Monk fruit is currently used in sugar-free products and dietary supplements. It is particularly known for its calorie-free sweetness.
Interest in the fruit has grown as consumers increasingly demand natural ingredients and plant-based alternatives.
This has led researchers to pose a new question: Does monk fruit contain more than just sweetness? To answer this, a research team has conducted a more thorough analysis of the fruit.
What does the fruit contain?
The study was published in the Journal of the Science of Food and Agriculture. Researchers examined both the peel and the pulp of four different varieties of monk fruit.
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They identified several types of plant compounds, including terpenoids, flavonoids, and amino acids.
According to Science Daily, these compounds are known from other plants and are often associated with the body’s ability to cope with oxidative stress.
The researchers also examined how these compounds may influence biological processes in the body, but without concluding that they have a documented health effect.
Not all varieties are the same
One important finding was that the four varieties do not contain the same amounts of these compounds. Some varieties have higher concentrations than others.
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This may have implications for how monk fruit is used in foods and dietary supplements, particularly with regard to processing and consistency of quality.
At the same time, the researchers emphasize that their results are based on laboratory analyses. The study does not involve trials in humans.
Sources: Science Daily, and Journal of the Science of Food and Agriculture.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.