Bioremediation Potential
In addition to medicinal and nutritional applications, one of the most applied properties of Moringa oleifera is its highly efficient coagulating effect on water treatment using its seeds. During the early 1990s, it was discovered that M. oleifera seeds, which are biodegradable and non-toxic, can be a viable substitute for industrial coagulants like aluminum sulfate and other organo-synthetic polymers. These substitutes can be harmful to human, animal, and environmental health. Moringa seeds are also used to regulate pH levels and control microbial load in water treatment for human consumption. Furthermore, the Moringa tree has been explored for its potential to remediate toxic compounds commonly found in industrial soil and wastewater. Using M. oleifera as a natural biosorbent for remediation of toxicants is a novel approach. Researchers have investigated different parts of the tree for their remedial efficiency using various parameters. Biosorbents developed through chemical modification of leaves have shown excellent potential as substitutes for conventional adsorbents in removing heavy metals such as Cd(II), Cu(III), Ni(II), and Pb(II) from aqueous solutions.
Culinary Potential
Moringa oleifera is an important food commodity that has received significant attention in the tropics.
Moringa is rich in nutrition due to the presence of a variety of essential phytochemicals found in its leaves, pods, and seeds.
The immature pods, leaves, flowers, and mature seeds of this plant are not only highly nutritious but also widely embraced as vegetables in numerous countries for culinary purposes. Their popularity worldwide is due to their high nutritional value.
The cooking methods with moringa plant can vary greatly depending on cultural traditions and individual taste preferences.
Traditional dishes from around the world incorporate tender young plants, young and mature leaflets, and flowers in soup and sauce preparations. Leaves are also used in salad preparation with groundnut, herbal tea preparations, porridge, complementary baby foods, spices, and as garnish. Fresh leaves can be enjoyed as a snack when chewed raw. Additionally, seeds obtained from tender and mature pods are commonly used in pickling. Green seeds from young pods are eaten as is while mature seeds are roasted or fried before consumption and have a taste similar to peanuts. The highly pungent roots can be mixed with vinegar and salt to serve as a substitute for the popular condiment “horseradish”.
Medicinal potential
Moringa oleifera is a medicinal plant that has gained significant interest due to its diverse biological properties. It has been used in herbal medicine by both Indians and Africans for a long time. The presence of phytochemicals in Moringa oleifera makes it an effective medicinal agent. The nutritional value of the Moringa plant plays a crucial role in its medicinal and therapeutic properties. It is often referred to as a panacea and can be used to treat over 300 diseases. Various parts of the Moringa tree, including the leaves, roots, seeds, seed oil, bark, gum, pods, fruits, and flowers, are utilized in the indigenous system of medicine to treat common ailments. These ailments include skin infections, anemia, asthma, coughs, diarrhea, swelling, headaches, hysteria, cholera, respiratory disorders, scurvy, diabetes mellitus sore throat and chest congestion. In tropical regions, Moringa is commonly used as a valuable food source to combat malnutrition among children and infants. Additionally, it is believed that Moringa has positive effects on heart disease prevention/treatment cancer prevention/treatment fatty liver and diabetes mellitus.
Pharmaceutical potential
Some scientific investigations have reported that specific components of Moringa. oleifera extracts possess many pharmacological actions, including antimicrobial, anti-inflammatory, anticancer and antitumor, antidiabetic, antifertility, antioxidant, anti-asthmatic, hepatoprotective, cardiovascular, and immunomodulatory activities.
