Noni nutritional Information

Noni nutritional information

Morinda citrifolia, commonly known as great morinda, Indian mulberry, beach mulberry, Tahitian noni, cheese fruit or noni (from Hawaiian) is a tree in the family Rubiaceae. Morinda citrifolia is native to Southeast Asia but has been extensively spread throughout the Indian subcontinent, Pacific islands, French Polynesia, and recently the Dominican Republic. Tahiti remains the most prominent growing location.

Noni grows in shady forests as well as on open rocky or sandy shores. It reaches maturity in about 18 months and then yields between 4-8 kg of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops. It can grow up to 9 m tall, and has large, simple, dark green, shiny and deeply veined leaves.

The plant flowers and fruits all year round and produces a small white flower. The fruit is a multiple fruit that has a pungent odor when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval and reaches 4-7 cm in size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds. It is sometimes called starvation fruit. Despite its strong smell and bitter taste, the fruit is nevertheless eaten as a famine food and, in some Pacific islands, even a staple food, either raw or cooked. Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry. The seeds are edible when roasted.

The noni is especially attractive to weaver ants, which make nests out of the leaves of the tree. These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds.

Noni nutritional information is reported by the College of Tropical Agriculture, University of Hawaii at Manoa who published analyses of fruit powder and pure juice.

Macronutrients

Noni nutritional analyzed as a whole fruit powder, noni fruit has excellent levels of carbohydrates and dietary fiber, providing 55% and 100% of the Dietary Reference Intakes (DRI), respectively, in a 100 g serving. A good source of protein (12% DRI), noni pulp is low in total fats (4% DRI).

These macronutrients evidently reside in the fruit pulp, as noni juice has sparse amounts of macronutrients

Micronutrients

The main micronutrient features of noni pulp powder include exceptional vitamin C content (10x DRI) and substantial amounts of niacin (vitamin B3), iron and potassium. Vitamin A, calcium and sodium are present in moderate amounts.

When noni juice alone is analyzed and compared to pulp powder, only vitamin C is retained at a high level, 42% of DRI.

Noni nutritional nutrient analyses for a major brand of noni juice (Tahitian Noni Juice, TNJ) were published in 2002 by the Scientific Committee on Food of the European Commission on Health and Consumer Protection during a test for public safety of TNJ.

Phytochemicals

The history of published medical research on noni phytochemicals numbers only around a total of 110 reports which began appearing in the 1950s (searched in September 2008). Just since 2000, over 100 publications on noni have been published in medical literature, defining a relatively young research field. Noni nutritional research is at a preliminary stage, as it is mainly still in the laboratory as in vitro or basic animal experiments.

Noni fruit contains phytochemicals for which there are no established DRI values. Examples: * lignans - a group of phytoestrogens having biological activities shown by in vitro experiments * oligo- and polysaccharides - long-chain sugar molecules that serve a prebiotic function as dietary fiber fermentable by colonic bacteria, yielding short chain fatty acids with numerous potential health properties not yet defined by scientific research on noni * flavonoids - phenolic compounds such as rutin and asperulosidic acid, common in several Rubiaceae plants * iridoids - secondary metabolites found in many plants * trisaccharide fatty acid esters, "noniosides" - resulting from combination of an alcohol and an acid in noni fruit * free fatty acids - most prominent in noni fruit are caprylic acid and hexanoic acid, responsible for unique pungent (cheese-like) aroma of ripe noni fruit * scopoletin - may have antibiotic activities; research is preliminary * catechin and epicatechin * beta-sitosterol - a plant sterol with potential for anti-cholesterol activity not yet proven in human research * damnacanthal - a potentially toxic anthraquinone, putatively an inhibitor of HIV viral proteins * alkaloids - naturally occurring amines from plants. Some internet references mention xeronine or proxeronine as important noni constituents. However, as no reports on either of these substances exist in published medical literature, the terms are scientifically unrecognized. Further, chemical analysis of commercially processed juice did not reveal presence of any alkaloids.

Although there is evidence from in vitro studies and laboratory models for bioactivity of each of the above phytochemicals, the research remains at best preliminary and too early to conclude anything about human health benefits provided by noni or its juice. Furthermore, these phytochemicals are not unique to noni, as nearly all exist in various plant foods.

Laboratory noni nutritional experiments demonstrated that dietary noni juice increased physical endurance in mice. A pilot study in distance runners showed increased endurance capacity following daily intake of noni juice over three weeks, an effect the authors attributed to increased antioxidant status.

Although noni's reputation for uses in folk medicine extends over centuries, no medical applications as those discussed below have been verified by modern noni nutritional research.

In China, Samoa, Japan, and Tahiti, various parts of the tree (leaves, flowers, fruits, bark, roots) serve as tonics and to contain fever, to treat eye and skin problems, gum and throat problems as well as constipation, stomach pain, or respiratory difficulties. In Malaysia, heated noni leaves applied to the chest are believed to relieve coughs, nausea, or colic.

The noni fruit is taken, in Indochina especially, for asthma, lumbago, and dysentery. As for external uses, unripe fruits can be pounded, then mixed with salt and applied to cut or broken bones. In Hawaii, ripe fruits are applied to draw out pus from an infected boil. The green fruit, leaves and the root/rhizome have traditionally been used to treat menstrual cramps and irregularities, among other symptoms, while the root has also been used to treat urinary difficulties.

The bark of the great morinda produces a brownish-purplish dye for batik making; on the Indonesian island of Java, the trees are cultivated for this purpose. In Hawaii, yellowish dye is extracted from its root in order to dye cloth. The fruit is used as a shampoo in Malaysia, where it is said to be helpful against head lice.

There have been recent applications also for the use of oil from noni seeds. Noni seed oil is abundant in linoleic acid that may have useful properties when applied topically on skin, e.g., anti-inflammation, acne reduction, moisture retention.

Source: http://en.wikipedia.org/wiki/Noni

Noni powder is used in Amaranth Supreme

We hope you found this noni nutritional information interesting.

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