Monk Fruit: A Natural Sweetener with Health B...

Monk Fruit: A Natural Sweetener with Health Benefits and Future Prospects in the Food and Beverage Sector

Author Name : Shubham Anand

ABSTRACT Monk fruit (Siraitiagrosvenorii), a tropical vine native to southern China, has gained recognition as a natural sweetener due to its unique composition of mogrosides, which provide a sweet taste without contributing calories. This review explores the phytochemical profile, pharmacological activities, and diverse applications of monk fruit, emphasizing its potential health benefits, including antioxidant, anti-inflammatory, and antidiabetic effects. The fruit’s growing popularity in the food and beverage industry is driven by increasing consumer demand for healthier alternatives to sugar and artificial sweeteners. However, challenges such as limited geographical cultivation, high production costs, regulatory hurdles, and low consumer awareness persist. Future prospects for monk fruit are promising, supported by advancements in agricultural practices and extraction technologies that aim to improve yield and affordability. The findings underscore the significance of monk fruit as a viable option for health-conscious consumers and its potential to contribute to a global shift towards lowercalorie diets. This comprehensive review aims to provide insights into the multifaceted benefits and challenges associated with monk fruit, highlighting its role in promoting public health and wellness.