MALNUTRITION-CHALLENGE IN 21ST CENTURY AND PROBABLE CONTRIBUTION OF AYURVEDA THROUGH MORINGA LEAVES

Abstract

Nutritive diet has grabbed the center stage in current times among common men as well as researchers &food has turned into a whole damn industry. Despite of everything, Malnutrition is the largest single contributor to diseases in the world & leads to 45% of all deaths in children under 5 in developing countries. Due to interrelated mother- child nutrition, if a breastfeeding mother gets required nutrition, her kid becomes healthy. The causes of improper nutrition are variable but lack of nutritious food combinations in all classes are most important throughout the world. Ayurveda is science of individualistic need based dietetics & nutrition and describes foods accordingly. There is recommendation of a super food named Shigru (Moringa) for Sutika (lactating mothers) in Bheshajyaratnawali,taking this as reference we have conceptualized a food combination of Moringa +wheat flour+ jaggery which is super nutritious and serves as a cheap, affordable, easy to collect and easy to make, palatable preparation. When 11% of the world’s population is under nourished, need for such right food combination increases manifolds. Owing to per 100g nutritive value of these contents and their cost effectiveness, this combination has a potential to be a perfect staple dietary option for nutrition deficit individuals. It needs to be further established at large scale through RCTs so that large population can be benefitted.

Full text

ISSN: 2456-9909 (Online)
International Journal of Research in AYUSH and
Pharmaceutical Sciences
IJRAPS | May 2020 | Vol 4 | Issue 5 409
Review Article
MALNUTRITION-CHALLENGE IN 21ST CENTURY AND PROBABLE CONTRIBUTION
OF AYURVEDA THROUGH MORINGA LEAVES
Thakur Shalini*, Guleria Ashish2, Shukla Umesh3
*1AMO, 3Sr. Lecturer, P.G. Deptt.of Swasthvritta & Yoga, R.G.G.P.G. Ayurvedic College & Hospital, Paprola,
Kangra, H.P.
2 M.O., PHC Pandole, Mandi, H.P,
Keywords:
Malnutrition,
Contribution of
Ayurveda, Shigru, Food
combination of Moringa
leaves+ Wheat+
Jaggery.
ABSTRACT
Nutritive diet has grabbed the center stage in current times among common men
as well as researchers &food has turned into a whole damn industry. Despite of
everything, Malnutrition is the largest single contributor to diseases in the world
& leads to 45% of all deaths in children under 5 in developing countries. Due to
interrelated mother- child nutrition, if a breastfeeding mother gets required
nutrition, her kid becomes healthy. The causes of improper nutrition are variable
but lack of nutritious food combinations in all classes are most important
throughout the world.
Ayurveda is science of individualistic need based dietetics & nutrition and
describes foods accordingly. There is recommendation of a super food named
Shigru (Moringa) for Sutika (lactating mothers) in Bheshajyaratnawali,taking this
as reference we have conceptualized a food combination of Moringa +wheat
flour+ jaggery which is super nutritious and serves as a cheap, affordable, easy to
collect and easy to make, palatable preparation.
When 11% of the world’s population is under nourished, need for such right food
combination increases manifolds. Owing to per 100g nutritive value of these
contents and their cost effectiveness, this combination has a potential to be a
perfect staple dietary option for nutrition deficit individuals. It needs to be
further established at large scale through RCTs so that large population can be
benefitted.
INTRODUCTION
Nutrition through diets is different all over the
world. It needs to be established what type and
quantity of food people need. Research confirms
that good nutrition in the early years or 1000 days
from conception to child’s 2nd birthday are crucial
for human growth and mental development. For a
child, a mother provides the foundation of health.[2]
It starts from mother’s womb and after that, breast
feeding[1] is the most important time in one’s life. So
nutrition of breastfeeding mother is most
important. Women have unique nutritional
requirements and in some cases need more
nutrients than men, for example, women need twice
as much calcium as men. During pregnancy and
breastfeeding, women must ingest enough nutrients
for themselves and their child, so they need
significantly more protein and calories during these
periods, as well as more vitamins and minerals
(especially iron, iodine, calcium, folic acid, and
vitamins A, C, and K). But the scenario is more
darker than it seems. Malnutrition has been found
to affect three quarters of UK women aged 16–49
indicated by them having less folic acid than the
WHO recommended levels. It is the plight of
resourceful countries just imagine the conditions in
developing countries. In fact, malnutrition is the
largest single contributor to diseases in the world.
