MASSTIGE TIME

Recently, the popularity of noni has skyrocketed in the health functional food market. Noni has held the top-selling position in the health food, herbal, and vegetable products category in the US for over 10 years since 2004, significantly driving public interest. Additionally, various broadcasts and newspapers have reported on the numerous benefits of noni, quickly making it more popular than red ginseng and topping the sales chart for health functional foods in Korea. This phenomenon is often referred to as “Noni frenzy.” Furthermore, recent research data and results have highlighted the antioxidant effects of noni, solidifying its status as the most representative tropical fruit for antioxidants. The antioxidant properties of noni are attributed to "phytochemicals," which encompass about 200 bioactive substances found in the fruit.

The most studied ingredients in Noni include scopoletin, known for controlling blood pressure and suppressing inflammation; proxeronine, which helps repair and regenerate damaged cells; iridoid, which removes free radicals that cause cell damage and aging and prevents viruses or germs from invading; and damnacanthal, which suppresses the production and proliferation of cancer cells. Professor Bu-yong Lee of CHA University, who specializes in functional foods and nutritional genomics, asserts that Noni has long served as a natural remedy due to its rich phytochemical content, including the antioxidant scopoletin.

Noni has been used as a medicinal plant to treat diseases and pain in Polynesia for over 2,000 years. Full-scale research on Noni began in 1985 when Heinicke R.M. demonstrated that Noni, which contains proxeronine, is effective in treating and improving various conditions such as high blood pressure, digestive issues, pain, depression, and burns.

In addition to its antioxidant effects, ongoing research is exploring the various benefits and nutritional values of Noni. In 2016, the Korean Journal of Pharmacognosy highlighted its anti-inflammatory and anti-cancer properties, as well as its abilities to promote cell regeneration, improve immunity, and enhance blood sugar and vascular lipid levels, along with its anti-depressive effects. In 2017, the Korean Journal of Food and Nutrition detailed the nutritional aspects of Noni, noting that it contains proteins, amino acids, and minerals such as calcium, sulfur, potassium, sodium, phosphorus, selenium, and vitamin C. The journal also identified a range of phytochemicals in Noni, including phenol compounds, anthraquinones, organic acids, ketones, lignans, triterpenoids, nucleosides, sterols, fatty acids, carotenoids, iridoids, and scopoletin. Recent research has focused on the benefits of Noni for obesity, skin care, and anti-wrinkle treatments, with particular attention to the bioactive substances found in the leaves, roots, peels, seeds, stems, and flowers of the plant, beyond just the fruit itself.

Despite its numerous benefits, Noni is challenging to consume in its natural form due to its hard skin, unique aroma, and unpleasant taste. As a result, Noni is commonly consumed in various forms, such as powdered, which is made after grinding dried Noni, or in pill form. It can also be consumed as a liquid after juicing or processing. However, with the growing popularity of Noni, there has been an influx of products on the market that may not guarantee quality and efficacy. Therefore, it is essential to be cautious and selective when choosing Noni products.

Low-cost products generally use a "hot water extraction" method, which involves boiling noni in hot water for an extended period. This process carries a high risk of destroying nutritional and functional ingredients, including heat-sensitive vitamins. Therefore, it is essential to select noni products that are manufactured using a “low-temperature extraction” method, which preserves the nutritional and functional ingredients and prevents denaturation, odor, or discoloration caused by high temperatures.

Additionally, it's advisable to consider whether the product is made through enzymolysis. Nutritional and functional components of plants are often trapped within the cell wall, which is composed of cellulose and pectin—substances too solid to break down easily. The human body lacks the digestive enzymes necessary to break these down. Therefore, choosing noni products that are manufactured by completely breaking down the cell walls with enzymes ensures that both the nutritional and functional ingredients are more readily available for consumption.

When choosing noni products, it's a good idea to opt for fermented ones. Fermented noni products are known to have significantly higher active ingredient content and better absorption rates compared to regular noni products. However, despite their superior quality, fermented noni products are not widely favored by companies because of complex manufacturing process and limited production volume. A survey of domestic health functional food companies showed that only a few produce fermented noni products. In summary, considering factors such as low-temperature extraction, enzymolysis, and fermentation, it's also important to confirm the safety of noni berries and ensure that the products are produced hygienically by companies certified with HACCP, to make informed choices.

* This information is general health information and not directly related to any specific product.