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

Shigru (Moringa oleifera) has long been valued for its therapeutic andnutritional properties and is generally recognized in Ayurveda as a verypowerful medicinal herb. Shigru is described in classical Ayurvedicwritings as Rasayana (rejuvenative) and tridoshaghna (balancing vata,pitta, and kapha), which makes it a flexible treatment for a variety ofillnesses. Its holistic significance in maintaining health has beendemonstrated by its traditional use in the treatment of shotha(inflammation), jwara (fever), vrana (wound healing) and prameha(metabolic abnormalities). By discovering its abundant supply ofbioactive substances, such as vitamins A, C, E, and K; minerals likecalcium, potassium, iron, and zinc; essential amino acids; andphytochemicals like flavonoids, phenolic acids, isothiocyanates, andglucosinolates, contemporary research has confirmed these traditionalassertions. Nutritionally, Shigru leaves and pods serve as affordable and accessible dietary supplements,capable of addressing malnutrition and micronutrient deficiencies, particularly in resourcelimitedpopulations. Pharmacologically, its potent antioxidant, anti-inflammatory,antimicrobial, and antidiabetic activities contribute to reducing oxidative stress, improvingimmunity, 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.