Moringa leaves, aside from their high nutritional value, also possess rare pharmacological properties that can help treat various illnesses.

What is Moringa?

Moringa, scientifically known as Moringa oleifera or M. pterygosperma, belongs to the Moringaceae family. Some people even refer to it as a “miracle tree” because, according to botanists and researchers, in addition to being highly nutritious, Moringa also has exceptional medicinal properties that can help cure many diseases.

Origin and Use

Moringa originates from South Asia and has a history of over 4,000 years, though it is now widely used in both Asia and Africa. In India, Moringa is common and cherished, even honored with the name "Tree of Life."

Moringa grows wild but is also cultivated due to its high economic value.

Health Benefits of Moringa:

Prevents Cancer

Moringa leaves are rich in antioxidants, vitamin C, zinc, and other compounds that combat free radicals, some of which are known to cause cancer and damage cellular DNA. A 2011 study by Sreelatha et al., published in the journal Food and Chemical Toxicology, found that Moringa leaf extract may help prevent cancer development. The leaves also contain niazimicin, a compound that inhibits the growth of cancer cells.

Reduces the Risk of Heart Disease

Several animal studies have shown that Moringa leaves can lower cholesterol levels, which helps reduce the risk of heart disease. The powerful antioxidants in Moringa leaf extract can prevent heart damage and promote cardiovascular health.

Protects the Liver

A 2012 study by Das N, Sikder K, et al. found that Moringa leaves contain silymarin, which can improve liver enzyme function. They also protect the liver from early damage caused by high-fat diets.

Lowers Blood Sugar

A 2002 study by Gupta R et al., published in the Indian Journal of Diabetes, indicated that Moringa leaf compounds reduce blood sugar, as well as sugar and protein levels in urine. This makes the herb particularly beneficial for diabetics. Scientists believe these effects stem from plant compounds like isothiocyanates.

Lowers High Blood Pressure

The leaves contain isothiocyanate and niaziminin, compounds that help prevent artery thickening, a major cause of high blood pressure.

Boosts Immunity and Improves Metabolism

A 2012 study by Yu Yang et al. demonstrated that antioxidants, vitamin C, and zinc in Moringa leaves help strengthen immune cell activity, allowing the immune system to better fend off viruses, bacteria, and free radicals.

Prevents Anemia

Did you know that 100g of dried Moringa leaf powder contains about 28mg of iron? That’s more than beef and other meats. Therefore, consuming Moringa is highly beneficial for patients with iron-deficiency anemia.

Supports Kidney Stone Treatment

Due to its diuretic properties, Moringa leaves help break down and eliminate kidney stones from the body.

Nourishes Skin and Hair

Moringa seed oil is helpful in protecting hair from free radicals, keeping it clean and healthy. The plant contains cytokinin, a hormone that helps keep skin youthful, along with high levels of vitamin C and antioxidants that protect against aging.

Relieves Constipation

Moringa leaves are high in both soluble and insoluble fiber, which help prevent and relieve constipation. If you suffer from this issue, consider making Moringa leaf soup regularly.

Promotes Recovery

Moringa provides essential nutrients that boost the body’s immune system, helping it fight off illnesses like colds, hay fever, or allergies.

Enhances Lactation

A study by Corazon P Estrella from the Department of Pediatrics at PGH Medical Center (2000) revealed that Moringa leaf extract can increase, even double, the amount of milk produced by breastfeeding women.

Reduces Inflammation

Most fruits, vegetables, herbs, and spices possess anti-inflammatory properties, depending on the type and quantity of anti-inflammatory compounds they contain. Scientists believe that isothiocyanates in Moringa leaves, bark, and seeds are effective anti-inflammatory agents.

Protects Against Arsenic Toxicity

A 2014 study by Afzal Sheikh and colleagues from the Department of Biochemistry and Molecular Biology, Rajshahi University (Bangladesh), published in the Asian Pacific Journal of Tropical Biomedicine, reported that Moringa leaf extract can reduce the effects of arsenic found in food, water, and soil. Arsenic is a toxin linked to hyperkeratosis, dermatitis, cardiovascular disease, kidney failure, diabetes, and even certain cancers.

Supports Brain Health

Moringa leaves are rich in minerals like iron and zinc, as well as antioxidants that can protect brain cells from damage caused by free radicals in the body.

Aids Weight Loss

A study by Rutgers University (USA) showed that isothiocyanates in Moringa can inhibit the body’s absorption of fat and cholesterol, thereby supporting effective weight loss.

Precautions When Using Moringa:

Use and Dry the Leaves When Fresh

Use the freshest leaves possible—ideally just picked. Young leaves are softer but more pungent and less nutty than mature ones. Do not store them in the refrigerator for too long, and always wrap tightly to prevent dehydration. If you have too many leaves, dry them in a shaded, well-ventilated area, then grind into powder to mix with rice or legumes for children. Leaves should be processed within 12 hours of harvest using cool drying techniques.

Do Not Overconsume Moringa

Moringa is nutrient-dense, especially in vitamin C and calcium. Overconsumption can lead to excesses of these nutrients, which may negatively affect health.

Pregnant Women Should Avoid Moringa

During pregnancy, the hormone progesterone softens the uterus to prevent contractions. However, alpha-sitosterol in Moringa can induce smooth muscle contractions, potentially causing miscarriage. Therefore, pregnant women—especially in early stages—should not consume Moringa.

Avoid Consuming Moringa at Night

Moringa contains vitamin C, which can stimulate the nervous system when you need rest. Avoid eating Moringa at night to prevent insomnia or restlessness.

Use Moderate Seasoning

When preparing soups or other dishes with Moringa, only a small amount of salt or seasoning is needed. To preserve vitamins, add finely chopped Moringa leaves only after the soup or porridge is fully cooked. Young leaves cook quickly, while older leaves may need longer cooking time.