Talk:Mogroside
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Mogroside V info
[edit]Here is a place that uses the mogroside V test to test their product, a sweetener made from monk fruit - BioVittoria, the Monk Fruit Company - [1] And on this page they offer to send some 'interesting studies' [2]
I'll do that - and maybe direct them to the Wikipedia page that they might want add to, based on their expertise.
Kris CKrisJohnson (talk) 17:16, 23 August 2013 (UTC)
References
External links modified (February 2018)
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Prebiotic Potential of a New Sweetener Based on Galactooligosaccharides and Modified Mogrosides
[edit]This came across my news feed:
- Muñoz-Labrador, Ana; Lebrón-Aguilar, Rosa; Quintanilla-López, Jesús E.; Galindo-Iranzo, Plácido; Azcarate, Silvana M.; Kolida, Sofia; Kachrimanidou, Vasiliki; Garcia-Cañas, Virginia; Methven, Lisa; Rastall, Robert A.; Moreno, F. Javier; Hernandez-Hernandez, Oswaldo (2022-07-13). "Prebiotic Potential of a New Sweetener Based on Galactooligosaccharides and Modified Mogrosides". Journal of Agricultural and Food Chemistry. 70 (29). American Chemical Society (ACS): 9048–9056. doi:10.1021/acs.jafc.2c01363. ISSN 0021-8561.
Peaceray (talk) 16:01, 13 October 2022 (UTC)
- Note that it is an in vitro study years away from human testing and reviews that would satisfy WP:MEDRS. Mogrosides have been known for decades, but the limited cultivation of monkfruit trees restricts the potential market, as does the high expense of extraction, which is patented (since 1995), but has never been successfully commercialized. I have tasted luohan guo, and find it unique and effective as a sweetener, but its unsuccessful commercial development over the past 25 years likely means it is dead for marketing. Zefr (talk) 16:58, 13 October 2022 (UTC)