Around 45% of all deaths in children under the age
of 5 years in developing countries are linked to
under nutrition. [2]

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Malnutrition
Malnutrition[2] refers to deficiencies, excesses or
imbalances in a person’s intake of energy or
nutrients. The term malnutrition covers 2 broad
groups of conditions.
 One is under nutrition resulting from
inadequate consumption, poor absorption, or
excessive loss of nutrients -which includes
stunting (low height for age), wasting (low
weight for height), underweight (low weight for
age) and micronutrient deficiencies or
insufficiencies (a lack of important vitamins and
minerals).
 The other is overweight, obesity and diet-
related non-communicable diseases (such as
heart disease, stroke, diabetes and cancer).[2]
Malnourishment or malnutrition[1]
Symptoms: Problems with physical or mental
development, poor energy levels, hair loss, swollen
legs and abdomen, irritability, diminished learning
abilities, anemia.
Causes: Eating a diet in which nutrients are either
not enough or are too much, malabsorption.
Risk factors: No breastfeeding, gastroenteritis,
pneumonia, malaria, measles.
Prevention: Improving agricultural practices,
reducing poverty, improving sanitation,
empowerment of women.
Treatment: Improved nutrition, selection of right
food combinations, supplementation, ready to use
therapeutic foods, treating the underlying cause
Frequency: 821 million undernourished / 11% of
the world population (2017-2018).
Deaths: 406,000 from nutritional deficiencies
(2015).
Consequences of malnutrition[1]
Disease and malnutrition are closely linked.
Sometimes disease is the result of malnutrition,
sometimes it is a contributing cause.
 In 2001, the FAO of the UN[1] reported that iron
deficiency afflicted 43 percent of women in
developing countries and increased the risk of
death during childbirth.
 There were 821 million undernourished people
in the world in 2018 (10.8% of the total
population). It showed an increase of about
36 million since 2015, when 10.6% were
undernourished.
 In 2015, protein-energy malnutrition was
estimated to have resulted in 323,000 deaths.
 165 million children were estimated to have
stunted growth from malnutrition in 2013.
 Other nutritional deficiencies, which include
iodine deficiency and iron deficiency anemia,
result in another 83,000 deaths.
 In 2010, malnutrition was the cause of 1.4% of
all disability adjusted life years.
 In 2010, it was estimated to have contributed to
about 1.5-3 million deaths in women and
children.
 The prevalence of malnutrition in Indian
children under 5yrs of age was more than 43%
in 2006. A 2008 review of interventions
estimated that universal supplementation with
calcium, iron, and folic acid during pregnancy
could prevent 105,000 maternal deaths (23.6
percent of all maternal deaths).
 A malnourished person finds that their body has
difficulty doing normal things such as growing
and resisting disease. Protein- Energy
Malnutrition along with other Nutrients and
Vitamins are major cause to initiate diseases
and growth retardation.
 Pregnancy becomes risky and they cannot be
sure of producing nourishing breast milk. Many
families cannot afford or access enough
nutritious foods like fresh fruit and vegetables,
legumes, meat and milk and those who afford
don’t know the right combinations to eat.
 According to the World Health Organization,
malnutrition is the biggest contributor to child
mortality, present in half of all cases.
 In April 2016, the United Nations General
Assembly adopted a resolution proclaiming the
UN Decade of Action on Nutrition from 2016 to
2025.[2] The aim is to ensure all people have
access to healthier and more sustainable diets
to eradicate all forms of malnutrition
worldwide.
 Now the question comes that what is probable
role of Ayurveda to help in reducing prevalence
of Malnutrition?
Probable answer to malnutrition with the help
of Ayurveda
Ayurveda is science of individualistic need based
dietetics.
