Noni (Morinda citrifolia) fruit and by-products: A comprehensive review of its chemical compositions, health-promoting effects, safety assessment and industrial applications
Xiaoze Liu , Xue Lin , Xiaoping Hu , Congfa Li , Lu Wang , Tao Fei
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Abstract
Background
Historically, Noni (Morinda citrifolia L.) has been esteemed as a “superfruit” because of its nutritional properties and health effects. Recent studies have delved into Noni's chemical makeup and its biological activities, as well as those of its by-products. However, existing research on Noni and its by-products is fragmented, lacking a consolidated overview of their health benefits and potential future applications.
Scope and approach
This review aims to offer an detailed summary of Noni's chemical makeup, its health-promoting effects, and safety evaluations, particularly concerning its derivatives. Additionally, Noni and its by-products are reviewed and discussed for applications in the food, pharmaceutical, and cosmetic industries.
Key findings and conclusions
Noni comprises a multitude of bio-active constituents, primarily including flavonoids, phenolic acids, lignans, anthraquinones, iridoids, alkaloids, and polysaccharides. These compounds imbue Noni and its by-products with a range of beneficial activities such as antioxidant, anti-diabetic, lipid metabolism regulation, antibacterial, anti-cancer, and immunomodulatory effects. They have been widely used in the food, pharmaceutical, and cosmetic industries due to their promising properties and economic value. This review encapsulates the nutritional components, chemical profiles, and bio-functional activities associated with Noni products. In addition, it offers a forward-looking perspective on innovative applications of Noni in the food, pharmaceutical, and agricultural industries.
期刊介绍：
Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry.
Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.
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