Moringa oleifera is a tree whose name is derived from the Tamil word Murungai, otherwise popularly known as drumstick tree in India. The moringa tree is fast growing, drought resistant, native to the southern foothills of the Himalayas in northwestern India. Today moringa is widely cultivated throughout Africa, Central and South America and many parts of Asia. But the most amazing fact of this plant is its nutrient content: from the roots to the sap, every part of the plant yields some health benefits. It has 46 types of antioxidants, 36 kinds of anti-inflammatories and a wealth of other beneficial compounds.
Morigna oleifera has been used by the traditional Indian medical system of Ayurveda as early as 150 BC to treat a wide variety of health problems such as arthritis, heart disease, bacterial, fungal and viral infections. It is difficult to avoid superlatives when describing Moringa’s value as a food source. It is rich in protein, calcium, magnesium, potassium, iron vitamin A and vitamin C. The leaves of this plant have high levels of a compound called beta-sitosterol known to lower cholesterol. Further, researchers have found that leaves have 2009mg of calcium per 100gm which is more calcium that 6 cups of milk. It also has 28mg of iron per 100gm- that is more that 7 oz of chicken liver. The flowers contain antioxidant substances called flavonids, such as quercetin, kaempferol, rhametin, isoquercitrin, and kaempferitrin, The plant’s root is rich in moringinem alkaloids that appear to have cardiac stimulant and hypertensive effects. It also has antibacterial and antifungal properties. The seeds are anti-hypertensive and help protect the liver. Moringa gum is used as an abortifacient, to treat headaches, fever, dysentery, asthma and intestinal cancer.
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