Noni at Restaurante Hacienda - Mama Nena - noni fruit - Cocina Campestre, Jarretaderas, Nayarit.

 

Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]

 

The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.

Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.

 

The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]

 

Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]

 

A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]

 

Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.

 

Traditional medicine

Edit

Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]

 

Dyes

Edit

Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]

 

Nutrients and phytochemicals

Edit

Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juice has sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]

 

Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]

 

References

Edit

^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.

^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.

^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.

^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia‍'s Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.

^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.

^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.

^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.

^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]

^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.

^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.

^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]

^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).

^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.

^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.

^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.

^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.

Chum sành ngâm rượu ớt – lợi ích của rượu ớt đối với bệnh mạn tính gomsusangtao.vn/chum-sanh-ngam-ruou-ot-loi-ich-cua-ruou-o...

 

Bạn có biết rằng một hũ rượu ngâm có chứa hoạt chất capsicain cực kỳ tốt đối với các bệnh mạn tính .Bởi vì hoạt chất trong rượu ớt có tác dụng kích thíc não bộ sản xuất ra chất nội sinh đồng thời rượu ớt có đặc tính như thuốc giảm đau ,đặc biệt có ích cho bệnh nhân bị viêm khớp mạn tính,ung thư,tim mạch,huyết áp.Để hiểu sâu hơn về lợi ích của rượu ớt đối với bệnh mạn tính như thế nào bạn hãy tham khảo những chia sẻ sau đây nhé!

 

Lợi ích của rượu ớt đối với bệnh mạn tính

 

Để chứng tỏ giá trị của ớt, thấy ớt tuyệt diệu dường nào, và thực phẩm ưu hạng của tim là gì, các bác sĩ ở phương Đông đã làm thực nghiệm sau và đã được đăng trên nhiều tạp chí nơi họ làm thí nghiệm. Các bác sĩ cho vài mô tim sống vào trong một ly thủy tinh ở phòng thí nghiệm được khử trùng có đầy nước chưng cất , và nuôi mô tim chỉ với ớt , theo định kỳ làm sạch các lớp cặn dưới đáy ly và thêm nước cất. Suốt khoảng thời gian nuôi mô tim, cứ cách vài ngày bác sĩ phải cắt bớt mô tim vì nó phát triển rất nhanh. Không có tuyến yên và tuyến tùng điều khiển, mô cứ tiếp tục tăng trưởng nhanh chóng, vì vậy họ phải theo dõi luôn. Họ nuôi mô tim sống trong 15 năm.

 

Lợi ích của rượu ớt chữa bệnh mãn tính

 

Điều này chứng tỏ gía trị dinh dưỡng tuyệt hảo của ớt đối với mô tim. Đây cũng là lý do tại sao rất nhiều trường hợp gây kinh ngạc được sáng tỏ khi người ta sử dụng ớt cho cơn tấn công nhồi máu cơ tim. Vì đa số các trường hợp này là do tim suy dinh dưỡng. Tim không được dinh dưỡng đúng trong thời gian lâu dài đến nỗi nó qúa đói mệt, rồi đến một lúc điều người ta âu lo xảy ra: nhồi máu cơ tim.

 

Sử dụng rượu ớt thường xuyên các bệnh sau sẽ thuyên giảm trông thấy:

 

Những lượi ích tuyệt vười của rượu ớt

 

♦ Cục máu đông : Ớt rất gía trị trong việc phòng ngừa và làm tan cục máu đông.

 

♦ Xơ vữa động mạch hay Xơ cứng động mạch ong thành mạch của hệ tuần hoàn.

 

♦ Suy tim sung huyết : Ớt giúp tim được thư giãn và khỏe mạnh, mở rộng các mạch máu, dọn sạch những chất bẩn. Về lâu dài căn bệnh tim trầm trọng có thể hồi phục lại gần như bình thường với việc đều đặn dùng ớt. Uống một muỗng ăn phở bột ớt trong một ly nước nóng.

 

♦ Triglycerides cao: Ớt giúp giảm lượng triglycerides là chất béo trung tính tổng hợp từ các carbohydrat cơ thể lưu trữ trong các tế bào mỡ.

 

♦ Loạn nhịp tim : Ớt giúp giảm nhịp tim đập nhanh, tăng cường máu đến tim, ngăn ngừa máu đóng calcium.

 

♦ Hỗ trợ tim mạch, lọc máu và kích thích toàn bộ hệ thống cơ thể. Giúp thông các tắc nghẽn ở động mạch, tĩnh mạch và hệ bạch huyết.

 

♦ Gia tăng chức năng não bộ, một trong những hiệu qủa tốt nhất là gia tăng lưu thông máu đến vùng đầu và não. Hiệu nghiệm trong việc chống lại chứng nhức nửa đầu và nhức đầu chùm

 

♦ Có thể cầm máu rất nhanh bằng cách giội rửa vết thương với 1 đến 5 ống nhỏ giọt đầy (, sau đó đắp bột ớt cayenne lên vết thương.

 

♦ Tăng cường lưu thông máu và giảm hay cầm máu từ vết loét dạ dầy. Khi uống trà ớt, nó sẽ kích thích lưu thông máu. Dùng để trị chứng khó tiêu và ợ nóng.

 

♦ Giúp tan đờm và nhanh chóng chữa lành các chứng cảm lạnh, cúm. Được dùng như thảo dược làm toát mồ hôi

 

♦ Giúp hạ cholesterol và ngăn ngừa cục máu đông thành hình bằng cách làm loãng máu và giúp chữa lành trái tim sau cơn nhồi máu cơ tim

 

♦ Giúp giảm viêm họng và viêm amidan.

 

Còn gì mà không tự tay ngâm một hũ rượu ớt trong nhà

 

Với công dụng mà rượu ớt mang lại với sức khỏe được nêu trên chắc chắn bạn cũng muốn có ngay một hũ rượu ớt trong nhà rồi đúng không nào? Hãy bắt tay vào làm một bài thuốc thần kỳ cứu lấy sức khỏe của bạn ngay bây giờ thôi.Không quá rườm rà hay phức tạp bạn chỉ cần tham khảo và thực hiện các bước ngâm rượu ớt đơn giản như sau :

 

Nguyên Liệu:

 

☞ Lựa chọn ớt để ngâm:Ớt càng cay càng chứa nhiều phytochemical, càng tác dụng hơn. Do đó chọn loại ớt cay nhất nếu có thể được. Và để phát huy hết tác dụng của ớt, cách tốt nhất là ngâm rượu.

 

☞ Sử dụng rượu nếp :Bạn nên chọn loại rượu nếp với nồng độ cồn không quá cao 40 độ .Vì trong rượu nếp khi kết hợp với ớt sẽ tạo ra được một số chất trị bệnh mạn tính hiệu quả

 

☞ Chọn bình ngâm rượu :Tuyệt đối không nên chọn loại bình hay hũ bằng nhựa vì trong quá trình ngâm khi tác động với nhựa sẽ tạo ra hoạt chất gây ảnh hưởng sức khỏe mà chất lượng rượu ớt thu lại sẽ không tốt và hiệu quả khi sử dụng để chữa bệnh.Vậy nên bạn cần chọn loại hũ chum sành bằng gốm sứ sẽ đảm bảo độ an toàn khi ngâm rượu ớt.

 

Cách ngâm rượu ớt :

 

Lấy ớt tươi, ớt càng cay càng tốt, có thể dùng nhiều loại ớt cùng lúc, rửa sạch để thật ráo nước, cắt bỏ cuống, cho vào máy xay , đổ rượu cho ngập bên trên mặt ớt. Xay khoảng một phút hay đến khi được hòa đều. Ớt tươi cho hiệu lực mạnh mẽ. Bạn có thể dùng tươi ngay khi vừa xay, và rất tốt. Nhưng bạn nên cho vào chai thủy tinh, đặt nơi tối không có ánh sáng, mỗi ngày lắc đều vài lần. Sau 14 ngày, lọc bỏ bã. Bạn sẽ được chai rượu ớt để được rất nhiều năm.

 

Hãy luôn có một chai rượu ớt nhỏ sẵn bên mình trong túi, túi xách tay, trong xe, trong tủ thuốc, nơi bàn làm việc. Bạn cũng nên làm sẵn ớt bột khô dự trữ ở nhà bếp phòng khi cần thiết. (5 – 30 giọt/ nước trái cây cho dễ uồng/3lần/ngày).

 

Chum sành ngâm rượu ớt bằng gốm sứ

 

Để ngâm được rượu ngon, ngoài việc có được nguyên liệu tốt thì khâu chọn mua chum ngâm rượu cũng vô cùng quan trọng. Những chiếc chum bằng chất liệu sành sứ sẽ là lựa chọn tuyệt vời nhất dành cho việc ngâm ủ rượu. Đặc biệt là khi bạn muốn ngâm rượu hạ thổ.

 

☞ Khử độc rượu: Rượu ngâm trong chum sành sau một thời gian sẽ khử được độc tố, còn gọi là chất độc trong rượu Andehit, Metanol. Đây là 2 chất chính gây ra các tác hại không tốt cho sức khỏe người sử dụng.

 

☞ Rượu nhanh “chín”, tăng hương vị: Ngâm rượu hay ủ rượu trong chum sành giúp rượu nhanh đượm hơn khi ngâm trong bình thủy tinh. Bên cạnh đó, chất rượu sẽ hấp thụ một số khoáng chất tốt có trong đất nung (đã lọc cặn). Bởi vậy mà chum sành làm tăng thêm mùi vị và tính âm trong rượu khi thưởng thức. chum đựng rượu gốm sứ tài lộc

 

☞ Đảm bảo sức khỏe: An toàn cho người sử dụng khi chọn mua đúng loại chum sành ngâm rượu chất lượng tốt. Vì chum sành làm từ đất thô, trong quá trình sản xuất không sử dụng các chất hóa học. Bạn nên tránh ngâm rượu bằng can nhựa, bình nhựa. Vì rượu có tính nóng, sinh nhiệt, đựng trong đồ chứa bằng nhựa dễ làm tiết ra các chất hóa học có hại.

 

XEM THÊM CÁC MẪU CHUM SÀNH TẠI KHÔNG GIAN GỐM:

 

Với thiết kế trang trí vừa lạ mắt vừa gần gũi mà chum sành ngâm rượu ớt còn mang lại không gian độc đáo đẹp mắt hơn rất nhiều

   

Chọn vòi ngâm rượu gốm sứ để ngâm rượu ớt không chỉ giảm được độc tố trong rượu mà giúp lưu giữ hương vị đặc trưng của thức uống này

       

Chum sành sứ Tài Lộc Bát Tràng tráng men đẹp chum đựng rượu tài lộc:

 

Xem sản phẩm và bảng giá:

HŨ SÀNH TÀI LỘC HOA ĐÀO

 

Xem sản phẩm và bảng giá:

VÒ RƯỢU TÀI LỘC HOA ĐÀO

 

Xem sản phẩm và bảng giá:

BÌNH NGÂM RƯỢU TÀI LỘC HOA ĐÀO

 

Xem sản phẩm và bảng giá:

CHUM VÒ RƯỢU TÀI LỘC HOA MAI

 

The post Chum sành ngâm rượu ớt – lợi ích của rượu ớt đối với bệnh mạn tính appeared first on Gốm sứ Bát Tràng tphcm.

 

Tổng hợp các loại thức ăn bổ dưỡng dành cho bạn và gia đình cần bổ sung trong thực đơn. Nếu như bạn còn thắc mắc, hãy cùng tôi khám phá ngay bài viết dưới đây tôi đã liệt kê ra 10 loại thực phẩm tốt nhất cho cơ thể mà bạn nên lưu ý, để cho thể trạng của bạn luôn khỏe mạnh.

 

Theo nhiều nghiên cứu khác nhau của các nhà khoa học Bắc Mỹ và Tây âu, các loại thực phẩm sau đây được xem là tốt nhất cho sức khỏe.

 

1. Táo: Có tính chống oxy hóa cực mạnh, tức là phá hủy các gốc tự do, tiêu diệt các chất độc được sản sinh ra trong cơ thể, các chất này làm gia tăng quá trình lão hóa và gây nên một số bệnh tật. Một số nghiên cứu trên động vật cho thấy rằng chất chống oxy hóa trong táo – polyphenols – có thể kéo dài tuổi thọ của động vật thí nghiệm. Nghiên cứu trên các loài ruồi đục trái cho thấy chất polyphenol có trong táo giúp chúng gìn giữ được khả năng sinh tồn. Phụ nữ ở tuổi trưởng thành ăn táo đều đặn mỗi ngày đã giảm 13 – 22% nguy cơ mắc bệnh tim.

 

Táo có chất chống oxy hóa cực mạnh (Ảnh- nguồn internet )

 

2. Hạnh nhân: Hạnh nhân có chứa phytochemicals bao gồm beta-sisterol stigmasterol và campesterol được đóng góp một trái tim khỏe mạnh. Một nắm hạnh nhân mỗi ngày giúp giảm nguy cơ bệnh tim bằng cách hạ thấp LDL, cholesterol trong máu 10%.

 

3. Bông cải xanh: Giàu chất xơ, vitamin C, folat, kali, canxi, betacarotene, và các chất dinh dưỡng thực vật, là những chất làm giảm nguy cơ phát sinh bệnh tim, đái tháo đường. Nấu bông cải xanh quá lâu làm phá hủy các chất dinh dưỡng nêu trên. Chẳng hạn làm hỏng chất myrosinase (chất này làm giảm nguy cơ phát triển ung thư).

 

4. Việt quất: theo một nghiên cứu của Đại học Harvard (Mỹ) thì những người già ăn nhiều quả việt quất (và quả dâu tây) sẽ ít có khả năng bị suy giảm nhận thức so với người cùng tuổi. Dùng quả việt quất đều đặn sẽ làm giảm nguy cơ bị cao huyết áp khoảng 10% nhờ hợp chất có hoạt tính sinh học có tên là anthocyanins. Việt quất còn giúp làm giảm nguy cơ xơ cứng động mạch, các bệnh đường ruột, giảm béo phì. Thí nghiệm trên động vật cho thấy xương chắc hơn.

 

5. Dầu cá: trong phần nạc của các loại cá như: cá hồi, cá trích, cá thu, cá mòi, cá cơm chứa đến 30% dầu, đặc biệt là axít béo omega-3 rất có lợi cho tim và hệ thần kinh trung ương. Ngoài ra, dầu cá còn làm giảm tình trạng viêm như viêm khớp. Một bữa ăn ít mỡ kèm các chế phẩm từ dầu cá làm giảm sự tiến triển của ung thư tiền liệt tuyến.

