Moringa Leaf Powder – Organic

Moringa Leaf Powder is made from the dried leaves of the moringa tree, a plant long valued in parts of Asia and Africa. With its earthy, slightly herbal flavor, it can be easily stirred into smoothies, juices, teas, and soups or sprinkled over everyday dishes.

Convenient and shelf-stable, this fine green powder is a versatile way to bring the taste of moringa into both sweet and savory recipes. Its unique flavor and adaptability make it a popular addition to modern kitchens worldwide.

Organic Moringa Leaf Powder

Green food powders are considered a modern food product created from an individual or a wide variety of dried or juiced grasses, vegetables, and seaweeds to bring a quality source of concentrated nourishment for supporting healthy human physiology.

Green foods have a tremendous reputation for providing high-quality nourishment, like micronutrients and polyphenols, specifically chlorophyll (The pigment that gives green foods their color). When prepared and utilized correctly, they can be a great and easy way to bring supportive nourishment to your daily program.

There is overwhelming evidence that green foods are incredibly nutritious and provide our detoxification pathways tremendous support with critical nutrients and compounds needed for optimal function.

Moringa, also known as nature’s ultimate multivitamin/mineral, provides nutritional qualities that stand above the rest, containing around 92 nutrients and 46 antioxidants. 

Before we get into the specifics about moringa, let’s look at some of the nourishing power you are provided when consuming green foods.

1) Chlorophyll 

Chlorophyll is a compound in plants that gives them a deep, vibrant green color. This is the primary compound that helps in photosynthesis(using sunlight to synthesize foods from carbon dioxide and water). Simply put, the deeper green the vegetable, the more chlorophyll it contains. Two primary types of chlorophyll are found in plants(Chlorophyll A & B), both of which are fat-soluble compounds with highly nourishing and protective properties. When ingested chlorophyll, it moves throughout the body via molecular groups called micelles, which help the body absorb lipids and fat-soluble nutrients(they also help transport fat-soluble nutrients to the small intestines).

Chlorophyllin is a compound produced from chlorophyll through a process called saponification. This process takes chlorophyll paste and adds sodium hydroxide to create a saponification reaction (breaking the ester bonds between fatty acids and glycerol, resulting in free fatty acids), adding copper to crystalize, purify, and making sodium formation, thereby creating a sodium-copper chlorophyllin end product. In simple terms, chlorophyllin is the water-soluble version of chlorophyll. In earlier human studies, it was shown that by taking 100mgs of chlorophyllin daily, there was a 55% decrease in DNA damage in individuals with preexisting liver issues.

Other reports have discussed the relationship between eating fresh vegetables (including leafy greens) and those with advanced gastrointestinal issues that chlorophyll may modify specific agents that damage DNA.

2) Vitamin K  

Unless you have been living under a rock for the past ten years, it is no surprise that vitamin K is vital to human health. Before we get into the nourishing qualities and sources of the vitamin K family, let’s break this down so we understand all of the vital details. Vitamin K describes the family of K vitamins 1, 2, and 3. This family of fat-soluble vitamins is implicated in many essential biological processes like Blood clotting(by assisting in the conversion of particular coagulation factors into their mature forms), bone building(activating osteocalcin, a protein that supports the accumulation of calcium in bone and teeth), and possibly reducing calcium deposits in the arteries (activated matrix GLA protein which prevents calcium accumulation in soft tissue).

There are technically three forms of vitamin K, but the FDA has banned K3 due to its potentially toxic effects. The nourishing qualities are found in K1 and K2.

• Vitamin K1 (phylloquinone) is primarily found in green leafy vegetables
• Vitamin K2 (Menaquinone) is found mainly in fermented foods, milk, meat, eggs, and cheese and has multiple subtypes: MK-4, MK-6, MK-7, and MK-9.
• MK-4 is primarily found in aminal fats like egg yolks, lard, and butter.
• MK-7 is a product of cheese and fermented foods but is mainly found in Natto(a fermented soybean product).
• Ultimately, K1 and K2 have the same functions and work via the exact mechanisms of action, except that K2 works more efficiently.

