mogrosides

Mogrosides are a group of naturally occurring triterpene glycosides found in the fruit of Siraitia grosvenorii, commonly called monk fruit or Luo Han Guo. The compounds are responsible for the fruit’s intense sweetness and are used as natural non-caloric sweeteners.

The mogrosides include several individual glycosides, designated I, II, III, IV, V, and VI, with mogroside V being the most abundant and the sweetest. Mogroside V is estimated to be roughly 250–300 times sweeter than sucrose, while the other mogrosides contribute varying, lesser levels of sweetness. Chemically, they are cucurbitane-type triterpene glycosides with multiple sugar units attached to a common aglycone core.

Uses and properties: Mogrosides are valued as non-caloric sweeteners in foods and beverages. They are generally heat-stable and compatible with cooking and baking, and are sold as monk fruit extracts enriched in mogroside V or as purified mogroside preparations. They are often used in products ranging from beverages and confectionery to tabletop sweeteners.

Metabolism and safety: Most mogrosides are not significantly absorbed in the small intestine; they undergo metabolic processing by intestinal microbiota, producing various metabolites, and contribute little energy. Regulatory status varies by country, but mogroside-containing sweeteners are widely marketed and regarded as safe for consumption in approved uses. Ongoing research continues to explore potential bioactive effects, while formal health claims require robust clinical evidence.