Moringa Oleifera- Food, Medicine and Forage Crop

An Under-Utilized Resource

Apr 1, 2009 Alicia Richardson

In a world that's running short of assets, Moringa oleifera offers excellent economic alternatives.

Moringa oleifera is a slender,drought-resistant tree reaching as high as 9 meters (29.5 ft.) with white fragrant flowers that turn into pendulous, 9-ribbed pods. Native to Southern India, Pakistan, Bangladesh, and Afghanistan, it is now widely cultivated in all tropical regions including Africa, the Caribbean, and the Pacific Islands including the Philippines and other surrounding countries.

A fast growing tree with roots that taste like horseradish (hence the name), it was used by the Egyptians, Greeks, and Romans. Its other names include: the drumstick or benzolive tree, kelor, marango, mlonge, moonga, mulangay, nebeday, saijhan, sajna or benoil tree, and "malunggay" in Filipino.

Health Benefits of Moringa oleifera

Several studies have shown Moringa's health benefits.

• It is a strong antioxidant effective against prostate and skin cancers, an anti-tumor and an anti-aging substance.
• It modulates anemia, high blood pressure, diabetes, high serum or blood cholesterol, thyroid, liver, and kidney problems.
• It has strong anti-inflammatory properties ameliorating rheumatism, joint pain, arthritis, edema, and Lupus.
• It is effective against digestive disorders including colitis, diarrhea, flatulence (gas), ulcer or gastritis.
• As an anti-bacterial, anti-microbial, and anti-viral agent, it is affective against urinary tract infection, typhoid, syphilis, dental caries and toothaches, fungus, thrush, common cold, Epstein-Barr Virus, Herpes-Simplex, HIV AIDS, warts, parasites, worms, schistosomes, and trypanosomes.
• As a detoxifying agent, it is effective against snake and scorpion bites.
• It is effective against nervous disorders including headaches, migraines, hysteria, and epilepsy.

Nutritional Benefits

Leaves, tender young capsules, immature seeds, fruits, and roots are all edible. Leaves can be eaten cooked or raw, are rich in vitamins K, A, C, B6, Manganese, Magnesium, Riboflavin, Calcium, Thiamin, Potassium, Iron, Protein, Niacin, and dietary fiber. Leaves can be dried (in the shade to preserve nutrients), reduced into powder and added to foods. Cooked Moringa leaves resemble spinach in flavour and appearance. In developing countries where rice is the staple diet, and where vitamin A deficiency is prevalent, Moringa provides an affordable and widely available source of the vitamin. One cup of boiled leaves contains 7,013 International Units (IUs) of vitamin A - more than 2.5 times the daily adult requirement for the vitamin.

Immature seeds can be eaten like garden peas. Young pods taste like a cross between green beans and asparagus.

Young roots can be used as spice but care must be taken because of its alkaloid content. Flowers are mixed with other foods, or fried in butter or oil. Note: The leaves and branches are also used by farmers for fodder when nothing else is available.

A valued traditional food, frozen Moringa leaves are available in ethnic stores in major Canadian cities.

References

Fahey JW "Moringa oleifera: A Review of the Medical Evidence for its nutritional, therapeutic, and prophylactic properties. Part 1 " Trees for Life Journal 2005;1:15

Moog FA "Country Pastures/Forage Resources Profiles, Philippines" Food and Agriculture Organization of the United Nations May/June 2005

The copyright of the article Moringa Oleifera- Food, Medicine and Forage Crop in Nutrition is owned by Alicia Richardson. Permission to republish Moringa Oleifera- Food, Medicine and Forage Crop in print or online must be granted by the author in writing.

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