Moringa oleifera belongs to the Moringaceae family, which consists of only one genus (Moringa) and 14 known species. Native from India, it mostly grows on tropical and sub-tropical semi-arid areas. It prefers sandy and dry soils and tolerates poor-quality soils. At present, it is widely cultivated in Africa, Central and South America, Sri Lanka, India, Mexico, Malaysia and the Philippines.
The benefits of Moringa oleifera derive from high concentrations of bioavailable nutrients; it contains high levels of vitamin A (beta-carotene), vitamin B1 (thiamin), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B6 (pyridoxine), vitamin B7 (biotin), vitamin C (ascorbic acid), vitamin D (cholecalciferol) and vitamin E (tocopherol).
Vitamin A, vitamin C, vitamin E, vitamin B (choline), vitamin B1 (thiamin), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B6, alanine, alpha-carotene, arginine, beta-carotene, beta-sitosterol, caffeoylquinic acid, campesterol, carotenoids, chlorophyll, chromium, Delta-5-Avenasterol, Delta-7-Avenasterol, glutamine, histidine, indoleacetic, indoleacetonitrile, Kaempferol, leucine, lutein, methionine, myristic acid, palmitic acid, prolamine, proline, quercetin, rutin, selenium, threonine, tryptophan, xanthins, xanthophyll, zeatin, zeaxanthin, zinc.
Vitamin A, vitamin B1 (thiamin), vitamin C, vitamin E, arginine, Beta-sitosterol, caffeoylquinic acid, calcium, chlorophyll, copper, cystine, Omega 3, Omega 6, Omega 9, fiber, glutamine, histidine, indoleacetic, indoleacetonitrile, isoleucine, Kaempferol, leucine, magnesium, oleic acid, phenylalanine, potassium, quercetin, rutin, selenium, stigmasterol, sulphur, tryptophan, tyrosine, zeatin, zinc.
Alanine, arginine, aspartic acid, cystine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine.
Description of essential amino acids found in Moringa
Isoleucina – Stabilizes blood sugar levels. An isoleucine deficiency can cause sugar levels in the blood and lack of energy. It also contributes to (whenever combined with leucine and valine) repare muscle tissue and the muscle and to increase energy and endurance.
Leucine – Reduces high blood sugar levels and induces the production of growth hormones.
Valine – Maintains the metabolism of the muscles, repairs the tissues while preserving a proper nitrogen balance in the organism. It also acts as high energy source for the entire human body.
Lysine – Contributes to the production of antibodies, enzymes, hormones and collagen, while helping the calcium assimilation process in the human body and playing an important role in the construction of proteins in muscles and bones.
Methionine and cystine – The human body easily converts one into other, depending on the specific needs of the organism. The methionine is the main source of sulphur in our body, which is used to ensure the growth of skin, hair and nails. It also helps the production of lecithin in the liver, thus reducing cholesterol and fatty liver.
Tryptophan – Helps the body to produce vitamin B3, needed to maintain the levels of serotonin and melatonin. These are vital for the healthy functioning of the brain. Serotonin acts as a calming agent and assists in the regulation of mood and appetite. Melatonin is important for a good night’s sleep.
Phenylalanine – Helps the nervous and memory systems. It’s also being used for rheumatoid arthritis and osteoporosis. It helps to reduce pain and inflammation.
Threonine – Helps the cardiovascular system, the liver, central nervous system as well as the immune system. It also plays an important role in the regulation of skin, collagen, muscular tissue, bones and the tooth enamel.
Histidine – It is released into the bloodstream during an allergic reaction. It is necessary for the production of red and white blood cells and helps repair tissue, maintaining the myelin sheath which protects the nerves.
Selenium, superoxide dismutase, xanthins, xanthophyll, zinc, lutein, neoxanthin, violaxanthin, fiber, flavonoids, folic acid, iodine, iron, molybdenum, phosphorus, arachidic acid, behenic acid, gadoleic acid, lignoceric acid, mysristic acid, palmitic acid, palmitoleic acid, stearic acid, -(Alpha-L-Rhamnosyloxy), 4-Benzylglucosinolate, 4-(Alpha-L-Rhamnosyloxy), senzylisothiocyanate, niazinin A, niazinin B, niaziminins A B, niazimicin, 28-Isoavenasterol, Brassicasterol, Campestanol, Campesterol, colesterol, Clerosterol, Delta-5-Avenasterol, Delta-7, 14-stigmastanol, Delta-7-Avenasterol, Ergostadienol.
The Moringa seeds are removed from the pod and have a small grain. The seed contains 30-40% of fat, mostly healthy fats. The oil extracted from this plant is considered one of nature’s richest and most balanced vegetable oil in terms of fat. Seeds can be eaten roasted or used fresh on salads.
The leaves have high nutritional value and are used as a multivitamin, a powerful anti-inflammatory and also as a natural antioxidant. They are extracted from the tree and can be used for cooking exactly like many other vegetables. They have the advantage of being able to be harvested during times of drought, when no other type of vegetable is found. After being dried out, they can be used for infusions.
The delicate white flower of Moringa is also edible and has a high medicinal value. Besides being used in decoration, it is a natural aphrodisiac and can be boiled in water and consumed as infusion, cold drink, salads or even used as decor in gourmet dishes.
Considered the fruit of Moringa, the pod can be eaten raw when very young or cooked as any other vegetable. At the ripe stage, it has a similar taste to fresh asparagus and can replace traditional vegetables in the most varied recipes.
The bark of the stem is used to heal eye diseases, to treat patients with delusions and also to prevent the formation of lymph nodes in the neck of tuberculosis patients. The fiber, which is employed in crafts, is extracted from the bark.
Moringa can be grown in flowerbeds as a vegetable and, when the plant reaches about 30 centimeters, the stem is cut and the root is extracted to be consumed as food. The sap and the root have all the vitamins of the plant in high concentrations and can be eaten in green salads or they can be fried.
