Moringa oleifera is a fast-growing, deciduous tree. It has a whitish-grey bark and is surrounded by a thick cork. Young shoots have purplish or greenish-white, hairy bark.
Flowering begins within the first six months after planting. The fruit holds dark brown, globular seeds which have three whitish papery wings and are dispersed by wind and water.
The Moringa mainly grows in semiarid, tropical, and subtropical areas and can tolerate a wide range of soil conditions, but prefers a neutral to slightly acidic, well-drained, sandy or loamy soil. It’s a sun and heat-loving plant, and can’t tolerate frost.
India is the largest producer of moringa, with an annual production of 1.2 million tonnes of fruits from an area of 380 km2
The dried moringa leaves are the most nutritious part of the plant as they are a rich source of B vitamins, vitamin C, provitamin A as beta-carotene, vitamin K, manganese, iron, and protein, among other essential nutrients. That’s why dry moringa leaves are used to combat malnutrition, especially in infants and nursing mothers.
Besides this, Moringa has antioxidant and anti-inflammatory properties and helps lower the blood cholesterol and sugar levels.
The therapeutic properties of M. oleifera are attributed to the presence of functional bioactive compounds, such as phenolic acids, flavonoids, alkaloids, phytosterols, natural sugars, vitamins, minerals, and organic acids.
Not for therapeutic purpose. To be used in ayurvedic preparation and formulations.