Nutritional value of the Noni fruit part2

This is example of phytochemical in the noni fruit, which currently no set standard of consumption (Dietary Reference Intakes, DRI)

- Scopoletin
This substance may be the antibiotic, which research on it is in the beginning.

- Beta-sito sterol
It is steroid in plant. It has the potential to reduce cholesterol, but it does not research to proven in humans.

- Clamma canthal
It is one of the anthraquinone. It has the potential to inhibit protein of HIV infection.

- Alkaloids
It is an amine that occurs naturally in plants. It is makes plant with a bitter taste and makes taste of the noni fruit unappetizing. Some resources on the Internet discussed 2 substances called xeronine or proxeronine that it is an important component of this fruit, but it did not find published of these substances in medical journals. Therefore, these substances are not acceptable in science.

Caution about the Noni fruit

1. Patients with kidney disease should not eat, because this fruit has very high potassium. It can be dangerous.

2. Pregnant women should not eat, because this fruit has affected to blood and menstruation.

Chemicals: Substances of Noni contains Asperuloside, caproic acid, caprylic acid and glucose.

Nutritional value of the Noni fruit part1

The noni fruit contains chemicals that are commonly referred to as the phytochemical, is abundant, which has been studied extensively and research since the 1950s.

Noni fruit contains phytochemical

Example of phytochemical in the noni fruit, which currently no set standard of consumption (Dietary Reference Intakes, DRI) as follows

- Long molecule sugar It is a type of Oligosaccharide or Polysaccharide that bacteria in the intestine are degradation into short fatty acid molecules. It has a high possibility that the benefits to human health, which must be proven by scientific research to clear up.

- Types of glycosides It is a phenolic compound that is sugar for example Flavonoids such as rutin and asperulosidic acid, which of these does not have a clear studies the properties of it as well.

- Trisaccharide fatty-acid esters or noniosides It is caused by a combination of alcohol with the one of acid type in the noni fruit. It is a chemical that make this fruit is the smell and the taste to we do not like.