Benefits Of Moringa

Moringa oleifera Is Rich in Antioxidants:

Antioxidants are substances that protect your body from free radicals.

Oxidative stress, which is linked to chronic diseases including heart disease and type 2 diabetes, can be caused by high quantities of free radicals.

Moringa oleifera leaves have been reported to contain a number of antioxidant plant components.

These include, in addition to vitamin C and beta-carotene:
Quercetin: This potent antioxidant may aid in the reduction of blood pressure.
Chlorogenic acid, which is abundant in coffee, may assist to keep blood sugar levels in check after meals.

Taking 1.5 teaspoons (7 grammes) of moringa leaf powder every day for three months dramatically raised blood antioxidant levels in women, according to one study. (Source https://link.springer.com/article/10.1007/s13197-012-0859-9)

Moringa leaf extract can also be used to preserve food. By decreasing oxidation, it extends the shelf life of meat. (Source https://www.sciencedirect.com/science/article/abs/pii/S2214289414000702)

Moringa May Lower Blood Sugar Levels:

High blood sugar levels can be dangerous to one’s health. It is, in fact, the most prominent feature of diabetes.

High blood sugar levels increase the risk of a variety of major health concerns, including heart disease, over time. As a result, it’s critical to maintain your blood sugar levels in check.

Moringa oleifera has been found in multiple studies to help reduce blood sugar levels.

The majority of the evidence, however, is based on animal research. There are only a few human-based research.

One study in 30 women showed that taking 1.5 teaspoons (7 grams) of moringa leaf powder every day for three months reduced fasting blood sugar levels by 13.5%, on average.(Source https://link.springer.com/article/10.1007%2Fs13197-012-0859-9)

Another small study in six people with diabetes found that adding 50 grams of moringa leaves to a meal reduced the rise in blood sugar by 21% .(Source https://www.tandfonline.com/doi/abs/10.3109/09637489309017439)

Scientists believe these effects are caused by plant compounds such as isothiocyanates

(Source https://pubmed.ncbi.nlm.nih.gov/25620073/)

“Moringa oleifera (M. oleifera), which belongs to the Moringaceae family, is a common herb, rich in plant compounds. It has a variety of bioactive compounds that can act as antioxidants, antibiotics, anti-inflammatory and anti-cancer agents, etc., which can be obtained in different body parts of M. oleifera. Isothiocyanates (ITCs) from M. oleifera are one class of these active substances that can inhibit cancer proliferation and promote cancer cell apoptosis through multiple signaling pathways, thus curbing cancer migration and metastasis, at the same time they have little adverse effect on normal cells. There are multiple variants of ITCs in M. oleifera, but the predominant phytochemical is 4-(α-L-rhamnosyloxy)benzyl isothiocyanate, also known as moringa isothiocyanate (MIC-1). Studies have shown that MIC-1 has the possibility to be used clinically for the treatment of diabetes, neurologic diseases, obesity, ulcerative colitis, and several cancer types.”

(Source https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8708952/)

Studies show that the M. oleifera seed ingredients have the coagulant, bactericidal, fungicidal, and insecticidal properties. Chitin-binding proteins behave as storage and antifungal proteins in the seeds of Moringa oleifera. Moringa oleifera is a tropical multipurpose tree. Its seed constituents possess coagulant, bactericidal, fungicidal, and insecticidal properties. Some of these properties are attributed to a group of polypeptides denominated M. oleifera chitin-binding proteins (in short, Mo-CBPs). 

(Source https://pubmed.ncbi.nlm.nih.gov/30706136/)

The leaves are the most used part of the plant, and the leaves of M. oleifera are rich in vitamins, carotenoids, polyphenols, phenolic acids, flavonoids, alkaloids, glucosine, isothiocyanate, tannins, and saponins  Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4490473/

Similarly, the use of seeds concerns both human nutrition and traditional medicine. Barks are boiled in water and soaked in alcohol to obtained drinks and infusions that can be used to treat stomach ailments (ease stomach pain, ulcer and aiding digestion), poor vision, joint pain, diabetes, anemia and hypertension [10,43], toothache, hemorrhoids, uterine disorder. In a well known practice, Moringa seeds are used to sediment impurities of water .

