Moringa extract 20:1 | Moringa oleifera

Moringa extract 20:1 | Moringa oleifera

Properties: Moringa is a tree popular especially in the natural medicine of India. However, it has been used as a raw herbal material in Europe and Africa as well. For years the extract of moringa has been used to counteract infections and various ailments of the digestive and skeletal systems. The health-promoting properties of M. oleifera are reflected in the common name of this plant. Moringa is often referred to as “the tree of life”. Why is it so? Could moringa really offer us longevity?  

Well, so far it is known that the active compounds found in the extract of M. oleifera do support the detoxification of the organism. They have antioxidative properties – meaning that they help to neutralize free radicals, which, in excess, can simply harm our cells. Moringa detoxifies the organism also by supporting the functioning of the liver. It helps to protect this important organ against damage caused for instance by a diet high in fats. As we all know, the good condition of the liver is a key factor that allows us to live longer and happier. After all, it is responsible for metabolizing toxins. Thus, its functioning determines how well our organism will deal with harmful substances.   

Traditional medicinal application of moringa now has gained the approval of modern researchers. They have gathered evidence that M. oleifera stimulates the immune system of the organism. First of all, it helps to increase the amount of white blood cells, which detect and destroy infectious dangerous microorganisms. What is more, moringa has an anti-inflammatory effect, which helps to limit the duration of inflammation and, in turn, prevent the development of multiple serious diseases. 

Noteworthy, the supplementation of moringa also benefits our cardiovascular system. The extract from this tree helps to lower the arterial blood pressure, as well as to stabilize blood cholesterol and glucose levels. These properties effectively support the prophylaxis of multiple cardiovascular system ailments such as atherosclerosis. Naturally, improved circulation of blood translates to better oxygenation of all bodily tissues. Thus, it is no surprise that moringa was so eagerly used by herbalists. The intuitive knowledge of these ancient doctors now gains approval in the scientific community. Research results clearly show that names such as “the tree of life” or “miraculous tree” are rooted in reality and definitely describe moringa’s properties accurately.

Occurrence: Moringa oleifera is an evergreen deciduous tree which belongs to the Moringaceae family. It is native to territories of India, Pakistan, Bangladesh, and Afghanistan. Usually, it grows in the tropical or subtropical climate, at an altitude of up to 2,000 m above sea level, on sandy and loamy soil. It prefers a temperature in the range of 18-28 degrees Celsius, but does not tolerate excess water and frost. The tree can grow up to 10-12 meters. The trunk is 20-40 cm wide and covered by white-gray, soft and fragile bark. Drooping branches form a loose, irregular crown, whereas light green elliptical leaves 30-60 cm long are arranged alternately. White, fragrant flowers are gathered in panicles. The fruits, on the other hand, are green, ribbed pods, 20-60 cm long.

Healthy properties of moringa have been appreciated already in ancient times – hence, its folk names: “the tree of life” and “miraculous tree”. This plant has been popular not only in India, but also in Egypt, Greece, and Rome. Fruits, seeds, flowers and roots have been used as raw herbal materials. Traditional medical systems have recommended taking them to improve digestion, stimulate lactation, in the case of infections, rheumatism, inflammation or even chronic fatigue. Up until today, various parts of this plant are applied to enrich many food products – especially in African countries.

Biochemistry: Moringa fruits are rich in dietary fiber, magnesium, potassium and vitamin C. The leaves contain significant amounts of calcium, potassium, phosphorus, omega-3 fatty acids, vitamins A and C, flavonoids (including quercetin and rutin), phenolic acids (including chlorogenic acid), alkaloids, saponins, tannins, carotenoids (including lutein and beta-carotene) and amino acids (mainly leucine, lysine, glycine, valine, alanine and arginine). Both fruits and leaves are a source of folate with high bioavailability, reaching 82%. In turn, moringa seeds contain plant sterols (including beta-sitosterol, stigmasterol, campesterol), calcium, iron, phosphorus and vitamin E.

Fun fact: The taste of moringa roots resembles horseradish, which is why this plant is sometimes referred to as a “horseradish tree”.