Therapeutic Effect of Moringa Oleifera: A Review

Abstract

Moringaoleifera, a highly valued plant produced globally and utilised in several food compositions, has medical and industrial purposes.This plant is gaining popularitydue to its nutrient-rich leaves, pods, seeds, and flowers. Moringa oleifera, such as a miracle tree, has many health benefits, and it is a rich source of specific essential nutritional componentsand various health benefits.The oil from seeds was extracted and used for skin lotion and perfume. The most widely studied part of the Moringa plant is Moringa leaves and has many benefits related to health in various chronic conditions like liver diseases, hypertension, diabetes, cancer,hypercholesterolemia, insulin resistance, and inflammation.Moringa leaves extract can also be used to treat diabetes, cardiovascular disease, and malnutrition, while Moringa seeds can be utilised to enhance water quality. Moringa is a source of nutrition due to various essential phytochemicals, which are present in its leaves, pods, and seeds. It can be used for many nutritional as well as for commercial purposes. Moringa has many nutrientswhich have significant health benefits for the maintenance of the body. The seed powderof Moringa can be used to purify dirty water modestly and rapidly, and it possesses many health benefits.

Pengaruh Pemberian Ekstrak Daun Kelor (Moringa oleifera) terhadap Kadar Kolesterol pada Akseptor KB Suntik 3 Bulan di Kelurahan Mojorto Kecamatan Mojoroto Kota Kediri

“…Dalam mengontrol lipid, komponen fenolik dan avonoid yang terkandung dalam tanaman kelor memiliki peran yang signifikan. Mereka terlibat dalam menghambat aktivitas kolesterol esterase di pankreas dan menurunkan serta memperlambat penyerapan kolesterol dengan mengubahnya menjadi kompleks yang tidak larut, mengikat asam empedu, dan meningkatkan pembuangan tinja, sehingga mengurangi konsentrasi kolesterol plasma (41). Konsumsi tanaman kelor berfungsi sebagai sumber nutrisi seperti protein, lipid, karbohidrat dan vitamin yang meningkatkan status gizi masyarakat dan mengarah pada peningkatan status kesehatan (42).…”

Fortification of Cow Milk with Moringa oleifera Extract: Influence on Physicochemical Characteristics, Antioxidant Capacity and Mineral Content of Yoghurt

“…Yoghurt with 3% ME had the highest scores for taste and the total score (9.7 and 19.2, respectively), and the control sample had the lowest scores for taste and the total score (8.0 and 17.4, respectively). Diacetyl and acetaldehyde give the typical flavour to fermented dairy products and their amount during the cold storage period decreased and a lack of the typical yoghurt flavour was present [35]. El-Gammal et al [26] reported that the supplementation of yoghurt with ME had an influence on acetaldehyde retention dur- Sensory analysis was performed every 7th day of the cold storage period, but the results are shown only for the 1st and last day since there were no remarkable differences in scores between the other days.…”