Effect of Regular Consumption of a Miraculin-Based Food Supplement on Taste Perception and Nutritional Status in Malnourished Cancer Patients: A Triple-Blind, Randomized, Placebo-Controlled Clinical Trial-CLINMIR Pilot Protocol.

Taste disorders are common among cancer patients undergoing chemotherapy, with a prevalence ranging from 20% to 86%, persisting throughout treatment. This condition leads to reduced food consumption, increasing the risk of malnutrition. Malnutrition is associated not only with worse treatment efficacy and poor disease prognosis but also with reduced functional status and quality of life. The fruit of Synsepalum dulcificum (Daniell), commonly known as miracle berry or miracle fruit, contains miraculin, a taste-modifying protein with profound effects on taste perception. The CLINMIR Protocol is a triple-blind, randomized, placebo-controlled clinical trial designed to evaluate the regular consumption of a food supplement containing a miraculin-based novel food, dried miracle berry (DMB), on the taste perception (measured through electrogustometry) and nutritional status (evaluated through the GLIM Criteria) of malnourished cancer patients under active antineoplastic treatment. To this end, a pilot study was designed with 30 randomized patients divided into three study arms (150 mg DMB + 150 mg freeze-dried strawberries, 300 mg DMB, or placebo) for three months. Throughout the five main visits, an exhaustive assessment of different parameters susceptible to improvement through regular consumption of the miraculin-based food supplement will be conducted, including electrical and chemical taste perception, smell perception, nutritional and morphofunctional assessment, diet, quality of life, the fatty acid profile of erythrocytes, levels of inflammatory and cancer-associated cytokines, oxidative stress, antioxidant defense system, plasma metabolomics, and saliva and stool microbiota. The primary anticipated result is that malnourished cancer patients with taste distortion who consume the miraculin-based food supplement will report an improvement in food taste perception. This improvement translates into increased food intake, thereby ameliorating their nutritional status and mitigating associated risks. Additionally, the study aims to pinpoint the optimal dosage that provides maximal benefits. The protocol adheres to the SPIRIT 2013 Statement, which provides evidence-based recommendations and is widely endorsed as an international standard for trial protocols. The clinical trial protocol has been registered at the platform for Clinical Trials (NCT05486260).

Chemotherapy-Induced Taste Alteration.

Taste alteration is a common side effect of chemotherapy and can have a direct impact on patients' quality of life. Consistent evaluation of alteration in taste is lacking in clinical practice. The literature strongly suppo.

Feasibility and acceptability of miracle fruit application prior to the consumption of sour-tasting foods as a weight-loss strategy in adults with diabetes or prediabetes: A randomized crossover trial.

Miracle fruit (MF) has emerged as a promising option for healthy noncaloric sweeteners due to its sour-to-sweet taste-modifying effects and high antioxidant activity. We aimed to examine the feasibility and acceptability of using MF as a weight-loss strategy for individuals with diabetes or prediabetes. Fifty Korean-American men and women (25 participants each) aged 45-75 years with diabetes or prediabetes were recruited in this study. They participated in a randomized placebo-controlled crossover trial where they took the assigned tablet (either an MF tablet or a placebo-sugar candy) 10 min before consuming food. Using a 9-point hedonic scale, participants assessed the likings of overall, flavor, texture, and aftertaste for green apples, goat cheese, lemonade, pickles, and plain fat-free yogurt before and 10 min after taking the assigned tablet. Additionally, overall liking for meals and calorie intake were assessed during subsequent ad libitum meal sessions. An ANOVA for a crossover design, and independent and paired t-tests were used to compare the outcomes. The results revealed that all postintervention liking values for sour-tasting foods were higher than the respective preintervention liking values for both interventions. However, the MF intervention showed significantly higher pre-post differences in liking for all sour-tasting foods and the overall liking values for breakfast and dinner compared to the placebo intervention (P < 0.001). Furthermore, the MF intervention resulted in a significantly lower calorie intake for each meal than the placebo (P < 0.001). These findings suggest that MF intervention can be considered a viable weight-loss strategy for individuals with diabetes.

