The Potential Applications of Moringa oleifera Leaves in Functional Herbal Beverages: A Review of its Nutritional, Medicinal, and Toxicity Profiles

In recent times, Moringa oleifera Lam. has become one of the most sought after therapeutic cure-all plants in tropical and subtropical zones, including Jamaica. Anecdotally, the most popular choice of Moringa consumption locally is in the form of functional herbal beverages, such as teas and juices, prepared from the leaves of the plant. However, there is little or no scientific evidence to validate the efficacy and or safety of such beverages. An extensive search of scientific literature published over the last decade (2010-2020) related to the nutritional, medicinal, and toxicological profiles of Moringa oleifera was, therefore conducted with special emphasis on literature related to the dried leaves and aqueous leaf extracts thereof. Google Scholar, Science Direct, and PubMed databases were the main search tools employed. Articles that referred to varieties of Moringa, other than oleifera, were excluded from the searches, as were articles that referred to subject matters outside of nutrition, medicinal properties, and toxicity. All peer-reviewed journal articles, and other online articles, which referred to the subject matters of interest were critically read and included in the review. This review is a compilation of evidence-based literature, indicating the outstanding nutritive value, high therapeutic potential, and the relatively non-toxic properties of the dried leaves and aqueous leaf extracts of Moringa oleifera. Prospects for their application in the development of safe and efficacious functional herbal beverages are indicated.