 

6. Các loại rau có lá màu xanh đậm: ăn nhiều các loại rau có lá màu xanh đậm như: rau bina, bắp cải làm giảm đáng kể nguy cơ bị đái tháo đường týp 2, theo các nhà khoa học tại Đại học Leicester (Anh). Ví dụ: rau bina rất giàu chất chống oxy hóa, đặc biệt khi không nấu, khi hấp, hoặc khi đun sôi nhỏ lửa. Rau bina còn chứa rất nhiều vitamin A, B6, C, E, K, selen, niacin, kẽm, photpho, đồng, axít folic, kali, sắt và canxi.

 

7. Khoai tây: chứa nhiều chất xơ, betacarotene, carbohydrates, vitamin C, B6. Khi so sánh về hàm lượng vitamin A, C, sắt, canxi, protein, carbohydrates thì khoai tây được xếp hạng nhất so với các loại khoai khác.

 

8. Mầm lúa mì: chứa nhiều chất dinh dưỡng như là vitamin E, axít folic, thiamin, kẽm, manhe, photpho, các axít béo thiết yếu, chất xơ rất tốt cho sức khỏe.

 

9. Quả bơ: 75% năng lượng trong quả bơ chủ yếu là chất béo đơn bão hòa,không phải cholesterol.Quả bơ chứa nhiều chất xơ bao gồm 25% chất xơ hòa tan và 75% chất xơ không hòa tan, nhờ vậy làm giảm cholesterol máu. Ngoài ra, quả bơ chứa kali hơn 35% so với chuối, giàu vitamin nhóm B, K, E.Theo các nhà khoa học tại đại học Ohio (Mỹ) thì quả bơ có khả năng loại trừ ung thư miệng, phá hủy một số tế bào tiền ung thư khác.

 

10. Yến mạch: Là một loại thực phẩm giàu vitamin E, axít béo omega-3, folate, kali, chất xơ, carbohydrate. Nếu ăn một chén cháo yến mạch hàng ngày sẽ làm giảm cholesterol máu. Ngoài ra, yến mạch còn làm bình ổn lượng đường máu.

 

Như vậy, đây đều là các thực phẩm rất dễ tìm ở Việt Nam. Thế nên, việc mua và bổ sung các loại thực phẩm này vào thực đơn mỗi tuần là không hề khó khăn gì. Do đó, khi đi chợ mua thực phẩm thì nhớ các loại thực phẩm này và bổ sung thường xuyên để tốt hơn cho sức khỏe bạn nhé.

 

via Hướng Nghiệp Á Âu Nha Trang nhatrang.huongnghiepaau.com/tin-am-thuc/cac-loai-thu-an-t...

Super healthy "fresh frozen" Aronia berries for sale.

This is how the young mangosteens look. There are only 7 of them.

 

I grow Tropical Fruit as some of you know. I have a mangosteen tree that is about 7 years old and was not expecting it to bear until about 13 years old, but what a surprise to find about 3 weeks ago, 7 flowers coming on it. They all appear to have set and young fruit is growing. I want to share some fact about the mangosteen.

 

The mangosteen (Garcinia mangostana) is known as "The Queen of Tropical Fruits" (the Durian being "The King of Tropical Fruits", maybe the best fruit in the world!!). Mangosteen is regarded as one of the four most delicious and best-flavoured fruits in the world that is most readily accepted. It is about the size of a good peach.

 

It is a native of the Malay Peninsula and will not grow outside tropical areas.

 

In these photos the fruit is the embyro stage, with the distinctive raised area on the bottom of the fruit, corresponding to the number of segments inside the fruit. It then requires over one hundred days to reach full ripeness. At that time, the fruit stays on the tree until it has turned more purple and brown patches may appear as well. There are some minor insect pests such as thrips which may scrape the surface of the mangosteen fruit, damaging the pigment cells. The fruit ends up completely brown at full ripeness. The quality of the fruit inside is unaffected by this but is not as attractive to look at.

 

The mangosteen has a soft white edible centre that is similar in construction to the sections of an orange, with possibly one seed in each of the larger segments. The smaller segments are seedless and seem to melt in your mouth, releasing a delicious juice that is a perfect balance of acids and sugars. The rind, or pericarp, is about 4 to 6 mm thick (1/4" or more) and when freshly harvested is somewhat soft. The fruit at that time can be opened by squeezing until the rind splits, exposing the edible segments inside.

The mangosteen tree reaches on average an height of 15 metrs but can grow as high as 30 metres. It is rather slow growing and forms a pyramidal crown. The bark is very dark coloured and flaking. The thick dark green leathery mangosteen leaves are evergreen and opposite positioned. Flowers are about 5 cm large and contain four leaves. The dark purple coloured mangosteen fruits reach a size of about 7 cm. Inside the mangosteen fruit are 4 to 7 triangular segments containing juicy white flesh and seeds. The juice is sweet and slightly acid with a delicious flavour.

 

Phytochemicals

Mangosteens contain following phytochemicals: Catechins, Rosin, Mangostin, Normangostin, Xanthones, Gartanin

 

Medicinal properties

The dried mangosteen rind is use to treat dysentery, diarrhoea and gonorrhoea. Made into an ointment, mangosteen rind powder is used to treat skin disorders such as eczema and other skin disorders. Mangosteen pulp and rind contains many antioxidant which may have anti-tumor activity. Mangosteen also appears to have anti-inflammatory properties. Studies have demonstrated that prenylated xanthones can help to treat tuberculosis. Of the xanthones tested, alpha-beta-mangostins and garcinone B had the strongest inhibitory effect against mycobacterium, which causes tuberculosis.

 

Soil Characteristics

Wide range of soil types provided drainage is good.

 

Climate Requirements

Equatorial; high even temperatures with high humidity.

 

Culture

Grown from seed with grafted plants showing no evidence of faster growth. Several species, with Purple Mangosteen being the most acceptable.

 

Harvesting

Two crops a year sometimes, in February and October. Fruit are picked at an early stage of maturity, when reddish-pink and before the dark purple develops.

 

Length of time until first crop

Seven to thirteen years. Some trees never fruit!

Restaurante Hacienda - Mama Nena - noni fruit - Cocina Campestre, Jarretaderas, Nayarit, Mexico.

 

Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]

 

The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.

Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.

 

The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]

 

Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]

 

A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]

 

Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.

 

Traditional medicine

 

Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]

 

Dyes

 

Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]

 

Nutrients and phytochemicals

 

Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juice has sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]

 

Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]

 

References

 

^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.

^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.

^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.

^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia‍'s Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.

^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.

^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.

^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.

^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]

^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.

^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.

^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]

^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).

^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.

^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.

^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.

^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.

1. Chống ung thư :

Có rất nhiều nghiên cứu về bạc hà. Phần lớn lợi ích chống ung thư của bạc hà là do hàm lượng phytochemical của nó. Limonene , beta-pinene và beta-caryophyllene là tất cả các chất chống phytochemical chống ung thư với rất nhiều nghiên cứu chống ung thư trên chúng. Trong một nghiên cứu trên động vật năm 2012 được báo cáo trên tạp chí PloS One , bạc hà có tác dụng độc tế bào đối với ung thư biểu mô phổi, bệnh bạch cầu và ung thư dạ dày . Nghiên cứu tương tự này cho thấy bạc hà là một chất chống viêm mạnh, quan trọng trong ung thư vì ung thư là một quá trình viêm nhiễm trong cơ thể. Các nhà nghiên cứu cũng tìm thấy bạc hà để có đặc tính chống oxy hóa.

 

Một nghiên cứu trên động vật khác được báo cáo vào năm 2014 trên tạp chí Oral Pathology & Medicine đã phát hiện ra rằng bạc hà ức chế sự khởi đầu và thúc đẩy ung thư lưỡi ở chuột. Nó cũng cho thấy rằng bạc hà có một hiệu ứng chemopreventive ("chemo" có nghĩa là ung thư).

 

Một nghiên cứu năm 2015 được công bố trên tạp chí American Research of Cancer Research cho thấy rằng rượu perillyl (một trong những chất phytochemical trong bạc hà, được gọi là “POH” trong nghiên cứu) có hiệu quả đối với những người có khối u não ác tính. Nghiên cứu báo cáo rằng "các thử nghiệm lâm sàng ở Brazil đã khám phá sự phân phối POH trong mũi như là một giải pháp thay thế để phá vỡ những hạn chế độc hại của việc uống. Trong những thử nghiệm này, bệnh nhân bị u thần kinh tái phát ác tính được cho liều POH tương đối nhỏ qua đường hô hấp đơn giản qua mũi. Kết quả từ những nghiên cứu này cho thấy loại hóa trị liệu hàng ngày dài hạn này được dung nạp tốt và hiệu quả. ”

 

Các nhà nghiên cứu đã đồng ý rằng rượu perillyl có hoạt tính kháng sinh, ức chế sự phát triển khối u, và có đặc tính chống ung thư (khả năng các khối u phát triển nguồn cung cấp máu của chính chúng để nuôi chúng) cả ở động vật và người.

 

Một nghiên cứu in vitro (ống nghiệm) năm 2011 được báo cáo trong Tạp chí Độc chất Nội bộ cho thấy rằng bạc hà có hoạt tính độc tế bào (“cyto” có nghĩa là tế bào). Nó cũng có hoạt tính chống ung thư chống lại sáu dòng tế bào ung thư khác nhau - cổ tử cung, vú, bệnh bạch cầu T-cell cấp tính, bàng quang, tụy và ung thư đại trực tràng .

 

Menthol gần đây cũng đã được nghiên cứu về tác dụng chống ung thư, đặc biệt là chống lại các tế bào ung thư tuyến tiền liệt. Hai nghiên cứu được báo cáo vào năm 2012 rằng menthol ảnh hưởng đến biểu hiện gen, có hoạt tính gây độc tế bào, và ức chế sự gia tăng (lan rộng) của các tế bào ung thư tuyến tiền liệt . Một nghiên cứu được báo cáo trong năm 2009 cho thấy rằng menthol tăng cường hoạt tính chống tăng sinh của vitamin D3 trong ung thư tuyến tiền liệt.

 

2. Kháng khuẩn :

Có một số nghiên cứu chứng thực các tính chất kháng khuẩn của bạc hà, làm cho nó tuyệt vời cho chữa lành vết thương, nhiễm trùng đường hô hấp, viêm amiđan, viêm phế quản, viêm thanh quản. Một nghiên cứu cụ thể tìm thấy dầu bạc hà có tác dụng chống lại E. coli. Nó cũng ức chế vi khuẩn thể hiện tính kháng với thuốc kháng sinh, Shigella sonei, Staphylococcus aureus, và Micrococcus flavus. Bệnh viện, hãy lưu ý!

 

3. Hỗ trợ tiêu hóa:

Dầu bạc hà là đáng ngạc nhiên chữa bệnh cho đường tiêu hóa . Có nhiều nghiên cứu về dầu bạc hà và khả năng làm giảm các triệu chứng của IBS (hội chứng ruột kích thích). Một nghiên cứu của Ý năm 2007 được báo cáo trong Tạp chí Bệnh Gan tiêu hóa đã giảm 50% các triệu chứng của IBS cho 75% bệnh nhân sử dụng dầu bạc hà. Điều đó thực sự quan trọng! Bạc hà có đặc tính chống co thắt mạnh mẽ, đó có lẽ là lý do tại sao nó hoạt động rất tốt. Nó có hiệu quả đối với đau dạ dày, đầy hơi và tiêu chảy.

 

4. Giảm sốt:

Mặc dù nó không phải là một ý tưởng tốt để phá vỡ một cơn sốt lúc khởi phát của nó (một cơn sốt là cách của cơ thể giết chết vi khuẩn xâm nhập), có những lúc bạn có thể cần phải bước vào và giảm nó. Dầu bạc hà hoạt động rất tốt cho việc này. Xem “Mẹo sử dụng” bên dưới để biết thêm về cách hoạt động của nó.

 

5. Nhiễm nấm:

Nhiễm nấm có vấn đề và có thể khó tiêu diệt. Candida albicans đặc biệt khó loại bỏ. Nghiên cứu gần đây (2015) cho thấy các chất phytochemical trong dầu bạc hà có tác dụng chống nấm mạnh và có hiệu quả khá cao đối với candida.

 

6. Nhức đầu và đau nửa đầu :

Một nghiên cứu năm 2016 ở Đức đã phát hiện rằng điều trị tại chỗ với dầu bạc hà có hiệu quả hơn đáng kể trong điều trị đau đầu do căng thẳng so với giả dược . Nó cũng có thể so sánh với hiệu quả của acid acetylsalicylic (Aspirin) và paracetamol (Tylenol). Tinh dầu bạc hà cũng giúp giảm đau nửa đầu. Một nghiên cứu năm 2010 của Iran về tinh dầu bạc hà cho thấy đau, buồn nôn và các triệu chứng khác liên quan đến chứng đau nửa đầu đã được cải thiện nhiều bằng cách áp dụng tinh dầu bạc hà vào trán và đền thờ của 35 bệnh nhân bị đau nửa đầu.

 

7. Buồn nôn :

Bạc hà từ lâu đã được sử dụng để điều trị buồn nôn. Tuy nhiên, nó cũng có hiệu quả đối với buồn nôn và nôn do hóa trị . Một nghiên cứu năm 2013 cho thấy cả bạc hà và bạc hà đều làm giảm cường độ và tần suất buồn nôn liên quan đến hóa trị.

 

8. Giảm đau:

Do phần lớn hàm lượng tinh dầu bạc hà của nó, dầu bạc hà là tuyệt vời để giảm đau. Bạc hà là tốt cho cơ bắp đau, đau khớp, đau dây thần kinh, vết loét lạnh, đau cơ xơ, và nhiều điều kiện đau đớn khác . Nó xuất hiện để làm việc không chỉ bằng cách làm gián đoạn tín hiệu đau từ chỗ đau đến não, mà còn giúp giảm đau do đặc tính chống viêm và giảm đau của nó.

 

9. Thúc đẩy tóc mọc lại:

Một nghiên cứu động vật Trung Quốc được báo cáo vào năm 2014 trong nghiên cứu độc tính đã chứng minh rằng tinh dầu bạc hà có thể hữu ích cho việc rụng tóc. Động vật được chia thành bốn nhóm, và muối, dầu jojoba, minoxidil và dầu bạc hà đã được áp dụng cho da của những con chuột cạo trong 4 tuần. Chỉ có nhóm dầu bạc hà thể hiện sự gia tăng đáng kể về độ dày của da, số nang lông, độ sâu của nang lông và mọc lại tóc. Các nhà nghiên cứu cho biết, vào tuần thứ ba, dầu bạc hà “làm tăng đáng kể sự phát triển của tóc”. Thực tế, sự tăng trưởng tốt hơn so với muối và jojoba và thậm chí còn lớn hơn minoxidil (Rogaine), một loại thuốc mọc lại tóc phổ biến. Hơn nữa, họ báo cáo rằng vào tuần thứ tưdầu bạc hà cho thấy mọc lại tóc ở khoảng 92%, trong khi minoxidil chỉ khoảng 55% .