A randomized controlled study discussing Vitamin K and its association with mortality risk stated that those who increased their intake of phylloquinone and Menaquinone had a lower chance of all-mortality compared to individuals who decreased or did not change their intake.

3) Carotenoids

Phytonutrients are compounds produced by plants to help them resist external environmental threats.

These compounds are believed to have nourishing qualities that may support various human health factors.

Carotenoids are a class of red, orange, or yellow fat-soluble pigments produced by plants, algae, and photosynthetic bacteria.

There are more than 600 types of carotenoids (some of the most common include alpha and beta carotene, lycopene, lutein, and beta-cryptoxanthin), all with unique attributes that are researched for their potential ability to take on antioxidant-like qualities.

Carotenoids are classified into two primary groups: xanthophylls (which primarily protect from too much sunlight, contain oxygen, have more yellow pigment, and are associated with nourishing the eyes), which are closely associated with green leafy vegetables, and Carotenes (which have no oxygen and are associated with orange pigment).

An article published in 2001 discussed the importance of green leafy vegetables (specifically spinach, kale, and purslane) and assessed (based on supporting healthy biological function) the essential phytonutrients in leafy greens like spinach and kale: the carotenoids lutein, beta carotene, and zeaxanthin.  

One more thing to mention before we discuss the real power of moringa…

Debunking a myth: Is Moringa a great source of complete Protein?

Moringa contains all nine essential amino acids (EAA) and is said to be a great source of protein.

Many experts believe it can also be used as a viable substitute for meat, fish, and eggs.

As we have mentioned in our many protein articles, a protein food can be considered incomplete if one or more essential amino acids are insufficient, even if all nine EAAs are present.

Inadequateness is defined in the above case through the amino acid score. While moringa does contain all nine essential amino acids, its EAA profile is quite imbalanced. While results can vary from batch to batch and methods used, An HPLC (High-performance liquid chromatography) analysis of Moringa leaf extract has obtained 15 kinds of amino acids, namely threonine (9403.09), lysine (11694.16), leucine (18087.41), isoleucine (9321.59), phenylalanine (17236.01), valine (11183.48), methionine (5684.68), tryptophan (2577.82)

Furthermore, you only get around 8 grams of protein per 100 grams of moringa which is a total of 8%. In meat, you average 20% protein. So, to say it is a good source of protein or a substitute for meat, eggs, or fish is very misleading.

However, moringa is a potent and nutrient-dense food used worldwide to help conquer starvation and malnutrition.

As mentioned earlier, moringa is a superstar food containing 92 nutrients and 46 antioxidants. In a paper about the potential of using moringa to reduce levels of malnutrition, it was concluded that when the nutrient content found in moringa was added to the subject’s daily consumption, their nutrient profiles improved, thereby supporting the reversal of malnutrition. Because moringa trees grow very aggressively in the right conditions, moringa leaves are an ideal sustainable food for the above purpose.

That said, moringa is also a superstar of several of the most potent compounds being researched in food science.

Polyphenols are a term used to describe a general category of compounds found in a broad spectrum of fruits, vegetables, and tea that work as “reducing agents” along with other compounds known as antioxidants to support a healthy inflammation response and the body’s ability to protect and repair damaged tissue caused by oxidative stress.

While over 8,000 polyphenols have been identified, some of the most common are flavonoids, flavonols, and anthocyanins.

The importance of discussing these various compounds allows you to more clearly understand the wide range and complexity of nourishment you are getting from these powerful foods. Pomegranates, especially rich in anthocyanins, are a part of the flavonoid family of polyphenolic compounds. They represent the pigments that exhibit the bright red, purple, and blue colors found in fruits and vegetables. The six most common are Cyanidins, Delphinidins, Malvidins, Peonidins, Petunidins, and Pelargonidins.