Roots are soaked in water or alcohol and boiled with other herbs to obtained drinks and infusions as remedies for toothache, as anthelmintic and antiparalytic drugs and as sex enhancers.

Finally, flowers are used to produce aphrodisiac substances and to treat inflammations, muscle diseases, hysteria, tumors and enlargement of the spleen.

Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4490473/

None food and medicinal uses:

Other uses for Moringa exist in addition to its usage as a food and for human health. It can be employed as a natural plant growth stimulant; in fact, zeatin is abundant in the leaves (a plant hormone belong to the cytokinin group). Leaf extracts can help plants grow faster and yield more. Studies using a spray based on wheat, maize, and rice leaf extracts show a wide variety of favourable effects on crops.

Moringa seed powder can be used to purify water instead of harmful and expensive chemicals like aluminium sulphate.

Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4490473/

Chemical structure of bioactive compounds found in Moringa oleifera leaves:

Vitamin A

Moringa oleifera fresh leaves are said to provide 11,300–23,000 IU of vitamin A . Many physiological systems rely on vitamin A, including eyesight, reproduction, embryonic growth and development, immunological competence, cell differentiation, cell proliferation and apoptosis, epithelial tissue maintenance, and brain function. Its deficiency is still common in many impoverished nations, and it’s thought to be the cause of infant and maternal mortality.

Source:  Ramachandran C., Peter K.V., Gopalakrishnan P.K. Drumstick (Moringa oleifera): A multipurpose Indian vegetable. Econ. Bot. 1980;34:276–283. doi: 10.1007/BF02858648.

β-carotene

Fresh Moringa oleifara leaves are also a good source of carotenoids that act as pro-vitamin A. They have a higher concentration of -carotene than carrots, pumpkin, and apricots (6.9, 3.6, and 2.2 mg/100 g, respectively).

Source: Kidmose U., Yang R.Y., Thilsted S.H., Christensen L.P., Brandt K. Content of carotenoids in commonly consumed Asian vegetables and stability and extractability during frying. J. Food Comp. Anal. 2006;19:562–571. doi: 10.1016/j.jfca.2006.01.011.

The dried leaves have a higher concentration of -carotene, ranging from 17.6 to 39.6 mg/100 g dry weight (DW). This vast variation can be explained by differences in environmental circumstances between origin nations, plant genetics, drying process, and the varied extraction and analysis methodologies used. The most cautious dehydration process appears to be freeze-drying. The -carotene concentration of freeze-dried leaves is around 66 mg/100 g.

Source:  Joshi P., Mehta D. Effect of dehydration on the nutritive value of drumstick leaves. J. Metabolomics Syst. Biol. 2010;1:5–9.

Vitamin C

Moringa oleifera is an intriguing vitamin C source. Fresh leaves have about 200 mg/100 g , which is higher than orange [80]. Vitamin C is involved in the synthesis and metabolism of several substances, including tyrosine, folic acid, and tryptophan, as well as the hydroxylation of glycine, proline, lysine, carnitine, and catecholamine. By decreasing ferric to ferrous state, it improves the conversion of cholesterol into bile acids, lowering blood cholesterol levels and increasing iron absorption in the stomach. Finally, it functions as an antioxidant, defending the body against the harmful effects of free radicals, pollutants, and poisons . Vitamin C, on the other hand, is heat and oxygen sensitive and oxidises quickly, therefore its content in Moringa is low.

Source:  Ramachandran C., Peter K.V., Gopalakrishnan P.K. Drumstick (Moringa oleifera): A multipurpose Indian vegetable. Econ. Bot. 1980;34:276–283. doi: 10.1007/BF02858648.

Vitamin E

Fresh leaves of Moringa oleifera are a good source of vitamin E (especially -tocopherol), with 9.0 mg/100 g [59] of this molecule, similar to nuts [80]. Vitamin E is primarily used as a liposoluble antioxidant, but it is also involved in gene control, cell proliferation inhibition, platelet aggregation, monocyte adhesion, and bone mass regulation [82]. The drying technique determines vitamin E concentrations ranging from 74.45 to 122.16 mg/100 g of DW.

