Chemical Constituents of the Fruits of Morinda citrifolia (Noni) and Their Antioxidant Activity
Division of Medicinal Chemistry and Pharmacognosy, The Ohio State University, Columbus, Ohio, United StatesJournal of Natural Products (Impact Factor: 3.8). 05/2005; 68(4):592-5. DOI: 10.1021/np0495985
Purification of a n-BuOH-soluble partition of the MeOH extract of Morinda citrifolia (Noni) fruits led to the isolation of two new iridoid glucosides, 6alpha-hydroxyadoxoside (1) and 6beta,7beta-epoxy-8-epi-splendoside (2), as well as 17 known compounds, americanin A (3), narcissoside (4), asperuloside, asperulosidic acid, borreriagenin, citrifolinin B epimer a, citrifolinin B epimer b, cytidine, deacetylasperuloside, dehydromethoxygaertneroside, epi-dihydrocornin, d-glucose, d-mannitol, methyl alpha-d-fructofuranoside, methyl beta-d-fructofuranoside, nicotifloroside, and beta-sitosterol 3-O-beta-d-glucopyranoside. The structures of the new compounds were determined by spectroscopic data interpretation. Compound 4, borreriagenin, cytidine, deacetylasperuloside, dehydromethoxygaertneroside, epi-dihydrocornin, methyl alpha-d-fructofuranoside, and methyl beta-d-fructofuranoside were isolated for the first time from M. citrifolia. The antioxidant activity was evaluated for all isolates in terms of both DPPH and ONOO(-) bioassays. The neolignan, americanin A (3), was found to be a potent antioxidant in these assays.
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- "C. The data was consistent with the previously published data (Su et al., 2005). "
ABSTRACT: Specioside (6-O-coumaroylcatalpol) is an iridoid glucoside which possesses multifunctional activities viz. analgesic, antidyspeptic, astringent, liver stimulating and wound healing properties. The present study for the first time delineates stress alleviating and lifespan prolonging action of specioside (SPC), isolated from Stereospermum suaveolens in the free living, multicellular nematode model Caenorhabditis elegans. A strong correlation between lifespan extension and stress modulation in adult worms was established in a dose dependent manner. The dietary intake of this phytomolecule elevated juglone induced oxidative and heat induced thermal stress tolerance in C. elegans. On evaluation, it was found that 25μM dose of SPC significantly extended lifespan by 15.47 % (P≤0.0001) with reduction in stress level. Furthermore, SPC enhanced mean survival in mev-1 mutant suggesting its oxidative stress reducing potential. Furthermore, SPC augmented stress modulatory enzymes superoxide dismutase (SOD) and catalase (CAT) level in C. elegans. Altogether, these findings broadens current perspectives concerning stress alleviating potentials of SPC and have implication in development of therapeutics for curing age related disorders. Copyright © 2015 Elsevier Inc. All rights reserved.Comparative Biochemistry and Physiology Part C Toxicology & Pharmacology 01/2015; 169:25-34. DOI:10.1016/j.cbpc.2015.01.002 · 2.30 Impact Factor
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- "Mahattanadul et al. (2011) showed that pure scopoletin has similar antisecretory and antiulcer properties to that of an aqueous extract of Noni, but lower prokinetic activity. Neolignan, americanin A, 3,3 0 -bisdemethyl pinoresinol, morindolin, and isoprincepin were shown to be potent antioxidant compounds in an assay based on copper-induced oxidation of low-density lipoprotein (Kamiya et al., 2004; Su et al., 2005). Noni fruit is reported to contain a novel component, proxeronine, a precursor of the alkaloid xeronine , as well as proxeronase, which have been shown to have a wide range of biological activities, such as cell strengthening and revitalizing activities (Logsdon, 2009). "
ABSTRACT: Morinda citrifolia L., “Noni”, has been used as a food and traditional medicine in Polynesian culture. Noni is now widely available in the global market, mainly as juices and dietary supplements. Here, we review recent research on Noni and its products. We summarize research on the beneficial therapeutic and nutritional properties of Noni, as well as that on the effects of post-harvest storage and processing methods on the properties of Noni products. The aim of this review is to provide a comprehensive data on the technical and nutritional advances related to Noni fruit, including those described in recent patents.Trends in Food Science & Technology 11/2014; DOI:10.1016/j.tifs.2015.06.004 · 4.65 Impact Factor
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- "Noni is native to Southeast Asia and Australia, and is cultivated in Polynesia, India, the Caribbean, Central and northern South America . Biological compounds such as glycosides, polysaccharides, phenolic compounds, alkaloids, lignans, fatty acid esters, organic acids, vitamins and minerals have been isolated from noni fruits, roots, and leaves   . Of the phenolic compounds, the most important reported are anthraquinones: damnacanthal, morindone, morindin, etc, and also aucubin, asperuloside, rutin and scopoletin  . "
ABSTRACT: Morinda citrifolia L. (Noni) fruit harvested in Tepic, Nayarit, Mexico presented alterations in its composition and its properties with the process of senescence during ripening and the seasons of harvest.. Various stages of maturity (stages 1- 4) were examined for their physico-chemical properties (moisture, soluble protein, total carbohydrates, titratable acidity, pH, soluble solids, ash, vitamin C, and phenolic compounds). Generally maturation increased moisture, soluble protein, total carbohydrates, total acidity, vitamin C, and phenolic compounds. During May-June noni fruits (stages 1-4) had the highest levels of soluble protein (8.73-15.63 g/100 g FW), total carbohydrates (6.60-9.60 g/100g FW), ash (0.87- 1.34 g/100 g FW), ascorbic acid (115.85-182.42 mg/100 g FW) and total phenols (3022.8-3647.0 µg/g FW). Middle stage (stage 2) and ripe soft noni fruits (stage 4) had greater total phenolic and rutin (47.18-69.88 µg/g FW-stage 2 and 65.22- 81.34 µg/g FW-stage 4); this profile appears to be independent of season. Keywords: Noni, Composition, Vitamin C, Phenolic Compound, Ripening Stage, Seasons HarvestInternational Journal of Food Sciences and Nutrition 09/2014; 3(5):421-429. DOI:10.11648/j.ijnfs.20140305.19 · 1.21 Impact Factor