Determinación de la incidencia de la fruta milagrosa (Synsepalum dulcificum) en la elaboración de chocolate y su efecto en las características físico-químicas y sensoriales / Determination of the incidence of miracle fruit (Synsepalum dulcificum) in chocolate making and its effect on physical-chemical and sensory characteristics

Introducción: Los endulzantes naturales con bajo nivel calórico son aquellos que sirven como reemplazo de la sacarosa y mantienen la característica dulce de los productos, sin embargo, la fruta milagrosa no se ha utilizado en aplicacione sagroindustriales, pese a que esta posee características que pueden sustituir a la azúcar blanca, debido a su poder de endulzante natural. Objetivo: Determinar la incidencia de la fruta milagrosa(Synsepalum dulcificum) y el efecto de dos variedades de cacao (Theobroma cacao) sobre las características físico-químicas y sensoriales en la elaboración de chocolate. Materiales y métodos: A partir de 3 concentraciones de fruta milagrosa y 2 tipos de cacao, empleando un diseño bifactorial A*B, se determinaron las características físico-químicas y sensoriales del chocolate.Resultados: Se encontró diferencia significativa (p<0,05)entre los tratamientos en estudio. La concentración del 40 %+ cacao nacional sitúo los mejores valores para las características físico químicas, en cuanto a los polifenoles totales el menor contenido se sitúo en concentraciones de 20 % tanto para el cacao Nacional y CCN51 con valores de 47.82 y 50.23respectivamente. Sin embargo, el T3 = 30 % + cacao Nacional, obtuvo la mejor valoración en los perfiles sensoriales (sabor, aroma y aceptabilidad)Conclusiones: El uso la fruta milagrosa (S. dulcificum) en lugar del azúcar convencional permite darle valor agregado ala barra de chocolate. Cabe destacar que las distintas concentraciones influyen sobre las características físico-químicas(Humedad, pH y grasa) y en el contenido de polifenoles totales. La inclusión del 30 % de fruta milagrosa como edulcorante natural en la formulación de chocolate permite obtener un producto con buenos atributos sensoriales y aceptables por el consumidor. (AU)

Introduction: Natural sweeteners with low caloric levelare those that serve as a replacement for sucrose and maintain the sweet characteristic of the products, however, miracle fruit has not been used in agroindustrial applications, despite the fact that this has characteristics that can replacewhite sugar, due to its power as a natural sweetener. Objective: To determine the incidence of miracle fruit(Synsepalum dulcificum) and the effect of two varieties of cocoa (Theobroma cacao) on the physicochemical and sensorycharacteristics in chocolate production. Materials and methods: From 3 concentrations of miraculous fruit and 2 types of cocoa, using a bifactorial A*B design, the physicochemical and sensory characteristics ofchocolate were determined.Results: Significant differences were found (p<0.05) between the treatments under study. The concentration of 40 %+ national cocoa had the best values for the physical-chemical characteristics, while the lowest total polyphenol contentwas found in concentrations of 20 % for both national cocoaand CCN51 with values of 47.82 and 50.23, respectively.However, T3 = 30 % + National cocoa, obtained the best valuation in sensory profiles (flavor, aroma and acceptability).Conclusions: The use of miracle fruit (S. dulcificum) instead of conventional sugar allows giving added value to thechocolate bar. It should be noted that the different concentrations influence the physicochemical characteristics (moisure, pH and fat) and the total polyphenol content. The inclusion of 30 % of miracle fruit as a natural sweetener in thechocolate formulation allows obtaining a product with goodsensory attributes and acceptable to the consumer.(AU)

Miracle fruit seed as a potential supplement for the treatment of learning and memory disorders in Alzheimer's disease.

Currently, the treatment of Alzheimer's disease (AD) is still at the stage of symptomatic treatment due to lack of effective drugs. The research on miracle fruit seeds (MFSs) has focused on lipid-lowering and antidiabetic effects, but no therapeutic effects have been reported in AD. The purpose of this study was to provide data resources and a potential drug for treatment of AD. An AD mouse model was established and treated with MFSs for 1 month. The Morris water maze test was used to assess learning memory function in mice. Nissl staining was used to demonstrate histopathological changes. MFSs were found to have therapeutic implications in the AD mouse model, as evidenced by improved learning memory function and an increase in surviving neurons. To explore the mechanism of MFSs in treating AD, network pharmacological approaches, Gene Ontology (GO), Kyoto Encyclopedia of Genes and Genomes (KEGG), and molecular docking studies were carried out. Based on the network pharmacology strategy, 74 components from MFS corresponded to 293 targets related to the AD pathology. Among these targets, AKT1, MAPK3, ESR1, PPARG, PTGS2, EGFR, PPARA, CNR1, ABCB1, and MAPT were identified as the core targets. According to the relevant number of core targets, cis-8-octadecenoic acid, cis-10-octadecenoic acid, 2-dodecenal, and tetradecane are likely to be highly correlated with MFS for AD. Enrichment analysis indicated the common targets mainly enriched in AD and the neurodegeneration-multiple disease signaling pathway. The molecular docking predictions showed that MFSs were stably bound to core targets, specifically AKT1, EGFR, ESR1, PPARA, and PPARG. MFSs may play a therapeutic role in AD by affecting the insulin signaling pathway and the Wnt pathway. The findings of this study provide potential possibilities and drug candidates for the treatment of AD.