The power of Flavinoids

Many health experts believe that a diet rich in flavonoids, a category of compounds found in a wide range of fruits, vegetables, and tea, is crucial for supporting a healthy aging process. Flavonoids are known as nature’s biological response modifiers.

There are over 8,000 different types of flavonoids found in nature and the total daily amount you consume matters, whether from food or supplements. Experts recommend a daily intake of 500 to 2000 milligrams of flavonoids from various sources.

A randomized controlled trial discussing how flavonoid-rich foods improve microvascular reactivity and inflammatory status in men at risk for cardiovascular disease showed the following.

• The HF F&V diet increased endothelium-dependent microvascular reactivity
• Reduced C-reactive protein and vascular cell adhesion molecule
• HF F&Vs increased plasma NO in the group as a whole.

Therefore, the following was concluded, “These data support recommendations to increase F&V intake to ≥ 6 portions daily, with additional benefit from F&Vs that are rich in flavonoids, particularly in men with an increased risk of CVD.”

Quercetin

Of the various flavinoids, Quercetin was found to be the most abundant, with approximately 40% of the total flavinoid content in moringa leaf.

Moringa was found to have around 77 times the amount of quercetin (1363 mg/ per kg) compared to spinach (17.9 mg/ per kg). Other assays comparing moringa to onions (believed to be an absolute superstar of quercetin), looking at 100-gram servings, state that moringa contains 100 mg of Quercetin and onions between 29-49 mg.

Quercetin is being aggressively studied for its ability to support a healthy aging process through various mechanisms of action. 

In an overview of the biological importance of quercetin, it was stated that “Quercetin, a plant pigment, is a potent antioxidant flavonoid and more specifically a flavonol, found mostly in onions, grapes, berries, cherries, broccoli, and citrus fruits. It is a versatile antioxidant known to possess protective abilities against tissue injury induced by various drug toxicities.”

However, there appears to be a new quercetin king in town, Moringa. 

In one human study, quercetin showed its ability to inhibit inflammation by increasing peroxisome proliferator-activated receptors (PPARy), which was shown to antagonize nuclear factor kappa b (NFKB), a protein complex at the top of the inflammation cascade that controls transcription of DNA, cytokine production, and cell proliferation.

In another human study, quercetin was revealed to inhibit glucose uptake through the increased activation of activated protein kinase (AMPK). This enzyme plays a role in cellular energy homeostasis, activating glucose and fatty acid uptake when cell energy is low. The activation of AMPK stimulates Akt (protein kinase B that regulates glucose metabolism) and glucose transporter 4 (GLTU4), which are responsible for glucose uptake in fat and muscle cells.

Chlorogenic Acid & Gallic Acid

Chlorogenic acid and Gallic acid are potent biologically active phenolic acid compounds with antioxidant capabilities. While most well known for being abundant in your cup of java (chlorogenic acid is converted into aroma compounds that contribute to the color and flavor profile of the coffee bean while gallic acid is formed during the roasting process), moringa is also a quality source of these nourishing compounds.

However, the chlorogenic acid found in moringa is known as crypto-chlorogenic acid, a special isomer of chlorogenic acid. According to the National Institutes of Health, Gallic acid is the most abundant in dried leaves, with a concentration of 1.034 mg/g dry weight. The concentration of chlorogenic and caffeic acids ranges from 0.018 to 0.489 mg/g of dry weight and 0.409 mg/g of dry weight, respectively.

Kaempferol

Finally, kaempferol, a potent flavonol found in moringa, has a robust growing body of evidence supporting its unique effects. According to a National Library of Medicine review, “kaempferol has been reported to modulate several key elements in cellular signal transduction pathways linked to apoptosis, angiogenesis, inflammation, and metastasis while appearing to preserve normal cell viability, in some cases exerting a protective effect.”

