Mogrosides as Natural High-Intensity Sweeteners: Chemistry, Bioactivity and Applications in Functional Foods

Mogrosides are a group of cucurbitane-type triterpenoid glycosides extracted from monk fruit (Siraitia grosvenorii) and are widely recognized for their intense sweetness and health-promoting properties. Among them, mogroside V is the primary bioactive compound responsible for sweetness, exhibiting approximately 150-300 times the sweetness of sucrose without caloric contribution. In recent years, mogrosides have gained considerable attention due to their multifunctional biological activities, including antioxidant, anti-inflammatory, anti-diabetic, and neuroprotective effects. Additionally, their stability under various processing conditions makes them suitable for application in functional foods and nutraceuticals. This review provides a comprehensive overview of the chemistry, biosynthesis, functional properties, and industrial applications of mogrosides, along with recent advances in their extraction, safety evaluation, and future research directions.