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Monk fruit

MONK FRUIT – THE FRUIT OF BUDDHA

When it comes to choosing a natural and quality sweetener, it is worth drawing attention to Monk Fruit, and here's some main reasons why!

Monk fruit is the fruit of a perennial vine, a relative of the pumpkin native to southern China and Thailand. Round, brown, the size of a tangerine. The fresh fruit resembles a sweet melon, but because of its luscious sweetness, it is not eaten raw, but dried or they make various sauces on its basis.

Dried balls of Buddha fruit are very often used in the manufacture of traditional Chinese medicine for severe cough and lung problems. And, as a rule, a decoction is made from it. Monk fruit has a high content of vitamin C (400-500 mg per 100 grams of fruit). Besides, ripe fruits are 300 times sweeter than sucrose, but because of the oxidants they contain, diabetics can safely use the fruits as a natural sweetener.

Arhat helps with heart disease, lowers blood pressure, helps fight obesity, and normalizes the digestive system.

As a medicinal raw material, slightly unripe monk fruit is harvested, in which the following are found:

  • sugar (up to 38%): mainly fructose and glucose;
  • triterpene glycosides;
  • vitamin C in high concentrations;
  • vitamins A, E, K, B3, B5;
  • dietary fiber.
  • the total calorie content of ripe fruits is only 70 kcal per 100 g!

IT’S INTERESTING TO KNOW

The arhat fruit was first mentioned in the 13th century in records kept by Chinese monks. Due to complex agricultural techniques, these fruits have not become widespread. The scientific description of the unique plant was made in 1941 according to the data of an expedition exploring the jungle in the south of China.

IT’S INTERESTING TO KNOW

The arhat fruit was first mentioned in the 13th century in records kept by Chinese monks. Due to complex agricultural techniques, these fruits have not become widespread. The scientific description of the unique plant was made in 1941 according to the data of an expedition exploring the jungle in the south of China.

IT’S INTERESTING TO KNOW

The arhat fruit was first mentioned in the 13th century in records kept by Chinese monks. Due to complex agricultural techniques, these fruits have not become widespread. The scientific description of the unique plant was made in 1941 according to the data of an expedition exploring the jungle in the south of China.

Natural monk fruit sweetener is recognized as a zero-calorie product. Therefore, dried fruits are most often used in the treatment of diabetes mellitus, and are also used as a means for the prevention of obesity.

The fruit of the monk fruit plant has a very sweet taste but does not affect blood sugar levels. This effect is manifested due to the content of mogrosides in the flesh - complex triterpene compounds that irritate the receptors of the tongue that react to sweets. Triterpenoids have only an irritating effect, but at the same time, they do not break down for energy, which means they do not require the production of insulin. In addition, mogrosides are known for their detoxifying properties. In addition, monk fruit has antioxidant and cooling properties.

Moreover, the flesh contains such components as histamine blockers. Therefore, fruits are useful for people with histamine intolerance, which is manifested by severe headaches and redness of the face after drinking red wine, an irregular monthly period cycle. In the homeland of the plant, dried fruits are also used:

  • for the treatment of sore throats and colds;
  • to improve immunity;
  • in order to relieve the symptoms of heatstroke;
  • to improve bowel function, especially after food poisoning;
  • to remove toxins and old fecal stones;
  • as a natural anti-inflammatory agent;
  • as a means to improve the production of secretory fluids in the body;
  • for protection from ultraviolet radiation.

Considering the positive properties of this fruit, on the basis of its extract, a popular sweetener is produced on an industrial scale. The technology patent was obtained in 1995. Fresh fruits are kept until ripe, and then a concentrate is made from the pulp with the seeds and peel removed. Thus, the world has received another natural sweetener, which has become an excellent analog of harmful sugar.