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Benefits of Monk Fruit

Monk fruit, Buddha fruit or luo han guo has long been consumed by Chinese since ancient times. It is said to be discovered by Buddhist monks in the 13th century, in the mountains of Guilin area in Southern China.  

 

The main benefits of this herb includes:

1. It tastes sweet but contains zero sugar.

Monk fruit's natural sweetness is derived from a powerful antioxidant called mogrosides, instead of sugar (e.g. sucrose) like most fruits. Mogrosides is metabolised differently by the body than sugar. Hence, even though monk fruit extract can be up to 250 times sweeter than sucrose, it is zero glycemic and does not cause an unhealthy spike in blood sugar the way refined sugar does. Monk fruit's sweetening component is therefore safe for diabetic and suitable for low carb diets, aiding insulin management and weight loss.  

 

2. It has antioxidant and has anti-inflammatory effects.

The mogrosides contained in monk fruit extracts are discovered to have some antioxidant and anti-inflammatory properties. While offering a wide range of health benefit, and monk fruit is seen as a “cooling” herb in traditional Chinese medicine. Monk fruits boiled with water is often used as a remedy for sore throats and dry coughs.

 

3. It has anti-cancer effects and protects the liver. 

Studies have shown that the mogrosides promote the death of tumour cells, while increasing protective genes that helps in DNA repair. Monk fruit also reactive liver enzymes and break down cholesterol, which helps in managing cholesterol level.

 

At LENE, we believe that taste and health is not mutually exclusive. By adding monk fruit extract to LENE, we are further enhancing the health and beauty properties of bird's nest.