Different to...
Flavonoides, Carotenoids and Iridioides - what's the difference?
The well-known nutrients of food plants are flavonoids and carotenoids.
By consuming them when they are still fresh, these nutrients have a great
potential. If they are processed and pasteurized, they'll quickly lose their
effectiveness. After a few weeks, they are hardly noticeable in processed
products. Iridoids are very stable and resistant to degradation! Iridoids have
a simple chemical structure which is highly resistant to light,
heat and pasteurization. The structure of flavonoids and carotenoids is much
softer and therefore more sensitive. Nevertheless iridoids stay very stable while
storing them. Because of that, the ingredients of Noni are almost to the full
extent available after processing. There are 12 types of iridoids in the Noni fruit.
The advantages are glaringly obvious!