Why Moringa Is The Ingredient You Must Look For In Your Skincare
Aug 17, 2021
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From body balms to cleansers and from smoothies to teas, moringa is everywhere. This green has replaced kale and spirulina as the hottest superfood. It might not seem new to us but the humble Moringa or drumstick tree in our backyard has taken global wellness by storm. It contains more Vitamin A than carrots and eggs, more vitamin B12 than steak, more calcium than milk, more iron than spinach, more Vitamin C than oranges, and more potassium than bananas. Moringa has six times the antioxidant content of the popular superfood, goji berries. It contains over 90 nutrients, 46 antioxidants and abundant minerals. It has been used as food and medicine from ancient times in India to combat malnutrition, especially among infants and nursing mothers.

Moringa tree has been referred to as Shobhanjana or very auspicious tree in our Ayurvedic texts. Not without a reason. It is called the miracle tree as all parts of this plant including its bark, roots, leaves, flowers, seeds, sap and pods are a storehouse of nutrients and antioxidants and used in traditional medicine.
Taste (RASA): KATU (Pungent) & TIKTA (Bitter)
Main Quality (GUNA): LAGHU (Light to digest), RUKSHA (Dry), & TIKSHNA (Sharp, strong,)
Potency (VIRYA): USHNA (Hot)
Post digestive effect (VIPAKA): KATU (Pungent)
Therapeutic effect (special potency)
(PRABHAVA): Anti-inflammatory
Effect on Humors (DOSHA KARMA): Pacifies KAPHA & VATA
What are the health benefits of Moringa?
Yakrit Shodhana Liver cleanser
Rakta Shodhana Purifies Blood
Krimighan Removes intestinal worms
Aam Pachak Detoxifier
Hridya Strengthens heart
Medovisha Hara Regulates fat metabolism cholesterol
Chakshushya Improves Eyesight

Moringa provides a rich and rare combination of nutrients with healing attributes. It boosts immunity, lowers blood pressure, fights fatigue and stress and considerably improves the digestive tract.
Dr Neena Chopra, Director of Beauty and Technical, Just Herbs explains, “Moringa is an immense source of good quality protein (consisting of all the essential amino acids), essential fatty acids, vitamins C, E and folic acid and various phytochemicals like flavonoids, phenolics and carotenoids.” Essential fatty acids and essential amino acids are those which are not produced in the body and thus have to be supplied from the diet. “Moringa contains calcium, which is important for bones and teeth and it also contains iron which eliminates anaemia,” adds Dr Chopra.
Thus the rich combination of its nutrients contributes to its antioxidant, anti-inflammatory, anti-cancer, adaptogenic, digestive stimulant, anti-arthritic, anti-stress and anti-ageing properties.

The leaves are nutrient-dense and hence are the most valued part of the tree. These can be consumed fresh but are best absorbed by the body when they are dried and ground to a fine, velvety powder. Dried Moringa leaf powder can also be sprinkled into smoothies, yoghurts, and juices or made into a paste with water and applied topically on the skin.


Moringa leaves can be used in the same way as any other green leafy vegetable such as spinach or methi. The leaves can be added to dals, made into soups or kneaded in the dough to make delicious paranthas.

Dried Moringa leaves can be used as a condiment or herb to add flavour to dishes.





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