Moringa oleifera - Super Antioxidant

Moringa oleifera is a plant base natural powerhouse for many of these antioxidants, especially the important vitamin C, vitamin E, carotenoids, and the minerals (zinc, selenium).  Researches have also  discovered that the ratio of these nutrients are naturally well distributed for the human body to consume to maintain good health.

What are antioxidants? Antioxidants are a nutrient contained in our food that protects the cells from damage by free radicals. Free radicals are by-products produced when the body breaks down oxygen – antioxidants prevent or slow down damage caused by free radicals.

There are many antioxidants found in the food that are consumed, but the most important dietary antioxidants are:

·  vitamin C;

·  vitamin E;

·  the carotenoids. and

·  several minerals (zinc, selenium).

Fruits and vegetables are good sources of many antioxidants and research has shown that diets rich in these foods are associated with lower risk of such chronic diseases of cancer and heart disease. It is believed that a healthful diet maintains the antioxidants at or near optimal levels thus reducing the risk of tissue damage.

**************

(1) Zinc and Selenium

Zinc and selenium are two minerals that provide valuable sources of antioxidants. Zinc is vital for the immune system and its processes – namely for the regulation of white blood cell activity and production and natural killer cells that fight against cancer.

Selenium is another powerful antioxidant, although it is only required in small amounts. It protects the body by working together with vitamins C and E to prevent the damaging effects of free radicals, which lead to damage of the cells and cancer.

**************

(2) Vitamin E

Vitamin E is one of the principal nutrients which possess radical-quenching properties. Vitamin E is a powerful antioxidant, providing protection against free radicals that may cause cancer, and also reduces the harmful effects of exposure to harmful pollutants and chemicals.

**************

(3) Vitamin C

Just like vitamin E, vitamin C is the other principal nutrient that possesses radical-quenching properties. Like vitamin E, vitamin C is also a powerful antioxidant.

The most important difference between vitamin E and C stems from their different solubility in biological fluids. Vitamin C is water-soluble and is therefore especially found in the aqueous fractions of the cell and in body fluids whereas vitamin E is highly lipophilic and is found in membranes and lipoproteins.

As an antioxidant, vitamin C protects against free radicals, produced when the body converts food into energy. Free radicals contribute towards heart disease, arthritis and cancer, and the aging process can be attributed to the increase of free radicals.

**************

(4) Beta-Carotene and other Carotenoids

Foods high in carotenoids provide protection against the damaging properties of free radicals and accelerates the functioning of the reproductive system. Carotenoids are naturally occurring pigments present in, and are responsible for, the red, yellow and orange pigments in fruits and vegetables and are also present in dark green vegetables.

**************

Why we need Antioxidants!

Free radicals are a product of tissue metabolism, and the potential damage which they can cause is influenced by the antioxidant capacity and repair mechanism within the cell. It is therefore important to have adequate dietary intake of antioxidant nutrients so that damage to tissue will be minimized and if it does occur, will consequently be repaired.

Fruits and vegetables like Moringa Oleifera are an important source of such antioxidant nutrients and consuming generous amounts of these foods have a lower risk of chronic disease than those whose intake is small.

Occasionally, free radical damage may occur that is not repaired, and the risk of this happening may increase in the presence of infection or physical trauma. When such damage occurs and is not repaired, such effects may exacerbate an established infection or may initiate irreversible changes leading to a state of chronic disease. Whether or not such effects can be minimized by a generous intake of dietary antioxidants in the form of fruits and vegetables or supplements are not studied.

It is recognized that certain groups of people have increased risk of free radical-initiated damage:

·  prematured infants;

·  people who smoke and those who work in the vicinity of smokers;

·  people abusing alcohol;

Some studies have shown that health benefits can be obtained by some people with higher risk of disease from consuming supplemented antioxidant nutrients. However, such consumption of individual supplements at high dosage generally result in a pharmacologic effect on the person so consumption has its risk in high doses.

**************

Some Traditional Uses of Moringa oleifera

The tree is unattractive. It is gnarly and does not have a shady crown. The flowers are small and relatively plain in colour. It is often not noticed unless you happen to be an herbalist and/or a Traditional Medicine Practitioner. As unattractive as it may be, this tree can be regarded as one of the most valuable medicinal tree ever discovered. It is an ancient tree that had many medicinal uses and found its roots in many different cultures’ traditional medicine.

