Moringa oleifera, a fast-growing and highly useful tree indigenous to India and grown in tropical climates around the world, produces edible leaves — similar to spinach — that may be eaten as a vegetable. Moringa seeds are also edible and used like peanuts, and the roots can stand in for horseradish. A number of health advantages are associated with Moringa, some of which have been proven through scientific studies.
A laboratory animal study published in the February 2009 publication of the “Journal of Medicinal Food” found that Moringa leaf prevented heart damage and provided antioxidant benefits. In the study, doses of 200 milligrams per kilogram body weight daily for four weeks resulted in lower levels of oxidized lipids and protected heart tissue from structural damage. Researchers determined that Moringa may offer significant benefits for heart health. More research is required to evaluate if these benefits extend to humans.
Anticancer benefits of Moringa leaf extract were demonstrated in a tissue culture study of human cervical cancer cells published in the June 2011 issue of the journal “Food and Chemical Toxicology.” Moringa extract promoted early cell death and prevented growth and reproduction of the cancer cells, leading researchers to conclude that Moringa leaf shows potential as a natural cancer preventive. Research on laboratory animals published in the 2011 publication of the “Asian Pacific Journal of Cancer Prevention” found that diets supplemented with Moringa seed pod extract for three weeks inhibited colon cancer.
Moringa may help reduce inflammation and pain of some forms of arthritis, according to a study that appeared in the February 2011 issue of the “Journal of Chinese Integrative Medicine.” In the laboratory animal study, Moringa root and leaf extracts reduced sensitivity to painful stimuli and improved function in arthritic joints. Researchers also noted that a mix of root and leaf extracts had a “synergistic effect” at reducing pain.
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