 

10. Bảo vệ Radioprotective / Neuroprotective:

2010 nghiên cứu báo cáo trong Tạp chí Nghiên cứu Ung thư và Therapeutics thừa nhận rằng thiệt hại do bức xạ đến các mô bình thường “hạn chế liều điều trị của bức xạ có thể được giao cho các khối u và do đó làm hạn chế hiệu quả của việc điều trị.” Các nhà nghiên cứu phát hiện ra rằng bạc hà bảo vệ tinh hoàn , đường tiêu hóa và các tế bào gốc tạo máu ở chuột. Ngoài ra, nghiên cứu năm 2013 trên chuột được công bố trên Cytotechnology cho thấy bạc hà đóng một vai trò quan trọng trong việc bảo vệ tế bào thần kinh khỏi tổn thương bức xạ .

 

11. Các vấn đề về hô hấp:

Dầu bạc hà chứa vitamin C và A, axit béo omega-3 và các khoáng chất như phốt pho, magiê, canxi và kali - tất cả đều hữu ích cho bất kỳ tình trạng nào có chất nhầy. Tuy nhiên, đó là hàm lượng tinh dầu bạc hà, làm cho dầu bạc hà rất hữu ích cho các vấn đề hô hấp. Nó là thuốc thông mũi tự nhiên (nó hòa tan chất nhầy). Nó có đặc tính kháng histamine tự nhiên và sẽ không gây buồn ngủ.

 

Bạc hà cũng thư giãn các cơ của đường hô hấp - nó là một thuốc giãn phế quản tự nhiên. Tất cả những thứ này, kết hợp với lợi ích kháng khuẩn và kháng virus, làm cho nó trở nên tuyệt vời cho cảm lạnh, hen suyễn, bệnh phổi tắc nghẽn mãn tính (COPD), hen suyễn do tập thể dục, dị ứng, viêm phế quản, viêm xoang và cúm .

 

12. Các vấn đề về da:

Do đặc tính chống viêm của nó, tinh dầu bạc hà giúp giảm các tình trạng da như viêm da, eczema và bệnh vẩy nến . Nó có thể làm giảm cơn đau của cháy nắng và là tuyệt vời cho đôi môi nứt nẻ. Bởi vì khả năng ức chế sự phát triển của vi khuẩn và giảm viêm, nó cũng tuyệt vời cho mụn trứng cá.

 

Tham khảo thêm https://www.linkedin.com/pulse/cách-đuổi-chuột-bằng-thuốc-xịt-muỗi-nguyễn-thanh-tấn/

 

Leaves of Hibiscus rosa-sinensis are processed using different methods depending on the intended application. Using three different processing methods, we investigated the effects of processing on the proximate constitution of the leaf. Result demonstrated that the fresh raw leaf had moisture content of 82.30 ± 0.42%, which were significantly (p<0.05) reduced by drying but not extraction and blanching. The protein content of the raw leaf was low (1.80 ± 0.10%). Extraction and blanching reduced the protein content, whereas drying increased the protein content significantly (p < 0.05) for raw dried leaf powder and blanched leaf products. The raw leaf contained vitamins A, B2, C and E, which were significantly reduced by extraction and blanching, but were concentrated by drying. Anti-nutrient contents of the raw leaf were low and were reduced to negligible levels by the processing techniques employed. Comparing the nutrient and chemical constituents with recommended dietary allowance (RDA) values, we found that the leaves contain an appreciable amount of nutrients, minerals, vitamins, proteins and phytochemicals and low degree of toxicants. These findings suggested that the treatment method employed in processing this leaf affected the proximate composition, and this should be considered in utilization of this leaf (and other leaves) product in various food and pharmaceutical formulations. Various heat processing techniques applied during the preparation of the processed products from Hibiscus rosa-sinensis leaves, caused adverse effects on the chemical composition of the processed leaf products. This was evident especially for the vitamins and minerals constitution of the processed products. More so, blanching and drying caused a significant reduction in the nutrients and anti-nutrient composition of the formulated samples. While the best processed samples were the dried powdered products, especially the RDLP, whereas the worst processed samples were the extracts, notably B2LE. It is recommended that other processing techniques such as freezing, solar and spray drying and ethanol extraction can also be applied in order to determine their effects on nutrient retention and anti-nutrient reduction on the plant leaves and compare it with the results of this study.

 

Author Details:

 

Ifeyinwa Mirabel Eze

Department of Food Science and Technology, University of Nigeria, Nsukka 410001, Nigeria.

 

Daniel Don Nwibo

Graduate School of Pharmaceutical Sciences, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-0033, Japan, Institute of Medical Mycology, Graduate School of Medicine, Teikyo University, 359 Otsuka, Hachioji, Tokyo 192-0395, Japan and Department of Chemistry, University of Nigeria, Nsukka 410001, Nigeria.

 

Read full article: bp.bookpi.org/index.php/bpi/catalog/view/50/406/436-1

View More: www.youtube.com/watch?v=TQSLaiFpI-U

Morinda citrifolia

"Noni" redirects here. For other uses, see Noni (disambiguation).

 

Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]

 

Morinda citrifolia

Noni fruit

Leaves and noni fruit

Scientific classification

Kingdom: Plantae

Clade: Angiosperms

Clade: Eudicots

Clade: Asterids

Order: Gentianales

Family: Rubiaceae

Genus: Morinda

Species: M. citrifolia

Binomial name

Morinda citrifolia

 

L.

 

The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.

 

Growing habitats:

 

Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.

 

The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]

 

Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]

 

Food:

 

A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]

 

Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.

 

Traditional medicine:

 

Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]

 

Dyes:

 

Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]

 

Nutrients and phytochemicals:

 

Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juicehas sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]

 

Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]

 

References:

 

^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.

 

^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.

 

^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.

 

^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia‍'s Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.

 

^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.

 

^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.

 

^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.

 

^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]

 

^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.

 

^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.

 

^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]

 

^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. (ed.). Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).

 

^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.

 

^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.

 

^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.

 

^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.

 

Morinda citrifolia

 

"Noni" redirects here. For other uses, see Noni (disambiguation).

 

Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]

 

Morinda citrifolia

 

Noni fruit

 

Leaves and noni fruit

 

Scientific classification

 

Kingdom: Plantae

 

Clade: Angiosperms

 

Clade: Eudicots

 

Clade: Asterids

 

Order: Gentianales

 

Family: Rubiaceae

 

Genus: Morinda

 

Species: M. citrifolia

 

Binomial name

 

Morinda citrifolia

 

L.

 

The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.

 

Growing habitats:

 

Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.

 

The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]

 

Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]

 

Food:

 

A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]

 

Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.

 

Traditional medicine:

 

Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]

 

Dyes:

 

Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]

 

Nutrients and phytochemicals:

 

Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juicehas sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]

 

Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]

 

References:

 

^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.

 

^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.

 

^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.

 

^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia‍'s Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.

 

^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.

 

^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.

 

^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.

 

^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]

 

^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.

 

^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.

 

^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]

 

^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. (ed.). Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).

 

^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.

 

^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.

 

^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.

 

^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.

 

You can make the things you eat more nourishing by adding herbs, spices, pastured butter, and bone broths. You would be amazed at how many vitamins, minerals and phytochemicals are in things like cayenne pepper, black pepper, and natural sea salt.

 

Blogging today about this at: simple-green-frugal-co-op.blogspot.com/2011/04/layer-in-n...

 

What appears to be the fruit of the cashew tree is an oval or pear-shaped accessory fruit or false fruit that develops from the receptacle of the cashew flower. Called the cashew apple, better known in Central America as "jocote de marañón", it ripens into a yellow and/or red structure about 5–11 cm long. It is edible, and has a strong "sweet" smell and a sweet taste. The pulp of the cashew apple is very juicy, but the skin is fragile, making it unsuitable for transport. It is often used as a flavor in agua fresca.

 

The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the pseudofruit. The drupe develops first on the tree, and then the peduncle expands into the pseudofruit. Within the true fruit is a single seed, the cashew nut.

 

HEALTH NUT

Cashew nuts are significant sources of iron (essential for red blood cell function and enzyme activity), magnesium (promotes energy release and bone growth), phosphorus (builds bones and teeth), zinc (essential to digestion and metabolism) and selenium (has important antioxidant properties, thus protecting the body from cancer).

These nuts are also good sources of protein.

In comparison to other tree nuts, cashew nuts have a lower fat content. They are also, like all other tree nuts, cholesterol free.

Cashew nuts also contain significant amounts of phytochemicals with antioxidant properties that protects the body from cancer and heart disease.

  

To get rid of the breast cancer, we should be health conscious, knowing all the do's and don'ts in our health is really a good help. Given below are the steps in getting rid of this kind of disease.

 

· Healthy body weight maintenance, your body mass index (BMI) should be less than 25 all through your life. The independency of the body mass index has been shown importantly in increasing the risk of breast cancer. And in addition to this, the elevated BMI has been certain to increase the post menopausal breast cancer risk.

 

· Reduce or avoid alcohol. The use of alcohol is the most well determined risk of dietary factor for breast cancer. It is said in the research that if you consume more than one alcoholic beverage a day, the risk of breast cancer may increase by as much as 20 - 25%.

 

· Eat as many fruits and vegetables as possible. Eating 7 or more servings daily is a good habit. Bear in mind that the cruciferous vegetables are the best cancer protection, this vegetables includes broccoli, cabbage, sprouted Brussels, cauliflower. And also the dark leafy greens such as spinach, kale, collards. And as well as the tomatoes and carrots. The fruit includes berries, cherries, and citrus. And take note that it is best to eat the cruciferous vegetables lightly cooked or raw, because some of the phytochemicals that are believed to offer protection against breast cancers are heat destroyed.

 

· Exercise regularly. Regular exercise is the best key that provides protection that is a powerful protection against breast cancer. A 30 minute or more average aerobic activity for 5 or more days a week is a good thing to do. The consistency and the duration are the key, not the intensity.

 

· Right Fat diet. Your diet fat type can affect your risk of breast cancer. Reduce your consumption of the mega 6 fats, such as corn, sunflower, cottonseed oils and safflowers. Also the saturated fats and the Trans fats. But put in mind that taking in more of the omega 3 fats especially those from the oily fishes like salmon, tuna mackerel, sardines and lake trout is good. Also, consume a monounsaturated oils like the canola, olive oil, nuts/ seeds and avocados, and let these be your source of primary fat because these types of foods has a potential properties of anti-cancer. The good source of omega 3 fats is the canola oil, a potent source of antioxidant polyphenols that includes squalene is the extra olive oil. Also, nuts and seeds provide you with the selenium, the cancer protective mineral.

 

· Right carb intake, lessen your consumption of the high glycemic index or the great white hazards, these are the white flour, white potatoes, white rice, sugar and of the other products containing such. These foods can trigger a hormonal change that promotes cellular breasts tissues' growth. Instead, replace this wrong carbohydrates with beans/legumes and whole grains. This is because of the high fiber that the beans/legumes give the body.

 

· Eat whole soya food products often such as tofu, roasted soy nuts, soy milk and miso, because these reduce the risk of breast cancer.

 

Morinda citrifolia

"Noni" redirects here. For other uses, see Noni (disambiguation).

 

Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]

 

Morinda citrifolia

Noni fruit

Leaves and noni fruit

Scientific classification

Kingdom: Plantae

Clade: Angiosperms

Clade: Eudicots

Clade: Asterids

Order: Gentianales

Family: Rubiaceae

Genus: Morinda

Species: M. citrifolia

Binomial name

Morinda citrifolia

 

L.

 

The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.

 

Growing habitats:

 

Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.

 

The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]

 

Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]

 

Food:

 

A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]

 

Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.

 

Traditional medicine:

 

Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]

 

Dyes:

 

Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]

 

Nutrients and phytochemicals:

 

Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juicehas sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]

 

Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]

 

References:

 

^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.

 

^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.

 

^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.

 

^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia‍'s Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.

 

^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.

 

^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.

 

^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.

 

^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]

 

^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.

 

^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.

 

^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]

 

^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. (ed.). Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).

 

^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.

 

^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.

 

^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.

 

^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.

 

Nature's Finest Premier Antioxidant!

Morinda citrifolia

 

"Noni" redirects here. For other uses, see Noni (disambiguation).

 

Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]

 

Morinda citrifolia

 

Noni fruit

 

Leaves and noni fruit

 

Scientific classification

 

Kingdom: Plantae

 

Clade: Angiosperms

 

Clade: Eudicots

 

Clade: Asterids

 

Order: Gentianales

 

Family: Rubiaceae

 

Genus: Morinda

 

Species: M. citrifolia

 

Binomial name

 

Morinda citrifolia

 

L.

 

The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.

 

Growing habitats:

 

Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.

 

The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]

 

Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]

 

Food:

 

A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]

 

Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.

 

Traditional medicine:

 

Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]

 

Dyes:

 

Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]

 

Nutrients and phytochemicals:

 

Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juicehas sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]

 

Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]

 

References:

 

^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.

 

^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.

 

^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.

 

^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia‍'s Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.

 

^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.

 

^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.

 

^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.

 

^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]

 

^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.

 

^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.

 

^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]

 

^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. (ed.). Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).

 

^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.

 

^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.

 

^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.

 

^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.

 

Morinda citrifolia

"Noni" redirects here. For other uses, see Noni (disambiguation).

 

Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]

 

Morinda citrifolia

Noni fruit

Leaves and noni fruit

Scientific classification

Kingdom: Plantae

Clade: Angiosperms

Clade: Eudicots

Clade: Asterids

Order: Gentianales

Family: Rubiaceae

Genus: Morinda

Species: M. citrifolia

Binomial name

Morinda citrifolia

 

L.

 

The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.

 

Growing habitats:

 

Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.

 

The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]

 

Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]

 

Food:

 

A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]

 

Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.

 

Traditional medicine:

 

Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]

 

Dyes:

 

Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]

 

Nutrients and phytochemicals:

 

Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juicehas sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]

 

Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]

 

References:

 

^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.

 

^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.

 

^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.

 

^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia‍'s Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.

 

^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.

 

^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.

 

^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.

 

^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]

 

^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.

 

^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.

 

^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]

 

^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. (ed.). Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).

 

^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.

 

^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.

 

^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.

 

^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.

 

Morinda citrifolia

 

"Noni" redirects here. For other uses, see Noni (disambiguation).

 

Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]

 

Morinda citrifolia

 

Noni fruit

 

Leaves and noni fruit

 

Scientific classification

 

Kingdom: Plantae

 

Clade: Angiosperms

 

Clade: Eudicots

 

Clade: Asterids

 

Order: Gentianales

 

Family: Rubiaceae

 

Genus: Morinda

 

Species: M. citrifolia

 

Binomial name

 

Morinda citrifolia

 

L.

 

The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.

