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Bioactive compounds, associated health benefits and safety considerations of Moringa oleifera L.: an updated review

Navnidhi Chhikara (Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India)
Amolakdeep Kaur (Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, India)
Sandeep Mann (Transfer of Technology Division, Central Institute of Post-Harvest Engineering and Technology, Ludhiana, India)
M.K. Garg (Department of Processing and Food Engineering, Chaudhary Charan Singh Haryana Agricultural University, Hisar, India)
Sajad Ahmad Sofi (Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu, India)
Anil Panghal (Department of Processing and Food Engineering, Chaudhary Charan Singh Haryana Agricultural University, Hisar, India)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 28 May 2020

Issue publication date: 19 February 2021

1267

Abstract

Purpose

The purpose of this paper is to review the nutritional and phytochemical value of Moringa oleifera L., along with health benefits. Moringa oleifera, a highly valued plant grown throughout the world and all parts of tree used in different food formulations, possess industrial and therapeutic uses. This plant is gaining popularity because of its nutrient-rich root, leaves, flowers and fruits, having immense traditional medicinal uses and proved pharmacological properties.

Design/methodology/approach

Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as nutrition value of Moringa oleifera, bioactive compounds, health benefits, processing and safety were chosen to obtain a database of 1,386 papers. A final database of 70 scientific sources was made after sorting and classifying them according to different criteria based on topic relevance, country of origin and year of publication.

Findings

The literature reflects that Moringa contains all necessary macro, micro-nutrients and bioactive compounds (terpenoids, polyphenols, flavonoids, glucosinolates, alkaloids, glycosides and carotenoids). Scientific studies illustrate that M. oleifera and its bioactive constituents could play a vital role in the prevention of several chronic and degenerative diseases associated with oxidation stress. The recent upsurge in consumer interest for health foods has opened up new vistas for plant products containing bioactive compounds in different food formulations.

Originality/value

This paper highlights phytochemicals, pharmacological properties, bio-accessibility, food and industrial applications of Moringa. Moringa pods are traditionally preferred for enlarged liver and spleen, intestinal worms, weakness, neurological disorders and skin disease. A seed is natural and an inexpensive coagulant used to remove organic particles from water.

Keywords

Acknowledgements

Funding sources: this review did not receive any specific grant from funding agencies in the public, commercial or not-for-profit sectors.

Conflict of Interest: all authors declare that they have no conflicts of interest.

Citation

Chhikara, N., Kaur, A., Mann, S., Garg, M.K., Sofi, S.A. and Panghal, A. (2021), "Bioactive compounds, associated health benefits and safety considerations of Moringa oleifera L.: an updated review", Nutrition & Food Science, Vol. 51 No. 2, pp. 255-277. https://doi.org/10.1108/NFS-03-2020-0087

Publisher

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Emerald Publishing Limited

Copyright © 2020, Emerald Publishing Limited

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