It has a very deep and detailed description of
nutrition and food combinations according to the
need of the persons. The malnutrition not only
confines to poor people but it can also occur in
higher society due to improper ways of eating and
faulty intake of diet in respect of nutrients. Our
scriptures very clearly mention food according to
one’ place, age, sex, bodytype, stage or physiological
need and also according to type of food. Lactation is

Thakur Shalini et al. Malnutrition-Challenge in 21st Century and Probable Contribution of Ayurveda through
Moringa Leaves
IJRAPS | May 2020 | Vol 4 | Issue 5 411
the period of high energy demands. The substances
mentioned as conducive or Pathya for Sutika[3] must
fulfill calorie demands. Our visionary seers were
well aware of everything as described below:
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There is recommendation of Shigru (Moringa),
taking this as reference we have tried to
conceptualize a supernutritious food combination
of Shigru /moringa leaves +Jaggery + Wheat flour
(baked/roasted) in different proportions according
to need of energy, protein, nutrients and vitamins as
per age, gender and physiology.
How it will work? We need to explore these Aahar
Dravya in details.
Shobhanjan Patra[4-7] (leaf of Moringa oleifera)
Shigru is a basic native of India and found in Sub-
Himalayas. The scientific name is Moringa oleifera
and Shigru, Shobhanjana, drumstick are the
synonyms. Parts used are roots, bark, leaves, pods,
flowers and fruits. It grows in tropical, subtropical
and semi-arid climate. It is used in traditional
Indian medicine for centuries. Due to its nutritional
and medical properties it is known as “miracle
plant”.[4]
It is very nutritious so used as a food source in
many countries. Its leaf has 15 times more
Potassium than Banana and 17 times more Calcium
than Milk, 9 times more Protein than Yogurt, 10
times more Vit.A than Carrot, 7 times more Vit.C
than oranges, 25 times more Iron than Spinach in
per 100gms each. It is rich in essential amino acids
which are present in animal origin protein.[5]
Shobhanjan Patra are completely safe for human
consumption. There are not any toxic elements
present or side effects seen. The leaves have
flavonoids (antioxidants necessary for the fight
against free radicals that are causing all sorts of
problems in the human body)[6]. We know its many
traditional uses to cure diseases and also provide
help to minimize lack in many nutritional
supplements such as protein, minerals, and
vitamins.
Nutritional variation may be present due to genetic
background, environmental conditions and
adopting cultivation.
Nutrient comparisons per 100 gms[6,7]
Nutrients
Common Food
Dried Leaves of
Shobhanjan
Vitamin A
Carrot 1.8mg
18.9mg
Vitamin C
Oranges 30mg
17.3mg
Calcium
Milk 120mg
2003mg
Potassium
Bananas88mg
1324mg
Protein
Yogurt 3.1gm
27.1mg
Iron
spinach 2.7 mg
28.2mg
For a child aged 1-3yrs, a 100 grams serving of
fresh leaves would provide all his daily
requirements of calcium & iron and nearly halfof
protein needs as well as important amounts of
potassium, B vitamins, copper and all the essential
amino acids.[6] As little as 20 grams of leaves would
provide a child with all the vitamins A and C he
needs.[7]
For pregnant and breast-feeding women, Moringa
leaves and pods can do much to preserve the
mother's health and pass on strength to the fetus or
nursing child. One 100 g portion of fresh leaves
could provide a woman with over a third of her
daily need of calcium and give her important
quantities of iron, protein, copper, sulphur and B-
vitamins.[6] During pregnancy and breast-feeding,
women are most at risk of suffering from
nutritional deficiencies. Two studies conducted in