 

Growing habitats:

 

Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.

 

The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]

 

Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]

 

Food:

 

A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]

 

Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.

 

Traditional medicine:

 

Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]

 

Dyes:

 

Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]

 

Nutrients and phytochemicals:

 

Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juicehas sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]

 

Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]

 

References:

 

^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.

 

^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.

 

^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.

 

^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia‍'s Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.

 

^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.

 

^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.

 

^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.

 

^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]

 

^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.

 

^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.

 

^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]

 

^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. (ed.). Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).

 

^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.

 

^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.

 

^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.

 

^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.

 

Betula papyrifera - Paper Birch, Canoe Birch or American White Birch. Uses

 

Birch plywood

 

Birch wood is fine-grained and pale in colour, often with an attractive satin-like sheen. Ripple figuring may occur, increasing the value of the timber for veneer and furniture-making. The highly-decorative Masur (or Karelian) birch, from Betula verrucosa var. carelica has ripple texture combined with attractive dark streaks and lines.

 

Birch wood is suitable for veneer, and birch ply is among the strongest and most dimensionally-stable plywoods, although it is unsuitable for exterior use.

 

Birch ply is made from laminations of birch veneer. It is light but strong and has many other good properties. Birch ply is used to make longboards (skateboard), giving it a strong yet flexy ride. It is also used (often in very thin grades with many laminations) for making model aircraft.

 

Extracts of birch are used for flavoring or leather oil, and in cosmetics such as soap or shampoo. In the past, commercial oil of wintergreen (methyl salicylate) was made from the Sweet Birch (Betula lenta). Birch tar or Russian Oil extracted from birch bark is thermoplastic and waterproof; it was used as a glue on, for example, arrows, and also for medicinal purposes.

Fragrant twigs of silver birch are used in saunas to relax the muscles.

 

Birch leaves make a diuretic tea and to make extracts for dyes and cosmetics.

 

Many of the First Nations of North America prized the birch for its bark, which due to its light weight, flexibility, and the ease with which it could be stripped from fallen trees, was often used for the construction of strong, waterproof but lightweight canoes.

 

Birch is used as firewood due to its high calorific value per unit weight and unit volume. It burns well, without popping, even when frozen and freshly hewn. The bark will burn very well even when wet because of the oils it contains. With care, it can be split into very thin sheets that will ignite from even the smallest of sparks.

 

Birch juice extracted by cutting the standing trees is considered a common drink in rural Ukraine, Belarus, and Russia. The juice is sometimes extracted, bottled and sold commercially. Similarly in the British Isles the sap is often used to make a wine.

 

Birch bark is high in betulin and betulinic acid, phytochemicals which have potential as pharmaceuticals, and other chemicals which show promise as industrial lubricants.

 

Birch bark can be soaked until moist in water, and then formed into a cast for a broken arm.

 

The inner bark of birch can be ingested safely.

 

In northern latitudes birch is considered to be the most important allergenic tree pollen, with an estimated 15-20% of hay fever sufferers sensitive to birch pollen grains.

 

Facebook: www.facebook.com/scott.harrington1

YouTube: www.youtube.com/user/scottharrington111

LinkedIn: www.linkedin.com/pub/scotth-harrington/11/189/a39

 

scottharringt10@hotmail.com

animal products (meat & dairy) are acidic & have a negative calcium absorption

 

"The Best Food for Bones: Fruits & Vegetables

Millions of women have been falsely led to believe that there is a correlation b/t osteoporosis & the inadequate intake of dairy foods. Bone health is much more than just calcium. Vegetables, beans, fruits, & nuts are rich sources of calcium, potassium, vitamin K, magnesium, & vegetable protein, as well as the phytochemicals & micronutrients that are gaining recognition to be important for bone strength. Calcium is an important component, but like protein, we don’t need as much of it as most people think. The current U.S. daily calcium recommendation of 1200 - 1500 mg for postmenopausal women is an attempt to offset the ill-effects of the Standard American Diet (SAD) which creates excessive calcium loss in the urine b/c most people consume so much sodium, caffeine & animal protein.

 

Contrary to popular belief, you do not need dairy products to get sufficient calcium. Every natural food contains calcium. When you eat a healthy diet, rich in natural foods such as vegetables, beans, nuts, & seeds, it is impossible not to obtain sufficient calcium. In fact, the addition of more natural plant foods to the diet has been shown to have a powerful effect on increasing bone density & bone health. Fruits & vegetables strengthen bones. Researchers found that those who eat the most fruits & vegetables have denser bones. These researchers concluded that fruits & vegetables are not only rich in potassium, magnesium, calcium & other nutrients essential for bone health, but, because they are alkaline, not acid-producing, they do not induce urinary calcium loss. Green vegetables, in particular have a powerful effect on reducing hip fractures, for they are not only rich in calcium, but other nutrients as well, such a vitamin K, which is crucial for bone health.

 

So most unprocessed, natural foods contain calcium & green vegetables have particularly high levels. In fact, one 4oz serving of steamed collards or kale has about the same amount of calcium as 1C of milk. Take a look at some natural foods & their approximated calcium levels.

 

Collard Greens 2C . . . . . . . . . . . . . . . . . . .600 mg

Turnip Greens 2C . . . . . . . . . . . . . . . . . . . .500 mg

Spinach 2C . . . . . . . . . . . . . . . . . . . . . . . . . 500 mg

Kale 2C . . . . . . . . . . . . . . . . . . . . . . . . . . . . 350 mg

Sesame Seeds ¼C . . . . . . . . . . . . . . . . . . 350 mg

Bok Choy 2C . . . . . . . . . . . . . . . . . . . . . . . 300 mg

Tahini (sesame seed paste) 2Tbsp . . . . .300 mg

Calcium-Fortified Orange Juice 8oz . . . .300 mg

Milk 1C . . . . . . . . . . . . . . . . . . . . . . . . . . . . .300 mg (-stored calcium extracted from bones to neutralize acids in stomach)

Soybeans 1C . . . . . . . . . . . . . . . . . . . . . . . 175 mg

Broccoli 2C . . . . . . . . . . . . . . . . . . . . . . . . . 150 mg

Garbanzo Beans 1C . . . . . . . . . . . . . . . . . 150 mg

Romaine Lettuce 4C . . . . . . . . . . . . . . . . . 150 mg

Sweet Potato 2C . . . . . . . . . . . . . . . . . . . . .150 mg

Tofu 1C . . . . . . . . . . . . . . . . . . . . . . . . . . . . .150 mg

Orange 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 mg

 

Green vegetables also have calcium absorption rates of over 50%, compared w/ about 32% for milk. And, since animal protein induces calcium excretion in the urine, compared to dairy, the calcium retention from vegetables is higher. All green vegetables are high in calcium.

 

The American “chicken & pasta” diet-style is significantly low in calcium, so adding dairy as a calcium source to this mineral-poor diet makes superficial sense—it certainly is better than no calcium in the diet. However, it is much more than just calcium that is missing. The only reason cow’s milk is considered such an important source of calcium is b/c the American diet is centered on animal foods, refined grains, & sugar, all of which are void of calcium."

Morinda citrifolia

 

"Noni" redirects here. For other uses, see Noni (disambiguation).

 

Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]

 

Morinda citrifolia

 

Noni fruit

 

Leaves and noni fruit

 

Scientific classification

 

Kingdom: Plantae

 

Clade: Angiosperms

 

Clade: Eudicots

 

Clade: Asterids

 

Order: Gentianales

 

Family: Rubiaceae

 

Genus: Morinda

 

Species: M. citrifolia

 

Binomial name

 

Morinda citrifolia

 

L.

 

The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.

 

Growing habitats:

 

Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.

 

The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]

 

Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]

 

Food:

 

A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]

 

Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.

 

Traditional medicine:

 

Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]

 

Dyes:

 

Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]

 

Nutrients and phytochemicals:

 

Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juicehas sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]

 

Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]

 

References:

 

^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.

 

^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.

 

^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.

 

^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia‍'s Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.

 

^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.

 

^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.

 

^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.

 

^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]

 

^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.

 

^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.

 

^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]

 

^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. (ed.). Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).

 

^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.

 

^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.

 

^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.

 

^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.

 

All rights reserved ©puppies8691

    

Gout pain relief

The most common use of cherry fruit extract is as a pain reliever for persons afflicted with gout. It is believed that the extract helps relieve gout symptoms in two ways. The flavonoids in the extract are suggested as contributors to lower bloodstream uric acid levels that cause gout to occur in the joints, particularly toes and fingers. Research suggests that the cherry fruit extract flavonoid anthocyanin blocks inflammation-causing enzymes at an injury site triggered by the accumulation of uric acid crystals.

 

Phytochemicals

Like red fruits such as raspberries and cranberries, cherries contain flavonoids, the phytochemicals that give fruits their color. The anti-carcinogenic properties associated with flavonoids are due to their ability prevent bloodstream oxidation of low-density lipoprotein, or LDL. LDL is "bad" cholesterol that, if left unchecked, is a cause of atherosclerosis, a dangerous medical condition created when LDL forms plaque that clogs arteries and reduces blood flow. Atherosclerosis raises the risk of stroke and related circulatory system problems. Flavonoids promote healthy arteries and lower LDL levels in the bloodstream. A notable cherry flavonoid is amygdalin, sometimes called vitamin B17, a phenolic acid that has attracted scientific attention as a cancer remedy.

 

Vitamins / Trace Minerals

Cherry fruit extract provides a range of other essential nutrients. The extract is a useful source of Vitamin C. It also contains small amounts of Vitamin A, iron, calcium and boron, a trace element essential to optimal bone health.

   

Read more: www.livestrong.com/article/278155-what-are-the-benefits-o...

Taraxacum is a large genus of flowering plants in the family Asteraceae, which consists of species commonly known as dandelions. The scientific and hobby study of the genus is known as taraxacology. The genus is native to Eurasia and North America, but the two most commonplace species worldwide, T. officinale (the common dandelion) and T. erythrospermum (the red-seeded dandelion), were introduced from Europe into North America, where they now propagate as wildflowers. The plant thrives in temperate regions and can be found in yards, gardens, sides of roads, among crops, and in many other habitats. Both species are edible in their entirety. The common name dandelion from French dent-de-lion 'lion's tooth') is also given to specific members of the genus.

 

Like other members of the family Asteraceae, they have very small flowers collected together into a composite flower head. Each single flower in a head is called a floret. In part due to their abundance, along with being a generalist species, dandelions are one of the most vital early spring nectar sources for a wide host of pollinators. Many Taraxacum species produce seeds asexually by apomixis, where the seeds are produced without pollination, resulting in offspring that are genetically identical to the parent plant.

 

In general, the leaves are 50–250 mm (2–10 in) long or longer, simple, lobed-to-pinnatisect, and form a basal rosette above the central taproot. The flower heads are yellow to orange coloured, and are open in the daytime, but closed at night. The heads are borne singly on a hollow stem (scape) that is usually leafless and rises 10–100 mm (3⁄8–3+7⁄8 in) or more above the leaves. Stems and leaves exude a white, milky latex when broken. A rosette may produce several flowering stems at a time. The flower heads are 20–50 mm (3⁄4–2 in) in diameter and consist entirely of ray florets. The flower heads mature into spherical seed heads sometimes called blowballs or clocks (in both British and American English) containing many single-seeded fruits called achenes. Each achene is attached to a pappus of fine hair-like material which enables wind-aided dispersal over long distances.[citation needed]

 

The flower head is surrounded by bracts (sometimes mistakenly called sepals) in two series. The inner bracts are erect until the seeds mature, then flex downward to allow the seeds to disperse. The outer bracts are often reflexed downward, but remain appressed in plants of the sections Palustria and Spectabilia. Between the pappus and the achene is a stalk called a beak, which elongates as the fruit matures. The beak breaks off from the achene quite easily, separating the seed from the parachute.

 

Description

The species of Taraxacum are tap-rooted, perennial, herbaceous plants, native to temperate areas of the Northern Hemisphere. The genus contains many species, which usually (or in the case of triploids, obligately) reproduce by apomixis, resulting in many local populations and endemism. In the British Isles alone, 234 microspecies (i.e. morphologically distinct clonal populations) are recognised in nine loosely defined sections, of which 40 are "probably endemic". A number of species of Taraxacum are seed-dispersed ruderals that rapidly colonize disturbed soil, especially the common dandelion (T. officinale), which has been introduced over much of the temperate world. After flowering is finished, the dandelion flower head dries out for a day or two. The dried petals and stamens drop off, the bracts reflex (curve backwards), and the parachute ball opens into a full sphere. When development is complete, the mature seeds are attached to white, fluffy "parachutes" which easily detach from the seedhead and glide by wind, dispersing.

 

The seeds are able to cover large distances when dispersed due to the unique morphology of the pappus which works to create a unique type of vortex ring that stays attached to the seed rather than being sent downstream. In addition to the creation of this vortex ring, the pappus can adjust its morphology depending on the moisture in the air. This allows the plume of seeds to close up and reduce the chance to separate from the stem, waiting for optimal conditions that will maximize dispersal and germination.

 

Many similar plants in the family Asteraceae with yellow flowers are sometimes known as false dandelions. Dandelion flowers are very similar to those of cat's ears (Hypochaeris). Both plants carry similar flowers, which form into windborne seeds. However, dandelion flowers are borne singly on unbranched, hairless and leafless, hollow stems, while cat's ear flowering stems are branched, solid, and carry bracts. Both plants have a basal rosette of leaves and a central taproot. However, the leaves of dandelions are smooth or glabrous, whereas those of cat's ears are coarsely hairy.

 

Early-flowering dandelions may be distinguished from coltsfoot (Tussilago farfara) by their basal rosette of leaves, their lack of disc florets, and the absence of scales on the flowering stem.

 

Other plants with superficially similar flowers include hawkweeds (Hieracium) and hawksbeards (Crepis). These are readily distinguished by branched flowering stems, which are usually hairy and bear leaves.

 

Classification

The genus is taxonomically complex due to the presence of apomixis: any morphologically distinct clonal population would deserve its own microspecies. Phylogenetic approaches are also complicated by the accelerated mutation in apomixic lines and repeated ancient hybridization events in the genus.

 

As of 1970, the group is divided into about 34 macrospecies or sections, and about 2000 microspecies; some botanists take a much narrower view and only accept a total of about 60 (macro)species. By 2015, the number has been revised to include 60 sections and about 2800 microspecies. 30 of these sections are known to reproduce sexually.

 

About 235 apomictic and polyploid microspecies have been recorded in Great Britain and Ireland alone.

 

Botanists specialising in the genus Taraxacum are sometimes called taraxacologists, for example Gunnar Marklund, Johannes Leendert van Soest or A.J. Richards.

