Pharmacological and Nutritional Value of Moringa Oleifera: A Comprehensive Review of Its Role as a Food and Medicine
Kinjal P. Rana
Department of Dairy and Food Technology, Parul Institute of Technology, Parul University, Vadodara, Gujarat, India.
Parita Mangroliya
Department of Dairy and Food Technology, Parul Institute of Technology, Parul University, Vadodara, Gujarat, India.
Bhagyashree Das *
Department of Dairy and Food Technology, Parul Institute of Technology, Parul University, Vadodara, Gujarat, India.
Ashwini Mugale
Department of Dairy and Food Technology, Parul Institute of Technology, Parul University, Vadodara, Gujarat, India.
*Author to whom correspondence should be addressed.
Abstract
Moringa oleifera, a highly valued plant of the Moringaceae family, is renowned for its exceptional nutritional and therapeutic properties. Originally from sub-Himalayan areas of Bangladesh, India, Pakistan, and Afghanistan, it is currently grown extensively in tropical and subtropical climates. This review presents a comprehensive overview of M. oleifera’s phytochemical profile, nutritional composition, medicinal potential, and industrial applications. The plant is rich in essential amino acids, vitamins, minerals, polyphenols, flavonoids, and unique compounds such as glucosinolates and isothiocyanates, contributing to its broad spectrum of bioactivities, including anti-inflammatory, antioxidant, antidiabetic, antimicrobial, and hepatoprotective effects. Various parts of the plant, such as leaves, seeds, pods, roots, flowers, and oil, have been traditionally used for both nutritional supplementation and treatment of chronic and infectious diseases. Recent studies also highlight its role in combating malnutrition and enhancing immunity in both humans and livestock. Additionally, its seed oil holds industrial value as a lubricant and fragrance stabilizer, while moringa powder is increasingly used in cosmetics for skin protection. This review emphasizes the importance of M. oleifera as a multifunctional plant and explores its potential as a functional food and phytotherapeutic agent, particularly in resource-limited settings.
Keywords: Moringa oleifera, functional food, antioxidant, anti-inflammatory, antimicrobial