ROLE OF NONI IN MALE AND FEMALE INFERTILIT
Infertility is not a "woman's" problem. It is a medical problem of the male or female reproductive system. In about one third of cases, the cause is traced to the woman, another third of cases are traced to the man. The rest are caused by unknown factors or a physiological incompatibility.
Infertility is not only a physical condition--it is an emotional and social condition with accompanying feelings and issues. The infertile couple needs support and consideration from the treatment team, friends, family, and each other.
What is the cause of male infertility and female infertility?
Roughly one-third of infertility cases can be attributed to male factors and another one-third to factors that affect women. For the remaining infertile couples, infertility is caused by a combination of problems in both partners (about 13%) or is unexplained (about 10%).
The most common causes of male infertility include azoospermia (no sperm cells are produced) and oligospermia (few sperm cells are produced). Sometimes, sperm cells are malformed or they die before they can reach the egg.
The most common cause of female infertility is an ovulation disorder. Other causes of female infertility include blocked fallopian tubes, polycystic ovary syndrome (PCOS) and endometriosis. Repeated miscarriages may be caused by congenital anomalies (birth defects) involving the structure of the uterus and uterine fibroids.
Role Of Noni in case of infertility
If there is any base line cause of any pathological derangement for the infertility then it should be treated first. But if the infertility is due to some other factors like endocrinological (hormonal) imbalance or environmental factors then noni may help. Noni acts like a powerful immune modulator hence help in keeping your endocrine system in a well balance condition. So may help in case of sterility.
In case low semen production Noni may help to improve this condition. If the infertility is due to the underline cause of high increase of free radical's damage then noni may help to improve this condition as it has high power anti oxidant properties.
Noni is able to affect so many systems is through its ability to promote new cellular growth and to repair damaged cells. Everything in our body is made up of cells. An accumulation of damaged cells could result in a damaged organ or system. There are several ways that Noni can help rebuild the body's overall cellular growth. To begin, Noni is a powerful antioxidant. Much has been written in recent years about cellular damage resulting from free radicals.
Free radicals occur when the chains of important biochemicals in the body are broken with a resultant unpaired electron remaining. This occurs because of oxidization in the body. The "radicals" of these broken chains then move around the body as free radicals, causing damage to other cells. When a cell in hit by a free radical, the cell may become more permeable and leaky. The mitochondria may actually be compromised, or DNA might be damaged. Many scenarios result in a "sick cell". In order to combat the potential effects of free radicals, the body needs to first prevent oxidization (with an anti – oxidant), and next, it needs something to rebuild the already damaged cells. Studies show that NONI can help do both. In addition to the antioxidant activity in Noni, Dr. Ralph Heinicke, Ph.D., has pinpointed constituents in Noni that he believes are responsible for the Juice's ability to promote cellular growth. These are parts of his postulated xeronine system, which consists of proxeronine, proxeroninease, and xeronine.
Why Noni works for so many conditions
The natural integrity of noni is only part of the reason for its effectiveness. There are two additional reasons contribution to noni's effectiveness for a broad range of conditions:
1. Unique Combinations of Substances
For a fruit, which sit he most digestively efficient of all foods, noni has an impressive combination of ingredients. It has a rich complement of vitamins and minerals; including A, B vitamins (including the rare B-12), C, E, Iron, calcium, sodium, potassium, zinc and several trace minerals. It also has 17 of 20 amino acids. Terpenes, fungicides, adaptogens, glycosides, polysaccharides and other unique ingredients that even in small amounts can have significant physiological effects can be found in Noni. Studies show that NONI stimulates the immune system, regulates proper cell function, increases the ability of cells to absorb and utilize nutrients, inhibits tumor growth, and regenerates damaged cells. Probably the most unique ingredient is an alkaloid called xeronine.Xeronine has several important functions including regulating the many proteins in the body, activating inactive enzymes and improving cellular function. Noni also contains a substance called proxeronine, which can be stored in the liver according to Dr. Ralph Heinecke. Proxeronine, in turn, can be used to make xeronine, as needed. Noni has very good serotonin binding ability. Serotonin is important for several functions, including sleep quality, hunger, sexual behaviour, temperature regulation; and several personality disorders\ including depression, anxiety, irritability and attention deficit conditions. Scopoletin, another important ingredient in noni, is known for its anti inflammatory, anti histaminic, improved circulation, anti-asthmatic, anti bacterial and several additional important effects.It works like a food and acts like a medicine or herb without the side effects.
