Monk Fruit (Siraitia grosvenorii), a perennial herb vine belonging to the gourd family, is native to southern China and northern Thailand. In traditional Chinese medicine, Monk fruit is used as a lung relaxant to treat tuberculosis, asthma, and acute bronchitis. Monk fruit saponin, also known as monk fruit glycoside, is the main component of monk fruit sweet taste. As one of the main components of monk fruit extract, it has many important physiological functions. At present, the research on monk fruit extract is also focused on monk fruit saponin. It is reported that monk fruit saponins have physiological activities and functions such as anti-oxidation, hypoglycemic, anti diabetes, liver protection, anti fatigue, anti-cancer, anti-tumor, anti-inflammatory, bacteriostatic, cough and expectorant, and because of its low calorie and high sweetness, it is used as a sugar free sweetener in healthy food and drinks. In addition, the United Kingdom, the United States, Japan, South Korea and other countries also use monk fruit saponins as additives to produce and develop hypoglycemic and antihypertensive food and health products, immune enhancing food and anti allergic particles.