Source:  Ching L.S., Mohamed S. Alpha-tocopherol content in 62 edible tropical plants. J. Agric. Food Chem. 2001;49:3101–3105. doi: 10.1021/jf000891u

Vitamin B groups

Only thiamine, riboflavin, and niacin appear to be found in Moringa oleifera leaves among the B vitamins. These vitamins primarily function as cofactors for many enzymes involved in nutrient metabolism and energy production, with thiamine, riboflavin, and niacin concentrations in fresh leaves ranging between 0.06 and 0.6 mg/100 g, 0.05 and 0.17 mg/100 g, and 0.8 and 0.82 mg/100 g, respectively [14,53,60], similar to fruits and vegetables [80]. Only one study [53] looked at the vitamin B1, B2, and B3 content of dried Moringa oleifera leaves. Their corresponding values were 2.85, 22.16, and 8.86 mg/100g of DW. However, when compared to fresh leaves, the amount of riboflavin in dried leaves appears to be relatively significant.

Source: Ramachandran C., Peter K.V., Gopalakrishnan P.K. Drumstick (Moringa oleifera): A multipurpose Indian vegetable. Econ. Bot. 1980;34:276–283. doi: 10.1007/BF02858648

Polyphenols

Polyphenols are abundant in Moringa oleifera dried leaves. Their concentrations vary from 2090 to 12,200 mgGAE/100 g of DW (or 1600 to 3400 mgTAE/100 g of DW) (or 1600 to 3400 mgTAE/100 g of DW) . These are higher than the levels found in fruits and vegetables . The large range of reported values could be explained by the diverse environmental circumstances in the various origin nations, the harvesting season , the plant’s genetics, the drying process, the leaf maturity stage , and the extractive method utilised. Flavonoids and phenolic acids are the main polyphenol chemicals found in Moringa oleifera leaves.

Source: Sreelatha S., Padma P.R. Antioxidant activity and total phenolic content of Moringa oleifera leaves in two stages of maturity. Plant Foods Hum. Nutr. 2009;64:303–311. doi: 10.1007/s11130-009-0141-0

Flavonoids

Flavonoids are a subgroup of polyphenolic chemicals with a benzo—pyrone structure that are widely distributed in plants and generated in response to microbial infections . Flavonoids have been proven in epidemiological studies to protect against a variety of infectious (bacterial and viral infections) and degenerative diseases, including cardiovascular disease, cancer, and other age-related diseases . The leaves of Moringa oleifera are a good source of flavonoids. The concentration of total flavonoids in dried leaves ranges from 5.059 to 12.16 mg/g of DW , which is comparable to or higher than that found in many commonly consumed fruits and vegetables.

The total flavonoid concentration in freeze-dried leaves ranges from 21.0 to 61.62 mgRE/g of dry weight (DW). The primary flavonoids identified in Moringa oleifera leaves are myricetin, quercetin, and kaempferol. Myricetin concentration in dried leaves ranges from 0.207 to 7.57 mg/g of DW, whereas quercetin and kaempferol concentrations vary from not detectable quantities (ND) to 4.59 mg/g of DW, respectively. Freeze-dried leaves had higher concentrations. Quercitin and kaempferol concentrations in DW, in particular, range from 5.47 to 16.64 mg/g and 1.5 to 3.5 mg/g, respectively. The concentration of isorhamnetin in dried leaves is roughly 0.118 mg/g of DW, whereas it is up to 7 times higher in freeze-dried leaves, ranging from 0.52 to 0.72 mg/g of DW. Other flavonoids, such as luteolin, apigenin, daidzein and genistein, were found in not detectable concentrations in Moringa oleifera leave.

Source:  Zhang M., Hettiarachchy S.N., Horax R., Kannan A., Praisoody M.D.A., Muhundan A., Mallangi C.R. Phytochemicals, antioxidant and antimicrobial activity of Hibiscus sabdariffa, Centella asiatica, Moringa oleifera and Murraya koenigii leaves. J. Med. Plants Res. 2011;5:6672–6680

Phenolic Acids

Phenolic Acids are a type of phenolic acid:
Phenolic acids are a subgroup of phenolic compounds generated from the naturally occurring phenolic acids hydroxybenzoic acid and hydroxycinnamic acid. The contribution of food-supplied phenolic acids is a growing topic of attention due to their recognised impact on human health. The antioxidant, anti-inflammatory, antimutagenic, and anticancer activities of these substances are the main focus of research [89,90,91,92]. Phenolic acids, which are plentiful in fruits and vegetables, were also identified in large concentrations in Moringa oleifera leaves. Gallic acid appears to be the most prevalent in dried leaves, with a concentration of about 1.034 mg/g of DW.