 

Selected species

Taraxacum albidum, the white-flowered Japanese dandelion, a hybrid between T. coreanum and T. japonicum

Taraxacum algarbiense

Taraxacum aphrogenes, the Paphos dandelion

Taraxacum arcticum

Taraxacum balticum

Taraxacum brachyceras

Taraxacum brevicorniculatum, frequently misidentified as T. kok-saghyz and a poor rubber producer

Taraxacum californicum, the California dandelion, an endangered species

Taraxacum centrasiaticum, the Xinjiang dandelion

Taraxacum ceratophorum, the horned dandelion, considered by some sources to be a North American subspecies of T. officinale (T. officinale subsp. ceratophorum)

Taraxacum coreanum

Taraxacum desertorum

Taraxacum erythrospermum, the red-seeded dandelion, often considered a variety of T. laevigatum (i.e., T. laevigatum var. erythrospermum)

Taraxacum farinosum, the Turkish dandelion

Taraxacum holmboei, the Troödos dandelion

Taraxacum hybernum

Taraxacum japonicum, the Japanese dandelion, no ring of smallish, downward-turned leaves under the flower head

Taraxacum kok-saghyz, the Kazakh dandelion, which produces rubber

Taraxacum laevigatum, the rock dandelion, achenes reddish brown and leaves deeply cut throughout the length, inner bracts' tips are hooded

Taraxacum lissocarpum

Taraxacum minimum

Taraxacum mirabile

Taraxacum officinale (syn. T. officinale subsp. vulgare), the common dandelion, found in many forms

Taraxacum pankhurstianum, the St. Kilda dandelion

Taraxacum platycarpum, the Korean dandelion

Taraxacum pseudoroseum

Taraxacum suecicum

T. albidum

T. albidum

T. californicum

T. californicum

T. japonicum

T. japonicum

T. laevigatum

T. laevigatum

T. officinale

T. officinale

T. platycarpum

T. platycarpum

Cultivars

'Amélioré à Coeur Plein' yields an abundant crop without taking up much ground, and tends to blanch itself naturally, due to its clumping growth habit.

'Broad-leaved' - The leaves are thick and tender and easily blanched. In rich soils, they can be up to 60 cm (2') wide. Plants do not go to seed as quickly as French types.

'Vert de Montmagny' is a large-leaved, vigorous grower, which matures early.

 

History

Dandelions are thought to have evolved about 30 million years ago in Eurasia. Fossil seeds of Taraxacum tanaiticum have been recorded from the Pliocene of southern Belarus. Dandelions have been used by humans for food and as an herb for much of recorded history. They were well known to ancient Egyptians, Greeks and Romans, and are recorded to have been used in traditional Chinese medicine for over a thousand years. The plant was used as food and medicine by Native Americans. Dandelions were probably brought to North America on the Mayflower for their supposed medicinal benefits.

 

Etymology

 

Leaf resemblance to the teeth of a lion (French: dent-de-lion)

The Latin name Taraxacum originates in medieval Arabic writings on pharmacy. The scientist Al-Razi around 900 CE wrote "the tarashaquq is like chicory". The scientist and philosopher Ibn Sīnā around 1000 CE wrote a book chapter on Taraxacum.[citation needed] Gerard of Cremona, in translating Arabic to Latin around 1170, spelled it tarasacon.

 

Common names

The English name, dandelion, is a corruption of the French dent de lion meaning "lion's tooth", referring to the coarsely toothed leaves. The plant is also known as blowball, cankerwort, doon-head-clock, witch's gowan, milk witch, lion's-tooth, yellow-gowan, Irish daisy, monks-head, priest's-crown, and puff-ball; other common names include faceclock, pee-a-bed, wet-a-bed, swine's snout, white endive, and wild endive.

 

The English folk name "piss-a-bed" (and indeed the equivalent contemporary French pissenlit) refers to the strong diuretic effect of the plant's roots. In various northeastern Italian dialects, the plant is known as pisacan ("dog pisses"), because they are found at the side of pavements. In Swedish, it is called maskros (worm rose) after the nymphs of small insects (thrips larvae) usually present in the flowers.

 

Nutrition

 

Plate of sauteed dandelion greens, with Wehani rice

Raw dandelion greens contain high amounts of vitamins A, C, and K, and are moderate sources of calcium, potassium, iron, and manganese. Raw dandelion greens are 86% water, 9% carbohydrates, 3% protein, and 1% fat. A 100 gram (3+1⁄2oz) reference amount supplies 45 Calories.

 

Phytochemicals

The raw flowers contain diverse phytochemicals, including polyphenols, such as flavonoids apigenin, isoquercitrin (a quercetin-like compound), and caffeic acid, as well as terpenoids, triterpenes, and sesquiterpenes. The roots contain a substantial amount of the prebiotic fiber inulin. Dandelion greens contain lutein.

 

Taraxalisin, a serine proteinase, is found in the latex of dandelion roots. Maximal activity of the proteinase in the roots is attained in April, at the beginning of plant development after the winter period. Each dandelion seed has a mass(weight) of 500 micrograms or 0.0005g (1/125 of a grain).[citation needed]

 

Properties

Edibility

 

Bunches of organic dandelion greens for sale at Whole Foods

The entire plant, including the leaves, stems, flowers, and roots, is edible and nutritious, with nutrients such as vitamins A and K as well as calcium and iron. Dandelions are found on six continents and have been gathered for food since prehistory, but the varieties commercially cultivated for consumption are mainly native to Eurasia and North America. A perennial plant, its leaves grow back if the taproot is left intact. To make leaves more palatable, they are often blanched to remove bitterness, or sauteed in the same way as spinach. Dandelion greens have been a part of traditional Kashmiri cuisine, Spanish cuisine, Italian cuisine, Albanian cuisine, Slovenian, Sephardic Jewish, Chinese, Greek cuisine (χόρτα) and Korean cuisines. In Crete, the leaves of a variety called 'Mari' (Μαρί), 'Mariaki' (Μαριάκι), or 'Koproradiko' (Κοπροράδικο) are eaten by locals, either raw or boiled, in salads. T. megalorhizon, a species endemic to Crete, is eaten in the same way; it is found only at high altitudes (1,000–1,600 metres (3,300–5,200 ft)) and in fallow sites, and is called pentaramia (πενταράμια) or agrioradiko (αγριοράδικο).

 

The flower petals, along with other ingredients, usually including citrus, are used to make dandelion wine. Its ground, roasted roots can be used as a caffeine-free coffee alternative. Dandelion was also traditionally used to make the traditional British soft drink dandelion and burdock, and is one of the ingredients of root beer. Dandelions were once considered delicacies by the Victorian gentry, who used them mostly in salads and sandwiches.

 

Dye

The yellow flowers can be dried and ground into a yellow-pigmented powder and used as a dye.

 

Allergies

Dandelion pollen may cause allergic reactions when eaten, or adverse skin reactions in sensitive individuals. Contact dermatitis after handling has also been reported, probably from the latex in the stems and leaves.

 

Herbalism

Dandelion has been used in traditional medicine in Europe, North America, and China.

 

Food for wildlife

Dandelions do not depend on wildlife for distribution or pollination; however much of wildlife benefits from the abundance of the plant. Rabbits, wild turkeys, white-tailed deer, eastern chipmunks, bobwhite quail, and many species of birds will consume the seeds and foliage. Additionally, many insects will collect nectar from the flower, especially in early spring when there are very few other flowers in bloom.

 

Taraxacum seeds are an important food source for certain birds (linnets, Linaria spp.).

 

Main article: Nectar

Szabo studied nectar secretion in a dandelion patch over two years (59.2 and 8.9 flowers per square metre (5.50 and 0.83/sq ft) in 1981 and 1982). He measured average nectar volume at 7.4 μl/flower in 1981 and 3.7 μl/flower in 1982. The flowers tended to open in the morning and close in the afternoon with the concentrations significantly higher on the second day.

 

Dandelions are also important plants for Northern Hemisphere bees, providing an important source of nectar and pollen early in the season. They are also used as a source of nectar by the pearl-bordered fritillary (Boloria euphrosyne), one of the earliest emerging butterflies in the spring.

 

Leaves

Dandelions are used as food plants by the larvae of some species of Lepidoptera (butterflies and moths).

 

Invasive Species.

Dandelions can cause significant economic damage as an invasive species and infestation of other crops worldwide; in some jurisdictions, the species T. officinale is listed as a noxious weed. It can also be considered invasive in protected areas such as national parks. For example, Denali National Park and Preserve in Alaska lists Taraxacum officinale as the most common invasive species in the park and hosts an annual "Dandelion Demolition" event where volunteers are trained to remove the plant from the park's roadsides.

 

Benefits to gardeners

Main article: Beneficial weed

With a wide range of uses, the dandelion is cultivated in small gardens to massive farms. It is kept as a companion plant; its taproot brings up nutrients for shallow-rooting plants. It is also known to attract pollinating insects and release ethylene gas, which helps fruit to ripen.

 

Cultural importance

It has been a Western tradition for someone to blow out a dandelion seedhead and think of a wish they want to come true.

 

Five dandelion flowers are the emblem of White Sulphur Springs, West Virginia. The citizens celebrate spring with an annual Dandelion Festival.

 

The dandelion is the official flower of the University of Rochester in New York State, and "Dandelion Yellow" is one of the school's official colors. "The Dandelion Yellow" is an official University of Rochester song.

 

Inspiration for engineering

The ability of dandelion seeds to travel as far as a kilometer in dry, windy and warm conditions, has been an inspiration for designing light-weight passive drones.

 

In 2018, researchers discovered that dandelion seeds have a separated vortex ring. This work provided evidence that dandelion seeds have fluid behavior around fluid-immersed bodies that may help understand locomotion, weight reduction and particle retention in biological and man-made structures.

 

In 2022, researchers at the University of Washington demonstrated battery-free wireless sensors and computers that mimic dandelion seeds and can float in the wind and disperse across a large area.

 

As a source of natural rubber

See also: Taraxacum kok-saghyz § Rubber

Dandelions secrete latex when the tissues are cut or broken, yet in the wild type, the latex content is low and varies greatly. Taraxacum kok-saghyz, the Russian dandelion, is a species that produced industrially useful amounts during WW2. Using modern cultivation methods and optimization techniques, scientists in the Fraunhofer Institute for Molecular Biology and Applied Ecology (IME) in Germany developed a cultivar of the Russian dandelion that is suitable for current commercial production of natural rubber. The latex produced exhibits the same quality as the natural rubber from rubber trees. In collaboration with Continental AG, IME is building a pilot facility. As of May 2014, the first prototype test tires made with blends from dandelion-rubber are scheduled for testing on public roads over the next few years. In December 2017, Linglong Group Co. Ltd., a Chinese company, invested $450 million into making commercially viable rubber from dandelions.

Turmeric - Beneficial Spice - www.HelpYouWell.com - Licensed Nia Teacher - Certified Nia White Belt - Certified PiYo Instructor (pilates yoga fusion) - Certified Personal Trainer with the National Council on Strength and Fitness, Teaching San Jose Nia classes, Santa Clara County Nia, South Bay Area, Nia in the San Francisco Bay Area, Workout for EveryBODY

Aronia berries in the snow. 2013

Bukit Jelutong, Shah Alam, Selangor, Malaysia.

 

Sapling of Syzygium polyanthum (Wight) Walp. Mrytaceae. CN: [Malay - Serai kayu, Daun kelat, Kelat samak, Kelat putih, Kelat merah, Samak, Serah, Daun salam, Daun salam manting, Mantang, Ubah laut, Pokok palong, Jambu hutan], Indian bayleaf (generally referred with the same common name but the species in India is, Cinnamomum tejpata), Indonesian bayleaf, Salam blad. Native of Indo-China (Myanmar, Thailand), Malesia (Brunei, Indonesia - Java, Kalimantan, Sumatra; Malaysia). Plant can reach up to 30 m. Elsewhere the plant is cultivated. The flowers are pink and somewhat fragrant while the fruits are round; red at first, later brown. The seeds are small and brown. The dried brown leaves are aromatic and somewhat sour; used as a spice in most areas where the plant are native. The main phytochemicals in this plant are - eugenol, citral and methylchavicol. In folk medicine the bark and other plant parts in combination is used to prepare decoction and poultices to relieve diarrhea and pruritis respectively. S. polyanthum is making its appearance in urban landscaping and the saplings can be found growing wild as in this image dispersed by birds and other frugivores.

 

Synonym(s):

Eugenia atropunctata C.B.Rob. [Illegitimate]

Eugenia holmanii Elmer

Eugenia junghuhniana Miq.

Eugenia lambii Elmer

Eugenia lucidula Miq.

Eugenia microbotrya Miq.

Eugenia nitida Duthie [Illegitimate]

Eugenia pamatensis Miq.

Eugenia polyantha Wight

Eugenia polyantha var. sessilis M.R.Hend.

Eugenia resinosa Gagnep.

Myrtus cymosa Blume [Illegitimate]

Syzygium cymosum Korth. [Illegitimate]

Syzygium micranthum Blume ex Miq.

Syzygium microbotryum (Miq.) Masam.

Syzygium pamatense (Miq.) Masam.

Syzygium polyanthum (Wight) Masam.

Syzygium polyanthum var. sessile (M.R.Hend.) I.M.Turner

 

Ref and suggested reading:

www.theplantlist.org/tpl/record/kew-200120

www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?312991

www.tropilab.com/salam.html

www.uni-graz.at/~katzer/engl/Euge_pol.html

  

 

Thận là một trong những cơ quan quan trọng của cơ thể, chúng có chức năng lọc các độc tố và giúp bạn hấp thu năng lượng từ những loại thức ăn khác. Vậy làm thế nào để thận được khỏe mạnh? Hãy xem ngay bài viết dưới đây liệt kê một số loại thực phẩm vàng mà bạn nên ăn để giúp thận của bạn luôn trong tình trạng khỏe và hoạt động tốt nhất.

 

Chúng ta đều biết rằng chế độ ăn uống cân bằng rất quan trọng đối với sức khỏe. 10 loại thực phẩm sau không chỉ tốt cho thận mà còn tốt cho sức khỏe của bạn.

 

1.Bắp cải:

 

Bắp cái tốt cho thận (Ảnh nguồn internet)

 

Thành phần dinh dưỡng trong bắp cải rất phong phú, giàu vitamin K, B12, B6, axit folic và chất xơ, là một trong những thực phẩm tốt nhất giúp cho thận khoẻ mạnh.

 

2. Súp lơ

 

Loại rau họ cải này mang lại rất nhiều vitamin C, folate và chất xơ… giúp trung hòa các chất độc hại trong gan, thận.

 

Súp lơ có thể được ăn sống với nhúng hoặc trong món salad. Khi hấp hoặc luộc, nó có thể được tẩm gia vị và trở thành một món ăn tuyệt vời. Bạn có thể ăn món súp lơ nghiền để làm sạch cơ thể và lọc các tạp chất trong máu.

