A Review of the Phytochemistry and Pharmacology of the Fruit of Siraitia grosvenorii (Swingle): A Traditional Chinese Medicinal Food

Abstract

Siraitia grosvenorii (Swingle) C. Jeffrey ex Lu et Z. Y. Zhang is a unique economic and medicinal plant of Cucurbitaceae in Southern China. For hundreds of years, Chinese people have used the fruit of S. grosvenorii as an excellent natural sweetener and traditional medicine for lung congestion, sore throat, and constipation. It is one of the first species in China to be classified as a medicinal food homology, which has received considerable attention as a natural product with high development potential. Various natural products, such as triterpenoids, flavonoids, amino acids, and lignans, have been released from this plant by previous phytochemical studies. Phar- macological research of the fruits of S. grosvenorii has attracted extensive attention, and an increasing number of extracts and compounds have been demonstrated to have antitussive, expectorant, antiasthmatic, antioxidant, hypoglycemic, immunologic, hepatoprotective, antibacte- rial, and other activities. In this review, based on a large number of previous studies, we summarized the related research progress of the chemical components and pharmacological effects of S. grosvenorii, which provides theoretical support for further investigation of its biological functions and potential clinical applications.

Siraitia grosvenorii Residual Extract Inhibits Inflammation in RAW264.7 Macrophages and Attenuates Osteoarthritis Progression in a Rat Model

“…In our previous study, we reported that the SGRE extract contains mogroside V, mogroside IV, mogroside III, 11-oxo-mogroside V, and mogroside II [ 24 ]. MV, which is considered the main active ingredient of S. grosvenorii and has a wide range of biological activities, is known to have most pharmacological activities [ 45 ]. When analysing the compounds present in natural products, one of the biggest problems concerning liquid chromatography using a UV detector is the detection of analytes when the compounds lack chromophores.…”

Siraitia grosvenorii As a Homologue of Food and Medicine: A Review of Biological Activity, Mechanisms of Action, Synthetic Biology, and Applications in Future Food

“…Chemical Composition. SG's chemical composition includes various secondary metabolites like Cucurbitanes, Oleanolanes, lignans, anthraquinones, nor-cucurbitanes, flavonoids, and alkaloids, as summarized by Wu et al 29 Notably, structural changes in mogroside during different growth stages are significant. 29 Mogrosides.…”

“…30,31 These compounds, along with over 30 structurally similar ones and 71 triterpenoids, contribute to SG's sweet taste. 29 Among them, siamenoside I stands out as the sweetest, 563 times sweeter than 5% sucrose. 32 Mogrosides are primarily used as sugar substitutes in the industry, with their high sweetness reducing manufacturing costs.…”

In vitro inhibitory effect of five natural sweeteners on α-glucosidase and α-amylase

“…), Lithocarpus litseifolius (Hance) Chun, Rubus suavissimus S. Lee, are local unique nonsugar natural sweet plant with pharmaceutical activities, including hypoglycemic, lipid, antiinflammatory and other functional activities. [13][14][15][16][17] Among them, the sources of sweet ingredients are mogroside (Mog), stevioside (Ste), glycyrrhizinic acid (GA), trilobatin and rubusoside (structure shown in Fig. 1).…”