Noni 100% Pure Extract

This product has been proven to be effective on a numbers of illness by our members. Member are experiencing improvement on wellness, well-being, greater energy, better vision (including cataract), diabeties, high blood pressure, pain relieving, colds, fever, etc.

Noni is heavily promoted for a very wide variety of conditions, such as arthritis, atherosclerosis, bladder infections, boils, bowel conditions, burns, cancer, chronic fatigue syndrome, circulatory weakness, colds, cold sores, constipation, diabetes, drug addiction, eye inflammation, fever, fractures, gastric ulcers, gingivitis, headaches, heart disease, hypertension, improved digestion, immune weakness, indigestion, kidney disease, malaria, menstrual cramps, menstrual disorders, mouth sores, respiratory disorders, ringworm, sinusitis, skin inflammation, sprains, strokes, thrush, and wounds.


Prevention is important!

Noni & Diabetes

Diabetes ROLE OF NONI IN DIABETES

Diabetes is a disease in which the body does not produce or properly use insulin. Insulin is a hormone that is needed to convert sugar, starches and other food into energy needed for daily life.



Major Types of Diabetes mellitus

Diabetes is classified into two types:
Type 1. Insulin Dependent Diabetes Mellitus (IDDM): It is also called as type I diabetes.
Type 2. Non-Insulin Dependent Diabetes Mellitus (NIDDM): It is also called as type II diabetes.

Type 1 diabetes mellitus results from the body's failure to produce insulin, the hormone that "unlocks" the cells of the body, allowing glucose to enter and fuel them. Type 1 diabetes is usually diagnosed in children and young adults, and was previously known as juvenile diabetes. In type 1 diabetes, the body does not produce insulin.

Type 2 diabetes mellitus results from insulin resistance (a condition in which the body fails to properly use insulin), combined with relative insulin deficiency. Type 2 diabetes is the most common form of diabetes. In type 2 diabetes, either the body does not produce enough insulin or the cells ignore the insulin.

For all types of diabetes, the metabolism of carbohydrates (including sugars such as glucose), proteins, and fats is altered


Cause of diabetes


In Type 1 diabetes the cells in the pancreas that make insulin are destroyed, causing a severe lack of insulin. This is thought to be the result of the body attacking and destroying its own cells in the pancreas - known as an autoimmune reaction.

It's not clear why this happens, but a number of explanations and possible triggers of this reaction have been proposed.

These include:
infection with a specific virus or bacteria;
exposure to food-borne chemical toxins; and
exposure as a very young infant to cow's milk, where an as yet unidentified component of this triggers the autoimmune reaction in the body.

However, these are only hypotheses and are by no means proven causes.


Type 2 diabetes is believed to develop when the receptors on cells in the body that normally respond to the action of insulin fail to be stimulated by it - this is known as insulin resistance. In response to this more insulin may be produced, and this over-production exhausts the insulin-manufacturing cells in the pancreas; there is simply insufficient insulin available; and the insulin that is available may be abnormal and therefore doesn't work properly.

The following risk factors increase the chances of someone developing Type 2 diabetes:
Increasing age;
obesity; and
physical inactivity.

Rarer causes of diabetes include:
Certain medicines;
pregnancy (gestational diabetes); and
any illness or disease that damages the pancreas and affects its ability to produce insulin e.g. pancreatitis.

Diabetic Foot Ulcer

ROLE OF NONI IN DIABETIC FOOT ULCER


Diabetics are prone to foot ulcerations due to both neurologic and vascular complications. Peripheral neuropathy can cause altered or complete loss of sensation in the foot or leg. The diabetic with advanced neuropathy looses all sharp-dull discrimination. Any cuts or trauma to the foot can go completely unnoticed for days or weeks in a patient with neuropathy. It's not uncommon to have a patient with neuropathy tell you that the ulcer "just appeared" when, in fact, the ulcer has been present for quite some time. The charcot foot deformity occurs as a result of decreased sensation. People with "normal" feeling in their feet automatically determine when too much pressure is being placed on an area of the foot. Once identified, our bodies instinctively shift position to relieve this stress. A patient with advanced neuropathy looses this important mechanism. As a result, tissue ischemia and necrosis may occur leading to plantar ulcerations. Microfractures in the bones of the foot go unnoticed and untreated, resulting in disfigurement, chronic swelling and additional bony prominences.