 

3. Nho:

 

Nho tốt cho thận (Ảnh nguồn internet)

 

Các loại nho đều giàu vitamin C, một trong những vitamin quan trọng nhất giúp tăng cường khả năng miễn dịch và điều chỉnh lưu lượng máu.

 

4. Hành tây:

 

Hành tây chứa flavoinoids – một hợp chất mạnh mẽ chống lại các bệnh về thận, bệnh tim mạch và ung thư.

 

5. Thịt bò:

 

Cung cấp protein và chứa các axit amin cần thiết giúp cho chức năng thận khỏe mạnh.

Carbohydrate. Có thể ăn sống hoặc nấu chín hành tây khi chế biến thành các món ăn khác nhau.

 

6. Lòng trắng trứng

 

Kết hợp lòng trắng trứng với chế độ ăn uống đầy đủ protein cần thiết cùng với các thành phần acid amin sẽ giúp thận của bạn khoẻ mạnh.

 

7. Nước ép rau quả

 

Nước ép rau quả tốt cho thận (Ảnh nguồn internet)

 

Nước ép trái cây hoặc nước rau đều có tác dụng làm tan chất thải và thải ra ngoài cơ thể. Trong các loại nước ép, đặc biệt là các loại nước ép rau có chất phytochemical được coi là tuyệt vời cho những người đang lọc máu vì chúng giúp ngăn ngừa suy thận.

 

8. Quả việt quất

 

Là một loại trái rất hợp với thận vì nó chứa các hợp chất chống oxy hóa gọi là anthocyanidins, vitamin C, chất xơ… có thể ngăn ngừa nhiễm trùng đường tiểu, bởi vì nó làm cho nước tiểu có tính axit hơn và giúp ngăn ngừa vi khuẩn bám vào bên trong của bàng quang. Quả việt quất cũng đã được chứng minh là có thể ngăn ngừa ung thư và bệnh tim.

 

9. Tỏi

 

Tỏi tốt cho việc giảm viêm và giảm cholesterol. Nó cũng có chất chống oxy hóa và chống đông máu nên cũng được coi là tốt cho thận của bạn. Tỏi sau khi được chế biến sẽ không ảnh hưởng đến tính chống oxy hóa của nó, nhưng sẽ làm cho khả năng giảm chống đông máu và chống viêm bị giảm đi.

Thực phẩm này chứa nhiều vitamin D rất tốt cho thận trong việc điều hoà lưu lượng máu.

 

10. Ớt chuông đỏ

 

Ớt chuông tốt cho thận (Ảnh nguồn internet)

 

Ớt chuông đỏ là một lựa chọn tốt cho những người quan tâm về sức khỏe của thận, bởi vì nó có ít kali. Ngoài ra, nó còn chứa nhiều vitamin A, C, B6, axit folic và chất xơ… giúp tăng cường chức năng của thận. Chúng cũng chứa các chất chống oxy hóa lycopene, giúp bảo vệ cơ thể chống lại một số loại ung thư.

 

Sau khi xem xong bài viết này, chắc hẳn các bạn đã có thể đặt ra cho mình một chế độ ăn phù hợp, bổ dưỡng cho sức khỏe.

 

via Hướng Nghiệp Á Âu Nha Trang nhatrang.huongnghiepaau.com/tin-am-thuc/thuc-pham-tot-cho...

Morinda citrifolia.

 

"Noni" redirects here. For other uses, see Noni (disambiguation).

 

Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]

 

Morinda citrifolia

 

Noni fruit

 

Leaves and noni fruit

 

Scientific classification

 

Kingdom: Plantae

 

Clade: Angiosperms

 

Clade: Eudicots

 

Clade: Asterids

 

Order: Gentianales

 

Family: Rubiaceae

 

Genus: Morinda

 

Species: M. citrifolia

 

Binomial name

 

Morinda citrifolia

 

L.

 

The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.

 

Growing habitats:

 

Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.

 

The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]

 

Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]

 

Food:

 

A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]

 

Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.

 

Traditional medicine:

 

Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]

 

Dyes:

 

Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]

 

Nutrients and phytochemicals:

 

Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juicehas sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]

 

Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]

 

References:

 

^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.

 

^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.

 

^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.

 

^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia‍'s Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.

 

^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.

 

^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.

 

^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.

 

^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]

 

^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.

 

^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.

 

^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]

 

^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. (ed.). Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).

 

^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.

 

^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.

 

^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.

 

^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.

 

Discover the secrets of aronia berries. A dark blueberry-like pome fruit that have been used for health wellness.

Kawakawa is one of the most distinctive New Zealand native plants. It was one of the most important healing herbs in Rongoa Maori (traditional Maori medicine). Use of Kawakawa as a healing or tonic herb is still popular today.

 

Decoctions or infusions of Kawakawa leaf, or simple chewing of the leaves, were widely used for stomach pains and indigestion, particularly where due to over-eating. Use for stomach problems and indigestion is a common theme for a wide variety of species belonging to this botanical family around the world. Kawakawa leaf applications were also used topically for bruises and rheumatism, the pain of neuralgia and nettle stings, as well as for eczema.

 

Kawakawa also has a reputation as an appetite stimulant, and it’s mildly bitter taste is probably contributory to this. The root was also chewed for both dysentery and diarrhoea.

 

Hot Kawakawa infusions or decoctions have long been a popular treatment for colds and influenza, and this probably relates at least in part to the significant diaphoretic effect produced by such preparations. Expectorant activity due to the volatile oil is also likely, and these actions as well as possible anti-microbial effects probably contribute to its efficacy in conditions such as colds, influenza, coughs and chest complaints.

 

Like other Piperaceae family plants, stimulation of the circulation is an effect of internal consumption of reasonable doses of Kawakawa preparations. Such activity could make it useful in conditions such as chilblains, varicose veins, and poor circulation.

 

Actions as an digestive stimulant, antispasmodic, anti-inflammatory and/or carminative seem likely for Kawakawa leaves, based upon these customary uses, our phytochemical knowledge about the volatile oil, and experience from clinical practice. Antimicrobial and circulatory stimulant actions also appear likely.

 

Records of the use of this plant show it has been used extensively by both indigenous populations of New Zealand and European settlers alike for more than 150 years. No adverse effects, contraindications, or herb-drug interactions have been reported to date.

Spinach can be planted in the shade of taller plants for fall growth. (Photo by Lynn Ketchum.) Full story "Keep it growing – plant fall and winter vegetables in July" at extension.oregonstate.edu/gardening/keep-it-growing-%E2%8...

Common name: Hamelia, Firebush, Scarlet bush, Hummingbird bush

 

Botanical name: Hamelia patens (syn. Hamelia coccinea, syn. Hamelia erecta)

- [ (ham-EE-lee-uh) named for Henri Louis Duhamel du Monceau,18th century French botanical writer; (PAT-ens) meaning spreading ]

Family: Rubiaceae (coffee family)

 

Origin: Florida

  

The Scarlet Bush contains anti fungal, anti bacterial and immunostimulant phytochemicals. It is also a very decorative plant, attracting butterflies. The scarlet bush very often needs trimming to keep it bushy.

  

Courtesy:

- Flowers of India

- TopTropicals

- Dave's Garden

- Desert Tropicals

 

Note: Identification attempted; may not be accurate.

Bukit Jelutong, Shah Alam, Selangor, Malaysia.

 

Sapling of Syzygium polyanthum (Wight) Walp. Mrytaceae. CN: (Malay - Serai kayu, Daun kelat, Kelat samak, Kelat putih, Kelat merah, Samak, Serah, Daun salam, Daun salam manting, Mantang, Ubah laut, Pokok palong, Jambu hutan), Indian bayleaf (generally referred with the same common name but the species in India is Cinnamomum tejpata), Indonesian bayleaf, Salam blad. Native of Indo-China (Myanmar, Thailand), Malesia (Brunei, Indonesia - Java, Kalimantan, Sumatra; Malaysia). Plant can reach up to 30 m. Elsewhere the plant is cultivated. The flowers are pink and somewhat fragrant while the fruits are round; red at first, later brown. The seeds are small and brown. The dried brown leaves are aromatic and somewhat sour; used as a spice in most areas where the plant are native. The main phytochemicals in this plant are - eugenol, citral and methylchavicol. In folk medicine the bark and other plant parts in combination is used to prepare decoction and poultices to relieve diarrhea and pruritis respectively. S. polyanthum is making its appearance in urban landscaping and the saplings can be found growing wild as in this image dispersed by birds and other frugivores.

 

Synonym(s):

Eugenia atropunctata C.B.Rob. [Illegitimate]

Eugenia holmanii Elmer

Eugenia junghuhniana Miq.

Eugenia lambii Elmer

Eugenia lucidula Miq.

Eugenia microbotrya Miq.

Eugenia nitida Duthie [Illegitimate]

Eugenia pamatensis Miq.

Eugenia polyantha Wight

Eugenia polyantha var. sessilis M.R.Hend.

Eugenia resinosa Gagnep.

Myrtus cymosa Blume [Illegitimate]

Syzygium cymosum Korth. [Illegitimate]

Syzygium micranthum Blume ex Miq.

Syzygium microbotryum (Miq.) Masam.

Syzygium pamatense (Miq.) Masam.

Syzygium polyanthum (Wight) Masam.

Syzygium polyanthum var. sessile (M.R.Hend.) I.M.Turner

 

Ref and suggested reading:

www.theplantlist.org/tpl/record/kew-200120

www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?312991

www.tropilab.com/salam.html

www.uni-graz.at/~katzer/engl/Euge_pol.html

i was telling her how giving up coffee was really difficult and making it hard to concentrate since i gave it up. i told her i just found out that decaf coffee doesn't have anything taken out of it - they just add a chemical to neutralize it. no wonder it was still giving me some of the same side effects as coffee (like dry, tired eyes, dehydration, and total loss of interest in drinking more water). she told me about this stuff she got at the green festival. apparently this is what they drink for energy in argentina / south america. And they drink it out of a metal gourd, with a metal straw called a bombilla.

 

yerbamate.com/storage/melina-mate.png?__SQUARESPACE_CACHE...

  

this is the website for the tea i bought: www.worldpantry.com/cgi-bin/ncommerce/ExecMacro/ecoteas/h...

-----------------------------

    

Yerba Mate is Packed with Naturally-Occurring Nutrients and Antioxidants!

  

There are 196 volatile (or active) chemical compounds found in the Yerba Mate plant. Of those, 144 are also found in green tea. Yerba Mate contains 11 polyphenols (see table below). Polyphenols are a group of phytochemicals. Phytochemicals (phyto- meaning plant) are recently-discovered compounds that act as powerful antioxidants and are considered to exhibit anti-cancer effects in mammals by strengthening an organism's natural defenses and protecting it against cellular destruction (i.e. lycopene in tomatoes, flavonoids in blueberries, and isoflavones in soy). The polyphenol concentration of Mate has also shown a strong correlation to its overall antioxidant capacity. Furthermore, polyphenolic compounds found in Mate tea differ significantly from green tea because Mate tea contains high concentration of chlorogenic acid and no catechins. As a result, mate consumption complements green/black tea use quite well.

 

In addition to polyphenols, Yerba Mate leaves contain saponins (In fact, one recent study yielded 3 new saponins in the Yerba Mate leaf!) Saponins are phytochemicals that have been found to specifically stimulate the immune system and aid the body in protecting against disease. They possess significant anti-inflammatory properties.

 

In 2005, researchers at the University of Illinois studied 25 different types of mate. They found the tea to contain "higher levels of antioxidants than green tea"... and, based on cell studies, "may help prevent oral cancer." Other studies have shown yerba mate to possess up to 90% more metabolism-boosting nutrients than green tea!

  

Our studies show that some of the most important antioxidant enzymes in the body are induced by this herbal tea. - Elvira de Mejia, Lead Researcher at U. of Illinois

  

Mate also contains high concentrations of inorganic compounds. The minerals aluminum, chromium, copper, iron, manganese, nickel, potassium, and zinc are of particular interest due to their importance in human metabolism and development.

Each infusion of Mate contains:

Vitamins: A, C, E, B1, B2, Niacin (B3), B5, B Complex

Minerals: Calcium, Manganese, Iron, Selenium, Potassium, Magnesium, Phosphorus

Additional Compounds: Fatty Acids, Chlorophyll, Flavonols, Polyphenols, Trace Minerals, Antioxidants, Pantothenic Acid and 15 Amino Acids.

 

According to Dr. Mowrey, Director of Mountainwest Institute of Herbal Sciences, one group of investigators from the Pasteur Institute and the Paris Scientific Society concluded that Yerba Mate contains "practically all of the vitamins necessary to sustain life." They focused especially on Pantothenic Acid, remarking that it is "rare to find a plant with so much of this significant and vital nutrient. . . It is indeed difficult to find a plant in any area of the world equal to Mate in nutritional value."

 

In addition, results from a study done by researchers at the University of Madrid assert a high content of mineral elements, especially K, Mg, and Mn, in Mate. They considered those findings "to be of great relevance" to the nutritional value of Mate infusions.

 

Aviva Yerba Mate Nutritional Analysis from Medallion Labs

Click Here for details!

   

I take a multi-vitamin with antioxidants, why would the nutrients in Yerba Mate be significant to me?

Studies have linked dietary levels of antioxidants, such as vitamins E or C, beta-carotene or lycopene, with a lower risk of cancer and heart disease. However, research has shown little if any risk reduction with pill supplements containing these antioxidants in isolated pure forms. Researchers believe the health benefits of antioxidants, in fact, may be due to their particular forms in foods, to other substances found in foods, and/or their interactive effects or synergy within the natural plant. In a nutshell, eating whole foods (fruits and vegetables) containing vitamins and antioxidants proves more beneficial than supplementing with pills!

  

--------------------------------------------------------------------------------

 

For a complete article on the nutrition and health benefits associated with drinking Yerba Mate please download our White Paper.

Morinda citrifolia

"Noni" redirects here. For other uses, see Noni (disambiguation).

 

Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]

 

Morinda citrifolia

Noni fruit

Leaves and noni fruit

Scientific classification

Kingdom: Plantae

Clade: Angiosperms

Clade: Eudicots

Clade: Asterids

Order: Gentianales

Family: Rubiaceae

Genus: Morinda

Species: M. citrifolia

Binomial name

Morinda citrifolia

 

L.

 

The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.

 

Growing habitats:

 

Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.

 

The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]

 

Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]

 

Food:

 

A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]

 

Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.

 

Traditional medicine:

 

Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]

 

Dyes:

 

Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]

 

Nutrients and phytochemicals:

 

Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juicehas sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]

 

Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]

 

References:

 

^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.

 

^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.

 

^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.

 

^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia‍'s Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.

 

^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.

 

^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.

 

^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.

 

^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]

 

^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.

 

^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.

