Why Should You Take Fermented Moringa?

Why Should You Take Fermented Moringa?


Moringa Oleifera, a plant from the family Moringacea, has been used for centuries due to its medicinal properties and health benefits. It is especially common in Ayurvedic medicine. Fermented moringa has potent antifungal, antiviral, and anti-inflammatory properties.

Inflammation fighter

Moringa reduces inflammation by suppressing inflammatory enzymes and proteins in the body, and moringa leaf concentrate can significantly lower inflammation in the cells, which we know is good. Chronic inflammation can contribute to or causes many debilitating illnesses like diabetes, heart disease, asthma, Alzheimer’s disease, and even cancer.

Moringa has been studied for its health properties, attributed to the numerous bioactive components, including vitamins, phenolic acids, flavonoids, isothiocyanates, tannins, and saponins. Moringa Oleifera leaves have shown to be beneficial in several chronic conditions, including hypercholesterolemia, high blood pressure, diabetes, insulin resistance, non-alcoholic liver disease, and overall inflammation.

Why do we need it?

Here is why you should consider adding it to your diet or supplement regimen:

  • protects the liver + kidneys
  • treats stomach issues, specifically constipation, gastritis, and ulcerative colitis
  • helps mood disorders
  • protects the cardiovascular system
  • helps wounds to heal
  • reduces the amount of glucose in the blood
  • can improve eye health
  • help the body absorb more iron
  • help to lower cholesterol and blood pressure
  • help the body convert fats into energy
  • reduce fatigue and improve energy levels

Rich in vitamins and minerals

Moringa is a rich source of vitamins, minerals, and amino acids. It contains vitamin A, C, and E; calcium; potassium; and protein. This plants biggest underlying benefit is the fact that it is a relatively potent antioxidant, which can help in many different ways.

Better yet, fermentation of moringa appears to enhance its anti-inflammatory properties. Most plants lose their nutritive properties when processed. A study shows that amino acid content is at its peak in fermented moringa powder.

Written by Hannah Aylward

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