MASSTIGE TIME

Advances in medical technology, improved living conditions, and an abundance of food have all contributed to longer lifespans. However, this increase in longevity also brings greater awareness of aging and disease. In other words, as people live longer, they inevitably become more concerned with how to manage aging and protect their health, staying alert for ways to maintain vitality and well-being.

While aging and disease can stem from many factors, one of the most widely recognized causes is the presence of reactive oxygen species (ROS) and free radicals generated within the body. In essence, aging and disease can be understood as a result of an imbalance between the production of these harmful agents—key contributors to oxidative stress—and the body's antioxidant defense system (ADS), which works to neutralize them. This imbalance is particularly common in modern life, where people are constantly exposed to environmental pollutants, unhealthy lifestyles, and chronic stress. As a result, extensive research has focused on reducing oxidative stress, with growing interest in the role of antioxidants found in natural sources, especially foods.

Antioxidants are compounds that help prevent the oxidation of other molecules. Chemically speaking, oxidation refers to a process in which a substance loses electrons or hydrogen atoms, often involving a reaction with oxygen. Antioxidants work by neutralizing reactive oxygen species (ROS) and free radicals, which can otherwise trigger excessive oxidative reactions and cause cellular damage. Maintaining a healthy antioxidant defense system in the body is essential to reduce oxidative stress—a major contributor to aging and disease. Regular intake of antioxidants can help support this defense system, promoting better overall health and slowing the aging process.

Antioxidants are widely found in nature, especially in plants such as fruits and vegetables. These plants contain a range of bioactive compounds known as phytochemicals, among which polyphenols are considered the most powerful and representative antioxidants.
Polyphenols are compounds that contain two or more phenolic structures with a phenol ring. Despite their strong antioxidant properties and potential health benefits, the diversity and complexity of their chemical structures limited systematic research and development until the mid-1990s. Only after extensive scientific progress did polyphenols begin to receive widespread attention. Below are some of the most common types and health benefits of polyphenols.

Polyphenols are powerful antioxidants abundantly found in plants—especially in fruits and leafy greens that have been part of the human diet for centuries. Among them, noni (Morinda citrifolia) is often referred to as a natural antibiotic or even a gift from the gods due to its exceptionally high polyphenol content—up to 100 times more than nutritious fruits like mangoes, kiwis, and tomatoes.

In addition to polyphenols, noni contains over 200 different phytochemicals, including proxeronine, which supports healthy cell production; iridoids, known for their ability to restore and regenerate damaged cells; adaptogens, which help the body cope with stress and enhance physical stamina; and serotonin and damnacanthal, which have been shown to inhibit the development and spread of cancer cells.

When choosing a noni product, it’s best to select fermented noni, as fermentation enhances the concentration of functional ingredients. According to a study by the Korea Functional Food Institute, fermented noni contains up to 283% more iron, calcium, niacin, and other essential nutrients compared to non-fermented products. Fermentation breaks down large molecules into smaller ones, improving absorption in the body. Also, be sure to check that the product is free from heavy metals, foreign substances, and pesticide residues, and that it is produced in a HACCP-certified facility for guaranteed hygiene and safety.