 

^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]

 

^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. (ed.). Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).

 

^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.

 

^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.

 

^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.

 

^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.

 

I AM BACK. Following the operation the medication and some complications have kept me rather quiet but I am now fairly okay and happy to be posting again.

 

I grow Tropical Fruit as some of you know. I have a mangosteen tree that is about 7 years old and was not expecting it to bear until about 13 years old, but what a surprise to find about 3 weeks ago, 7 flowers coming on it. They all appear to have set and young fruit is growing. I want to share some fact about the mangosteen.

 

The mangosteen (Garcinia mangostana) is known as "The Queen of Tropical Fruits" (the Durian being "The King of Tropical Fruits", maybe the best fruit in the world!!). Mangosteen is regarded as one of the four most delicious and best-flavoured fruits in the world that is most readily accepted. It is about the size of a good peach.

 

It is a native of the Malay Peninsula and will not grow outside tropical areas.

 

In these photos the fruit is the embyro stage, with the distinctive raised area on the bottom of the fruit, corresponding to the number of segments inside the fruit. It then requires over one hundred days to reach full ripeness. At that time, the fruit stays on the tree until it has turned more purple and brown patches may appear as well. There are some minor insect pests such as thrips which may scrape the surface of the mangosteen fruit, damaging the pigment cells. The fruit ends up completely brown at full ripeness. The quality of the fruit inside is unaffected by this but is not as attractive to look at.

 

The mangosteen has a soft white edible centre that is similar in construction to the sections of an orange, with possibly one seed in each of the larger segments. The smaller segments are seedless and seem to melt in your mouth, releasing a delicious juice that is a perfect balance of acids and sugars. The rind, or pericarp, is about 4 to 6 mm thick (1/4" or more) and when freshly harvested is somewhat soft. The fruit at that time can be opened by squeezing until the rind splits, exposing the edible segments inside.

The mangosteen tree reaches on average an height of 15 metrs but can grow as high as 30 metres. It is rather slow growing and forms a pyramidal crown. The bark is very dark coloured and flaking. The thick dark green leathery mangosteen leaves are evergreen and opposite positioned. Flowers are about 5 cm large and contain four leaves. The dark purple coloured mangosteen fruits reach a size of about 7 cm. Inside the mangosteen fruit are 4 to 7 triangular segments containing juicy white flesh and seeds. The juice is sweet and slightly acid with a delicious flavour.

 

Phytochemicals

Mangosteens contain following phytochemicals: Catechins, Rosin, Mangostin, Normangostin, Xanthones, Gartanin

 

Medicinal properties

The dried mangosteen rind is use to treat dysentery, diarrhoea and gonorrhoea. Made into an ointment, mangosteen rind powder is used to treat skin disorders such as eczema and other skin disorders. Mangosteen pulp and rind contains many antioxidant which may have anti-tumor activity. Mangosteen also appears to have anti-inflammatory properties. Studies have demonstrated that prenylated xanthones can help to treat tuberculosis. Of the xanthones tested, alpha-beta-mangostins and garcinone B had the strongest inhibitory effect against mycobacterium, which causes tuberculosis.

 

Soil Characteristics

Wide range of soil types provided drainage is good.

 

Climate Requirements

Equatorial; high even temperatures with high humidity.

 

Culture

Grown from seed with grafted plants showing no evidence of faster growth. Several species, with Purple Mangosteen being the most acceptable.

 

Harvesting

Two crops a year sometimes, in February and October. Fruit are picked at an early stage of maturity, when reddish-pink and before the dark purple develops.

 

Length of time until first crop

Seven to thirteen years. Some trees never fruit!

Pasar Siti Khadijah, Buloh Kubu, Kota Bharu, Kelantan, Malaysia.

 

Edible shoots of Syzygium polyanthum (Wight) Walp. Mrytaceae. CN: [Malay - Serai kayu, Daun kelat, Kelat samak, Kelat putih, Kelat merah, Samak, Serah, Daun salam, Daun salam manting, Mantang, Ubah laut, Pokok palong, Jambu hutan], Indian bayleaf (generally referred with the same common name but the species in India is, Cinnamomum tejpata), Indonesian bayleaf, Salam blad. Native of Indo-China (Myanmar, Thailand), Malesia (Brunei, Indonesia - Java, Kalimantan, Sumatra; Malaysia). Plant can reach up to 30 m. Elsewhere the plant is cultivated. The flowers are pink and somewhat fragrant while the fruits are round; red at first, later brown. The seeds are small and brown. The dried brown leaves are aromatic and somewhat sour; used as a spice in most areas where the plant are native. The main phytochemicals in this plant are - eugenol, citral and methylchavicol. In folk medicine the bark and other plant parts in combination is used to prepare decoction and poultices to relieve diarrhea and pruritis respectively. S. polyanthum is making its appearance in urban landscaping. Seeds dispersed by birds and other frugivores.Serai kayu is one of the many essential components in the preparation of "Nasi Kerabu Kelantan" (Kelantan Herbal Rice).

 

Synonym(s):

Eugenia atropunctata C.B.Rob. [Illegitimate]

Eugenia holmanii Elmer

Eugenia junghuhniana Miq.

Eugenia lambii Elmer

Eugenia lucidula Miq.

Eugenia microbotrya Miq.

Eugenia nitida Duthie [Illegitimate]

Eugenia pamatensis Miq.

Eugenia polyantha Wight

Eugenia polyantha var. sessilis M.R.Hend.

Eugenia resinosa Gagnep.

Myrtus cymosa Blume [Illegitimate]

Syzygium cymosum Korth. [Illegitimate]

Syzygium micranthum Blume ex Miq.

Syzygium microbotryum (Miq.) Masam.

Syzygium pamatense (Miq.) Masam.

Syzygium polyanthum (Wight) Masam.

Syzygium polyanthum var. sessile (M.R.Hend.) I.M.Turner

 

Ref and suggested reading:

www.theplantlist.org/tpl/record/kew-200120

www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?312991

www.tropilab.com/salam.html

www.uni-graz.at/~katzer/engl/Euge_pol.html

Herbal Extract

Shah Alam, Selangor, Malaysia.

 

Syzygium polyanthum (Wight) Walp. Mrytaceae. CN: [Malay - Serai kayu, Daun kelat, Kelat samak, Kelat putih, Kelat merah, Samak, Serah, Daun salam, Daun salam manting, Mantang, Ubah laut, Pokok palong, Jambu hutan], Indian bayleaf (generally referred with the same common name but the species in India is, Cinnamomum tejpata), Indonesian bayleaf, Salam blad. Native of Indo-China (Myanmar, Thailand), Malesia (Brunei, Indonesia - Java, Kalimantan, Sumatra; Malaysia). Plant can reach up to 30 m. Elsewhere the plant is cultivated. The flowers are pink and somewhat fragrant while the fruits are round; red at first, later brown. The seeds are small and brown. The dried brown leaves are aromatic and somewhat sour; used as a spice in most areas where the plant are native. The main phytochemicals in this plant are - eugenol, citral and methylchavicol. In folk medicine the bark and other plant parts in combination is used to prepare decoction and poultices to relieve diarrhea and pruritis respectively. S. polyanthum is making its appearance in urban landscaping.

 

Synonym(s):

Eugenia atropunctata C.B.Rob. [Illegitimate]

Eugenia holmanii Elmer

Eugenia junghuhniana Miq.

Eugenia lambii Elmer

Eugenia lucidula Miq.

Eugenia microbotrya Miq.

Eugenia nitida Duthie [Illegitimate]

Eugenia pamatensis Miq.

Eugenia polyantha Wight

Eugenia polyantha var. sessilis M.R.Hend.

Eugenia resinosa Gagnep.

Myrtus cymosa Blume [Illegitimate]

Syzygium cymosum Korth. [Illegitimate]

Syzygium micranthum Blume ex Miq.

Syzygium microbotryum (Miq.) Masam.

Syzygium pamatense (Miq.) Masam.

Syzygium polyanthum (Wight) Masam.

Syzygium polyanthum var. sessile (M.R.Hend.) I.M.Turner

 

Ref and suggested reading:

www.theplantlist.org/tpl/record/kew-200120

www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?312991

www.tropilab.com/salam.html

www.uni-graz.at/~katzer/engl/Euge_pol.html

  

Tanacetum parthenium, known as feverfew, is a flowering plant in the daisy family, Asteraceae. It may be grown as an ornament, and may be identified by its synonyms, Chrysanthemum parthenium and Pyrethrum parthenium. It is used in traditional medicine.

 

The plant is a herbaceous perennial that grows into a small bush, up to 70 cm (28 in) high, with pungently-scented leaves. The leaves are light yellowish green, variously pinnatifid. The conspicuous daisy-like flowers are up to 20 millimetres (3⁄4 in) across, borne in lax corymbs. The outer, ray florets have white ligules and the inner, disc florets are yellow and tubular. It spreads rapidly by seed, and will cover a wide area after a few years. The plant produces achene fruit, and grows in stony slopes and river beds.

 

Feverfew is native to Eurasia, specifically the Balkan Peninsula, Anatolia, and the Caucasus, but cultivation has spread it around the world and the rest of Europe, North America, and Chile.

 

A perennial herb, it should be planted in full sun, 38 to 46 cm (15–18 in) apart, and cut back to the ground in the autumn. It grows up to 70 cm (28 in) tall. It is hardy to USDA zone 5 (−30 °C or −22 °F). Outside of its native range, it may become an invasive weed.

 

Feverfew contains parthenolide, which is under basic research to assess its possible properties. Other phytochemicals include camphor, parthenolide, luteolin, and apigenin. Camphor has aromatic properties, while luteolin and apigenin are flavonoids.

 

In traditional medicine, feverfew has been used to treat headache, but there is no confirmed scientific evidence that it has any effect.

 

Feverfew is registered as a traditional herbal medicine in the Nordic countries under the brand name Glitinum. Only powdered feverfew is approved in the European Union herbal monograph.

 

The parthenolide content of commercially available feverfew supplements varies substantially (by more than 40-fold) despite labeling claims of "standardization".

 

Long-term use of feverfew followed by abrupt discontinuation may induce a withdrawal syndrome featuring rebound headaches and muscle and joint pains. Feverfew may cause allergic reactions in those allergic to the daisy family, including contact dermatitis or swelling and numbness of the mouth. Other side effects have included gastrointestinal upset such as mild nausea, vomiting, abdominal pain, diarrhea, and flatulence, which are, fortunately mild and transient. When the herb is chewed or taken orally it may cause mouth ulcers. Feverfew should not be taken by pregnant women. It may interact with blood thinners and increase the risk of bleeding, and also may interact with a variety of medications metabolized by the liver.

 

The word feverfew derives from the Latin word febrifugia, meaning 'fever reducer', although it no longer is considered useful for that purpose.

 

Although its earliest medicinal use is unknown, it was documented in the 1st century CE as an anti-inflammatory by the Greek herbalist physician Dioscorides.

She found cranberries! No such winter treats were available in her natal snowy north, and she cannot believe her luck. Her Wikipedian encyclopedic memory recalls that cranberries are a source of polyphenol antioxidants, phytochemicals under active research for possible benefits to the cardiovascular system and immune system, and as anti-cancer agents. It's purely unbelievable.

© PKG Photography

Papaya is marketed in tablet form to remedy digestive problems.

 

Papain is also applied topically (in countries where it grows) for the treatment of cuts, rashes, stings and burns. Papain ointment is commonly made from fermented papaya flesh, and is applied as a gel-like paste. Harrison Ford was treated for a ruptured disc incurred during filming of Indiana Jones and the Temple of Doom by papain injections.

 

Women in India, Bangladesh, Pakistan, Sri Lanka, and other countries have long used green papaya as a folk remedy for contraception and abortion. Enslaved women in the West Indies were noted for consuming papaya to prevent pregnancies and thus preventing their children from being born into slavery. Medical research in animals has confirmed the contraceptive and abortifacient capability of papaya, and also found that papaya seeds have contraceptive effects in adult male langur monkeys, and possibly in adult male humans, as well.Unripe papaya is especially effective in large amounts or high doses. Ripe papaya is not teratogenic and will not cause miscarriage in small amounts. Phytochemicals in papaya may suppress the effects of progesterone.

 

Papaya is frequently used as a hair conditioner, but should be used in small amounts. Papaya releases a latex fluid when not quite ripe, which can cause irritation and provoke allergic reaction in some people. The papaya fruit, seeds, latex, and leaves also contains carpaine, an anthelmintic alkaloid (a drug that removes parasitic worms from the body), which can be dangerous in high doses.

 

It is speculated that the latex concentration of unripe papayas may cause uterine contractions, which may lead to a miscarriage. Papaya seed extracts in large doses have a contraceptive effect on rats and monkeys, but in small doses have no effect on the unborn animals.

 

Excessive consumption of papaya can cause carotenemia, the yellowing of soles and palms, which is otherwise harmless. However, a very large dose would need to be consumed; papaya contains about 6% of the level of beta carotene found in carrots .

Morinda citrifolia

 

"Noni" redirects here. For other uses, see Noni (disambiguation).

 

Morinda citrifolia is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and the species is now cultivated throughout the tropics and widely naturalized.[1] Among some 100 names for the fruit across different regions are the more common English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit.[2]

 

Morinda citrifolia

 

Noni fruit

 

Leaves and noni fruit

 

Scientific classification

 

Kingdom: Plantae

 

Clade: Angiosperms

 

Clade: Eudicots

 

Clade: Asterids

 

Order: Gentianales

 

Family: Rubiaceae

 

Genus: Morinda

 

Species: M. citrifolia

 

Binomial name

 

Morinda citrifolia

 

L.

 

The strong-smelling fruit has been eaten as a famine food or staple food among some cultures, and has been used in traditional medicine. In the consumer market, it has been introduced as a supplement in various formats, such as capsules, skin products, and juices.

 

Growing habitats:

 

Morinda citrifolia grows in shady forests, as well as on open rocky or sandy shores.[3] It reaches maturity in about 18 months, then yields between 4 and 8 kg (8.8 and 17.6 lb) of fruit every month throughout the year. It is tolerant of saline soils, drought conditions, and secondary soils. It is therefore found in a wide variety of habitats: volcanic terrains, lava-strewn coasts, and clearings or limestone outcrops, as well as in coralline atolls.[3] It can grow up to 9 m (30 ft) tall, and has large, simple, dark green, shiny and deeply veined leaves.