Phillipines showed Moringa leaves act as
galactogogue in preterm mothers and had no side
effects in nursing mothers.[14,15] Only 6 spoonfuls of
Moringa powder may satisfy a woman’s need of
iron and calcium during pregnancy and
breastfeeding.[4]
Analytical values of Shigru dry leaf powder per
100 grams[6]
Moisture (%)
7.5
Fe (mg)
28.2
Calories
205cal
S (mg)
870
Protein (g)
27.1
Cu (mg)
0.57
Fat (g)
2.3
Vit.A (mg)
18.9
Carbohydrate (g)
28.2
Vit.B1 (mg)
2.64
Fiber (g)
19.2
Vit.B2 (mg)
20.5
Ca (mg)
2003
Vit. B3 (mg)
8.2
Mg (mg)
368
Vit.C (mg)
17.3
P (mg)
204
Vit. E (mg)
113
K (mg)
1324
Oxalic Acid (mg)
1.6

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The amino acids profile of the leaf of Shigru (in
g/100g protein)[8]
Glycine
:
5.15
Alanine
:
3.43
Serine
:
4.20
Valine
:
3.36
Threonine
:
4.38
Isoleucine
:
2. 33
Aspartate
:
6. 86
Lysine
:
3. 60
Glutamate
:
15.14
Methionine
:
0. 95
Phenylalanine
:
4.26
Histidine
:
1. 90
Arginine
:
1. 88
Leucine
:
5.22
Tyrosine
:
2.20
Cysteine
:
2.05
Essential amino scores* of the leaf of M. Oleifera
based on the W.H.O reference pattern[8]
Amino acid
RP**
Leaf (%)
Lysine
5.17
69.66
Histidine
1.77
106.76
Threonine
3.47
126.20
Valine
4.81
69.81
Amino acid
RP**
Leaf (%)
Methionine
1.53
62.09
Isoleucine
4.19
55.59***
Leucine
7.03
74.30
Phenylalanine
3.01
141.41
* Reference pattern in g/100g protein.
** Amino acid scores = [g/100g of amino acid in
sample ÷ (g/100g of amino acid in reference
protein)] x 100.
*** Limiting amino acid.
Benefits of Shigru leaves
 The leaf has 90 nutrients, 46 antioxidants, 36
anti-inflammatory, 20 amino acids in which 8
essential amino acids nourish the immune
system.[6]
 Promotes healthy circulation[8]
 Supports normal Glucose levels[8]
 Natural Anti-aging benefits[8]
 Provides Anti-Inflammatory support[8]
 Promotes healthy digestion[8]
 Promotes heightened mental clarity[8]
 Boosts energy without Caffeine[8]
 Encourages balanced metabolism[8]
 Promotes softer skin, provides relief from Acne[8]
 Supports normal hormone levels.[8]
 The leaves are outstanding as a source of
Vitamin A and Vitamin C. They are a good source
of B Vitamins also.[6]
 The leaves are the best plant sources of minerals.
The calcium content is very high for a plant.
Phosphorus is low, as it should be. The content of
iron is very good & can be prescribed for anemia.
They are an excellent source of protein and a
very low source of fat and carbohydrates. Thus
the leaves are one of the best plant foods that can
be found cheaply in most part of Indian
population.[8]
 Protein and aminoacids are the building blocks
of body. Due to high protein content Moringa
leaves are excellent for muscle gain. [9]
 Due to high mineral and iron source, it is very
helpful in treating anaemia. [9]
 Due to high carotenoid content, is very good for
eyes and vision. [9]
 Calcium content is also very rich in Shigru/
Moringa so it serve as good food for bone and
teeth health. [9]
Jaggery[10]
Jaggery or Guda - It is used since ancient time for
medicinal and nutritional purpose in India. Jaggery,
also called Gur (Guda), is traditional form of raw
sugar or unrefined sugar derived from sugarcane
juice. Jaggery is less processed and prepared in
natural way similar to our cooking method for
various foods. Jaggery making is a simple process,
so it is free from many harmful chemical
processing.[10]
It is dark yellow or brown in color and a great
substitute to chemically processed or centrifugal
sugar. It is widely used in India, Myanmar and some
other Asian and African countries.[10]
Nutritional value per 100 gm[10]
It contains more nutrients than refined sugar due to
its molasses content. Refined sugar contains only
empty calories i.e. calories without vitamins and
minerals.