The most frequent underlying etiologies of diabetes foot ulcers are neuropathy, trauma, deformity, high plantar pressures, and peripheral arterial disease. Other factors in ulceration are ischemia, callus formation, and edema. Although infection is rarely implicated in the etiology of diabetic foot ulcers, the ulcers are susceptible to infection once the wound is present. Many of the risk factors for foot ulcer are also predisposing factors for amputation, because ulcers are primary causes leading to amputation.

Noni in Diabetic Foot Ulcer

Noni is rich with amino acids. Xeronine, the alkaloid of Noni enhances the enzyme activity and protein structure. Therefore it helps for tissue repairing and wound healing associated with diabetic gangrene.

Noni stimulates the body’s production of nitric oxide, a chemical which allows the blood vessels to dilate more easily and be more elastic. In other words it acts as a vaso dilator. The foot ulcer due to peripheral ischaemic condition can be controlled by Noni as it stimulates the body’s production of nitric oxide that act like a vaso dilator. White blood cells in the body use nitric oxide to kill infectious agents such as bacteria, fungi and parasites. Hence nitric oxide present in Noni also helps to prevent infection in case diabetes foot sores.

Scopoletin present in Noni have a wide potential action. It acts like a vasodilator as well as having anti-inflammatory, anti-bacterial, and anti-fungal properties and thus helps in healing of the foot ulcers.

Acubin, L-asperuloside, and alizarin in the Noni fruit, as well as some other anthraquinone compounds in Noni, are all proven antibacterial agents. These compounds have been shown to fight against infectious bacteria strains such as, Staphylococcus aureus, Streptococcus, Pseudomonas aeruginosa, Baciillis subtilis, Escherichia coli, Salmonella, and Shigela etc. These antibacterial elements within Noni help to control of the infections associated with diabetes ulcer.


Noni controls diabetes –
Xeronine, the alkaloid of Noni in the presence of insulin activate the peripheral cell membrane insulin receptors and helps for the normal intracellular absorption of glucose as well as corrects the intracellular post receptor defect of the action of insulin for carbohydrate metabolism and thus prevents the insulin resistance condition in Type – II Diabetes Mellitus condition.

Noni works as a ‘Healthy, Immune System Promoter –
Current studies have revealed that Noni may help promote a healthy immune system either by enhancing an already functioning system or by stimulating a sluggish one. Noni activating our body immune system may improve the non functioning beta cells of the pancreas to an active form to produce the normal insulin from the beta cells and also maintain a normal insulin level in the blood to the response of the carbohydrate diet.


Diabetic Foot: Before & After Noni











Noni is a powerful antioxidant.

An antioxidant is a substance that reduces the oxidative damage caused by free radicals.
Antioxidants


Antioxidants are phytochemicals, vitamins and other nutrients that protect our cells from damage caused by free radicals. In vitro en in vivo studies have shown that antioxidants help prevent the free radical damage that is associated with cancer and heart disease. Antioxidants can be found in most fruits and vegetables but also culinary herbs and medicinal herbs can contain high levels of antioxidants. Dragland S and colleagues showed in their study entitled "Several Culinary and Medicinal Herbs are Important Sources of Dietary Antioxidants", and published in the Journal of Nutrition (2003 May) that the antioxidant level of herbs can be as high as 465 mmol per 100 g.A study in 2006 by Thompson HJ showed that a botanical diversity of fruits and vegetables plays a role in the biological effect of antioxidant phytochemicals. The consumption of smaller quantities of many phytochemicals may result in more health benefits than the consumption of larger quantities of fewer phytochemicals.

What are free radicals?

Free radicals are formed as part of our natural metabolism but also by environmental factors, including smoking, pesticides, pollution and radiation. Free radicals are unstable molecules which react easily with essential molecules of our body, including DNA, fat and proteins. All organic and inorganic materials consist of atoms, which can be bound together to form molecules. Each atom has a specific number of protons (positively charged) and electrons (negatively charged). Most single atoms are not stable because they have to few or to may electrons. Atoms try to reach a state of maximum stability by giving away or receiving electrons from other atoms, thereby forming molecules. Free radicals are molecules with have one electron too much or to less in order to be stable. Free radicals try to steal or give electrons to other molecules, thereby changing their chemical structure.