 

The plant bears flowers and fruits all year round. The fruit is a multiple fruit that has a pungent odour when ripening, and is hence also known as cheese fruit or even vomit fruit. It is oval in shape and reaches 10–18 centimetres (3.9–7.1 in) size. At first green, the fruit turns yellow then almost white as it ripens. It contains many seeds.[3]

 

Morinda citrifolia is especially attractive to weaver ants, which make nests from the leaves of the tree.[3] These ants protect the plant from some plant-parasitic insects. The smell of the fruit also attracts fruit bats, which aid in dispersing the seeds. A type of fruit fly, Drosophila sechellia, feeds exclusively on these fruits.[4]

 

Food:

 

A variety of beverages (juice drinks), powders (from dried ripe or unripe fruits), cosmetic products (lotions, soaps), oil (from seeds), leaf powders (for encapsulation or pills) have been introduced into the consumer market.[5]

 

Noni is sometimes called a "starvation fruit", implying it was used by indigenous peoples as emergency food during times of famine.[5] Despite its strong smell and bitter taste, the fruit was nevertheless eaten as a famine food,[6] and, in some Pacific Islands, even as a staple food, either raw or cooked.[7] Southeast Asians and Australian Aborigines consume the fruit raw with salt or cook it with curry.[8] The seeds are edible when roasted. In Thai cuisine, the leaves (known as bai-yo) are used as a green vegetable and are the main ingredient of kaeng bai-yo, cooked with coconut milk. The fruit (luk-yo) is added as a salad ingredient to some versions of somtam.

 

Traditional medicine:

 

Green fruit, leaves, and root or rhizomes might have been used in Polynesian cultures as a general tonic, in addition to its traditional place in Polynesian culture as a famine food.[5]Although Morinda is considered to have biological properties in traditional medicine, there is no confirmed evidence of clinical efficacy for any intended use.[9] In 2018, a Hawaiianmanufacturer of noni food and skincare products was issued an FDA warning letter for marketing unapproved drugs and making false health claims in violation of the US Food, Drug and Cosmetic Act.[10]

 

Dyes:

 

Among Austronesian peoples, noni was traditionally used primarily for the production of dyes. It was carried into the Pacific Islands as canoe plants by Austronesian voyagers. Morinda bark produces a brownish-purplish dye that may be used for making batik. In Hawaii, yellowish dye is extracted from its roots to dye cloth.[11][12]

 

Nutrients and phytochemicals:

 

Morinda citrifolia fruit powder contains carbohydrates and dietary fibre in moderate amounts.[13] These macronutrients evidently reside in the fruit pulp, as M. citrifolia juicehas sparse nutrient content.[14] The main micronutrients of M. citrifolia pulp powder include vitamin C, niacin (vitamin B3), iron and potassium.[13] Vitamin A, calcium and sodium are present in moderate amounts. When M. citrifolia juice alone is analyzed and compared to pulp powder, only vitamin C is retained[14] in an amount (34 mg per 100 gram juice) that is 64% of the content of a raw navel orange (53 mg per 100 g or 89% of the Daily Value).[15]Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI)[13] are high compared to an orange, and potassium content is moderate.[15]

 

Morinda citrifolia fruit contains a number of phytochemicals, including lignans, oligo- and polysaccharides, flavonoids, iridoids, fatty acids, scopoletin, catechin, beta-sitosterol, damnacanthal, and alkaloids.[16] Although these substances have been studied for bioactivity, current research is insufficient to conclude anything about their effects on human health.[1] These phytochemicals are not unique to M. citrifolia, as they exist in various plants.[11]

 

References:

 

^ a b Nelson, SC (2006-04-01). "Species Profiles for Pacific Island Agroforestry: Morinda citrifolia (noni)". Traditional Tree Initiative.

 

^ "Some worldwide names for Morinda citrifolia L." The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. 2006. Retrieved 12 November 2016.

 

^ a b c d Nelson, Scot C (March 2001). "Noni cultivation in Hawaii" (PDF). The noni website, University of Hawai‘i at Manoa, College of Tropical Agriculture and Human Resources. Retrieved 12 November 2016.

 

^ Jones, C.D. (1998). "The Genetic Basis of Drosophila sechellia‍'s Resistance to a Host Plant Toxin". Genetics. 149 (4): 1899–1908.

 

^ a b c Nelson, Scot C (8 October 2003). "Morinda citrifolia L." (PDF). Permanent Agriculture Resources, University of Hawaii. Retrieved 12 November 2016.

 

^ Krauss, BH (December 1993). Plants in Hawaiian Culture. Honolulu: University of Hawaii Press. p. 272. ISBN 978-0-8248-1225-6.

 

^ Morton, Julia F. (1992). "The ocean-going noni, or Indian Mulberry (Morinda citrifolia, Rubiaceae) and some of its "colorful" relatives". Economic Botany. 46 (3): 241–56. doi:10.1007/BF02866623.

 

^ Cribb, A.B. & Cribb, J.W. (1975) Wild Food in Australia. Sydney: Collins.[page needed]

 

^ Potterat O, Hamburger M (2007). "Morinda citrifolia (Noni) fruit--phytochemistry, pharmacology, safety". Planta Medica. 73 (3): 191–9. doi:10.1055/s-2007-967115. PMID 17286240.

 

^ Darla Bracy, Division Director (18 July 2018). "Warning letter: Hawaiian Organic Noni, LLC". Inspections, Compliance, Enforcement, and Criminal Investigations, US Food and Drug Administration. Retrieved 15 August 2018.

 

^ a b Thompson, RH (1971). Naturally Occurring Anthraquinones. New York: Academic Press.[page needed]

 

^ Nelson, Scot C. (2006). "Pandanus tectorius (pandanus)". In Elevitch, Craig R. (ed.). Species Profiles for Pacific Island Agroforestry (PDF). Permanent Agriculture Resources (PAR).

 

^ a b c Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Noni Fruit Powder)" The Noni Website. Retrieved 15-06-2009.

 

^ a b Nelson, Scot C. (2006) "Nutritional Analysis of Hawaiian Noni (Pure Noni Fruit Juice)" The Noni Website. Retrieved 15-06-2009.

 

^ a b "Nutrition data for raw oranges, all commercial varieties, per 100 gram amount". Nutritiondata.com. Conde Nast for the USDA National Nutrient Database, Release SR-21. 2014. Retrieved 12 November 2016.

 

^ Levand, Oscar; Larson, Harold (2009). "Some Chemical Constituents of Morinda citrifolia". Planta Medica. 36 (06): 186–7. doi:10.1055/s-0028-1097264.

 

Wine-Oh! Vinotherapy + Green Tea Cleansing Oil is a wonderful way to remove your makeup and cleanse your skin in a natural, healthy way. It is full of antioxidant-rich, hydrating ingredients including extra virgin olive oil, jojoba oil, & grapeseed oil, as well as green tea & reservatrol (the powerful disease-fighting phytochemical found in red wine). I have also added vitamin E for additional moisturizing properties, and lavender essential oil to soothe your skin. As with all of my products, Wine-Oh! Vinotherapy + Green Tea Cleansing Oil is naturally preserved, using citric acid & grapefruit seed extract (GSE).

I AM BACK. Following the operation the medication and some complications have kept me rather quiet but I am now fairly okay and happy to be posting again.

 

I grow Tropical Fruit as some of you know. I have a mangosteen tree that is about 7 years old and was not expecting it to bear until about 13 years old, but what a surprise to find about 3 weeks ago, 7 flowers coming on it. They all appear to have set and young fruit is growing. I want to share some fact about the mangosteen.

 

The mangosteen (Garcinia mangostana) is known as "The Queen of Tropical Fruits" (the Durian being "The King of Tropical Fruits", maybe the best fruit in the world!!). Mangosteen is regarded as one of the four most delicious and best-flavoured fruits in the world that is most readily accepted. It is about the size of a good peach.

 

It is a native of the Malay Peninsula and will not grow outside tropical areas.

 

In these photos the fruit is the embyro stage, with the distinctive raised area on the bottom of the fruit, corresponding to the number of segments inside the fruit. It then requires over one hundred days to reach full ripeness. At that time, the fruit stays on the tree until it has turned more purple and brown patches may appear as well. There are some minor insect pests such as thrips which may scrape the surface of the mangosteen fruit, damaging the pigment cells. The fruit ends up completely brown at full ripeness. The quality of the fruit inside is unaffected by this but is not as attractive to look at.

 

The mangosteen has a soft white edible centre that is similar in construction to the sections of an orange, with possibly one seed in each of the larger segments. The smaller segments are seedless and seem to melt in your mouth, releasing a delicious juice that is a perfect balance of acids and sugars. The rind, or pericarp, is about 4 to 6 mm thick (1/4" or more) and when freshly harvested is somewhat soft. The fruit at that time can be opened by squeezing until the rind splits, exposing the edible segments inside.

The mangosteen tree reaches on average an height of 15 metrs but can grow as high as 30 metres. It is rather slow growing and forms a pyramidal crown. The bark is very dark coloured and flaking. The thick dark green leathery mangosteen leaves are evergreen and opposite positioned. Flowers are about 5 cm large and contain four leaves. The dark purple coloured mangosteen fruits reach a size of about 7 cm. Inside the mangosteen fruit are 4 to 7 triangular segments containing juicy white flesh and seeds. The juice is sweet and slightly acid with a delicious flavour.

 

Phytochemicals

Mangosteens contain following phytochemicals: Catechins, Rosin, Mangostin, Normangostin, Xanthones, Gartanin

 

Medicinal properties

The dried mangosteen rind is use to treat dysentery, diarrhoea and gonorrhoea. Made into an ointment, mangosteen rind powder is used to treat skin disorders such as eczema and other skin disorders. Mangosteen pulp and rind contains many antioxidant which may have anti-tumor activity. Mangosteen also appears to have anti-inflammatory properties. Studies have demonstrated that prenylated xanthones can help to treat tuberculosis. Of the xanthones tested, alpha-beta-mangostins and garcinone B had the strongest inhibitory effect against mycobacterium, which causes tuberculosis.

 

Soil Characteristics

Wide range of soil types provided drainage is good.

 

Climate Requirements

Equatorial; high even temperatures with high humidity.

 

Culture

Grown from seed with grafted plants showing no evidence of faster growth. Several species, with Purple Mangosteen being the most acceptable.

 

Harvesting

Two crops a year sometimes, in February and October. Fruit are picked at an early stage of maturity, when reddish-pink and before the dark purple develops.

 

Length of time until first crop

Seven to thirteen years. Some trees never fruit!

Graphic of hexagon cells showing the various effects honey has on bee health.

 

Honey, and the plant compounds within, impart all sorts of health benefits to bees.

 

===

 

This graphic is available for free for in-classroom use. You must contact us to request permission for any other uses.

 

===

 

Read more in Knowable Magazine

 

Bee gold: Honey as a superfood

From pesticide detox to increased longevity, the benefits of the sweet stuff go well beyond simply nourishing the hardworking insects in the hive

knowablemagazine.org/article/living-world/2021/bee-gold-h...

 

The whole food diet for bees

A balanced menu makes for healthy, productive bees — but the loss of wildflowers means that many fail to find the kind of nutrition they need

knowablemagazine.org/article/sustainability/2017/whole-fo...

 

Lea en español

 

El oro de las abejas: la miel como un superalimento

Desde la desintoxicación de plaguicidas hasta una mayor longevidad, los beneficios de la miel no se limitan únicamente a alimentar a los laboriosos insectos de la colmena.

es.knowablemagazine.org/article/living-world/2022/oro-abe...

 

Read more from Annual Reviews

 

Honey as a Functional Food for Apis mellifera, Annual Review of Entomology

Studies of plant chemicals present in honey, called phytochemicals, reveal health benefits for honey bees beyond basic nutrition, with implications for reducing annual colony losses.

knowmag.org/4578UAT

 

===

 

Knowable Magazine from Annual Reviews is a digital publication that seeks to make scientific knowledge accessible to all. Through compelling articles, beautiful graphics, engaging videos and more, Knowable Magazine explores the real-world impact of research through a journalistic lens. All content is rooted in deep reporting and undergoes a thorough fact-checking before publication.

 

The Knowable Magazine Science Graphics Library is an initiative to create freely available, accurate and engaging graphics for teachers and students. All graphics are curated from Knowable Magazine articles and are free for classroom use.

 

Knowable Magazine is an editorially independent initiative produced by Annual Reviews, a nonprofit publisher dedicated to synthesizing and integrating knowledge for the progress of science and the benefit of society.

 

===

 

We love to hear how teachers are using our graphics. Contact us: knowablemagazine.org/contact-us

Pasar Terong, Kota Makassar, Sulawesi Selatan, Indonesia.

(Terong Market, City of Makassar, South Sulawesi, Indonesia).

 

Dried leaves of Syzygium polyanthum (Wight) Walp. Mrytaceae. CN: [Malay and regional vernacular names - Serai kayu, Daun kelat, Kelat samak, Kelat putih, Kelat merah, Samak, Serah, Daun salam, Daun salam manting, Mantang, Ubah laut, Pokok palong, Jambu hutan], Indian bayleaf (generally referred with the same common name but the species in India is, Cinnamomum tejpata), Indonesian bayleaf, Salam blad. Native of Indo-China (Myanmar, Thailand), Malesia (Brunei, Indonesia - Java, Kalimantan, Sumatra; Malaysia). Plant can reach up to 30 m. Elsewhere the plant is cultivated. The flowers are pink and somewhat fragrant while the fruits are round; red at first, later brown. The seeds are small and brown. The dried brown leaves are aromatic and somewhat sour; used as a spice in most areas where the plant are native. The main phytochemicals in this plant are - eugenol, citral and methylchavicol. In folk medicine the bark and other plant parts in combination is used to prepare decoction and poultices to relieve diarrhea and pruritis respectively. S. polyanthum is making its appearance in urban landscaping. Seeds dispersed by birds and other frugivores.Serai kayu is one of the many essential components in the preparation of "Nasi Kerabu Kelantan" (Kelantan Herbal Rice).

 

Synonym(s):

Eugenia atropunctata C.B.Rob. [Illegitimate]

Eugenia holmanii Elmer

Eugenia junghuhniana Miq.

Eugenia lambii Elmer

Eugenia lucidula Miq.

Eugenia microbotrya Miq.

Eugenia nitida Duthie [Illegitimate]

Eugenia pamatensis Miq.

Eugenia polyantha Wight

Eugenia polyantha var. sessilis M.R.Hend.

Eugenia resinosa Gagnep.

Myrtus cymosa Blume [Illegitimate]

Syzygium cymosum Korth. [Illegitimate]

Syzygium micranthum Blume ex Miq.

Syzygium microbotryum (Miq.) Masam.

Syzygium pamatense (Miq.) Masam.

Syzygium polyanthum (Wight) Masam.

Syzygium polyanthum var. sessile (M.R.Hend.) I.M.Turner

 

Ref and suggested reading:

www.theplantlist.org/tpl/record/kew-200120

www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?312991

www.tropilab.com/salam.html

www.uni-graz.at/~katzer/engl/Euge_pol.html

Eating and juicing a variety of fruit and vegetable colors will maximize the phytochemical benefit you are getting.