Miracle fruit

Family • Sapotaceae - Synsepalum dulcificum (Schumach. & Thonn.) Daniell - MAGIC FRUIT - Shen mi guo

Scientific names

Synsepalum dulcificum (Schumach. & Thonn.) Daniell
Bakeriella dulcifica Schumach. & Thonn..
Pouteria dulcifica (Schumach. & Thonn.) Baehni
Richadella dulcifica (Schumach. & Thonn.) Baehni
Sideroxylon dulcificum (Schumach. & Thonn.) A. DC.

Common names

Magic fruit (Engl.)
Miracle fruit (Eng.)
Miracle berry (Engl.)
Miraculous berry (Engl.)
Sweet berry (Engl.)
Synsepalum wood (Engl.)

Other vernacular names

CATALAN: Fruita miracle. JAPANESE: Mirakuru furuutsu.
CHINESE: Bian wei guo, Qi ju guo, Qi ji shu, Shen me de, Shen mi guo, Shen qi guo. MALAY: Buah ajaib, Pokok ajaib.
CROATIAN : Čudotvorna bobica. NORWEGIAN: Mirakelfrukt.
CZECH: Zázračné ovoce. POLISH: Cudowny owoc, Synsepal słodki.
DANISH: irakelbær, Mirakelfrugt. PORTUGUESE: Fruta de milagro, Fruta milagrosa, Fruto milagro.
DUTCH: Mirakelbes. RUSSIAN: Magicheskij frukt.
ESTONIAN: Magustav imemari. SLOVANIAN: Čudežne jagode, Jagoda čudež.
FRENCH: Fruit miraculeux. SPANISH: Baya mágica, Fruta maravillosa, Fruta milagrosa.
GERMAN: Wunderbeere. SWEDISH: Mirakelfrukt, Mirakelbär.
HUNGARIAN: Čudesno voće. VIETNAMESE: Cay than ky, Qua than ky.
ITALIAN: Frutto dei miracoli, Frutto del miracolo, Frutto miracoloso, Miracolina.

Miracle fruit
Synsepalum dulcificum is a shrub that grows up to 10 feet in cultivation. Leaves are 5 to 10 centimeters long, 2 to 3.7 centimeters wide, glabrous below, and clustered at the end of branchlets. Fruit is orange colored containing one seed. Seeds are the size coffee beans.

– Introduced to the Philippines.
– Native to West Africa.

Miracle fruit2

– Proximate and nutrient analysis of pulp yielded 7.75% protein, 59.55% moisture, 4.36% ash, 6.24% crude fiber, 3.26% fat and 18.84% carbohydrate. Mineral analysis yielded 100 ppm calcium, 24.20 ppm iron, 9.49 ppm zinc, 6.22 ppm copper, 0.01 ppm chromium, and 0.01 ppm cobalt. Vitamin analysis yielded0.04% vitamin A, 22.69% vitamin C, 0.01% vitamin D and 0.02% vitamin K.
– Fruit contains a glycoprotein molecule called miraculin.
– In a study on amino acid profile of the berry, the highest essential amino acid was leucine (2.35 g/00g), the lowest was methionine (o,31 g/100g protein). Non essential amino acid was highest with glutamic acid (3.43 g/100g protein) and lowest was glycine (0.38 g.100g protein).
– Leaves yielded lupeol, lupenone, and lupeol acetate.
– Study showed the leaves to be rich in protein, fiber, and polysaccharide. Total amino acid 8.65 g/100g, with 41.5% essential amino acid. Leaf essential oil showed major compounds of spathulenol, limonene, diisooctyl phthalate, dibutyl phthalate, palmitic acid and linalool.
– Stems yielded a new amide, dihydro-feruloyl-5-methoxytyramine, together with 13 known compounds, including (+)-syringaresinol, (+)-epi-syringaresinol, 4-acetonyl-3,5-dimethoxy-p-quinol, cis-p-coumaric acid, trans-p-coumaric acid, p-hydroxybenzoic acid, syringic acid, vanillic acid, veratric acid, N-cis-feruloyltyramine , N-trans-feruloyltyramine and N-cis-caffeoyltyramine

Additional Sources and Suggested Readings

(1) Synsepalum dulcificum (Schumach. & Thonn.) Daniell / Synonyms / The Plant List

(2) Improvement of insulin resistance by miracle fruit (Synsepalum dulcificum) in fructose-rich chow-fed rats. / Chen CC1, Liu IM, Cheng JT. / Phytother Res. 2006 Nov;20(11):987-92.