Consumer Likings of Different Miracle Fruit Products on Different Sour Foods.

Miracle fruit has a high potential as a healthy sweetening enhancer, due to its powerful antioxidant capacity and its unique ability to transform sour taste into sweet taste. The aim of this study was to analyze the effect of different miracle fruit products on the likings of different sour foods. In total, 200 healthy adults (women 55%, 18-65 years old) evaluated five sour foods (apple, goat cheese, lemonade, yogurt, pickle) before and after miracle fruit application. Four commercial miracle fruit products (pills-Y; G; M, powder-P) were randomly assigned to each panelist. The pre- and post-test likings for overall, flavor, texture, and aftertaste were evaluated by using a nine-point scale. The "meeting expectations" was evaluated only in the post-tests. After miracle fruit administration, all the liking scores in yogurt, goat cheese, and apple increased; in contrast, lemonade and pickle liking scores decreased, except lemonade's texture with the P product. The Tukey post hoc test showed that the pre-to-post increments for overall, flavor, and texture likings in yogurt and in overall and flavor likings in apple using M product were significantly higher than using other products (p < 0.05). This study suggests that miracle fruit application can be an effective method for im-proving consumer likings for yogurt, goat cheese, and apple.

Antihyperglycemic and hepatoprotective properties of miracle fruit (Synsepalum dulcificum) compared to aspartame in alloxan-induced diabetic mice.

OBJECTIVE: This study was undertaken to investigate the antihyperglycemic potential of miracle fruit (MF) as well as its hepatic safety as compared to aspartame in alloxan-induced diabetic mice. METHODS: MF extracts were prepared and screened for their phytochemical composition using high-performance liquid chromatography (HPLC). Total phenolic, flavonoid and tannin contents and antioxidant potential were also determined. Additionally, MF was evaluated for its sensory attributes. For in vivo work, MF ethanol extract at high (MFH: 500 mg/kg body weight [BW]) and low (MFL: 250 mg/kg BW) doses as well as aspartame were injected intraperitoneally into alloxan-induced diabetic mice. Blood glucose levels were determined following acute and subchronic treatment. At the end of the study, animals were sacrificed, serum was collected for biochemical analysis and liver tissues were obtained for histopathological examination. RESULTS: MF ethanol extract contained more flavonoids and tannins, and had higher 1,1-diphenyl-1-picrylhydrazyl radical-scavenging activity (79.61%) compared to MF aqueous extract (P < 0.05). HPLC analysis of MF ethanol extract also revealed the presence of 10 antioxidants with quercetin comprising the major polyphenol. Additionally, sensory analysis of MF showed that its intake is effective in masking undesirable sourness. Subchronic administration of MFH proved amelioration of hyperglycemia in mice as compared to aspartame. Moreover, aspartame treatment significantly elevated (P < 0.05) the level of alanine aminotransferase and had destructive effects on the liver histopathology; however, hepatic architecture was restored by low and high doses of MF. CONCLUSION: MF is an effective antihyperglycemic with hepatoprotective properties that can be used as a healthier alternative sweetening agent in place of aspartame for sour beverages.