2. Synergy of its Substances
The many known, and even some of the unknown substances, come together in a way that support the needs of many of our internal systems, concurrently. As the word synergy implies, these substances work far better in combination than they do separately. Many of the ingredients in noni are found in varying amounts in other foods or herbs. There seems to be no known food or herb with either the rich list of substances or the high amounts of key substances all put together in one super food. Noni aids the body's natural healing abilities.
So here I can suggest you both continue noni for a longer period just for a trial basis as because till yet it has not been established all the therapeutic effects of noni in all diseases. But you must keep in your mind that it is not a medicine for any diseases but a best nutritional supplements which contain all the micronutrients that our all cell needs and our body needs. The deficiency of those micronutrients is the cause of many diseases.
Antioxidant and Free Radicals
Noni is a powerful antioxidant.
An antioxidant is a substance that reduces the oxidative damage caused by free radicals.
An antioxidant is a substance that reduces the oxidative damage caused by free radicals.
AntioxidantsAntioxidants 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.
What are free radicals?
Free radicals are atomic or molecular species with unpaired electrons in the outermost bonding orbital and are likely to take part in chemical reactions. Electrons prefer to be in pairs and when an electron is alone in its orbital in will try to take an electron from another atom to become more stable. When the other atom loses its electron it tries on its turn to steal an electron from another atom, often resulting in a dangerous chain reaction. Free radicals can cause damage to our cells but they also play an important role in a number of biological processes, such as the intracellular killing of bacteria by white blood cells and some cell signalling processes.
Types of free radicals
Types of free radicals
Most free radicals are coming from oxygen atoms and are called Reactive Oxygen Species (ROS), such as superoxide ion, hydroxyl radical, hydrogen peroxide and singlet oxygen.
Superoxide ion (or reactive oxygen species) is an oxygen molecule with an extra electron. This free radical can cause damage to mitochondria, DNA and other molecules. Our body can neutralize superoxide ions by producing superoxide dismutase.
Superoxide ion (or reactive oxygen species) is an oxygen molecule with an extra electron. This free radical can cause damage to mitochondria, DNA and other molecules. Our body can neutralize superoxide ions by producing superoxide dismutase.
Hydroxyl radical is formed by the reduction of an oxygen molecule in the electron transport chain. It is a neutral (not charged) form of the hydroxide ion. Hydroxyl radicals are highly reactive and form an important part of radical biochemistry. Unlike superoxide the hydroxyl radical cannot be eliminated by an enzymatic reaction. Is has a very short half-life and will only react with molecules its vicinity. Because of its high reactivity it will damage most organic molecules such as carbohydrates, DNA, lipids and proteins.
Singlet oxygen is formed by our immune system. Singlet oxygen causes oxidation of LDL cholesterol.
Hydrogen peroxide is not a free radical but it is involved in the production of many reactive oxygen species. Hydrogen peroxide is a byproduct of oxygen metabolism and is neutralized by peroxidases.
Sometimes reactive nitrogen atoms are involved and these free radicals grouped under Reactive Nitrogen Species (RNS). Nitric acid is the most important RNS. Some transitional metals, such as iron and copper, have many numbers of unpaired electrons and can also act as free radicals. These metals do not have that strong electron affinity but can easily accept and donate electrons.
Oxidative damage
Free radicals can damage DNA in different ways. They can disrupt the duplication and maintenance of DNA, brake open the DNA molecule or they can alter the structure by reacting with the DNA bases. Lipids in cell membranes are very prone to oxidative damage because some free radicals tend to concentrate in the membrane and cause oxidative damage, known as lipid peroxidation. Many forms of cancer are thought to be the result of reactions between free radicals and DNA, resulting in mutations that can lead to malignancy. Other diseases such as atherosclerosis, Parkinson's disease and Alzheimer's are also attributed to free radicals.
