A new study published in the Journal of the Science of Food and Agriculture has shown that monk fruit, a common natural sweetener, may offer a variety of hidden health benefits due to the antioxidants and bioactive compounds contained in its peel and pulp.
Monk fruit, or luo han guo, is a member of the gourd family that is native to China. It is used most often as a zero-calorie sweetener and has become popular as a natural sugar substitute. Monk fruit’s sweetness comes mainly from antioxidants rather than from sugars such as fructose. Because of its high levels of antioxidants, monk fruit has attracted attention as a potential way to improve health. Antioxidants, which can be found in a variety of plant-based foods, are well-known for combating oxidative stress and reducing the risk of developing chronic diseases such as heart disease, cancer, diabetes, and more. This study sought to investigate the active compounds present in different varieties of monk fruit as well as their potential antioxidant mechanisms.
The results showed that the peels and pulps of all of the varieties of monk fruit had high levels of metabolites with strong antioxidant properties. These compounds, including flavonoids, terpenoids, and amino acids, provide health benefits such as fighting inflammation, supporting the immune system, and supporting heart and metabolic health. The different varieties of monk fruit all contained high levels of antioxidant compounds, suggesting that they have potential to provide significant benefits for human health.
The authors of the study noted that different varieties of monk fruit can contain different levels and types of metabolic compounds, so it was important to conduct an in-depth investigation of the profiles of the different varieties. These results provide important insights into the nutritional profile of monk fruit, which may have significant health benefits in addition to its use as a sugar substitute.
Sources: Journal of the Science of Food and Agriculture, Science Daily