Positive improvement in palatability of metabolic formula with the use of miraculin protein in patients with inborn errors of metabolism and healthy adults / Cambio positivo en la palatabilidad de la fórmula metabólica con el uso de la proteína miraculina en pacientes con errores innatos del metabolismo y adultos sanos

ABSTRACT As palatability of medical formulas has been documented as unpleasant, new options are required to improve acceptance and adherence in people with inborn errors of metabolism (IEM). Miracle fruit (Synsepalum dulcificum) has a glycoprotein named miraculin that transforms a sour, bitter taste such as the one found in metabolic formula, into a sweet perception. The objective of this work is to analyze the response in the taste perception of metabolic formula with the use of the miraculin tablets in patients with IEM and healthy adults. To test this hypothesis a prospective, longitudinal, quasi-experimental, analytical study was performed. Patients with IEM and healthy adults were recruited. All participants assessed 3 different liquids (lemon, apple cider vinegar and metabolic formula) before and after the administration of miraculin tablets and completed a questionnaire. The sensory responses were evaluated using hedonic scales, analyzed with nonparametric tests for paired data. Seven patients with IEM and 14 healthy subjects were included. After miraculin intake 57% of patients (Z ≤ -1.89 p= 0.059) and healthy adults (Z≤ -2.31 p= 0.021) had a positive change in their taste perception. The absolute frequency of patients who did not like the metabolic formula decreased from 4 to 1, and in patients who liked it or loved, it increased from 0 to 2 and from 0 to 1 respectively; the frequency of patients who perceived the metabolic formula as indifferent or hated it, did not change. Response in taste perception had a positive change of 57% in both groups. The use of miraculin tablets may improve palatability of metabolic formula.

RESUMEN La palatabilidad de las fórmulas médicas se ha reportado como desagradable, se requieren nuevas opciones para mejorar la aceptación en personas con errores innatos del metabolismo (EIM). La fruta milagrosa (Synsepalum dulcificum) contiene una glucoproteína llamada miraculina que transforma el sabor agrio y amargo en dulce. El objetivo fue analizar la respuesta en la percepción del sabor de la fórmula metabólica con el uso de las tabletas de miraculina en pacientes con EIM y adultos sanos. Se realizó un estudio analítico prospectivo, longitudinal, cuasi-experimental. Los participantes evaluaron la percepción de 3 líquidos (limón, vinagre de manzana y fórmula metabólica) antes y después de la administración de tabletas de miraculina y completaron un cuestionario. Las respuestas sensoriales se evaluaron mediante escalas hedónicas, analizadas con pruebas no paramétricas para datos pareados. Se incluyeron 7 pacientes con EIM y 14 adultos sanos. Después de la miraculina el 57% de los pacientes (Z ≤ -1,89 p= 0,059) y adultos sanos (Z≤ -2,31 p= 0,021) tuvieron un cambio positivo en su percepción del sabor. La frecuencia absoluta de pacientes a los que no les gustó la fórmula disminuyó de 4 a 1, y en quienes les gustó o les encantó, aumentó de 0 a 2 y de 0 a 1 respectivamente; la frecuencia de los pacientes que percibieron la fórmula como indiferente u odiada, no cambió. La respuesta en la percepción del sabor cambió positivamente en el 57% en ambos grupos. El uso de miraculina puede mejorar la palatabilidad de la fórmula metabólica.

The cholesterol-lowering activity of miracle fruit (Synsepalum dulcificum).

Miracle fruit (Synsepalum dulcificum) is famous for its uniqueness of modifying sour taste to sweetness. However, its cholesterol-lowering activity has not been reported. This study investigated the effect of S. dulcificum on the compositional changes of plasma lipids in hamsters fed a high-cholesterol control diet. Six groups of hamsters were fed either a control diet or one of the five experimental diets containing 2% ethanol extract of leaves, 2% water extract of leaves, 2% ethanolic extract of seeds (ES), 2% water extract of seeds, or 2% dry pulp. Results showed that ES decreased the plasma total cholesterol (TC). Two triterpenoids (lupeol acetate and ß-amyrin acetate) were isolated from the ES and they added to a diet could decrease TC by 15%-20% in hamsters. It was concluded that ES showed potent TC-lowering activity and triterpenoid was one of the active components of ES. PRACTICAL APPLICATIONS: In recent years, people are more interested in phytochemicals from functional foods treated for hyperlipidemia because they possessed fewer side effects than the synthetic drugs. The triterpenoids isolated from the miracle fruit may be promising candidates for the development of cholesterol-lowering agent, especially for patients whose blood cholesterol level and body weight are high. Meanwhile, the miracle fruit have a good potential as cholesterol-lowering functional food or a natural source of cholesterol-lowering agent.

Effects of different miracle fruit products on the sensory characteristics of different types of sour foods by descriptive analysis.

