group of non-caloric, antioxidant-rich glycosides that are hundreds of times sweeter than sugar. Unlike synthetic sweeteners, monk fruit extract contains zero calories and does not raise blood glucose levels, making it an attractive option for people with diabetes or those on low-sugar diets.
Monk fruit is most commonly used today as a natural sugar alternative in food and beverage products. In addition to its sweetness, the mogrosides in monk fruit have shown anti-inflammatory, anti-cancer, and anti-fibrotic properties in preclinical studies. The extract also has mild expectorant and immune-supportive effects, making it beneficial for the respiratory system. It is generally considered safe, well-tolerated, and stable under heat, allowing its use in both cold and cooked preparations.
Historical Use in Medicine:
Monk fruit has been used for over 800 years in Traditional Chinese Medicine (TCM), where it was revered not as a sweetener but as a medicinal fruit. Known as luo han guo—named after the Luo Han monks who cultivated it—the fruit was used primarily to treat respiratory ailments, including chronic cough, sore throat, and bronchitis. TCM practitioners considered it cooling and moistening, making it ideal for clearing heat and soothing dryness in the lungs and gastrointestinal tract.
Historically, the fruit was dried and boiled into teas, often combined with other herbs such as chrysanthemum or licorice root to balance its effects. It was used in southern China as a household remedy for summer heat, colds, and inflammation. In regions like Guangxi Province, monk fruit was also used to support longevity and was part of the local diet in so-called “longevity villages.”
Western interest in monk fruit emerged in the 20th century, but it wasn’t until the 2000s that commercial extraction of mogrosides for use as a non-nutritive sweetener gained momentum. Unlike stevia, monk fruit extract has minimal bitterness, making it popular in natural health products and diabetic-friendly foods. Despite its sweet taste, traditional herbal texts rarely mention monk fruit for flavoring; rather, its historical importance lay in its soothing, demulcent, and lung-clearing qualities.
Today, monk fruit bridges ancient herbalism and modern nutrition, widely embraced as a functional food ingredient with therapeutic and metabolic advantages.
Monkfruit is used for these health conditions
Diabetes (Scientific)
Sugar Cravings (Scientific)
Weight Loss (Scientific)
monkfruit is used to support these body systems
Respiratory System (Traditional)
Products containing monkfruit
Nature's Sunshine AIVIA Whey Protein
Nature's Sunshine AIVIA Whey Protein