(3) PROXIMATE AND MICRONUTRIENT ANALYSES OF SYNSEPALUM DULCIFICUM PULP / Chinelo Nkwocha / Scientific Research Journal (SCIRJ), Volume 2, Issue 1, January 2014 71

(4) Human sweet taste receptor mediates acid-induced sweetness of miraculin / Ayako Koizumi, Asami Tsuchiya, Ken-ichiro Nakajima, Keisuke Ito, Tohru Terada, Akiko Shimizu-Ibuka, Loïc Briand, Tomiko Asakura, Takumi Misaka, and Keiko Abe / PNAS, vol. 108 no. 40 / doi: 10.1073/pnas.1016644108

(5) Molecular mechanism of the sweet taste enhancers / Feng Zhang, Boris Klebansky, Richard M. Fine, Haitian Liu, Hong Xu, Guy Servant, Mark Zoller, Catherine Tachdjian, and Xiaodong Li / PNAS, Vol 107. No 10 / doi: 10.1073/pnas.0911660107

(6) Amino acid profile and oxidizable vitamin content of Synsepalum dulcificum berry (miracle fruit) pulp / Njideka E. Njoku*, Collins N. Ubbaonu, Serah O. Alagbaoso, Chioma N. Eluchie andMunachiso C. Umelo / Food Science & Nutrition, Volume 3, Issue 3, pages 252–256, May 2015 / DOI: 10.1002/fsn3.213

(7) Pilot Study of “Miracle Fruit” to Improve Food Palatability for Patients Receiving Chemotherapy / Marlene K. Wilken, RN, MN, PhD, and Bernadette A. Satiroff, MSN, APRN, ANPc, CHTP, RN / Clinical Journal of Oncology Nursing, Volume 16, Number 5 / Digital Object Identifier:10.1188/12.CJON.E173-E177

(8) Chemical constituents from the leaves of Synsepalum dulcificum / Chen, C. Y.; Wang, Y. D.; Wang, H. M. / Chemistry of Natural Compounds; July 2010, Vol. 46, Issue 3, p495 /

(9) Chemical Analysis of Nutritional Components and Essential Oil from Synsepalum Dulcificum Leaf and Its Extraction and Puriifcation Process of Total Flavonoids and Pharmacological Activities Assessment / Lu Sheng Lou / : Master’s thesis / 2013 / Hainan Normal University.

(10) Effect of methanol extract of Synsepalum dulcificum pulp on some biochemical parameters in albino rats / Nkwocha Chinelo*, Njoku Obioma Uzoma / Journal of Coastal Life Medicine 2015; 3(3): 233-240 / doi: 10.12980/JCLM.3.201514B136 /

(11) Treatment of taste alterations in chemotherapy patients using the “miracle fruit”: Preliminary analysis of a pilot study. / H. P. Soares, M. Cusnir, M. A. Schwartz, J. F. Pizzolato, J. Lutzky, R. J. Campbell, J. L. Beaumont, D. Eton, S. Stonick, R. Lilenbaum / J Clin Oncol 28, 2010 (suppl; abstr e19523)

(12) Contents of Phenolics and Flavonoids and Antioxidant Activities in Skin, Pulp, and Seeds of Miracle Fruit / George E. Inglett and Diejun Chen / Journal of Food Science, Vol. 76, Nr. 3, 2011

(13) Bioconstituents from stems of Synsepalum dulcificum Daniell (Sapotaceae) inhibit human melanoma proliferation, reduce mushroom tyrosinase activity and have antioxidant properties / Hui-Min Wang, Yi-Ting Chou, Zi-Ling Hong, Hsi-An Chen, Yu-Chen Chang, Woei-Ling Yang, Hou-Chien Chang, Chao-Ting Mai, Chung-Yi Chen / Journal of the Taiwan Institute of Chemical Engineers, 2011, 42 (2): pp 204-211

Miracle fruit3

– It has the unique property of making acidic and bitter fruits taste sweet. When held in the tongue, strong sweetness is sensed for over 1 hour each time a sour solution is tasted. This property is attributed to miraculin.
– Studies have suggested antidiabetic, antioxidant, antiproliferative properties.

