“Nhàu”, also known as “ngao”, “nhàu núi”, or “giàu”, is called Noni in English, scientifically known as Fructus Morindae citrifoliae. The noni tree reaches about 6 to 8 meters in height, with a smooth trunk, typically growing wild in humid areas along riverbanks and streams. It is widely distributed in regions of West India, Southeast Asia, and East Polynesia. In Vietnam, this plant species is mainly found in provinces within the South Central Coast and the Southern region, such as Quang Binh, Quang Tri, An Giang, and Binh Duong.
The tree has numerous large branches, and its leaves are oval-shaped, pointed at the ends, about 12 to 15cm long. The flowers bloom in January to February, and the fruit ripens in July to August. The fruit is egg-shaped, bumpy, about 5 to 6cm long. When young, it’s light green; when ripe, it turns white or pink, with a strong and pungent smell. The inside of the fruit has an edible soft pulp, with a hard core in the center. The core is about 6 to 7mm long, 4 to 5mm wide, containing two compartments with a small, soft seed.
The chemical analysis of the extract from noni fruit revealed the following composition: Cellulose 19.33%, reducing sugar 5.27%, protein 2.8%, and lipid 8.75%. Additionally, the noni fruit contains approximately 100 different chemical compounds such as morinda diol, soranjidiol, rubichloric acid, alizarin a-methyl ether, and rubiadin 1-methyl ether, among others.
The enzyme activity of antioxidant enzymes includes Catalase (C-ase) and Peroxidase (P-ase). The activity of C-ase enzyme in noni fruit is exceptionally high, reaching 32.626 U/mg protein. This enzyme contains iron and catalyzes the decomposition of Hydrogen Peroxide (a powerful oxidizing agent produced during metabolic processes) into water and oxygen. Within the antioxidant enzyme system, C-ase is considered one of the most crucial enzymes. Its activity in noni fruit is higher compared to other plants such as green pineapple (2.38 U/mg protein), cucumber (3.03 U/mg protein), young aloe vera skin (25.33 U/mg protein), ginger (0.06 U/mg protein),…
The P-ase activity in noni fruit is also notably high (68.818 U/mg protein). This type of antioxidant enzyme contributes to preventing cellular toxicity by decomposing Hydrogen Peroxide generated during metabolic processes. Additionally, this enzyme also catalyzes the oxidation of various polyphenols and aromatic amines, resulting in different products.
Furthermore, noni fruit contains some familiar antioxidants such as Vitamin C, about 121 mg/100g, and reduced Glutathione (GSH) approximately 2,270 µM/g…
The presence of Flavonoids in the noni fruit extract exhibits strong antibacterial activity against tested microorganisms, notably against two types of bacteria: Staphylococcus aureus and Salmonella typhi.
With its rich antioxidant composition, studies on heavy smokers have shown that consuming approximately 118ml of noni fruit juice daily for a continuous month can reduce the body’s free radicals by 30%. Additionally, sulfated polysaccharides in this fruit possess anti-cancer properties. They interrupt the interaction of glycosaminoglycans of certain cancer-inducing proteins, reducing the level of lung carcinogens by 45% in smokers.
Studies have shown that after four weeks of consuming noni juice, it enhances insulin sensitivity in cell tissues and stimulates insulin production in the pancreas, which plays a significant role in stabilizing blood sugar levels in diabetic patients. It significantly lowers blood sugar and HbA1c levels (a measure of glucose bound to hemoglobin in red blood cells). Furthermore, Beta-carotene, Vitamins A, B, and antioxidants present in noni help the body produce Scopoletin and Nitric oxide, reducing diabetes-related symptoms, preventing acute and chronic complications of this condition.
The Methanolic extract from noni fruit not only promotes bone regeneration, improving bone density in osteoporotic individuals but also reduces inflammatory agents, alleviating swelling and pain in degenerative spine and joint diseases, arthritis,…
Research conducted at the University of Illinois College of Medicine, Rockford, USA, demonstrated that consuming noni fruit water helps reduce LDL cholesterol (harmful cholesterol), total cholesterol levels, and homocysteine. Additionally, noni fruit water improves HDL cholesterol (beneficial cholesterol) levels in the body.
Regular consumption of noni juice stimulates the body to release endorphins – hormones that relax the brain, provide positive feelings, reduce stress, and regulate blood pressure.
Rich in valuable active compounds for supporting and treating illnesses, noni fruit is applied in functional products, beverages, and confectioneries. Capturing market trends and demands, Peroma Vietnam Company has planned raw material zones and introduced two product lines:
- Fermented noni extract: Selecting the best-quality noni fruits, naturally fermented for six months and then recovering the extract. With a usage rate <10%, it creates a rich flavor for beverages, syrups, confectioneries, preserves, ice cream…
- Noni fruit powder: Noni fruit is processed through complex stages, undergoing spray drying systems to obtain fine, fluffy powder products. With a usage rate <10%, it brings a rich taste to cloudy fruit drinks, confectioneries, preserves, ice cream powder…
Peroma is recognized for providing reliable and high-quality powdered extracts and concentrates. Additionally, Peroma offers a variety of natural essential oils and diverse flavorings at wholesale prices, catering to personal or business needs.
PEROMA VIETNAM CO., LTD
Hotline Ho Chi Minh: 0919 436 882
Hotline Ha Noi: 0918 885 564
Email: info@peroma.vn
