Potential of Moringa oleifera as a functional food ingredient: A review
Abstract, International Journal of Food Science and Nutrition, 2017
Nowadays, with continuously changing socio-economic status, people have become more concerned about their health. Utilization of natural products of plant origin having lesser side effects has gained popularity over the years. There is immense scope for foods that can impart health benefits beyond traditional nutrients. Moringa oleifera (Drumstick tree) is one such tree having enormous nutritional and medicinal benefits. It is rich in macro and micro nutrients like protein, carbohydrate, calcium, phosphorus, potassium, iron, vitamins, beta carotene and other bioactive compounds which are important for normal functioning of the body and prevention of certain diseases. Most of the parts of Moringa oleifera including leaves, flowers and seeds are edible and other parts like bark, pods have use in biodiesel production and water purification. Moringa oleifera has tremendous therapeutic properties including anticancer, antiulcer, antimicrobial, antioxidant. Various researches have concluded that Moringa should be used as functional ingredient in food products. This review aims to highlight the use of Moringa oleifera as a potential ingredient in food products as well as in other industries to serve as a background for future research works.
Keywords: Moringa oleifera, functional foods, macro and micro nutrients, therapeutic properties, food use