Thakur Shalini et al. Malnutrition-Challenge in 21st Century and Probable Contribution of Ayurveda through
Moringa Leaves
IJRAPS | May 2020 | Vol 4 | Issue 5 413
Sucrose
-
85gms
Fructose and glucose
-
10-15gms
Proteins
-
0.4gms
Fat
-
0.1gms
Iron
-
11mg or 61% of RDI
Magnesium
-
70-80mg or 20% of RDI
Potassium
-
1050mg or 30% of RDI
Manganese
-
0.2-0.5mg or 10-20% of
RDI
Calories
-
383
It also contains traces of Vit B12 & other minerals
including calcium, zinc, phosphorus and copper.
Benefits related to nutrition-
çHkwrfØfeeTtkl`³~esnksekaldjks xqM%AA¼p- lw- 27@238½AA[11]
Jaggery is said to nourish body by increase Dhatus
viz. Rakt, Mansa, Meda and Majja.[11]
 General debility or physical weakness- Jaggery is
a healthy sugar, which also provides instant
energy to the body. In general debility, it can be
used with milk. Jaggery and milk combination
has strengthening effects in the body. Thus, it can
help reducing physical weakness and provides
energy.[10]
 Improves immunity-Jaggery contains minerals
such as zinc and selenium. These minerals are
known for their anti-oxidant properties so it can
assist the body to fight off infections.[10]
 Jaggery is a good source of iron, so it helps in
anemia.[10]
 Improves appetite and digestion-Jaggery has
digestive stimulant property which helps in
improving digestion and appetite. It gives
strength to intestines and relieves
constipation.[10]
 Jaggery also reduces anxiety and mood swings.
This effect might be due to the release of
endorphins after eating jaggery.[10]
It is cheaper than sugar and most of the poor
population can afford it.
Wheat[12]
The most widely grown common wheat is
Triticumaestivum. It is grown on more land area
than any other food crop (220.4million hectares
area) in the world and 2nd most produced cereal
after maize. Wheat is one of the most widely eaten
cereal as staple food.
Consumed worldwide by billions of people, wheat is
a significant food for human nutrition, particularly
in the least developed countries where wheat
products are primary foods. When eaten as the
whole grain, wheat is a healthy food source of
carbohydrates, proteins, multiple nutrients and
dietary fibers recommended for children and adults
in several daily servings containing a variety of
foods that meet whole grain-rich criteria.[12]
Nutrition per 100 g[12]
Energy
-
1,368 kJ (327 kcal)
Carbohydrates
-
71.18 g
Sugars
-
0.41
Dietary fiber
-
12.2 g
Fat
-
1.54 g
Protein
-
12.61
Vitamins
% DV
Quantity [mg]
Thiamine (B1)
33%
0.383mg
Riboflavin
10%
0.115 mg
Niacin (B3)
36%
5.464 mg
Pantothenic Acid(B5)
19%
0.954 mg
VitaminB6
23%
0.3 mg
Folate(B9)
10%
38 μg
Choline
6%
1.2 mg
Vitamin E
7%
1.01 mg
Vitamin K
2%
1.9 μg
Minerals
%DV
Quantity [mg]
Calcium
3%
29 mg
Iron
25%
3.19 mg
Magnesium
35%
126 mg
Manganese
190%
3.985 mg
Phosphorus
41%
288 mg
Potassium
8%
363 mg
Sodium
0%
2 mg
μg = micrograms • mg = milligrams
IU = International units
Source: USDA Nutrient Database
Nutritional benefits from Wheat
lU/kkud`}krgjksxks/kwe% Loknq”khry%Athouksca`g.kks n`’;% fLuX/k%
LFkS;Zdjksxq#%AA¼p- lw- 27@21½[13]
 It is said to provide nourishment, strength, vital
for life, and aphrodisiac in Ayurveda.[13]
 It is the chief source of vegetable protein and
most widely used cereal all over the world.[12]

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 In 100 grams, wheat provides 1,370 kilojoules
(327 kilocalories) of food energy and is a rich
source (20% or more of the Daily Value, DV) of
multiple essential nutrients (table).[12]
 Several B vitamins and other dietary minerals
are in significant content. Wheat is 13% water,
71% carbohydrates, 1.5% fat and 13% protein,
iron is 25% and calcium is 3%.[12]
 Raw wheat can be ground into flour & semolina,
germinated and dried creating malt, crushed or
cut into cracked wheat; parboiled (or steamed),
dried, crushed and de-branned into groats. If the
raw wheat is broken into parts at the mill, as is
usually done, the outer husk or bran can be used
in several ways.[12]