Ultimately, this compound helps support the regulation of various signaling pathways inside cells. For example, apoptosis is a form of programmed cell death where cells destroy themselves, maintaining the healthy function of the body as compared to neurosis, which is when cells die in an untimely way due to uncontrolled external factors.

Spinach is traditionally considered a tremendous source of this nourishing flavonol, providing 215 mg/kg. However, moringa provides around 1935 mg/kg.

Summary of Important Information

Z Natural Foods hand-picks specific ingredients for our customers based on three concepts to provide the best quality product possible to support optimal well-being.

• Versatility
• History of safe and effective usage
• Strong evidence of positive research outcomes in humans

• Moringa is also known as nature’s ultimate multivitamin/mineral, containing around 92 nutrients and 46 antioxidants. 

• Nutrients found in green foods
• Chlorophyll is a compound in plants responsible for their deep, vibrant green color. Plants contain two primary types of chlorophyll: Chlorophyll A and Chlorophyll B. Both are fat-soluble compounds known for their nourishing and protective properties. When ingested, chlorophyll travels through the body in molecular groups called micelles, which aid in the absorption of lipids and fat-soluble nutrients and help transport these nutrients to the small intestine.
• Vitamin K describes the family of K vitamins including K1, K2, and K3. These fat-soluble vitamins play crucial roles in various biological processes, such as blood clotting, bone building, and potentially reducing calcium deposits in the arteries. Vitamin K1 (phylloquinone) is primarily found in green leafy vegetables. Vitamin K2 (menaquinone) is mainly found in fermented foods, milk, meat, eggs, and cheese, and it has several subtypes: MK-4, MK-6, MK-7, and MK-9. MK-4 is predominantly found in animal fats like egg yolks, lard, and butter, while MK-7 is a product of cheese and fermented foods, with Natto (a fermented soybean product) being a particularly rich source.
• Quercetin is the most abundant flavonoid in moringa leaves, comprising about 40% of their total flavonoid content. Moringa contains approximately 77 times more quercetin (1363 mg per kg) than spinach (17.9 mg per kg). Additionally, assays comparing 100-gram servings of moringa to onions—often considered a top source of quercetin—show that moringa contains 100 mg of quercetin, whereas onions contain between 29-49 mg.
• Kaempferol is a powerful flavonol present in moringa, with a substantial body of evidence supporting its distinctive effects. This compound plays a crucial role in regulating various cellular signaling pathways. While spinach is traditionally regarded as an excellent source of kaempferol, offering 215 mg per kg, moringa surpasses it significantly, providing approximately 1935 mg per kg.

Suggested Use for our raw moringa powder:

• Mix one teaspoon moringa powder with juice yogurt, add to your favorite smoothie, or infuse into a tea.

Other preparations:

• Moringa tea for moringa tea: Use the one tablespoon ratio for every 8 ounces of distilled water. Bring water to a boil and then take off the stove. Put tea in a pot or mug filled with water and cover for 15 minutes. (This method is Moringaific for whole moringa leaves, herbs, and moringa teas).
• Mixing suggestions: To increase flavor and nutritional profile, combine moringa powder with our organic mango powder and a pinch of our Himalayan sea salt in a smoothie.

Miscellaneous Facts about our Raw Organic Moringa Leaf Powder

Certification: Certified USDA Organic.

Botanical Name: Moringa Olifera.

Other Names: Drumstick Tree, Horseradish Tree, Malunggay, Sahijan, Benzolive, Kelor, Mlonge, Ben oil tree, Saijhan, Clarifier tree, Shevaga, Mother’s best friend, Malungay, Sajna, Kamungay, tree, West Indian ben, Coatli, Bridal veil.

Ingredients: Raw Moringa Leaf.

Parts Used: Moringa Tree Leaf (only the leaves).

Origin: Grown and dried in India and packaged with care in Florida, USA.