Miracle fruit's potential benefit is encouraging as a powerful antioxidant and sweetness enhancer due to its novel ability to modify sour taste to sweet. However, further studies are needed to evaluate the practicality of different miracle fruit products. Thus, this study aimed to characterize the taste modification effects of different miracle fruit products on different sour foods. For this, 10 trained subjects (80% female, 50% white, Mean ± SE = 27.3 ± 3.9 years old) performed a Quantitative Descriptive Analysis using a Latin Square design with three replications. One session was composed of pre- and posttest for miracle fruit administration. Five food samples (green apple, goat cheese, lemonade, plain fat-free yogurt, and cucumber pickle) and four miracle fruit products (three different brands of miracle fruit pill-Y, G, M and one powder product-P) were used and data were analyzed using analysis of variance and principal component analysis. The typical effects of miracle fruit, sweetness increase and sourness suppression were observed for all food samples albeit to different degrees. Y and M pills were most impactful while powder product was least, and goat cheese and yogurt had the most pronounced impact at increasing sweetness. Prior Miracle Fruit administration significantly decreased bitterness and increased creaminess in yogurt. However, it increased off-flavor in lemonade and pickle. Results suggest that miracle fruit usage for increasing sweetness is effective but the degree of taste-modifying effect differs according to the types of miracle fruit product and food samples applied. PRACTICAL APPLICATION: This research confirms miracle fruit's unique taste-modifying abilities and demonstrates a high potential as a sweetness enhancer to benefit human health. The results can be used to optimize miracle fruit's application and can be applied by food industry and health care provider to develop clinical remedies or disease prevention strategies.

Nutritional benefits, phytochemical constituents, ethnomedicinal uses and biological properties of Miracle fruit plant (Synsepalum dulcificum Shumach. & Thonn. Daniell).

Miracle fruit plant or Miracle berry plant (Synsepalum dulcificum) is a peculiar medicinal plant because of the unique taste-modifying property of its fruit which is due to the presence of the glycoprotein, miraculin. This property has been known for centuries to the people of tropical Western and Central Africa who also employ different parts of the plant in the management of various ailments. Scientific investigations have unravelled several pharmacological properties of the plant which include antidiabetic, blood cholesterol-lowering, anti-hyperuricaemia, antioxidant, anticonvulsant and anticancer properties. Also, subacute administration of the plant extract up to 200 mg/kg was not found to be toxic in rats. Apart from miraculin, other pharmacologically active compounds have been identified in the plant including alkaloids (dihydro-feruloyl-5-methoxytyramine, N-cis-caffeoyltyramine, N-cis-feruloyl-tyramine), lignins (+-syringaresinol, +-epi-syringaresinol), phytosterols, triterpenoids, phenolic acids, flavonoids, and amino acids. The plant has also been credited with notable nutritional benefits. Proper documentation of available information on folkloric use, biological activity, constituent phytocompounds, and nutritional benefits of ethnobotanicals will go a long way in affording optimal benefits from their therapeutic potentials. This can also aid in the conservation of species at risk of extinction. This work presents an up-to-date review of the ethnobotany, phytochemistry, biological and nutritional properties of Synsepalum dulcificum.

Antihyperglycemic and hepatoprotective properties of miracle fruit (Synsepalum dulcificum) compared to aspartame in alloxan-induced diabetic mice / 中西医结合学报

OBJECTIVE@#This study was undertaken to investigate the antihyperglycemic potential of miracle fruit (MF) as well as its hepatic safety as compared to aspartame in alloxan-induced diabetic mice.@*METHODS@#MF extracts were prepared and screened for their phytochemical composition using high-performance liquid chromatography (HPLC). Total phenolic, flavonoid and tannin contents and antioxidant potential were also determined. Additionally, MF was evaluated for its sensory attributes. For in vivo work, MF ethanol extract at high (MFH: 500 mg/kg body weight [BW]) and low (MFL: 250 mg/kg BW) doses as well as aspartame were injected intraperitoneally into alloxan-induced diabetic mice. Blood glucose levels were determined following acute and subchronic treatment. At the end of the study, animals were sacrificed, serum was collected for biochemical analysis and liver tissues were obtained for histopathological examination.@*RESULTS@#MF ethanol extract contained more flavonoids and tannins, and had higher 1,1-diphenyl-1-picrylhydrazyl radical-scavenging activity (79.61%) compared to MF aqueous extract (P < 0.05). HPLC analysis of MF ethanol extract also revealed the presence of 10 antioxidants with quercetin comprising the major polyphenol. Additionally, sensory analysis of MF showed that its intake is effective in masking undesirable sourness. Subchronic administration of MFH proved amelioration of hyperglycemia in mice as compared to aspartame. Moreover, aspartame treatment significantly elevated (P < 0.05) the level of alanine aminotransferase and had destructive effects on the liver histopathology; however, hepatic architecture was restored by low and high doses of MF.@*CONCLUSION@#MF is an effective antihyperglycemic with hepatoprotective properties that can be used as a healthier alternative sweetening agent in place of aspartame for sour beverages.

