The Polynesian Islander was the first to cultivate and domesticate the noni tree over two thousand (2000) years ago. They used every part of the plant as a tropical medicine .Because of their familiarity and broad knowledge on its applications. Out of the parts, they made tonics, salves, and balms.

In particular, the Polynesian used leaves in poultices application and mixed with oil, for treatment of rheumatic pain, inflammations, gout cough and colds, boils, neuralgia, ulcers and ringworm. If someone burnt himself, preparation of noni will ease the pain. If someone had a cough, noni was given. If someone accidentally lacerates herself, a noni preparation would be applied to the wound, to help it heal faster.

Different cultures have used noni in different ways. The fruit as famine food, livestock feed, tropical and internal medicine. People in China and Japan used noni to treat fever, as well as problems in the eyes, skin, gums, throat, stomach, digestion, and respiration. The leaves have been used to relieve cough, nausea, colic and arthritis in the Philippines and Malaysia. In Indonesia the fruit has been eaten for asthma, lumbago, and dysentery.

Hawaiians for generations used noni in almost every possible medical application, for internal disease, flesh wounds, and even psychological disorders.

In traditional India medicine the “Ayurvedic medicine” listed noni as an important medicine which can correct imbalances in the body.

Another traditional use on noni was for ding of fabrics, colored carpets, sweaters and turbans. The roots and the barks were more commonly used, depending on fixatives with which it was combined. Noni dye was used to produce yellow, red, and purple colors.

The chemistry of noni has been investigated broadly by various scientific groups. A plethora of photochemical constituents have been identified in the leaves, bark, and stem, flowers and fruit of the plant. Analysis also confirmed that noni is rich in health-promoting compounds such as antioxidants, phytonutrients, and bio-flavonoids. The noni leaves and roots are source of complete protein each having complete protein, each having a full complement of essential amino acids. Each part of the noni plant contains a mixture of different vitamins and minerals including vitamin C, vitamin E, Calcium, Magnesium, and Zinc.

In traditional way of using noni, the fruit was used relatively little compare with the other parts of the plant. But Polynesian used the fruit juice and mixed it with salt or sliced and applied to boils. Hawaiians crushed and mixed the noni fruits with other plants including awapuhi (Zingiber zerumbet) an awa (Piper methysticum) and then applied to bruises, sprains and swollen limbs.

But the fruit itself in a variety of forms is gaining popularity in today’s herbal market. On of this forms is making capsules out of noni fruits as an herbal supplements. Each capsule usually contains five hundred (500) to one thousands (1000) milligrams of noni. And the recommended dosage is usually two (2) capsules a day, in an empty stomach for the best absorption. But manufacturers told its client that should take daily dosage for five (5) days, and rest for two (2) days, and repeat. The reason for the break is to make your body adjust to new compounds of noni. The fruit is dehydrated, irradiated, and ground up and packed to be made available in capsules

The process condenses and sanitizes the fruit for safe consumption and for long shelf life (usually up to two years). The process, however removes most of the moisture which contains a large amount of the more volatile nutrients. But still the good effects of it remain

Some capsules contain pure noni that give much higher concentration of nutrients. But some companies even stretch the use of the plants and included the seeds, bark, and leaves. That provides a wide array of nutrients. And usually cost thirty dollars ($30) per bottle with eighty (80) capsules.

When none fruit was used widely for internal purposes in the 1930’s, since then the juice of the ripe fruit has became increasingly a popular means to stabilize blood sugar in cases of adult diabetes, intestinal worms, weakness and respiratory problems.

Traditionally, Polynesians picked the noni fruits before it is fully ripe and placed it in a container or jar and directed it to sunlight. When fully ripe, it is mashed into puree and extracted in to a clean cloth to get the juice. The juice relieves stress and body exhaustion.

But now, noni fruit is harvested when it is ripe. It contains polysaccharides, fatty acids and protein, and proteins compounds responsible for the juice positive effects. There are different methods of processing noni juice. First is the over ripe picking method in which is the juice is collected and bottled directly. This methods result in the most pricking and stinging taste type of noni fruit drinks. So, it is necessary to mix it with other type of juices for comfortable drinking. But it possesses the highest concentration of nutrients. Second method is the puree. In here, every part of the fruit is included except for the seeds and then other liquids are added. It is mostly pasteurized to kill off harmful microbes. But the therapeutic effects are not quite strong as compared to the first method. The third one is the powdered juice method which allows for precise concentration. The whole fruit is consumed to dehydrate, irradiate, and ground up. The granules are then added to a liquid that contains flavoring agents, sweeteners and thickeners. It usually takes ten (10) to twenty (20) pounds powder. Noni fruit drinks are quite expensive, its price ranges from sixty dollar ($60) and higher.