The tropical fruit known as “vomit fruit” is scientifically identified as Morinda citrifolia, or Noni. This notoriety stems directly from the fruit’s powerful and distinctive odor, which develops as it ripens. Despite the unpleasant sensory experience, Noni has been a significant part of traditional medicine and food systems for centuries. Understanding this unusual plant involves exploring its physical attributes, the chemistry behind its smell, and the valuable biological properties that have driven its widespread use.
Identifying the Noni Fruit
The Noni tree, Morinda citrifolia, is a small, evergreen member of the coffee family (Rubiaceae) that grows between 3 and 10 meters tall. It is native to Southeast Asia and Australasia. It has become naturalized throughout the Pacific Islands and other tropical regions, often thriving in harsh environments like lava flows. Local names include Indian mulberry, great morinda, and cheese fruit.
The fruit is ovoid and lumpy, growing to about 5 to 10 centimeters in length. When unripe, the fruit is hard and green, possessing a bitter flavor that can numb the tongue. As the Noni fruit matures, its skin changes to a translucent yellowish-white color, becoming soft and fleshy. It is at this fully ripened stage that the fruit develops its signature pungent and fetid aroma.
Understanding the Pungent Aroma
The strong, rancid odor that earns Noni its reputation results from volatile organic compounds (VOCs) produced as the fruit ripens. This process leads to the formation of specific short-chain fatty acids highly concentrated in the ripe fruit. These compounds are responsible for the distinct, fetid scent.
The two primary volatile compounds contributing to the unpleasant notes are hexanoic acid (caproic acid) and octanoic acid (caprylic acid). Octanoic acid is the major constituent, sometimes accounting for around 70% of the total volatile extract. Hexanoic acid is also a significant component, making up an additional 8 to 19% of the volatile profile.
These particular fatty acids are known in chemistry for their strong, rancid aromas, explaining the fruit’s foul smell. Studies on Noni juice fermentation show that decreasing the concentration of these two acids results in a significantly less pungent final product. The complex odor profile is completed by other compounds, including esters, which contribute fruity notes, but the strong fatty acids dominate the sensory experience of the ripe fruit.
Scientific Basis of Health Benefits
Noni fruit is valued for its dense nutritional profile and abundance of bioactive compounds. It is rich in antioxidants, including:
- High levels of Vitamin C.
- Polyphenols.
- Flavonoids.
- Iridoids.
These compounds help the body manage cellular damage caused by free radicals. This robust antioxidant capacity is a major factor behind the fruit’s health benefits.
The fruit has demonstrated notable anti-inflammatory effects in research, linking to its traditional use for pain relief. Studies suggest that Noni’s components can inhibit inflammatory pathways, such as the cyclooxygenase enzymes, which are targets for common pain-relieving medications. This mechanism explains why human trials have shown that Noni juice can reduce joint pain and increase the range of motion in individuals with joint issues.
Noni also contains phytochemicals that appear to modulate the immune system, supporting overall immune function. Beyond these properties, the fruit has been studied for its potential effects on cardiovascular health, showing the ability to reduce risk factors like LDL cholesterol, total cholesterol levels, and markers of systemic inflammation in some populations. The documented biological activity of Noni is complex, drawing from the synergistic effects of its various compounds.
Practical Uses and Consumption Methods
Because of its intense flavor and odor, Noni is rarely consumed raw. The most common and commercially popular method of consumption is as a processed juice. To make the product palatable, Noni juice is often fermented to reduce pungent compounds. It is then blended with sweeter juices, such as grape or blueberry, to mask its naturally bitter taste.
Noni is prepared in several other ways for dietary supplementation.
Dietary Supplementation
The fruit can be dried and pulverized into a powder, which is then encapsulated or pressed into tablets. The dried fruit and leaves are also used to prepare teas or fruit leathers.
Traditional and Non-Health Uses
Historically, Noni has been used topically in traditional Polynesian medicine for internal ailments. The leaves were often heated and applied as a poultice to the chest or abdomen to treat issues like coughs or nausea. Different parts of the Noni plant also have non-health related applications, as the roots and bark can be harvested to produce a red or yellow dye.