Modulatory effects of miracle fruit ethanolic extracts on glucose uptake through the insulin signaling pathway in C2C12 mouse myotubes cells.

Miracle fruit, Synsepalum dulcificum, is commonly known to be an alternative sweetener. It makes sour food taste sweet by affecting the tongue's taste receptors. It also shows beneficial health effects, such as antioxidant, anti-inflammatory, and antihyperglycemic activities. This study was conducted to investigate the antidiabetic effects of miracle fruit flesh (MF) and seed (MS) ethanolic extracts and the underlying mechanisms. Differentiated C2C12 myotubes were treated with the MF or MS extract (1-1,000 µg/ml) or metformin (1 mM) in the presence or absence of insulin. Compared with metformin, the MF extract significantly increased the intake of 2-(N-(7-nitrobenz-2-oxa-1, 3-diazol-4-yl) amino)-2-deoxyglucose (2-NBDG). The MF extract also upregulated insulin receptor, phosphatidylinositol 3-kinase, and glucose transporter 4 expressions. These results reveal the antidiabetic effects of miracle fruit.

Beneficial effects of an investigational wristband containing Synsepalum dulcificum (miracle fruit) seed oil on the performance of hand and finger motor skills in healthy subjects: A randomized controlled preliminary study.

Miracle fruit (Synsepalum dulcificum) seed oil (MFSO) contains phytochemicals and nutrients reported to affect musculoskeletal performance. The purpose of this study was to assess the safety and efficacy of a compression wristband containing MFSO on its ability to measurably improve the hand and finger motor skills of participants. Healthy right-handed participants (n = 38) were randomized in this double-blind, placebo-controlled study of MFSO and vehicle wristbands. Subjects wore the wristband on their left hand 4-6 weeks and then only on their right hand 2-4 weeks; the contralateral untreated hand served as an additional control. Twelve hand/finger motor skills were measured using quantitative bio-instrumentation tests, and subject self-assessment questionnaires were conducted. With each hand, in 9/12 tests, the MFSO group showed a clinically meaningful average improvement compared with an average worsening in the vehicle group. Statistical superiority to the control treatment group was exhibited in 9/12 tests for each hand (p < .01). After discontinuing the MFSO wristband on the left hand, test values regressed toward baseline levels. Subjects favored the MFSO wristband over the control, rating it as effective in improving their motor skills. Use of the MFSO wristband may improve an individual's manual dexterity skills and ability to maintain this performance.

Effect of Miracle Fruit (Synsepalum dulcificum) Seed Oil (MFSO®) on the Measurable Improvement of Hair Breakage in Women with Damaged Hair: A Randomized, Double-blind, Placebo-controlled, Eight-month Trial.

