The botanic qualification of species like Moringa Oleifera Lam means Moringa “of oil”. In this way it is clear that its leaves and its seeds contain lipids, especially the leaves where the most abundant fatty acid is oleic or Omega 9. (as produced in olive oil).
To the macronutrients present in the Moringa leaves, such as complete protein, slow- absorbing carbohydrates, we can add the polyunsaturated fats. These fats are divided into two groups: fatty acid Omega 3 and fatty acid Omega 6, both are essential as they cannot be synthesised by the human body and they need to be taken in our diet.
Studies confirm the benefits of polyunsaturated fats and more specifically if a balanced intake of Omega 3 and 6, in order to enjoy good cardiovascular activity, lower blood pressure and reduced bad cholesterol, LDL.
The Moringa´s pleasant smell and taste are due mainly to the presence of these fatty acids.