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Miracle berry

The miracle berry is an evergreen shrub that grows in West Africa. The berry of this plant is used as a medicine. The miracle berry is used to treat diabetes and to correct taste disorders associated with chemotherapy. The fruit is used in food as a low-calorie, sugar-free sweetener.

How does the miracle berry work?

The miracle berry contains a chemical that affects the taste receptors in the tongue. This chemical makes sour tastes appear sweet to the tongue. The chemical itself is tasteless.

How effective is the miracle berry?

There is not enough scientific data to be able to make a statement about the effectiveness of the miracle berry for diabetes. Further scientific research is needed to evaluate the effectiveness of miracle berry in this application.

Safety and side effects

There is not enough information to say whether Miracle Berry is safe and harmless or what side effects it may have.

Precautions and warnings

Pregnancy and lactation: Not enough is known about the use of miracle berry during pregnancy and lactation. For this reason, pregnant and breastfeeding women should refrain from using miracle berry.

Interactions

At present, there is no information on interactions between miracle berry and medications or supplements.

Dosage

An appropriate dosage of the miracle berry depends on various factors such as age, state of health and others. At the present time, there is insufficient scientific data to be able to make a statement about appropriate dosage ranges for the miracle berry. For this reason, you should follow the dosage instructions on the label and/or consult a doctor or pharmacist before use.

References

  1. Bartoshuk LM, Gentile RL, Molkowitz HR, Meiselman HL. Sweet taste induced by miracle fruit (Synsepalum dulcificum). Physiol Behav 1974;12:449-56.
  2. Giroux EL, Henkin RI. Purification and some properties of miraculin, a glycoprotein from Synsepalum dulcificum which provokes sweetness and blocks sourness. J Agric Food Chem 1974;22:595-601.
  3. Inglett GE. A history of sweeteners--natural and synthetic. J Toxicol Environ Health 1976;2:207-14.
  4. Kant R. Sweet proteins--potential replacement for artificial low calorie sweeteners. Nutr J 2005;4:5.