Moringa: characteristics, benefits and properties of this plant

There are a large number of plants and plants in the world, many of which have important medicinal and / or nutritional properties.

Some of them have been known since Antiquity and some gain more and more prestige over time. One of them is moringa, A type of tree that uses different parts both for consumption and for other uses. Its properties are numerous, some of which will be discussed throughout this article.

    What is moringa?

    Moringa is a species of tree, scientifically named Moringa oleifera, which belongs to the Moringáceas family and that it enjoys increasing popularity (to the point of being considered a “miracle tree”). This deciduous tree is typically 5-10 meters in height, with a generally cone-shaped cut and generally white flowers and elongated petals.

    Also known as the purification tree, kerlo or “Drumstick tree” or “Drumstick tree” (for the elongated shape of its fruits), moringa it comes from northern India although it is also found in Africa and America, In addition to other Asian territories such as Pakistan and Arabia. It grows in humid and generally tropical climates, often on the banks of rivers, although it can survive in dry areas as well.

    Some of its main uses

    The popularity of this plant is enormous, and the leaves, seeds, bark and roots of the tuber have multiple applications in a wide variety of fields. moringa it contains among its components vitamins such as A or B, calcium, iron, potassium and magnesium, As well as phosphorus and zinc, multiple proteins and acids such as palmitic, ascorbic or oleic.

    One of the most remarkable is gastronomy, being a very consumed product and, in recent times, considered a miraculous product. Although it is not, yes it has multiple beneficial properties both when used as a condiment and when used as an oil, Possessing nutritional and even medicinal properties. And not just human: it has also been used as fodder for various animals, in which it also appears to have beneficial properties.

    In addition to its gastronomic consumption, moringa also has other properties that make it useful. More precisely, one of its main uses is in water purification, especially its seeds. In this area, the seeds act as bioabsorbent elements with antimicrobial capacity, as well as as a coagulant in the consumption of raw water.

    Other uses given to different parts of this tree include making paper or using the wood as firewood. It can also be used to make biodiesel.

    Beneficial properties of its consumption

    Many components of moringa are beneficial for health, being a plant very rich in nutrients, minerals and vitamins. In addition to that, it has a number of interesting properties that can help improve health. These properties include the following.

    1. It is antihypertensive

    One of the properties of moringa that can be useful is its antihypertensive power, help lower blood pressure levels and facilitate blood circulation.

    2. Antibacterial and antifungal properties

    A particularly relevant aspect when talking about the roots, flowers or seeds of moringa is its ability to fight infections, whether they come from bacteria or fungi. The leaves also have antibacterial properties, inhibiting the proliferation of certain microorganisms.

    3. Hypoglycemic

    Another of its relevant properties is its ability to lower blood sugar and even urine, being a hypoglycemic agent that may be interesting to take by diabetic subjects.

    4. Hepatoprotective

    It has been observed that the moringa helps protect the liver, primarily through the presence of flavonoids such as quercetin. And it not only protects, but also contributes to the repair of the cells of this organ.

    5. It lowers cholesterol

    Moringa also has the ability to help lower and control bad cholesterol, as well as reduce the possibility of generating cholesterol plaques that clog arteries.

      6. Antioxidant properties

      Moringa also has antioxidant properties, which already helps promote the functioning of the body. fight against cellular aging processes caused by free radicals.

      7. Protects against anemia and fatigue

      As we said, moringa contains a large amount of nutrients and is rich in iron and magnesium, which makes it a product that it helps us prevent anemic statesAlso, helps maintain energy levels. and reduce levels of fatigue and weakness.

      8. Improves mood

      Moringa is considered to be a plant with the ability to improve energy level and that in addition it appears to have effects on the levels of neurotransmitters such as serotonin and norepinephrine.

      9. Antitumor properties

      Some studies seem to indicate that moringa leaves have components that can help fight or prevent cancer, inhibiting the activity of carcinogenic bacteria thanks, among other things, to its niazimycin content.

      10. Laxative effect

      Consumption of moringa has been observed to have laxative properties, especially with regard to its leaves. In this way, its consumption can be recommended in case of constipation.

      Some risks and contraindications

      Moringa is a product that can be very beneficial for health and can generally be consumed normally in our daily life, but it should be borne in mind that some of its properties can be harmful for some people.

      In this regard, it should first be noted that consumption of the bark and root of this plant can have an abortive effect when administered in high dosesPregnant women should therefore avoid it.

      Likewise should be avoided by people with low blood sugarSince, as we said, it lowers blood sugar being a hypoglycemic product. It can also cause irritation and in some cases allergic reactions if not eaten with other foods, in addition to insomnia or diarrhea.

      Bibliographical references:

      • Anwar, F., Latif, S., Ashraf, M. and Gilani, AH (2006). Moringa oleifera: food plant with multiple medicinal uses. Herbal Medicine Research, 21 (1): 17-25.
      • Mendoza, I., Fernández, N., Ettiene, G. and Díaz, A. (2000). Use of Moringa oleifera as a coagulant in drinking water. Scientific Journal of the Experimental Science Faculty, 8 (2): 235-242.

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