Background: Hair breakage is a common unrecognized form of hair loss in women most often the result of hair weathering and traumatic grooming practices. Lipids are major determinants of the physical properties of the hair. Synsepalum dulcificum seed oil (MFSO®; Miracle Fruit Oil Co., Miami Beach, Florida), is an exotic fruit oil with physicochemical properties suited to providing a superior ability to reduce hair breakage. Objective: To assess the safety and efficacy of a hair oil containing MFSO and its effects on hair breakage rates. Methods: Healthy, long-haired women (age range: 19-63 years, mean age: 36.7 years, standard deviation: 10.77 years) with excessive hair breakage were randomized in this double-blind, placebo-controlled study to receive MFSO (n=24), vehicle (n=17), or argan oil (n=16). Measurements of hair length, hair diameter, and Hair Mass Index were performed at baseline, Month 4, and Month 8. Hair Breakage Index and the Healthy Hair Index values were calculated from the trichometer measurements, and subject self-assessment questionnaires were conducted. The primary efficacy endpoints were the percent change in Healthy Hair Index 75 and Healthy Hair Index 50 measurements from baseline to the eighth month. Results: The Healthy Hair Index calculations, expressed as percent change from baseline to Month 4 and from baseline to Month 8, revealed that the MFSO® treatment group improved by 103.6 percent and 215.7 percent for the Healthy Hair Index 75 and 133.7 and 188.3 percent for the Healthy Hair Index 50 values, respectively. When compared with the vehicle and the argan oil brand groups, the Healthy Hair Index levels were significantly higher (p < 0.001) for the MFSO® treatment group, indicating a much greater ability to increase the levels of unbroken hairs by reducing hair breakage. With respect to the mean percent improvements from baseline to Month 4 and Month 8, the MFSO® hair oil treatment group was better than each of the other two treatment groups by at least 117.6 percent and 234.9 percent for the Healthy Hair Index 75 and 316.5 percent and 312 percent for the Healthy Hair Index 50 values, respectively, thereby achieving the primary efficacy objective. Subjects favored the MFSO® hair oil treatment, rating it as safe, effective, and aesthetically pleasing. Conclusions: The MFSO hair oil product is a safe and effective option for the treatment of women suffering from hair breakage and damaged hair.

Miracle Fruit (Synsepalum dulcificum) Exhibits as a Novel Anti-Hyperuricaemia Agent.

Miracle fruit (Synsepalum dulcificum) belongs to the Sapotaceae family. It can change flavors on taste buds, transforming acidic tastes to sweet. We evaluated various miracle fruit extracts, including water, butanol, ethyl acetate (EA), and hexane fractions, to determine its antioxidant effects. These extracts isolated from miracle fruit exerted potential for reduction of uric acid and inhibited xanthine oxidase activity in vitro and in monosodiumurate (MSU)-treated RAW264.7 macrophages. Moreover, we also found that the butanol extracts of miracle fruit attenuated oxonic acid potassium salt-induced hyperuricaemia in ICR mice by lowering serum uric acid levels and activating hepatic xanthine oxidase. These effects were equal to those of allopurinol, suggesting that the butanol extract of miracle fruit could be developed as a novel anti-hyperuricaemia agent or health food.

Inhibitory effect of aqueous extracts from Miracle Fruit leaves on mutation and oxidative damage.

This study investigated the inhibitory effects of aqueous extracts from Miracle Fruit leaves (AML) on mutation and oxidative damage. The results showed that AML in the range of 1-5mg/plate inhibited the mutagenicity of 2-aminoanthracene (2-AA), an indirect mutagen, and 4-nitroquinoline-N-oxide (4-NQO), a direct mutagen toward Salmonella typhimurium TA 98 and TA 100. On the other hand, AML in the range of 0.05-0.2mg/ml showed radical scavenging, reducing activities, liposome protection as well as decreased tert-butyl hydroperoxide (t-BHP) induced oxidative cytotoxicity in HepG2 cells. High performance liquid chromatography (HPLC) analysis suggested that the active phenolic constituents in AML are p-hydroxybenzoic acid, vanillic acid, syringic acid, trans-p-coumaric acid and veratric acid. These active phenolic components may contribute to the biological protection effects of AML in different models. The data suggest that AML exhibiting biological activities can be applied to antimutation as well as anti-oxidative damage.

Differential sweetness of commercial sour liquids elicited by miracle fruit in healthy young adults.

Miracle fruit (Synsepalum dulcificum) contains the glycoprotein miraculin which turns a sour taste into a sweet one. Chemical analyses and sensory evaluation experiments were conducted to examine the sweetening effect of miracle fruit with regard to five different commercial sour liquids which were diluted until they were subjectively equally sour. HPLC-based analyses revealed that (1) the predominating acids in two and three of the liquids were citric acid and acetic acid, respectively and (2) all five liquids contained fructose and glucose. Healthy young adults (eight males and 10 females) in the sensory evaluation experiments were asked to chew a miracle fruit and apply their saliva to the oral mucosae. They were asked to score the sweetness elicited by the five liquids relative to a sucrose standard at 0, 15, 25 and 35 min thereafter. The citric acid-based liquids were perceived as being sweeter than the acetic acid-based liquids at all timepoints. Thus, commercial sour liquids that mainly contain citric acid are more effective than acetic acid-based liquids in eliciting a perception of sweetness after the miracle fruit application, while the sugars in the liquids seemed to play a minimal role as determinants of sweetness.