罗汉果甜苷V(Mogroside V)是罗汉果中特有的一种葫芦烷型四环三萜皂苷，是罗汉果中主要的甜味成分，其甜度是蔗糖的300余倍，属低热量、非营养、非发酵型的天然高倍甜味剂。11-氧-罗汉果皂甙V同样是罗汉果中特有的一种葫芦烷型四环三萜皂苷，同样是一种天然甜味剂。在天然植物罗汉果中，11-氧-罗汉果皂甙V的含量比较低，仅仅是罗汉果甜苷V含量的10％～15％。目前获得高含量的11-氧-罗汉果皂甙V的方法，是通过物理方法从罗汉果提取物中富集、分离。
EC50: 4.79 μg/mL (O 2 - ), 16.52 μg/mL (H 2 O 2 ), 146.17 μg/mL (*OH)
11-oxo-mogroside V shows a higher scavenging effect on O 2 - (concentration at which 50% of chemiluminescence intensity is inhibited [EC 50 ]=4.79 μg/mL) and H 2 O 2 (EC 50 =16.52 μg/mL) than those of mogroside V. 11-oxo-mogroside V exhibits a remarkable inhibitory effect on *OH-induced DNA damage with EC 50 =3.09 μg/mL.11-oxo-mogroside V, a natural sweetener, isolated from the fruits of Momordica grosvenori , exhibits strong inhibitory effect on the primary screening test indicated by the induction of Epstein-Barr virus early antigen (EBV-EA) by a tumor promoter, 12-O-tetradecanoylphorbol-13-acetate (TPA). 11-oxo-mogroside V exhibits strong inhibitory effect on EBV-EA induction (91.2, 50.9 and 21.3% inhibition at 1000, 500 and 100 mol ratio/TPA concentration, respectively).
In the group treated with DMBA, TPA and 11-oxo-mogroside V, only 26.6 and 53.3% of mice bore papillomas even at 10 and 15 weeks of promotion, respectively, and only 1.0 3.3 and 4.7 papillomas are formed per mouse at 10, 15 and 20 weeks of promotion.