Part of
Monk Fruit
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Typical dose
Used as a sweetening agent, not a therapeutic su...
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About this supplement
Monk fruit extract is derived from the fruit of Siraitia grosvenorii, a perennial vine native to southern China. The primary sweet components are mogrosides, a group of triterpene glycosides, with mogroside V being the most abundant and potent. These compounds are 150-300 times sweeter than sucrose but contain negligible calories as they are not metabolized by the body. The extract is produced by water extraction and purification from the dried fruit. It is widely used as a natural, high-intensity, zero-calorie sweetener and is often blended with other sweeteners or bulking agents in commercial products.
How much to take
- Typical amount
- Used as a sweetening agent, not a therapeutic supplement. Dosage is variable based on desired sweetness, typically a few milligrams to replace a teaspoon of sugar.
- Suggested range
- Not established as a therapeutic agent; follow product labeling for sweetening use.
Potential benefits
Benefits linked to this supplement form:
Things to watch for
Possible side effects linked to this form:
Health goals
Needs and goals this form may help with:
- Appetite & Craving Control Metabolic & hormones
- Body Composition & Stubborn Weight Metabolic & hormones
- Thyroid & Metabolic Rate Metabolic & hormones
- Reproductive Hormone Balance Metabolic & hormones
- Blood Sugar Stability Metabolic & hormones
- Post-Meal Glucose Spikes Metabolic & hormones
- Menstrual Comfort & PMS Metabolic & hormones
- Perimenopause & Menopause Support Metabolic & hormones
- Topical Firming & Body Tone Metabolic & hormones
- Weight Management
- Blood Sugar Management
- Natural Product Preference
Other forms of Monk Fruit
Compare absorption and active amounts with sibling forms:
Technical details â–¼
Chemical ID (CAS)
89590-98-7
Physical properties
Typically a white to light yellow powder. Highly soluble in water. Sweet taste without bitter aftertaste at high purity. Stable at high temperatures.
How it’s made
Dried monk fruits are crushed and subjected to hot water extraction. The liquid extract is filtered and then purified using membrane filtration or chromatography to concentrate the mogrosides. The final product is often spray-dried into a powder, sometimes with added carriers like maltodextrin or erythritol.