Noni's Phytochemicals Profile
1. ethylthomethyl) benzene2. 1-hexanol
3. hydroxyanthraquinone
4. 2-heptanone
5. 2-methyl-2-butenyl hexanoate
6. 6-§-primeveroside
7. 2-methylbutanoic acid
8. 24-methylcycloartanol
9. 24-methylenecycloartanyl linoleate
10. 3-hydroxymorindone
11. 3-methyl-2-buten-1-ol
12. 3-methylthiopropanoic acid
13. 5,6-dihydroxylucidin-3-§-primeverosid
14. glucopyranoside
15. D(+)=galactopyranoside
16. 1,-O-§-rhamnosyl
17. 6-dodeceno-y-lactone
18. methylanthraquinone
19. acetic acid
20. alkaloids
21. anthraquinones
22. asperuloside
23. benzyl alcohol
24. methyl octanoate
25. methyl palmitate
26. morenone-2
27. morindanigrine
28. morindone
29. mucilaginous matter
30. it-butyric acid
31. nonanoic acid
32. octadecenoic acid
33. oleic acid 34. paraffin
35. pentose
36. phosphate
37. physcion-8-O
38. 1-butanol
39. 1-methoxy-2-formyl-3-
40. 2,5-undecadien-1-ol
41. 2-methyl-2-butenyl decanoate
42. 2-methyl-3,5,6-trihydroxyanthraquinone-
43. 2-methyl-3,5,-6-trihydroxyanthraquinones
44. 2-methylpropanoic acid
45. 24-methylenecholesterol
46. 3-hydroxyl-2-butanone
47. 3-hydroxymorindone-6-§-primeveroside
48. 3-methyl-3-buten-1-ol
49. 5,6-dihydroxylucidin
50. 5,7-acacetin 7-O-§-D(+)-
51. 5,7-dimethylapigenin-4O-O-§-D-
52. 6,8-dimethoxy-3-methyl anthraquinone-
53. glucopyranoside
54. 7-hydroxy-8methoxy-2-
55. 8,11,14-eicostrienoic acid
56. alizarin
57. anthragallol 1,2-dimethyl ehter
58. antrhagallol 2,3-dimethyl ehter
59. benzoic acid
60. butanoic acid
61. methyl oleate
62. morenone-1
63. morindadiol64. morindin
65. morindone-6-§-primeveroside
66. myristic acid
67. it-valeric acid
68. nordamnacanthal
69. octanoic acid
70. palmitic acid
71. pectins
72. phenolic body
73. physcoin
74. [{L-arabinopyranosyl} (1-3)
75. {§-D-g-D-galactopyranosyl (1-6)
76. potassium
77. calcium
78. campesteryl linoleyl glucoside
79. campesteryl palmityl glycoside
80. carbonate ions
81. cycloartenol
82. cycloartenol palmitate
83. decanoic acid
84. ethyl decanoate
85. ethyl octanoate
86. eugenol
87. gampesteryl linoleate
88. glycosides
89. hexadecane
90. hexanedioic acid
91. hexose
92. iron
93. isocaproic acid
94. isofucosteryl linoleate
95. lauric acid
96. linoleic acid
97. lucidin-3-§-primeveroside
98. methyl 3-methylthio-propanoate
99. methyl elaidate
100. proxeronine
101. resins
102. ricinoleic acid
103. rubiadin-1-methyl ether
104. sitosterol
105. sitosteryl linoleate
106. sitosteryl palmitate
107. sodium
108. §-sitosterol
109. sterols
110. stigmasteryl glycoside
111. stigmasteryl linoleyl glycoside
112. stigmasteryl palmityl glycoside
113. trioxymethylanthraquinone
114. ursolic acid
115. {§-D-galactopyranoside}
116. protein
117. campesteryl glycoside
118. campesteryl palmitate
119. campestrol
120. carotene
121. cycloartenol linoleate
122. damnacanthal
123. elaidic acid
124. ethyl hexanoate
125. ethyl palmitate
126. ferric iron
127. glucose
128. heptanoic acid
129. hexanamide
130. hexanoic acid
131. hexyl hexanoate
132. isobutyric acid
133. isofucosterol
134. isolaveric acid
135. limonene
136. lucidin
137. magnesium
138. methyl decanoate
139. methyl hexanoate
140. proxeronease
141. rhamnose
142. rubiadin
143. scopoletin
144. sitosteryl glycoside
145. sitosteryl linoleyl glycoside
146. sitosteryl palmityl glycoside
147. sorandjidiol
148. stearic acid
149. stigmasterol
150. stimasteryl linoleate
151. stigmasteryl palmitate
152. terpenoids
153. undecanoic acid
What are phytochemicals?
