Drumstick / Moringa Trees Amazing Values For Chronic Diseases

If plants could be superheroes, the Moringa (Moringa oleifera) tree would be one of them.It is drought tolerant, grows rapidly, has leaves that can be used as a biofertiliser, and has seeds that can help purify water. Even more interesting about this tree, is that it's a  food, a vegetable, and a medicine. Every part of the tree can be consumed; leaves and young fruits (pods) as food; and the seeds, bark, flowers, and roots as medicine.
 

The leaves are highly nutritious. Once harvested and dried, they contain 30 percent protein, all essential amino acids, and have abundant levels of vitamins and minerals.

The trees have a natural defense mechanism against environmental stress and pests. These are unique chemical compounds, known as phytochemicals, which include antioxidants and defense compounds. When consumed these compounds they also protects people against various conditions and diseases.
A postdoctoral research working with botanicals to treat obesity and diabetes, they showed  a simple way to harness the potent anti-inflammatory compounds in moringa leaves.

Moringa’s safety and efficacy have been reviewed, and have  shown promise for the management of diabetes and risk of cardiovascular diseases.

How it Works

Many phytochemicals, especially plant defense compounds used to ward off insects, are stored as inactive compounds. When the leaves are crushed, or chewed by an insect, an enzymatic reaction occurs, releasing the activated compound. While these can act as a deterrent to bug,  tasting bitter or spicy, these compounds act as a potent anti-inflammatory agents in our body.

Moringa leaves and powder

The way it works is that when we’re sick, or have an underlying health condition like cancer, diabetes, or obesity, our bodies overreact and cause chronic inflammation. This constant inflammation throws the body off balance as it’s always in fight mode. While acute inflammation can help the body heal, like when you cut your finger, chronic inflammation can be detrimental to health because the immune system is over working. Inflammation can also cause improper processing of sugars and toxins that we are exposed to. The phytochemicals from moringa can help reduce this inflammation.

The bioactive compounds in moringa are called isothiocyanates (ITCs) and are similar to ones found in broccoli, cabbage and rocket – giving them a little peppery taste. The researchers were able to patent a simple process of crushing the leaves when fresh, to release the active ITCs, and then dry them to a powder containing some of the most beneficial plant compounds for human health.
The researchers showed their ability to reduce chronic inflammation, blood sugar levels, cholesterol, obesity and inflammatory bowel disorders in both cellular and animal models.

Increasing Awareness

Although moringa has been consumed in South East Asia for centuries, its introduction to the rest of the world has been slow. Scientific research on the plant’s benefits has also been limited, although an increase in academic publications has  grown significantly since 2000. With rising pressures of population growth and climate change causing increased food and nutritional security, particularly in Africa, moringa offers a tool to address these issues.

People’s awareness and concern for their health have allowed beneficial plants to gain more exposure. Over the past five years, awareness of moringa leaves as a healthy green vegetable has begun to emerge. Not just as packaged and jarred leaf powders in Nairobi supermarkets and farmers markets, but also in US and European “superfood markets.”

Moringa leaves

Fresh moringa leaves are tasty in salads, soups, on eggs, and anything savoury. But the fresh leaves are fairly perishable and are ideally consumed within a day of harvesting. The leaves can be added to cooked lentils and eaten with rice and roti. The immature pods can also be eaten like green beans, and are often found in soups. The dried leaf powder offers an alternative to those who can’t grow moringa in their backyard or have access to a farm. The dried powder can be added to porridge, smoothies, tea, soups, and as a herb to any meal after it has been cooked. For those who don’t like the spicy, “healthy” taste, moringa powder is also available in capsules and tea blends.

The leaves can be added to a mixture of rice and dal, which is soaked and ground to a paste with green chilies and salt. Then it is made like thick pancakes/ adai ! The leaves are good source of calcium and fibre.

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