International Journal of Noni Research - Noni Family

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P. Rethinam et al. Noni (Morinda citrifolia L.) - the Miracle Fruit - a holistic review Root Morenone 2 Solomon (1999) Root bRuberythric acid Cardon (2003) Root Rubiadin Cardon (2003), Elkins (1998), Inoue et al. (1981), Ross (2001) Root bark Chlororubin Dittmar (1993), Elkins (1998) Root bark Hexose Dittmar (1993) Root bark Morindadiol Dittmar (1993) Root bark Morindanidrine Dittmar (1993) Root bark Morindine Cardon (2003), Dittmar (1993), Elkins (1998), Morton (1992) Root bark Pentose Dittmar (1993) Root bark Physcion Solomon (1999) Root bark Rubiadin monomethyl ether Dittmar (1993) Root bark Soranjidiol Dittmar (1993), Elkins (1998), Ross (2001) Root bark Trioxymethylanthra Dittmar (1993) quinonemonoethyl ether Root, Alizarin Cardon (2003), rootbark,fruit Dittmar (1993), Elkins (1998), Ross (2001), Wanget al. (2002) Seeds Ricinoleic acid Solomon (1999) Source: Blanco et. al., (2006) General Use of Morinda The roots, stems, bark, leaves, flowers, and fruits of the Noni, Morinda Citrifolia, L. are all involved in various combinations in almost 40 known and recorded herbal remedies (Bruggnecate, 1992). Additionally, the roots were Intl. J. Noni Res. 2007, 2(1-2) 20
21 Intl. J. Noni Res. 2007, 2(1-2) P. Rethinam et al. Noni (Morinda citrifolia L.) - the Miracle Fruit - a holistic review used to produce a yellow or red dye for tapa (cloths) and fala (mats). While noni fruit is most famous for its role in Polynesian, Melanesian, and Southeast Asian material medica, there are also numerous ethnobotanical reports of its use as food (Rock, 1913; Wilder, 1934; Brown, 1935; Yuncker, 1943; Turbott, 1949; Stone, 1970; Degener, 1973; Uhe, 1974; Seemann, 1977; Whistler, 1992; Krauss, 1993; Terra, 1996). Some reports have indicated its use was limited to times of famine (Krauss, 1993). This, however, is not correct. The fruit was reported to have been eaten often by Rarotongans, was a favorite ingredient in curries prepared by Burmese, and the Australian Aborigines were known to be very fond of the fruit. Captain James Cook of the British Navy noted in the late 1700's that the fruit was eaten in Tahiti. In 1769, Sydney Parkinson, one of Captain James Cook's crew on the Endeavour, recorded that Tahitians ate noni fruit. This was likely the 1st written description of its use as a food. More than 2 centuries later, in 1943, the U.S. government recognized the fruit as edible (Merrill, 1943). There has thus been ample human experience with eating noni fruit to validate its safety for human consumption), while the fruit was eaten for health and food (Aragones et al., 1997). Traditional Food Use Morinda citrifolia fruit has long history of use as a food in tropical regions throughout the world. Documentation of the consumption of the fruit as a food source precedes the twentieth century. An 1866 publication in London explained that M. citrifolia fruit was consumed as a food in the Fiji islands. Later publications described the use of this fruit throughout the Pacific Islands, Southeast Asia, Australia and India. In Samoa, Noni fruit was common fare and in Burma it was cooked in curries or eaten raw with salt. In 1943, Merrill described M. Citrifolia, L. as an edible plant in a technical manual of edible and poisonous plants of the Pacific Islands, in which the leaves and fruits were used as emergency food. In 1992, Abbott reported that Noni had been used as food, drink, medicine and dye. The tribes i.e., Nicobarese are known to have consumed this fruit raw with salt as well as cooked as vegetable (Singh et. al., 2005). Medicinal use of Morinda The Polynesians utilized the whole Noni plant for herbal remedies. The fruit juice is in high demand in alternative medicine for different kinds of illnesses such as arthritis, diabetes, high blood pressure, muscle aches and pains, menstrual difficulties, headaches, heart disease, AIDS, cancers, gastric ulcer, sprains, mental depression, senility, poor digestion, arteriosclerosis, blood
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