Phytochemicals are non-nutritive plant chemicals that have protective or disease preventive properties. There are more than thousand known phytochemicals. It is well-known that plant produce these chemicals to protect itself but recent research demonstrate that they can protect humans against diseases. Some of the well-known phytochemicals are lycopene in tomatoes, isoflavones in soy and flavanoids in fruits. They are not essential nutrients and are not required by the human body for sustaining life.
How do phytochemicals work
There are many phytochemicals and each works differently. These are some possible actions:
Antioxidant - Most phytochemicals have antioxidant activity and protect our cells against oxidative damage and reduce the risk of developing certain types of cancer.
Hormonal action -Imitate human estrogens and help to reduce menopausal symptoms and osteoporosis.
Stimulation of enzymes - Stimulate enzymes that make the estrogen less effective and could reduce the risk for breast cancer.
Interference with DNA replication - Interfere with the replication of cell DNA, thereby preventing the multiplication of cancer cells.Anti-bacterial effect - The phytochemical allicin from garlic has anti-bacterial properties.
Physical action - Some phytochemicals bind physically to cell walls thereby preventing the adhesion of pathogens to human cell walls.
How do we get enough phytochemicals?
Foods containing phytochemicals are already part of our daily diet. In fact, most foods contain phytochemicals except for some refined foods such as sugar or alcohol. Some foods, such as whole grains, vegetables, beans, fruits and herbs, contain many phytochemicals. The easiest way to get more phytochemicals is to eat more fruit and vegetables. It is recommended take daily at least 5 to 9 servings of fruits or vegetable. Fruits and vegetables are also rich in minerals, vitamins and fibre and low in saturated fat.
Future of phytochemicals
Phytochemicals are naturally present in many foods but it is expected that through bioengineering new plants will be developed, which will contain higher levels. This would make it easier to incorporate enough phytochemicals with our food.
History of Phytochemicals
Phytochemicals exists as long as plants exist but we only know about hundred years about their existence. Medicinal plants are widely used by traditional cultures all over the world. It is likely that the knowledge of traditional medicine developed through trial and error over many centuries. The Chinese have the oldest medicine system. More than 5000 years ago, the Chinese based their medicine on the influence of yin and yang, and on the five elements. The earliest records about herbal medicine dates back to 2800 BC when the Chinese emperor Shen Nong wrote the text The Great Native Herbal.
Hippocrates (460-377 BC) and Aristotle (384-322 BC) introduced the herbal medicine from India and Egypt to Europe.
The Greek physician Dioscorides wrote the book De Materia Medica in the first century AD. During the 19th and 20th century, the main strategy of the scientists was to discover the active ingredients, which had medicinal or pesticidal properties. Examples of these discoveries are salicylic avid, morphine and pyrethroids (pesticides). During the 1980s many laboratories started to identify phytochemicals in plants that might be used as medicines. Many of these discovered phytochemicals seems to fight diseases such as cancer, heart attack and stroke. At the same time other scientist conducting epidemiological studies to determine the relationship between the consumption of phytochemicals and human health. Most studies showed that diets rich in plants gave lower rates of cancer and heart disease.
Today, most new pharmaceuticals are not discovered in plants but are new synthetic creations. Recently there is a renewed interest in the discovery of phytochemicals. This renewed interest is our awareness has already developed many chemicals, which still have to be discovered. New modern laboratory techniques have made it easer to discover and identify new phytochemicals.
Noni (Morinda citrifolia)
Other names: Indian mulberry, nono, nonu, cheese fruit, Ba Ji Tian
Description:
The noni plant is a small evergreen shrub or tree that grows from three to six metres. The noni plant has a straight trunk, large elliptical leaves, white tubular flowers and ovoid yellow fruits of up to 12 cm in diameter. The ripe noni fruit has a not so pleasant taste and odour.
Parts used:
All parts of the noni plant can be used: roots, stems, bark, leaves, and flowers and of course the fruits.
Some of the over 150 Phytochemicals include:
Octoanoic acid, Scopoletin, Damnacanthal, Terpenoids, Anthraquinones, Caproic acid, Ursolic Acid, Rutin, etc
Medicinal properties:
Noni has been reported to have a range of health benefits for colds, cancer, diabetes, asthma, hypertension, pain, skin infection, high blood pressure, mental depression, atherosclerosis and arthritis.
