Effects of moringa (Moringa Oleifera L.) plant on bıoactıve propertıes and human health

Abstract

The problems of hunger and malnutrition have caused an increase in food demand and search in developing countries in the last few decades. Various plants were used in this sense. Moringa (Moringa oleifera Lam. Moringaceae) is a highly valuable plant that is mostly grown in tropical and subtropical regions. It is used for food, pharmaceutical and industrial purposes. Different parts of the MO tree have been identified as unique sources of unparalleled glucosinolates, flavonoids and phenolic acids, carotenoids, tocopherols, polyunsaturated fatty acids (PUFAs), highly bioavailable minerals and folate. Moringa oleifera is a versatile herb with exceptional medicinal and therapeutic values used to alleviate and manage a variety of disease states. The leaves of this plant can be used as food and oil can be extracted from the seeds as vegetable oil or biodiesel raw material. The strong antimicrobial and flocculant properties of proteins extracted from M. oleifera seeds are important in water treatment. In this review, the phytochemical composition of Moringa oleifera, its nutritional values, its effects on human health and its industrial uses are discussed.