Mogrosides as Natural High-Intensity Sweeteners: Chemistry, Bioactivity and Applications in Functional Foods
Abstract
Mogrosides are a group of cucurbitane-type triterpenoid glycosides extracted from monk fruit (Siraitia grosvenorii) and are widely recognized for their intense sweetness and health-promoting properties. Among them, mogroside V is the primary bioactive compound responsible for sweetness, exhibiting approximately 150–300 times the sweetness of sucrose without caloric contribution. In recent years, mogrosides have gained considerable attention due to their multifunctional biological activities, including antioxidant, anti-inflammatory, anti-diabetic, and neuroprotective effects. Additionally, their stability under various processing conditions makes them suitable for application in functional foods and nutraceuticals. This review provides a comprehensive overview of the chemistry, biosynthesis, functional properties, and industrial applications of mogrosides, along with recent advances in their extraction, safety evaluation, and future research directions.
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Introduction
The increasing global prevalence of metabolic disorders such as obesity and diabetes has intensified the demand for natural, low-calorie sweeteners. Conventional sugars contribute significantly to calorie intake, leading to adverse health outcomes. As a result, natural sweeteners derived from plants have gained considerable interest. Mogrosides, isolated from monk fruit (Siraitia grosvenorii), represent a promising alternative due to their high sweetness intensity and negligible calorie value.
Historically, monk fruit has been used in traditional Chinese medicine for treating respiratory ailments such as cough and sore throat. However, recent advancements in food science and pharmacology have expanded its applications beyond traditional uses. Mogrosides have been identified as the key compounds responsible for the sweetness and biological activity of monk fruit. Their potential role in functional foods and nutraceuticals has been extensively explored in recent years.
Recent studies indicate that mogroside V exhibits significant pharmacological effects, including antioxidant and anti-inflammatory activities, as well as regulation of glucose metabolism through pathways such as AMPK signaling. These properties make mogrosides highly relevant in modern dietary and therapeutic applications (Zhang et al., 2025).
Conclusion
Mogrosides, particularly mogroside V, represent a promising class of natural, high-intensity sweeteners with multifunctional health benefits. Their unique combination of sweetness, stability, and therapeutic potential makes them suitable for modern food and nutraceutical applications. Continued research and technological advancements are essential to overcome current limitations and fully exploit their industrial potential.
References
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