The noni contain the antibacterial compounds in the fruits (acubin, L-asperuloside and alizarin) and roots (anthrauinones). Noni conatins scopoletin which inhibits the growth of Escherichia coli, which is responsible for intestinal infections, and Heliobacter pylori, which causes ulcers
Damnacanthal, which is found in the noni roots, inhibits the tyrosine kinase and gives noni antitumor activity.
Other facts:
The medicinal properties of Noni were discovered, more than 2000 years ago, by the Polynesians, who imported the fruit from Southeast Asia. Today the noni fruits is eaten in many parts of the world, mainly in the Pacific Islands, Southeast Asia and Australia.
Those who recovered from illness after eating the noni fruit called it "the fruit of God". In 2003, noni juice was approved by the European Commission as a novel food and was allowed to be commercialized in the EU. A novel food is food or a food ingredient that was not used to a significant degree in the EU before May 15, 1997. Before any new food product can be introduced on the European market it must be rigorously assessed for safety.
Noni Benefits
Induction of extracellular matrix synthesis in normal human fibroblasts by anthraquinone isolated from Morinda citrifolia (Noni) fruit.
Journal of Medicinal Food. 2005 Winter;8(4):552-5
Previous in vitro studies with cultured human dermal fibroblasts have shown that extract from noni increased production of collagen. The aim of this study was to identity the phytochemicals responsible for this action. The researchers succeeded in isolating the phytochemical 1,4-dihydroxy-2-methoxy-7-methylanthraquinone. This anthraquinone significantly increased production of procollagen and glycosaminoglycans and reduced expression of the collagenase. The study concluded that anthraquinone from Noni extract could be used as a possible anti-wrinkle agent.
Hepatotoxicity of NONI juice: report of two cases.
World Journal of Gastroenterology. 2005 August 14;11(30):4758-60
NoniI juice (Morinda citrifolia) is becoming more popular as a health ingredient in wellness drinks. Noni has been claimed to be beneficial for many diseases. But recently there were cases of liver intoxication. Therefore the toxicity of noni juice was reassessed. One patient had to undergo a liver transplantation and another patient recovered after stopping intake of noni juice. The first patient with previous toxic hepatitis associated with paracetamol developed hepatic failure after consuming nearly two liters of noni juice. The hepatotoxicity is probably linked to anthraquinones. Following this negative publicity, most noni juice producers recommend a daily intake of max 30 ml noni juice.
Inhibition of angiogenic initiation and disruption of newly established human vascular networks by juice from Morinda citrifolia (noni).
Angiogenesis. 2003;6(2):143-9
Noni juice has been used traditionally for its medicinal properties. The aim of this study was to investigate the effect of noni juice on the development of blood vessel. The study used a fibrin clot matrix model with human placental vein and human breast tumor explants. The researchers found that noni juice at concentrations of 5 percent effectively reduced blood vessel development and reduced the growth rate of new vessels.
Phytochemicals in Noni Juice
An anthraquinone with potent quinone reductase-inducing activity and other constituents of the fruits of Morinda citrifolia (noni).
The Journal of Natural Products. 2005 December;68(12):1720-2
Noni has long been used as a medicinal plant in Polynesia. Recently noni has become popular in the United States and other Western countries. This study was the first to isolate a special anthraquinone: 2-methoxy-1,3,6-trihydroxyanthraquinone. This anthraquinone is a strong quinone reductase inducer. It is about 40 times more active than sulphoraphane.
Chemical constituents of the fruits of Morinda citrifolia (Noni) and their antioxidant activity.
The Journal of Natural Products. 2005 April;68(4):592-5
The purpose of this study was to isolate and identify phytochemicals in noni fruits. First the phytochemicals were first extracted with methanol and then separated in a N-Butyl Alcohol -soluble fraction. The researchers isolated and identified 17 known phytochemicals and two new phytochemicals: 6-alpha-hydroxyadoxoside and 6-beta,7-beta-epoxy-8-epi-splendoside. The researchers also isolated 6 know phytochemicals for the first time from noni: borreriagenin, cytidine, deacetylasperuloside, dehydromethoxygaertneroside, epi-dihydrocornin, methyl alpha-d-fructofuranoside and methyl beta-d-fructofuranoside. The phytochemicals with the highest antioxidant activity were neolignan and americanin A.
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