MORINGA OLEIFERA

Biodynamic Culture of Moringa Oleifera - Tree of life - helping to convert a piece of the Peruvian desert into a green garden.

Moringa oleifera is a fast-growing, drought-resistant tree, native to tropical and subtropical regions of South Asia.^[3] It is widely cultivated for its young seed pods and leaves used as vegetables and for traditional herbal medicine.

The 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.

History of the Cooperative since 2011.

Superfood

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.

Rich of antioxidant

Moringa has a high concentration of antioxidants that may fight free radicals in the oxidation process. Several antioxidant plant compounds have been found in the leaves of Moringa oleifera. In addition to vitamin C and beta-carotene, these include: Quercetin: This powerful antioxidant may help lower blood pressure. Chlorogenic acid: Also found in high amounts in coffee, chlorogenic acid may help moderate blood sugar levels after meals

Reduce glucose into blood

Moringa Oleifera leaf could decrease plasma and urine glucose and improve glucose tolerance test. These hypoglycemic effects were postulated to be associated with decrease intestinal glucose uptake and slowing gastric emptying time by fiber in MO leaf. Previous NCBI study conducted in 10 healthy volunteer demonstrated that a single dose of 4 grams of MO leaf powder capsules significantly increased insulin secretion in healthy subjects without any adverse effects on liver and kidney function.