When a free radical attacks a molecule, it will then become a free radical itself, causing a chain reaction which can result in the destruction of a cell. Antioxidants have the property to neutralize free radicals without becoming a free radicals themselves. When antioxidants neutralize free radicals by receiving or donating an electron they do not become antioxidants themselves because they are stable in both forms. In other words, antioxidants are chemicals that offer up their own electrons to the free radicals, thus preventing cellular damage. However, when the antioxidant neutralizes a free radical it becomes inactive. Therefore we need to continuously supply our body with antioxidants. The action of free radicals could increase the risk of diseases such as cancer and hearth problems and could accelerate ageing. Antioxidants have the property to neutralize the free radicals and prevent damage. Well known examples of antioxidants are the vitamin C, E and beta-carotene. These three vitamins are often added to the so called ACE drinks. But there are numerous other rather unknown antioxidants such as lycopene, and lutein.

Benefits of antioxidants
Numerous studies with plant phytochemicals show that phytochemicals with antioxidant activity may reduce risk of cancer and improve heart health.

Antioxidants reduce the risk of cancer

Not all results are conclusive but many studies show that antioxidants may reduce the risk of cancer. A large randomized trial on antioxidants and cancer risk was the Chinese Cancer Prevention Study (1993). This study showed that a combination of the antioxidants beta-carotene, vitamin E and selenium significantly reduced incidence of cancer. However, the Alpha-Tocopherol / Beta-Carotene Cancer Prevention Study (1994) showed that intake of beta-carotene increased lung cancer rates of male smokers.

Antioxidants protect the heart

Everyone knows that cholesterol causes heart diseases and tries to limit cholesterol intake. But a more important cause of fatty buildups in the arteries is the oxidation of low-density lipoprotein cholesterol. The use of dietary supplements of antioxidants could reduce the risk of cardiovascular disease, but there is no hard evidence. At this stage, studies only show that the intake of foods, naturally rich in antioxidants reduces this risk.

Antioxidant claims on foods
Antioxidants can be found in most foods, especially in fruits and vegetables, but we see more and more food products on the shelves with antioxidant claims. These antioxidant claims crop up everywhere: from beverages to chocolates. Food producers do this because of the very high consumer awareness of the term antioxidants. Consumers believe that a high intake of antioxidants will protect them from ageing, cancer, heart disease and other diseases. This awareness already started in the 1990s when mainly beverage producers launched so called ACE drinks, which contained the three antioxidant vitamins vitamin A, C and E. Now food producers are adding supper fruits such as red berries, pomegranate and acai. When the food producer claims antioxidants, they are mainly looking at the total content of antioxidants and not at their biological activity. The antioxidant activity of foods is mainly expressed as FRAP, ORAC or TEAC values, all of which are measured in a test tube. In future the antioxidant activity should be measured in humans, by determining the quantities absorbed in the blood and tissues.

Noni & Arthritis

Fed-Noni: Production Process




Federation Noni ferment is fermented and concocted from the original essence of high-quality Noni fruits originates from the islands in the South Pacific. 100% pure Noni ferment is of high-quality, and contains no additives like antiseptics.

A: Noni tree:
Noni trees are a tropical fruit tree distinctively growing in the area of South Pacific Islands, which bear fruits 10 months after plantation.

B: Noni fruit:After about 18 months, the fruit gets ripe, and warts grow on the skin, similar to guava, and 4-8 kilograms of Noni fruit can be produced every month per year.

C: Natural fermentation:Select well-developed ripe Noni fruits and put into barrels for a process of natural fermentation that lasts 3 months(approx. 90 days).

D: Eccentric extraction:After natural fermentation, take out the Noni ferment extracted by the centrifuge, to separate the essence and the dregs.

E: Impose high pressure to kill bacteria:
Then, impose high pressure to sterilize, fulfilling the highquality control process of Noni ferment.

F: Delivery for bottling:
Put the produced Noni ferment into dustless and germfree highly clean containers, to be sent for bottling procedure.

G: Put into containers for export:Hundreds and thousands of containers are shipped to Noni lovers in different corners all over the world each month, to promote the overall health of human being.