Parts used
Fruit, leaves.

Edibility / Culinary
– In tropical West Africa, fruit pulp is used to sweeten palm wine.

Miracle fruit4

– No folkloric medicinal use reported in the Philippines.
– Leaves have been used for heartburn, indigestion, poor appetite, diabetes, and high blood pressure.
– In Japan, popular among patients with diabetes and dieters.

– “Psychedelic” berry: A non-narcotic ingredient in social soirees referred to as “flavor tripping” parties.

• Improvement of Insulin Resistance / Anti-Diabetic: Study employed miracle fruit (Synsepalum dulcificum) to investigate the effect of insulin resistance induced by fructose-rich chow in rats. A single oral dose of miracle fruit powder decreased the plasma glucose in a dose dependent manner. Results suggest miracle fruit can be a adjuvant for treating diabetes mellitus with insulin resistance because of its ability to improve insulin sensitivity.
• Antioxidant Vitamin Composition: Study for antioxidant vitamins composition of S. dulcificum pulp yielded vitamin A 0.04%, vitamin C 22.69%, vitamin D 0.01%, vitamin K0.02%. (see proximate and micronutrient study above).
• Miraculin: Miraculin (MCL) is a homodimeric protein isolated from the red berries of Richadella dulcifica. A cell-based assay quantitatively evaluated the acid-induced sweetness of MCL and found that MCL activated hT1R2-hT1R3 pH-dependently as pH decreased and receptor activation occurred every time an acid solution was applied. Study suggests MCL binds hT1R2-hT1R3 an an antagonist at neutral pH and functional changes into an agonist at acidic pH, the mechanism for its taste modifying activity.
• Molecular Mechanisms of Sweet Taste Enhancers: Positive allostric modulators of human sweet taste have been developed as a new way of reducing dietary sugar intake. Study showed the sweet taste enhancers work at the molecular level, with a similar mechanism as the natural umami taste enhancer molecules. Whereas sweeteners bind to the hinge region and induce closure of the Venus flytrap domain of T1R2, the enhancers bind close to the opening and further stabilize the close and active conformation of the receptor.
• Improvement of Food Palatability in Chemotherapy Patients: A pilot study of the S. dulcificum fruit in 8 patients with cancer evaluated if consumption of the miracle fruit could improve chemotherapy-associated taste changes. All participants reported positive taste changes with the supplement. (8) Pilot study showed miracle fruit is safe for use in patients undergoing chemotherapy. Of 23 patients analyzed, 7 (23%) had improvement in taste, 8 (35%) believed it was helpful; when considering stabilization of taste, 52% responded positively. A preliminary study showed improvement in 70 % of participants complaining of metallic taste associated with chemotherapy.
• Essential Oil / Leaves / Flavonoids / Antibacterial / Anti-Tumor: Study of essential oil of leaf displayed varying degrees of antibacterial activity against tested bacteria except for Pseudomonas aeruginosa. It showed dose dependent antitumor activity against human K562 cancer cell line. Leaf total flavonoids can reduce BUN, LD, and MDA, enhance mice liver glycogen and activity of CAT, SOD, and antitumoral activity.
• Effect of Pulp on Biochemical Parameters: Study of methanol extract of pulp showed no negative effect on some biochemical parameters in albino rats. No toxicity was seen up to 5,000 mg/kg. There was reduction in total serum cholesterol and LDL, with an increase in HDL concentration. A glucose lowering effect was attributed to modifications in glucose uptake in the intestine.
• Antioxidant / Phenolics and Flavonoids in Skin, Pulp, and Seeds: Study showed the free phenolic content in the skin was 3 times that of the pulp and 4 times that in seeds. Antioxidant activities in skin and pulp were comparable, and significantly higher in seeds.
• Antioxidant / Inhibition of Human Melanoma Proliferation: Study evaluated the properties of 13 pure constituents isolated from the stems. Compounds 2 ad 3 showed significant inhibition effects on human melanoma cells. Results also showed moderate DPPH, ABT radical scavenging, metal chelating and reducing power.

– Cultivated.
– Fruit available commercially as actual berries (frozen because of high moisture and perishability), freeze-dried fruit granules and fruit tablets.