Moringa: Phytopharmacological Properties and Its Potential as a Functional Food Ingredient

Moringa is cultivated in tropical and subtropical regions with well-drained sandy or loamy soil. The uses of moringa in agriculture have created opportunities for the industrial applications and provide a sustainable economic return, especially to the farmers. Moringa plant contains many essential nutrients and bioactive compounds, which are useful to be used as food supplements, industrial and medicinal applications. These include amino acids, vitamins, minerals, antioxidants, β-carotene, omega-3 and omega-6 fatty acids. Since moringa has important medicinal values, the various parts of moringa such as roots, leaves, barks, seeds, flowers, fruits and immature pods have been used to treat several diseases including asthma, anxiety, anemia and skin infection. Therefore, there has been a strong interest in the development of functional food products using moringa. Moringa can also be used as preservative to prevent lipid oxidation and other chemical reactions that can lead to the deterioration of food products. In addition, moringa can be used to improve the physicochemical properties, shelf life and quality of food products.