Monks fruit: a new contender for the power foods

We all know about the ‘power fruits’—avocado, blueberries and the like—but there’s another that deserves to join the group.

Monk fruit is often used as a sugar substitute, but researchers are discovering that its peel and pulp contain a rich mix of antioxidants and bioactive compounds that may support health.

It’s extremely sweet, which is why it’s used in zero-sugar drinks and food, but it is edible and its dried fruits can be used to make teas and soups.

Researchers from Guilin University in China have discovered that the fruit is abundant in ‘secondary metabolites’, which include terpenoids, flavonoids, and amino acids.

Terpenoids are antioxidants and anti-inflammatories; flavonoids are another large class of plant compounds known for their ability to neutralize free radicals and support heart and metabolic health, while amino acids, which are the building blocks of proteins, are essential for many processes in the body, including tissue repair and immune function.

The fruit grows in southern China, where it is known as Luo Han Guo.

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