Anti-Oxidative and Anti-Inflammatory Effects of the Morinda citrifolia Fruit (Noni)

The noni fruit (Morinda citrifolia L.) juice is used since more than 2000 years in Polynesia and South-America in traditional medicine. The market of this fruit is continuously increasing despite no clear evidence of its biological activity being established. The aim of this study was therefore to evaluate the anti-oxidative and anti-inflammatory activities of a noni juice from Costa Rica. Total phenolic compounds and ascorbic acid were determined by an optimized Folin-Ciocalteu method. The anti-oxidative activity of noni juice was measured in vitro by 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging method. The anti-inflammatory effect was investigated in vitro (cyclooxygenases inhibition) and in rats on a carrageenan-induced paw oedema model, after oral or intraperitoneal administration. The total phenolic content and ascorbic acid contents of noni juice were 476 and 753 mg/L respectively. Noni juice had a medium antioxidant activity, inhibited cyclooxygenases and significantly reduced carrageenan-induced paw oedema. This study showed that noni juice has anti-inflammatory and anti-oxidative effects.