Lo Han
Synopsis of Lo Han
History
Lo Han, also known as Luo Han Guo or Monk Fruit (Siraitia grosvenorii), has a rich history in traditional Chinese medicine spanning over eight centuries. Revered as the “Immortals’ Fruit,” it was first documented during the 13th century in the records of Chinese monks, who cultivated and consumed the fruit for its remarkable health-promoting properties. Traditionally, Lo Han was utilized as a natural remedy for a variety of ailments, including coughs, sore throats, and respiratory conditions. Its cooling properties made it especially valuable in soothing heat-related illnesses and clearing internal heat, making it a popular ingredient in herbal teas and decoctions during hot weather or feverish conditions.
Lo Han is distinguished by its natural sweetness, primarily due to mogrosides, which are intensely sweet compounds yet do not raise blood sugar levels. This unique characteristic made the fruit an ideal remedy for diabetics and those seeking to manage caloric intake, centuries before modern sugar alternatives were developed. In herbal medicine, Lo Han is often combined with other botanicals such as chrysanthemum, licorice root, and honeysuckle to enhance its soothing and restorative effects. These combinations are believed to synergistically support respiratory health, promote hydration, and boost the immune system.
Today, Lo Han continues to demonstrate its positive contributions in nutritional products and functional foods. Its time-honored use highlights its safety, versatility, and powerful therapeutic potential, making it a treasured ingredient in both traditional remedies and modern wellness formulations.
Traditional and scientific validation
Lo Han, also known as Luo Han Guo or monk fruit (Siraitia grosvenorii), has a long history of use in traditional Chinese medicine, dating back over 800 years. Traditionally, it has been valued for its natural sweetness and purported benefits in soothing coughs and supporting respiratory health. Monk fruit extract, derived from the fruit, contains compounds called mogrosides, which are responsible for its intense sweetness—up to 200 times sweeter than sugar—without the associated calories or glycemic impact.
In recent decades, scientific interest in Lo Han has surged, particularly regarding its potential as a natural, non-caloric sweetener and its possible health-promoting properties. Several preclinical studies have suggested that mogrosides may possess antioxidant and anti-inflammatory activities. For example, laboratory research has demonstrated that monk fruit extracts can help inhibit free radical formation, which may support cellular health. Additionally, some animal studies have indicated potential benefits for blood glucose regulation, making it an attractive alternative for individuals managing diabetes or metabolic syndrome.
Despite promising laboratory and animal findings, human clinical trials on Lo Han’s broader health effects remain limited. Most current applications focus on its role as a sugar substitute in food and nutritional products. Regulatory agencies such as the U.S. FDA have recognized monk fruit extract as generally recognized as safe (GRAS), supporting its inclusion in a variety of consumables. While more robust clinical research is needed to confirm its therapeutic effects, Lo Han continues to gain popularity as a natural, safe, and effective alternative to artificial sweeteners, contributing positively to modern nutritional products.
Lo Han is used for these health conditions
Diabetes (Scientific)
Indigestion (Traditional)
Sugar Cravings (Scientific)
Lo Han is used to support these body systems
Digestive System (Traditional)
Gastrointestinal Tract (Traditional)
Respiratory System (Traditional)