Why Moringa can reduce sickle cell crisis..
Moringa plant an A-Z superfood.
Imagine a tree that will meet all your nutritional and medicinal needs and even help to ensure potable water in your home. This tree actually exists. For centuries, natives of Asia and Africa have known the many benefits of Moringa oleifera. Its uses are as diverse as the names it is known by, such as clarifier tree, horseradish tree and drumstick tree (referring to its large drumstick shaped pods).
In developing tropical countries, Moringa trees have been used to combat malnutrition, especially among infants and nursing mothers. The immature pods are extremely nutritious, containing all the essential amino acids along with many vitamins and other nutrients. The immature pod can be eaten raw or prepared like green peas or green beans, while the mature pods are usually fried and possess a peanut-like flavour.
The pods also yield between 38 and 40 per cent of non-drying, edible oil known as Ben Oil. This oil is clear, sweet and odourless, and never becomes rancid. Overall, its nutritional value most closely resembles olive oil.
Now, researchers in a new study, which investigated the potentials of the seed, flower and leaf of Moringa oleifera, have suggested this multipurpose plant could play a role in the management of Sickle cell disease, if incorporated into their diet.
In the study, the researchers tested the effects of extracts made from Moringa oleifera seeds, flower and leaf extract on red blood cells and found they were able to reverse a red blood cell that had sickle back to its normal shape.
The study found that the extracts (namely methanol, ethanol, butanol, chloroform, and ethyl acetate) of the seed and flower demonstrated a higher antisickling activity in comparison to the leaf extract. But the seeds’ aqueous extracts exhibited a higher percentage reversal of sickling of all the tested parts of the plant. However, sickling reversal was more pronounced at the highest tested concentration (20 mg/ml).
Although the antisickling activities of all the tested extracts/fractions compared favourably with that exhibited by PHBA, the exhibited antisickling activities were found to be concentration dependent.
The 2012 study, which was documented in the Journal of Pharmaceutical and Bioallied Sciences, was carried out by Olufunmilayo E. Adejumo, Adelodun L. Kolapo, and Akintomiwa O. Folarin. It was titled: “Moringa oleifera Lam. (Moringaceae) grown in Nigeria: In vitro antisickling activity on deoxygenated erythrocyte cells.”
The study was a follow up to another which corroborated the effectiveness of Moringa oleifera in the treatment of rheumatic and articulary pain, a common practice in African folk medicine.
Read Full Article: https://www.facebook.com/MoringaBiopharmal/posts/353177001429302
12 Things You Didn't Know About Moringa Oleifera
When people talk about Moringa oleifera, they talk about the super-dense nutrients. You’ll hear that Moringa leaf powder is an outstanding source of vitamins and minerals, and if you’re talking to a real expert, you might learn about its impressive antioxidant and Omega-3 profile.
Moringa is a multivitamin in a leaf, no doubt. But few know that Moringa has an ancient and impressive history as a botanical medicine. Natural medicine practitioners around the world have used Moringa for hundreds - if not thousands - of years to treat and prevent a wide range of conditions.
Here are 12 highlights:
Read full Article: http://topnutritionals.ca/blog/12-things-you-didnt-know-about-moringa-oleifera.html
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The Drumsticks Tree
Moringa Seed Pods
They can purify water, feed a family of four for 50 years, and help combat climate change — and you've probably never heard of the.
Don’t get me wrong. I’m a fan of kale.
But kale is absolutely, positively not a superfood.
A superfood is high in protein, low in fat, gluten-free, loaded with omega-3s, bursting with antioxidants and overflowing with folate, fiber and phytonutrients. But the vast majority of what gets called a superfood these days should be called “health food.” Yes, health food is a perfectly suitable descriptor for goji berries, pomegranates and chia seeds.
To get an idea of a true superfood, look at quinoa. The Andean grain is more than just a high protein, low-fat, gluten-free alternative to rice or pasta. Quinoa is not only one of the only plants in the world that provides a complete source of protein. It is also an extraordinarily resilient plant. You can grow it at just about any altitude, from sea-level up to 13,000 feet. It can withstand a wide range of temperatures, and needs very little water to survive. There’s a reason why the United Nations General Assembly declared 2013 “The International Year of Quinoa” and not “The International Year of the Goji Berry.”
Kelp is another example of a true superfood. It’s not merely high in protein, low in fat and loaded with heart-healthy antioxidants. It grows at turbo speed (9 to 12 feet in three months) without the need for fresh water or fertilizer. Kelp could provide the world with a vast new source of sustainable protein — and potentially reduce greenhouse gas emissions. (Kelp forests are carbon sinks.)
