Moringa olifera: Nutrient Dense Food Source and World’s Most Useful Plant to Ensure Nutritional Security, Good Health and Eradication of Malnutrition

Main Article Content

Vijai Pratap Singh
Amit Arulanantham
Victor Parisipogula
Sian Arulanantham
Arnab Biswas

Abstract

Moringa (Moringa olifera Lam.), belonging to the family Moringaceae, is a plant native to the Indian sub-continent and has become naturalised in tropical and sub-tropical areas around the world. Traditionally, the leaves, fruits, flowers, and immature pods of this tree are eaten in many countries. It is an economically important, multipurpose tree with immense nutritional value, containing all essential vitamins and minerals.

In view of the high nutritional and nutraceutical values the aim of this study was to compile a comprehensive review on the functional nutrients of Moringa with their respective health benefits and its significant potential to address malnutrition.

The majority of the research articles reviewed showed that Moringa leaves have very dense nutritional values, with highest number of antioxidants, and is rich in vitamins A, B, C, D, E and K. Apart from vitamins, the plant is also very rich in mineral content and contains Calcium, Iron, Potassium, Magnesium, Manganese and Zinc. Every part of Moringa tree is nutritious. Taking Moringa leaf as a vegetable, juice or in the form of dried powder can help in curing a number of deficiencies and diseases. Regular consumption of its leaf, in various forms, can control blood pressure, blood sugar and anemia, enhance mental alertness and bone strength. Further studies on recommended daily intake and scientific consensus on therapeutic benefits are needed.

Keywords:
Antioxidants, malnutrition, micronutrients, miracle tree, Moringa olifera, super food.

Article Details

How to Cite
Singh, V., Arulanantham, A., Parisipogula, V., Arulanantham, S., & Biswas, A. (2018). Moringa olifera: Nutrient Dense Food Source and World’s Most Useful Plant to Ensure Nutritional Security, Good Health and Eradication of Malnutrition. European Journal of Nutrition & Food Safety, 8(4), 204-214. https://doi.org/10.9734/EJNFS/2018/42468
Section
Review Article