Every part of the tree is useful, the leaves, pods, flowers, bark and roots. Except for the roots, the other parts of the tree have been found to be free from toxins and can be eaten or applied. The medicinal goodness of the tree is widely known across some African communities, South Asia, South East Asia and Central America and in countries where the tree flourishes. The most prolific user of the tree are the Indians who use all parts of the tree to treat some 300 types of illness and diseases of which some are listed below.

Some traditional uses of the tree are:

Abortifacient	Anemia	Expelling parasitic worms
Joint pains & Rheumatism	Asthma	Back Pains
Cardiac stimulant	Catarrh	Cholera bacterium
Detoxification	Diabetes	Diarrhea
Ear infections	Edema	Eye infections
Glandular swelling	Gonorrhea	Gout
Boosting Immune System	Intestinal complaints	Intestinal spasm
Milk production	Muscle diseases	Nutrition & Energy booster
Relaxation & Sleep	Scurvy	Skin treatment
Spleen enlargement	Syphilis	Tumors
Antibiotic	Anti-inflammatory	Blood Pressure
Bronchitis	Colitis	Dental caries
Diuretic	Dysentery	Fevers
Fungus infections	Headache	Hysteria
Kidney pain	Liver	Prostate & Bladder
Purgative & Irritant	Sore throat	Sores & skin infections
Ulcers	Warts

Many independent research laboratory and universities are now conducting in vivo and animal test to scientifically prove Moringa oleifera’s traditional medicine uses with startling results and many of these have been reported in the journals to the academic and scientific community.

Moringa oleifera - Leaves

Researchers say that Moringa oleifera is native to Northern India and ancient Sanskrit writers have recorded the plant as one of the well-known medicinal plants in Ayurveda that is capable of preventing some three hundred (300) diseases. Of the many parts of the tree that can be used for medicinal and disease preventive purposes, the leaves of Moringa oleifera is the easiest to identify and to prepare for these purposes, and it is that part of the tree that is also the most abundant, easily obtained all year round, and that can be safely consumed raw or cooked.

Moringa oleifera leaf is basically a compound leaf, grayish-downy when young, long petioled with between 8 to 10 pairs of pinnae each bearing two pairs of opposites, elliptic or obovate leaflets, all 1 to 2 cm long. The whole leaves, including the twigs and stems have high protein content and can be eaten by both humans and animals and does not contain any toxins that might decrease these as a source of food for consumption.

The leaves have been found to be an exceptional source of high concentration of basic vitamins, minerals and all essential amino acids that are needed to maintain good health. Researchers have also discovered that the vitamins, minerals and essential amino acids found in Moringa oleifera are well balanced naturally for the human body's physical development, bodily functions and well-being. A good balance of vitamins, minerals and amino acids are very important for health. Any deficiency in any one of these nutrients may result in one or more health problems and illnesses.

On a gram to gram comparison, fresh Moringa oleifera leaves has:

4 times more vitamin A (in the form of Beta Carotene) than carrots;

7 times more vitamin C than oranges;

4 times more calcium than milk;

3 times more potassium than bananas; and

4 times more iron than spinach.

When compared in the dried form, on a gram to gram basis, dried Moringa oleifera leaves powder has:

11 times the vitamin A (Beta Carotene) than carrots;

17 times the calcium than milk;

15 times the potassium than bananas;

25 times the iron than spinach; and

0.6 times the vitamin C of oranges (vitamin C being water soluble is lost through the drying process).

Moringa oleifera leaves with its combination of basic vitamins, minerals and essential amino acids is an extremely valuable source of nutrition for people of all ages. No other plant currently known can match these nutritional credentials of Moringa oleifera. Moringa oleifera is like a "3-in-1" solution to having to take different food to have the same combination of nutrients required by the human body.

These leaves have been successfully used to fight malnourishment in children and as well as both expectant and nursing mothers in Senegal by local and foreign NGOs working together in Africa. So successful were these trials that a number of hospitals and health posts in Senegal now give out dried Moringa leaves powder to expectant and nursing mothers to be added to their diet and to their infant's diet.

Young Moringa oleifera leaves

Mature Moringa oleifera leaves