 Wheat is a major ingredient in such foods as
bread, porridge, crackers, biscuits, muesli,
pancakes, pasta and noodles, pies, pastries, pizza,
polenta and semolina, cakes, cookies, muffins,
rolls, doughnuts, gravy, beer, vodka, boza (a
fermented beverage), and breakfast cereals.[12]
Preparation and Doses
Take dried leaves of Shigru and powder them. Roast
whole wheat flour in Iron pan on low heat and mix
Jaggery in it according to need of calories. When
temperature of mixture is reduced up to warm level
then mix Shigru leaves powder in it.To make it
palatable, the various preparations can be made like
Modak, chikki, biscuit, Lapsika. To make it more
calorie dense, dry fruits and ghee can be added if
affordable. The dose and the ratio of this
combination depends upon needs of person who is
taking. So it depends upon the wisdom of clinician.
DISCUSSION
All three ingredients of this combination are
powerhouse of nutrition, cheap, affordable, easily
available and can be advised to anyone who is
suffering from malnutrition directly or after a
chronic debilitating disease.
 Moringa leaves retain the nutrients even after
drying so can be used for long time and can be
transported to places of non-availability.
 Keeping in view, the easy cultivation, nutrition
values, medicinal properties, sustainability of
nutrients after drying, usefulness of every part,
this plant is truly wonderful which can ease out
the burden of malnutrition over economy as well
as society.
 Whole wheat is 2nd most used cereal all over the
world so familiar and easily available to all.
 Jaggery adds taste, nutrients as well as
palatability to the preparation and fulfill extra
demand of carbohydrate and energy.
 They can be used either as a major food or
snacks as per choice.
 Their combination can be made easily with
minimum efforts and infrastructure.
 No techniques are needed to be learnt to prepare
this food item so any person irrespective of
health status, education and background can
make it at home.
 It requires very less time for preparation so can
serve as a instant healthy food in this busy life.
 Nutrition starts from kitchen so a homemade
super food can be the best thing one can have as
a staple diet.
CONCLUSION
In this decade of fighting malnutrition [2016-2025]
as adopted by WHO, we need to discover more such
food combinations which can be made by all and
can be afforded by all. Malnutrition is a serious
challenge even in this era of technological and
nuclear advancement because human body is run
by nutrition and a healthy mind needs healthy body
which inturn needs healthy diet.
Progress is genuine when basic needs of mankind
are catered easily. True development lies in healthy
& happy faces not in the heaps of technological
advancements.
This concept is a very small effort to contribute in
the staple diet chart of majority and it needs clinical
trials, estimation of complete nutritional values
with standard combinations, ratio and assessment
of economy of product so that large scale utility of
this can be appreciated.
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Thakur Shalini et al. Malnutrition-Challenge in 21st Century and Probable Contribution of Ayurveda through
Moringa Leaves
IJRAPS | May 2020 | Vol 4 | Issue 5 415
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Philipp]Pediatr.2000;49:3-6
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Academy of Pediatrics Section on Breasting.
2002; NCE.Abstract
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Cite this article as:
Thakur Shalini, Guleria Ashish, Shukla Umesh. Malnutrition-
Challenge in 21st Century and Probable Contribution of
Ayurveda through Moringa Leaves. International Journal of
Research in AYUSH and Pharmaceutical Sciences,
2020;4(5):
409-415.
Source of support: Nil, Conflict of interest: None Declared
*Address for correspondence
Dr Thakur Shalini
AMO, P.G. Deptt.of Swasthvritta &
Yoga, R.G.G.P.G. Ayurvedic College &
Hospital, Paprola, Kangra, H.P.
Email : drshaliniguleria@gmail.com
Ph.-7018248015