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Luo Han Guo Extract


 Luo Han Guo Extract(Monk Fruit Extract, Lo Han Guo Extract)
Product Name:Luo Han Guo Extract
Botanical Name: Momordica Grosvenori
Part of Used: Fruit
Test Method: HPLC
40% Mogrosides
85% Mogrosides
80%Mogrosides&25%Mogrosides V
30%Mogrosides V (White Powder)
40%Mogrosides V (White Powder)
98%Mogrosides&50%Mogrosides V (White Powder)
Active Ingredient: Mogroside V
CAS No.:89590-95-4
Mol. Formula: C60H102O29
Mol. Weight: 1287.43
Structural formula:

Luo Han Guo (Siraitia grosvenorii, or Momordica grosvenorii), that is mangosteen of cucurbitaceous family, the ripe fruit of a kind of perennial grass liana. There have been thousands of years that Chinese have known to soak the Luo Han Guo in water as a drink. Traditional of Chinese medicine as well applies it to cure disease, such as high blood pressure, pulmonary tuberculosis, asthma, gastritis, whooping cough, acute & chronic tracheitis and acute & chronic tonsillitis, etc. It is proved by recent researches that mogrosides is the main effective medical components. Luo Han Guo fruit and its extract are dual-use in therapeutic and health products. At present, Luo Han Guo is allowed to use as a food additive in these countries: Japan, Korea, Thailand, Singapore, Britain, and China, etc.
During the Tang dynasty, Guilin was one of the most important Buddhist retreats containing many temples. The fruit was named after the arhats (luóhàn, 罗汉), Buddhist monks who, due to what they saw as their proper way of life and meditation, hoped to achieve enlightenment and liberation.
Luóhàn (罗汉) is a shortened form of āluóhàn (阿罗汉), which is a very old transliteration of the Indian Sanskrit word arhat (prakrit: arahant). In early Buddhist traditions, a monk who becomes enlightened is called an arhat. This is called attaining the "fruition of arhatship," or the "arhat fruit" (Sanskrit: arhattaphala). This was rendered in Chinese as luóhàn guǒ (罗汉果 lit. "arhat fruit"), which later became the Chinese designation for this type of sweet fruit.
According to Chinese history, the fruit was first mentioned in the records of the 13th-century monks who used it. However, plantation space was limited: it existed mainly in the slopes of the Guangxi and Guangdong mountains, and to a lesser degree in Guizhou, Hunan, Jiangxi, and Hainan. This and the difficulty of cultivation meant the fruit did not become part of the Chinese herbal tradition, which depended on more readily available products. This is also the reason no mention of it is found in the traditional guides to herbs.