Ancient Monkfruit Reveals Hidden Antioxidant Powers Beyond Sweetening
New research on monkfruit (luohan guo) shows its internal chemistry includes diverse antioxidant metabolites—flavonoids, terpenoids, and amino acids—varying by cultivar and by peel vs pulp. The study identified 29 key antioxidant compounds across four monkfruit types that interact with 26 biological targets, linking the fruit to pathways related to oxidative stress, inflammation, and potentially cancer biology. While promising, researchers caution that these findings don’t constitute health claims and emphasize tailoring cultivation and processing to maximize beneficial compounds for future products.
