Beneficial effects of noni (Morinda citrifolia L.) juice on livers of high-fat dietary hamsters

Yi Ling Lin, Yuan Yen Chang, Deng Jye Yang, Bor Show Tzang, Yi Chen Chen*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

65 Scopus citations


Polyphenols in noni juice (NJ) are mainly composed of phenolic acids, mainly gentisic, p-hydroxybenoic, and chlorogenic acids. To investigate the beneficial effects of NJ on the liver, hamsters were fed with two diets, normal-fat and high-fat diets. Furthermore, high-fat dietary hamsters were received distilled water, and 3, 6, and 9 mL NJ/kg BW, respectively. After a 6-week feeding period, the increased (p < 0.05) sizes of liver and visceral fat in high-fat dietary hamsters compared to the control hamsters were ameliorated (p < 0.05) by NJ supplementation. NJ also decreased (p < 0.05) serum/liver lipids but enhanced (p < 0.05) daily faecal lipid/bile acid outputs in the high-fat dietary hamsters. High-fat dietary hamsters supplemented with NJ had higher (p < 0.05) liver antioxidant capacities but lowered (p < 0.05) liver iNOS, COX-2, TNF-α, and IL-1β expressions, gelatinolytic levels of MMP9, and serum ALT values compared to those without NJ. Hence, NJ protects liver against a high-fat dietary habit via regulations of antioxidative and anti-inflammatory responses.

Original languageEnglish
Pages (from-to)31-38
Number of pages8
JournalFood Chemistry
Issue number1-2
StatePublished - 1 Sep 2013


  • Anti-inflammatory response
  • Antioxidant capacity
  • Nonalcoholic fatty liver
  • Noni juice
  • Polyphenol


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