Moringa oleifera: A food plant with multiple medicinal uses. Phytother Res 21:17--25

Department of Chemistry, University of Agriculture, Faisalabad-38040, Pakistan.
Phytotherapy Research (Impact Factor: 2.66). 01/2007; 21(1):17-25. DOI: 10.1002/ptr.2023
Source: PubMed


Moringa oleifera Lam (Moringaceae) is a highly valued plant, distributed in many countries of the tropics and subtropics. It has an impressive range of medicinal uses with high nutritional value. Different parts of this plant contain a profile of important minerals, and are a good source of protein, vitamins, beta-carotene, amino acids and various phenolics. The Moringa plant provides a rich and rare combination of zeatin, quercetin, beta-sitosterol, caffeoylquinic acid and kaempferol. In addition to its compelling water purifying powers and high nutritional value, M. oleifera is very important for its medicinal value. Various parts of this plant such as the leaves, roots, seed, bark, fruit, flowers and immature pods act as cardiac and circulatory stimulants, possess antitumor, antipyretic, antiepileptic, antiinflammatory, antiulcer, antispasmodic, diuretic, antihypertensive, cholesterol lowering, antioxidant, antidiabetic, hepatoprotective, antibacterial and antifungal activities, and are being employed for the treatment of different ailments in the indigenous system of medicine, particularly in South Asia. This review focuses on the detailed phytochemical composition, medicinal uses, along with pharmacological properties of different parts of this multipurpose tree.

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Article: Moringa oleifera: A food plant with multiple medicinal uses. Phytother Res 21:17--25

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    • "Every part of M. oleifera has medicinal properties and is commercially exploitable for the development of medicinal and industrial byproducts [3]. Traditionally, the leaves, fruits, flowers, and immature pods of this tree are edible; they are used as a highly nutritive vegetable in many countries, particularly in India, Pakistan, the Philippines, Hawaii, and some African nations [4] [5] [6]. In developing nations, M. oleifera is used as an alternative to imported food supplements to treat and combat malnutrition, especially among infants and nursing mothers, by virtue of its chemical constituents [7]. "
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    ABSTRACT: Moringaoleifera is a tree distributed in Ethiopian semiarid and coastal regions. M. oleifera is used in practice in the treatment of various diseases and is available without a medical prescription, often in the form of an herbal infusion for everyday use. The aim of the present study was to evaluate the chemical composition and nutritional values of dried M. oleifera leaf powder collected from supermarket in Mekelle. All samples of M. oleifera exhibited moisture levels varying from 3.06 to 3.34%, lipids from 10.21 to 10.31%, fiber from 7.29 to 9.46%, ashes from 10.71 to 11.18%, crude protein from 10.74 to 11.48%, and carbohydrates from 54.61 to 57.61%. The predominant mineral elements in the leaf powder according to ICP-MS were Ca (2016.5–2620.5 mg/100 g), K (1817–1845 mg/100 g), and Mg (322.5–340.6 mg/100 g). We concluded that M. oleifera samples could be employed in edible and commercial applications.
    Journal of Nutrition 08/2015; 3(5):164-167.. DOI:10.11648/j.jfns.20150305.14 · 3.88 Impact Factor
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    • "Seeds of M. oleifera are reported to have multifunctional roles. The seeds in some instances are used as the best normal coagulants, which possess antimicrobial, antioxidant properties and as a result the seeds are used for purification of water (Anwar et al., 2007). The seeds also are known to have valuable nutrients for human diet and contain oil range from 49.8% to 57.25% (Osman and Abohassan, 2012; Tsaknis et al., 1998). "
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    ABSTRACT: Temperature is one of the climatic factors that regulate seed biochemical compounds and plant physiological responses, mainly biosynthesis of carbohydrates and phytochemical compounds. This study investigated the effect of temperature on moringa seed phytochemicals' compositional changes and their utilization during seed germination. Moringa seeds were subjected to three varying temperature regimes (30/20 °C, 25/15 °C, and 20/10 °C) in germination chambers. Subsequently, the seeds were destructively sampled every 24 h interval until radicle emergence and then freeze dried for analysis. Seed performance and spectrophotometric determination of non-enzymatic and enzymatic antioxidants were carried out, while sugars were analyzed using HPLC-RID. Temperature had significant effect on speed of seed germination. Particularly, 30/20 °C accelerated seed radicle emergence with germination occurring within 48 h. Subsequently, germination was observed between 48 h and 72 h at 25/15 °C and after 72 h at 20/10 °C. Similarly, temperature especially 30/20 °C also significantly influenced the biosynthesis and accumulation of biochemical compounds in the seeds. Overall, temperature treatments of moringa seed resulted in significant differences in the rate of germination and biochemical changes, which are associated with various antioxidants and their mobilization.
    South African Journal of Botany 07/2015; DOI:10.1016/j.sajb.2015.07.003 · 0.98 Impact Factor
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    • "Associated with high nutritional value of its edible portions pave a way in making this plant more popular as an important food source in order to combat protein energy malnutrition problem prevailed in most of the under developed and developing countries of the world. Presence of various types of antioxidant compounds make this plant leaves a valuable source of natural antioxidants (Anwar et al, 2007) and a good source of nutraceuticals and functional components as well (Makkar and Becker, 1996). There are considerable variations among the nutritional values of Moringa, which depend on factors like genetic background, environment and cultivation methods (Brisibe et al., 2009). "
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    ABSTRACT: Abstract BACKGROUND: Moringa is a tree of a not well-understood plant since it has not been fully studied all over the world. Therefore, the aim of the present study is to evaluate the chemical as well as functional properties of the Egyptian Moringa oleifera leaves. Such leaves can be used as a functional food ingredient in the food and pharmaceutical applications. RESULTS: The proximateanalysis showed that moringa leaves are rich in: fiber, protein, carbohydrate and energy contents (11.23±0.16, 9.38±0.23, 56.33±0.27 g.100g-1 and 332.68±0.06 KCal, respectively). Moringa is a good source for essential amino acids especially Lysine (69.13±0.13mg.100g-1), essential minerals such as Na (289.34±0.35), K (33.63±0.24), Mg (25.64±0.25) Ca (486.23±0.11), P (105.23±0.32) and Fe (9.45±0.16) mg.100g -1 respectively and vitamins (A=13.48±0.51, B1=0.05±0.28, B2= 0.8±0.25, B3= 220±0.42, C= 245.13±0.46 and E= 16.80±0.24 mg.100g respectively). It is appeared using HPLC that methanol 70% is the most suitable solvent for extraction of phenolic compounds from moringa leaves (. Scavenging activity results confirmed that Moringa leaves extract might be a potent source of natural antioxidants with a high human health benefits. Antimicrobial activity results indicate that Moringa leaves extracts may be used as an antimicrobial agent with reasonable safety margins to inhibit bacterial growth in pharmaceutical and food applications. CONCLUSION: Moringa is considered as a nutrient-rich plant especially in its leaves. Such leaves might be used to combat malnutrition, especially among infants and nursing mothers.
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