Beneficial properties
Moringa owes its fame not only to the presence of nutrients, but also to the various beneficial properties for the organism that are attributed to it. Going into more detail, Moringa and its extracts are ascribed:
- Anti-inflammatory properties, thanks to the presence of flavonols and phenolic acids;
- Antimicrobial properties, especially against bacteria such as S. aureus, E. faecalis, E. coli And P. aeruginosa;
- Antioxidant properties, thanks to the polyphenols contained in the plant;
- Anti-hyperglycemic properties, due to the presence of terpenoids in the plant;
- Chemo-preventive and anticancer properties (the compounds responsible for such an activity would appear to be glucosinolates).
, vitamin A, vitamins of group B (B1, B2, B3, B5, B6 and B9) and vitamin C, to which are added a modest content of minerals, such as calcium, iron, potassium, magnesium, phosphorus, sodium and zinc.
The leaves are considered the most nutritious part of the plant and are eaten cooked or dried and chopped or pulverized and then enriched with nutritious sauces or soups. The dried and chopped leaves, in fact, are also used for the preparation of tea and infusions. This last use, among other things, has already spread widely also in Italy, as the most common way to consume Moringa. Another way to use it in the kitchen is to treat it as if it were spinach, then to add to omelettes, salads, fillings or sandwiches.
, magnesium, manganese and potassium.
Moringa pods are more palatable when green and young. Although their texture is similar to that of green beans, the flavor is more similar to that of asparagus. In the kitchen they are used in soups, vegetable or fish curries, as a side dish. A recipe with an exotic flavor and well balanced includes the addition of Moringa pods to shrimp curry and brown rice.
), B vitamins and mineral salts. An edible oil with a typical sweet taste is also extracted from the seeds, resistant to rancidity and rich in oleic acid (65-75%) and behenic or behenic acid. The oil obtained from Moringa seeds is also known as Ben oil or Behen oil.
The roots of Moringa are also edible, they are chopped and used mainly as flavoring. It should be noted that excessive consumption, however, can lead to the appearance of some side effects typical of food poisoning such as: nausea, vomiting and dizziness. The roots of the plant also contain a particular alkaloid - spiroquine - which would interfere with transmission nervous leading to undesirable effects.
of this plant. Use while breastfeeding is also not recommended.In the presence of disorders, diseases or drug therapies of any kind, before taking food supplements based on Moringa or consuming parts of this plant, it is good to consult your doctor.
