Abstract

NUTRACEUTICAL POTENTIAL OF SHIGRU (MORINGA OLEIFERA): AYURVEDIC SUPERFOOD FOR THE FUTURE

Dr. Monika*, Singh D. C., Dr. Vipin Kumar

Abstract

Shigru (Moringa oleifera) has long been valued for its therapeutic and nutritional properties and is generally recognized in Ayurveda as a very powerful medicinal herb. Shigru is described in classical Ayurvedic writings as Rasayana (rejuvenative) and tridoshaghna (balancing vata, pitta, and kapha), which makes it a flexible treatment for a variety of illnesses. Its holistic significance in maintaining health has been demonstrated by its traditional use in the treatment of shotha (inflammation), jwara (fever), vrana (wound healing) and prameha (metabolic abnormalities). By discovering its abundant supply of bioactive substances, such as vitamins A, C, E, and K; minerals like calcium, potassium, iron, and zinc; essential amino acids; and phytochemicals like flavonoids, phenolic acids, isothiocyanates, and glucosinolates, contemporary research has confirmed these traditional assertions. Nutritionally, Shigru leaves and pods serve as affordable and accessible dietary supplements, capable of addressing malnutrition and micronutrient deficiencies, particularly in resourcelimited populations. Pharmacologically, its potent antioxidant, anti-inflammatory, antimicrobial, and antidiabetic activities contribute to reducing oxidative stress, improving immunity, and mitigating the burden of chronic metabolic diseases such as diabetes, obesity, hypertension, and cardiovascular disorders. With a dual role as both food and medicine, Shigru exemplifies the Ayurvedic concept of Ahara-Dravya (food as medicine) and highlights the relevance of traditional knowledge in modern healthcare systems.

Keywords: Shigru, Moringa oleifera, Ayurveda, Nutraceutical, Malnutrition, Anemia, Antioxidant, Global health.