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Moringa leaves are the most nutritious part of the plant, being a significant source of B vitamins, vitamin C, provitamin A as beta-carotene, vitamin K, manganese, and protein, among other essential nutrients. When compared with common foods particularly high in certain nutrients per 100 g fresh weight, cooked moringa leaves are considerable sources of these same nutrients.
The bark, sap, roots, leaves, seeds and flowers are used in traditional medicine. Research has examined how it might affect blood lipid profiles, although it is not effective at diagnosing, treating, or preventing any human diseases. Extracts from leaves contain low contents of polyphenols which are under basic research for their potential properties. Despite considerable preliminary research on the biological properties of moringa components, there are few high-quality studies on humans to justify its use to treat human diseases.
In developing countries, moringa has the potential to improve nutrition, boost food security, foster rural development, and support sustainable landcare. It may be used as forage for livestock, a micronutrient liquid, a natural anthelmintic, and possible adjuvant. Moringa oleifera leaf powder was as effective as soap for hand washing when wetted in advance to enable anti-septic and detergent properties from phytochemicals in the leaves.