ABSTRACT
The noni plant (Morinda citrifolia L., family Rubiaceae) grows in almost all tropical areas of the world, but its origin is most probably North Australia and New Guinea from where it was distributed naturally and by human activity rst over the Polynesian triangle and later worldwide [1,2]. The robust fast-growing plant grows as shrub or tree on all kinds of soil from lime soil at beaches to dark volcanic soil and even on solidied lava ows as long as the roots take hold. Noni plants bear fruits at all phases of ripeness year around. The fruits start out green and very hard, but during maturation they become slowly brighter and nally develop a yellowish-white color and become very soft. Young fruits are odorless, but at maturation, they develop a strong odor reminiscent of overripe cheese [3]. Although noni fruits are edible, the unpleasant taste and odor reduces their use as food mainly to times of famine [4]. In Polynesian folk medicine, fruits and leaves of the noni plant have traditionally been used as herbal medicine [5]. Because of the importance of the noni plant for the ancient Polynesians, it was introduced into every new habitat it discovered. This is the reason for the presence of noni plants on almost all islands within the Polynesian triangle. After 1996, juice prepared from ripe noni fruit became very popular worldwide as wellness drink. In 2003 and 2008, noni fruit juice was approved as a Novel Food by the European Commission [6,7]. Extensive toxicological studies have been performed for the novel food approval. No substantial adverse effects have been observed in these studies, including tissue culture, animal experiments, and human clinical trials [8,9]. The benecial effects of noni fruit juice known by the ancient Polynesians and people drinking noni fruit juice worldwide after 1996 are currently a matter of intensive research. Numerous experimental and clinical studies have been published during the last 15 years to conrm these benets and to explain the molecular mechanisms behind it. This chapter highlights the nutritional characteristics, with special attention of biologically active compounds and health benets of noni fruit juice.
