Is moringa dangerous?

Moringa (Moringa oleifera), nicknamed the "tree of life," is a subtropical plant belonging to the Moringaceae family. This tree is highly resistant to drought, grows very quickly and can reach a height of up to 12 meters. With an exceptional content of vitamins, minerals, and trace elements, Moringa is particularly rich in vitamins A, B, and C, calcium, iron, and potassium. It also contains all eight essential amino acids, making it a suitable food for vegetarians and vegans who do not consume animal proteins. Moringa also contains omega 7 and 9, anti-inflammatory fatty acids that are essential for the body, as well as flavonoids, polyphenols, chlorophyll, and powerful antioxidants that protect our cells from potential damage.

Except for the roots, which are not edible, all parts of the Moringa tree can be consumed.

The leaves, which are the most nutritious part, can be eaten cooked, in curries, couscous, or broth. They can also be dried and used in herbal teas. Today, they are found in many dietary supplements, but they can also be added to natural cosmetics (poultices, homemade masks, toothpaste) for their beneficial effects on hair and skin.

The seeds can be roasted, while the flowers can be eaten raw in a salad or added to a hot dish.

Often presented as a superfood, Moringa also raises questions about its tolerance and possible side effects. As with any active plant, its use should be supervised, especially in certain individuals or at high doses.

The liver plays a key role in filtering waste, storing certain nutrients (vitamins A, D, E, K, B9, B12 and iron), metabolising carbohydrates, fats and proteins, and producing bile, which is essential for proper digestion. It also stores sugars in the form of glycogen for later use, releasing them into the bloodstream when the body needs energy.

A study published in the Journal of Nutrition and Metabolism concluded that Moringa oleifera leaf extract contributes to a significant improvement in the liver’s histopathological characteristics. However, at high doses, moringa may be toxic to the liver. It is therefore essential to follow the recommended dosage to avoid any potential risk.

Dried leaves: Moringa leaves are mainly found in dried form. They can be enjoyed as an infusion, 2 to 3 cups a day for up to three weeks. Place a teaspoon in a cup of hot water and filter the mixture after 10 minutes.

Capsules: Moringa is also available in capsule form. We recommend taking 2 to 5 g a day over a period of three months as part of a course of treatment.

Powder: If you don't mind the slightly bitter, pungent taste of Moringa, you can choose to take it in powder form. Mix 1 to 2 teaspoons of Moringa powder into a juice, glass of water, smoothie or yoghurt to boost your energy during periods of low vitality. Moringa can also be sprinkled on savoury dishes to spice things up, or mixed into pastries like matcha in homemade cakes.