Noni is the most common name for the Morinda Citrifolia fruit . This plant is a native shrub to South Asia, predominant in India and the islands that make up Polynesia.It is a fruit that measures between 5 and 15 centimeters, a size that depends on the climate and the fertility of the land where they grow. The shrub that produces them can reach up to seven meters in height, and has the characteristic that it grows better in little cultivated or virgin lands.It supports an altitude of 500 meters above sea level. It requires, above all, resources such as heat and humidity, which is why tropical regions enrich its cultivation more.


What is noni good for?

Noni, when consumed, has properties that greatly contribute to human health . It serves to:

  • Work as an antidepressant and tranquilizer
  • Act as an anthelmintic, eliminating helminth parasites
  • As an analgesic, that is, to relieve pain
  • As a light antibiotic, without such a strong effect
  • As an antioxidant; boosts longevity
  • As an antirheumatic, inhibiting the rheumatic response
  • As an energetic, improving the generation of energy in the body
  • Prevent cancer, fighting the formation of malignant cells
  • Calm hunger
  • Raise defenses, supporting the immune system
  • Raise potassium levels, essential for muscle work

Currently, the best known way to consume noni is through its fermented juice . This is because it is easier to acquire it this way in non-tropical places and that, being so far from their crops, they cannot receive the fruit in a fresh state.

The second reason noni is ingested fermented is people’s sensitivity to its stale cheesy aroma and bitter taste. These consumers usually prepare their noni juice themselves, leaving the clean fruits to ferment in jars . During its maturation, the peel thins and allows the juice to come out little by little and is chemically transformed.

Tahitians have consumed fermented noni, because this is how its properties are better assimilated and it is easier to digest.

The commercial presentations contain between 80% of noni juice with 20% of juices of other fruits.

Noni characteristics

Noni goes by other different names, such as:

  • Devil Fruit
  • Fruit of paradise
  • Cheese fruit
  • Guanábana cimarrona
  • Pork apple
  • Indian blackberry
  • Nonu
  • Pork pineapple
  • Piñeta

It is distinguished by having an unpleasant aroma ; This is due to the presence in it of fatty acids, called noniosides , which, when oxidized, emit a rancid odor. These substances are esters of the trisaccharides of noni fatty acids.

Noni also has an unpleasant taste . Its sugar levels are low compared to other fruits, which, together with its aroma, does not favor its consumption. However, it is still part of the diets, both of the Polynesian islands and of India.

To counteract these disadvantages of noni, its juice is mixed with that of other fruits, generally with that of grape, blueberry, pineapple and apple. It is also fermented to make a wine with this fruit.

Noni is credited with many beneficial properties, despite its aroma and flavor

More than a hundred chemical compounds have been discovered in noni that are not offered by other fruits, or are contained in greater amounts. Several of them are:

    • Linoleic acid
    • Antraquinonas
    • Sterols
    • Fitoesteroles
    • Iron
    • Football
    • Phosphorus
    • Potassium
    • Norepinephrine
    • Proxeronina
    • Terpenos
    • Vitamin A
    • B vitamins
    • C vitamin

Samantha Robson
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Dr. Samantha Robson ( CRN: 0510146-5) is a nutritionist and website content reviewer related to her area of ​​expertise. With a postgraduate degree in Nutrition from The University of Arizona, she is a specialist in Sports Nutrition from Oxford University and is also a member of the International Society of Sports Nutrition.

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