Source: Sreelatha S., Padma P.R. Antioxidant activity and total phenolic content of Moringa oleifera leaves in two stages of maturity. Plant Foods Hum. Nutr. 2009;64:303–311. doi: 10.1007/s11130-009-0141-0.

Isothiocyanates and glucosinolates

Plants produce glucosinolates, a group of secondary metabolites. They’re -S-glucosides of thio-oxime-O-sulfates, and they’re made out of amino acids. Moringa oleifera leaves contained significant levels of these chemicals. In particular, DW levels of roughly 116 and 63 mg/g have been found in young and older leaves, respectively [75,96]. These quantities are comparable to, if not identical to, those found in many cruciferous vegetables (e.g., broccoli, cabbage, radish). Both glucosinolates and isothiocyanates play an important role in health promoting and prevention of disease.

Source: Bennett R.N., Mellon F.A., Foidl N., Pratt J.H., Dupont M.S., Perkins L., Kroon P.A. Profiling glucosinolates and phenolics in vegetative and reproductive tissues of the multi-purpose trees Moringa oleifera L. (Horseradish Tree) and Moringa stenopetala L. J. Agric. Food Chem. 2003;51:3546–3553. doi: 10.1021/jf0211480.

Tannins

Tannins are phenolic molecules that bind to alkaloids, gelatin, and other proteins and cause them to precipitate. They have anti-cancer, anti-atherosclerotic, anti-inflammatory, anti-hepatotoxic, antibacterial, and anti-HIV replication action, among other biological features . Tannins can be found in abundance in Moringa oleifera leaves. Their concentrations in dried leaves range from 13.2 to 20.6 gTAE/kg , and in freeze-dried leaves from 5.0 to 12.0 gTAE/kg . These levels are higher than those reported in nuts and are comparable to those seen in some plants and berries.

. Makkar H.P.S., Becker K. Nutrional value and antinutritional components of whole and ethanol extracted Moringa oleifera Leaves. Anim. Feed Sci. Technol. 1996;63:211–228. doi: 10.1016/S0377-8401(96)01023-1. 

Saponins

Saponins are natural chemicals made up of an isoprenoidal-derived aglycone called genin or sapogenin that is covalently bonded to one or more sugar moieties . Despite the fact that several saponins have hemolytic side effects, their anti-cancer capabilities are being investigated . Saponins are abundant in Moringa oleifera leaves. Their content in dried leaves is around 50 gDE/kg of DW , whereas it varies between 64 and 81 gDE/kg of DW in freeze-dried leaves . These concentrations are higher than those seen in other plants

Source: Makkar H.P.S., Becker K. Nutrional value and antinutritional components of whole and ethanol extracted Moringa oleifera Leaves. Anim. Feed Sci. Technol. 1996;63:211–228. doi: 10.1016/S0377-8401(96)01023-1

Major bioactive compound in different body parts of M. oleifera.

LocationBioactive Compounds
Seedglycosidic benzylamines; niazimicin; isothiocyanates; phenolics; glucosinolates
Leafphytol; flavonoids; phenolics; β-carotene; lycopene; vicenin-2; quinic acid; octadecanoic acid; hexadecanoic acid (palmitic acid); α-tocopherol (vitamin-E); ɣ-sitosterol
Flowerβ-sitosterol; flavonoids; anthocyanin
Rootnasimizinol; oleic acid; N-benzyl-N-(7-cyanato heptanamide; N-benzyl-N-(1-chlorononyl) amide; bis [3-benzyl prop-2-ene]-1-one; N, N-dibenzyl-2-ene pent-1,5-diamide
Shell3,5,6-trihydroxy-2-(2,3,4,5,6-pentahydroxyphenyl)-4H-chromen-4-one; β-sitosterol-3-O-glucoside; 2,3,4-trihydroxybenzaldehyde; stigmasterol
Barkepiglobulol; flavonoids; anthocyanin

Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8708952/