Real superfoods possess super-traits — like the ability to grow astronomically fast in some of the world’s harshest climates. Or the ability to make dirty water safe for drinking. Or the ability to feed a family of four for 50 years. Here are three superfoods, largely unknown in the United States now, that will quite possibly become the next quinoa.
The Moringa Tree
It’s often called the “the miracle tree” or the “tree of life.” In the Philippines, they call it a “mother’s best friend.” In Senegal, it’s the “never die tree.”
Virtually every part of the moringa tree (Moringa oleifera) — pods that taste like string beans, leaves redolent of spinach, seeds reminiscent of peanuts, roots that taste like horseradish — is edible and packed with nutrients. A small serving of the humble-looking moringa’s tiny leaves has seven times the amount of vitamin C of an orange, four times the calcium of milk, and four times the beta-carotene of carrots, according to nutrition researcher C. Gopalan’s Nutritive Value of Indian Foods. Not surprisingly, the tree, which is native to north India, is developing a cult following among natural foods enthusiasts.
The breadfruit looks like a green soccer ball with pimples. And it tastes like sourdough bread. The first time I tried it, I thought “blah.”
But there’s a vigorous effort underway to get people to love this ugly, tasteless fruit; some believe the breadfruit could save millions of people annually from starvation.
Native to tropical regions in the South Pacific, the breadfruit (Artocarpus altilis), known as Ulu in Hawaiian, is a nutritional powerhouse — one cup of breadfruit has more potassium than three bananas, according to the USDA, and it’s loaded with fiber, calcium, phosphorous, copper and other essential nutrients. Some cultivars also have high levels of beta-carotene, which makes it a promising weapon against vitamin A deficiency, the leading cause of blindness in children.
The breadfruit is a remarkably low-maintenance yet extraordinarily productive tree. A mature tree yields 450 pounds of fruit per season, according to Josh Schneider, a horticulturalist at Global Breadfruit, an organization that promotes the use of the breadfruit tree. Schneider estimated in an interview that one breadfruit tree could feed a family of four for more than 50 years.
A growing group of NGOs, like Global Breadfruit and the Trees That Feed Foundation, are now dedicated to spreading the use of the trees, and it’s not just because breadfruit is one of Earth’s highest yielding food crops. Studies show that more than 80% of the world’s poor and hungry live in subtropical regions — perfect for breadfruit trees. And recent breeding improvements are accelerating the speed of a tree’s growth. Now, you can produce fruit in 2 to 3 years, Schneider said
One breadfruit evangelist, Hawaiian horticulturalist Diane Ragone, like me, didn’t care for the breadfruit on her first taste (she likened it to “undercooked potatoes”), but now thinks the fruit’s underwhelming taste is easily surmountable. Ragone’s advice: sauté them. “Think of sautéed breadfruit as a platform for any kind of cuisine or flavor,” Ragone told theWall Street Journal. Others talk about the breadfruit’s potential as a food ingredient and as an alternative to flour. Imagine a bagel that could prevent millions of children from going blind.
The Prickly Pear Cactus
The prickly pear cactus, what botantists call opuntia ficus-indica has lots of healthy qualities — high in vitamins, fiber and antioxidants, low in fat — and it all comes from some of the driest and worst land on the planet.
Some beleaguered farmers in arid places like California’s drought-stricken San Joaquin Valley are starting to see the light. Instead of fighting water shortages and desertification, they’re adapting. One article about a maverick cactus farmer likened it to making lemonade out of lemons. Andclimate forecasts suggest that more farmers around the world will be drawn to a crop that can not only flourish with little or no irrigation, but can also tolerate poor soil.
The food-of-the-future cacti is not the puny cacti you’ve seen driving through Arizona. Scientists in water-starved places like Israel, California and Texas have worked for years to create food-friendly varieties, which are much bigger and have no needles. Smooth skinned and frost-resistant, today’s cacti were the subject of a 2013 United Nations report on industrial-scale cacti cultivation, highlighting successes in the developing world. But don’t think the cactus is just a “feed theworld” crop for an apocalyptic scenario.
Food writer Sam Brasch, who suggests that the prickly pear could be “the next kale,” describes its flesh as “landing somewhere between a watermelon and a kiwi.” The prickly pear is also promising because it can be used in so many ways — for juices, jams and jellies; some studies even suggest that it’s a hangover cure.
Each of these three superfoods has the potential to not only improve your health, but also improve the world–and you’ll inevitably see them at Whole Foods.
Read Full Article Here>>http://time.com/3544425/superfoods-moringa-tree-breadfruit-prickly-pear-cactus/
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