Before adding a new supplement to your diet, it is always important to ensure that you are well aware of any side effects that may be associated with it. Each person’s dietary needs a different. Bearing in mind each person’s medical condition, age, health status and underlying factors differ, please consult with your general health practitioner, nutritionist or pharmacist if unsure of dosage or of the impact Moringa may have on your individual condition.  The leaves, seeds, and fruit of Moringa are considered safe when ingested as part of a well-rounded diet; however the root should be avoided.  The root of the Moringa plant, as well as its extracts, may introduce a toxic substance , Spirachin, to the human body.  This can result in paralysis and may even be fatal, depending on circumstances.


It is important to note that women who are pregnant should not eat Moringa or any of its extracts. The root, bark and flowers contain a certain chemical that, when ingested, can induce contractions. In women who are carrying a child, these contractions can lead to miscarriage. The research conducted on women who are expectant  with regard to the consumption of Moringa is so sparse that it is best for these women to avoid the food altogether to prevent unforeseen side effects in both them and their unborn children.  However very few case studies have been done regarding the usefulness of lactating mothers consuming Moringa and as a supplement in small doses may be beneficial to increase breast milk. See the case study in our Research section on this matter to discuss with your gynecologist or treating physician.


Because of Moringa’s Vitamin K content, persons ON BLOOD THINNING MEDICATION SHOULD AVOID TAKING MORINGA unless directed to do so by a medical practitioner.  See our information on VITAMIN K in the “MACRO ELEMENTS IN MORINGA”  section on the NUTRITIONAL INFORMATION PAGE above for a more comprehensive explanation on this.


MORINGA AND CANCER | The pods and seeds of the Moringa tree protect cells from oxidation damage.

MORINGA AND DIABETES | Low levels of Vitamin E and D are associated with a higher risk of diabetes.  Moringa has been used for centuries by healers in India to treat diabetes.

MORINGA AND LIVER HEALTH | Liver protective activity of the Moringa oil (also known as Ben Oil) has been used as part of a therapeutic regime in Hepatic (Hepatitis) disorders.

MORINGA AND KIDNEY HEALTH | The renoprotective qualities in Moringa protect the kidneys from harmful effects by reducing the formation of free radicals.  Moringa roots have shown to help reduce kidney stones (helps body to flush calcium and phosphates from kidneys more efficiently, which can improve overall kidney function). PLEASE NOTE OUR WARNING IN THE SECTION: “MORINGA ROOT, BARK AND GUM MEDICINAL USES AND BENEFITS THROUGH THE AGES”.

MORINGA AS ANTI-ULCER AGENT | The flower bud of Moringa widely consumed in Pakistan has been reported to possess anti-ulcer activity.

MORINGA AND ANEMIA | Moringa Oleifera has been used to supplement Anemia caused by lack of Iron without the often harmful effects of iron tablets or tonics.

MORINGA AS ANTIBIOTIC | The antibiotic properties in Moringa have been known to inhibit the growth of microorganisms naturally. The seeds of the Moringa plant contain a natural antibiotic that has been used to control infection.

MORINGA AND HIGH BLOOD PRESSURE | Potassium, Magnesium, Calcium and Zinc are all essential for the regulation of blood pressure. As Moringa is rich in all these nutrients, it lowers the risk of hypertension by promoting proper blood vessel function.

MORINGA AS ANTIOXIDANT | Antioxidants play an important role in inhibiting and scavenging free radicals, thus providing protection to human against infections and degenerative diseases.

MORINGA AND BLOOD |Chlorophyll also known as the “blood of the plant” gives plants their green color. Chlorophyll is a substance rich in magnesium with a form that is similar to hemoglobin of human blood. Hemoglobin is the molecule that carries oxygen in the blood. It has been shown that the benefits of several greens are directly attributed to their concentration of chlorophyll. Chlorophyll is known to fight infection, cleanse the body of unwanted toxins, promote the healing of wounds, improve the body’s circulatory, immune, digestive, and detoxification systems. Due to its similarity to hemoglobin, chlorophyll is easily absorbed into human blood which transports nutrients effectively and efficiently to every cell of the body. Incorporating chlorophyll into one’s diet is equivalent to consuming the energy of life.  Moringa leaves contain chlorophyll at 6,890 mg kg. – 1 DM. Wheatgrass is considered by many to have a superior concentration of chlorophyll greater than the other greens mentioned above. Pure organic Moringa products may contain 4 times (4X) the chlorophyll content than wheatgrass.