Consumer Perceptions of Noni Juice Health Benefits during a 90-Day In-Home Use Test

Noni juice, made from the fruit of Morinda citrifolia, is a health-promoting food from the Pacific Islands with an extensive history of traditional use. Human clinical trials have revealed that noni juice has antioxidant, immunomodulatory and anti-inflammatory properties. Previously, regular noni juice consumers in Europe and traditional healers in Fiji were surveyed to identify potential noni juice health benefits. But to better understand the perception of its health benefits among those with no previous experience with noni juice, an in-home study was conducted in the United States. Three hundred and nineteen adults with untreated chronic health conditions were provided with a 90-day supply of a blinded (unlabeled) commercial noni juice product (Tahitian Noni® Juice), instructed to consume 4 fluid ounces (1/2 cup) each day, and responded to a questionnaire given on days 30, 60 and 90 to evaluate product appeal and perceived effectiveness. A total of 299 people (94%) felt that their health improved in some way after drinking TNJ for 90 days. More than 80% of the subjects reported feeling better or healthier in general. Most participants also concurred with more than two dozen additional positive health perception statements, especially on days 60 and 90. More than 70% of consumers also indicated that noni juice helped them feel better than other wellness supplements they had tried in the past, including other so-called “super fruit” products. These findings seem to corroborate the results of clinical trials and previous consumer surveys regarding the potential for noni juice to provide discernable health benefits when used consistently over time. Such findings may help guide additional placebo-controlled clinical trials in which specific effects may be evaluated more rigorously.

Historical Perspective of Synthetic Biology in Food Production

Due to projections of population increase, which suggest that the world population will reach 8.6 billion people by 2030, as well as the reduction of existing natural resources, studies on food production technologies that minimize the impacts on the environment become relevant. In this context, with the creation of the first living organism controlled by a synthetic genome, since 2010, scientists from several countries study alternatives to produce energetic material and food through synthetic biology. Therefore, the present study sought to identify which the contributions, reflexes, trends and/or challenges of synthetic biology are in food production through a review of the literature. As results, it was noticed that there were significant advances in studies that seek forms of food production with the use of synthetic biology, as well as with technologies that reduce the use of natural resources and the impact of agricultural production on the environment. The topics of food safety, ethics and consumer perception, regarding the use of such technologies, are also emphasized. However, there is much to be studied on the subject, in particular, the need for experimental testing in different crops and processes due to food safety, and feasibility of the industrialization of such technologies.

An Laboratory Experiment for Comparing Effectiveness of Three Types of Online Recommendations

The widespread use of Internet accelerates the rapid development of business to customer electronic commerce. To reduce information overload and help their customers to make better purchase decisions, e-commerce websites are beginning to use online recommendations. This paper compares the effectiveness of three types of online recommendations, the personalized recommendation, best sellers, and consumers’ reviews, which are widely used in e-commerce. This research used a laboratory experiment combined with a questionnaire. This paper also establishes an integrated model of the facts that influence recommendation effectiveness.