An overview of Moringa Oleifera
Authors/Creators
- 1. PhD Scholar, Madhyanchal Professional University - Educational Institute Bhopal, Madhya Pradesh, India
- 2. Principal. Madhyanchal Professional University - Educational Institute Bhopal, Madhya Pradesh, India
Description
Moringa olifera native of India grows in the tropical and subtropical regions of the world. It is commonly known as ‘drumstick tree’ or ‘horseradish tree’. Moringa can be withstand both mild frost and severe drought and hence to be widely cultivated across the world. Because of its high nutritive values, every part of the tree is suitable for either nutritional or commercial purposes. The leaves are rich in various minerals, vitamins and other essential phytochemicals. Extracts from the leaves are used to treat malnutrition, augment breast milk in lactating mothers. It is used as potential antioxidant, anticancer, anti-inflammatory, anti-diabetic and antimicrobial agent. Phyto medicines have several benefits over conventional drugs and are regaining interest in current research. Moringa oleifera is a multi-purpose herbal plant used for human food and an alternative for medicinal purposes worldwide. It has been identified by researchers these plant have with numerous health benefits including nutritional and several medicinal advantages. Moringa oleifera contains carotenoids and essential amino acids in leaves, and several nutraceutical properties components. These constituently support the idea of using this plant as a nutritional supplement or constituent in food preparation. Some nutritional evaluation has been carried out in leaves and stem. Moringa oleifera is widely used as medicinal plants because it contains various range of vital antibiotics antioxidants, and nutrients including minerals. Vitamins and almost every part from Moringa olifera can be used as a source of nutrition with other useful values. This mini-review elaborates on details its health benefits and also for health problems which are due to deficiencies of various important constituents of food.
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Additional details
References
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