Noni is the common Hawaiian name for morinda citrafolia also known as Indian Mulberry. Noni is a small tree that flowers several times a year, producing clusters of small, five-petal blossoms. Approximately the size of a potato, the Noni fruit has a lumpy appearance and a waxy, semi-translucent skin that ranges in color as it ripens from green to yellow to almost white. Natives recognize it sight unseen because of the fruit's rancid smell when fully ripe. This smell decreases as the fruit is fermented and the juice is prepared. Fermentation is a natural aging process that increases the quantity and quality of naturally occurring beneficial microorganisms. The taste is also improved during this processing.

Noni has been used for centuries throughout the world for its many healing properties. This is particularly true in the South Pacific and Southeast Asia. In Polynesia, Noni leaves have a history of topical uses to address many health challenges. Since the 1930s the ripened Noni juice has become increasingly popular as a folk remedy. Today, Noni has evolved into a much sought-after dietary supplement for overall health and wellbeing and is currently being studied for its use in the treatments of cancer, diabetes, and even its antioxidative properties to reverse the effects of aging.

The Noni we use in Noni Plus™ is carefully cultivated using the whole fruit (puree and extract). It is processed at very low heat to preserve the beneficial but delicate enzymes which can be easily destroyed in high heat thermal processing.

BENEFITS: Both anecdotal evidence and modern research have confirmed the nutritional benefits of Noni. Its various enzymes and alkaloids, as well as various antioxidants, such as Vitamin C and Selenium, contribute to