01
National announcement
In November 2012, the Ministry of Health issued a notice on the approval of four new resource foods, including Chlorella pyrenoidosa (Announcement No. 19 of 2012), officially approving Chlorella pyrenoidosa, black medicine leaves, and spicy wood leaves as new resource foods. Edible part: feathered compound leaves with handles
02
Introduction to spicy wood leaves
Moringa leaves are native to India and Africa, also known as drumstick trees or horseradish trees. They are traditional Indian herbs with various potential effects and medical uses. Moringa has been used in traditional Indian medicine, ancient Greece, ancient Egypt, and Rome to treat diseases. China introduced Moringa trees in the 1960s and planted them in Yunnan, Guangzhou, Hainan, Taiwan, and other places. The reason why Moringa leaves are called Moringa leaves is because Moringa roots have a spicy taste. Although the consumption and treatment of spicy wood leaves have a long history, there is not much research on their pharmacological mechanisms. It was not until the 1980s that countries began to focus on studying the nutritional and functional active ingredients of spicy wood leaves. Moringa leaves contain flavonoids, polyphenols, and other substances with excellent antioxidant properties, as well as glycosides, sitosterol, and other substances that are effective in lowering blood sugar, blood lipids, and blood pressure. The alkaloids, thiogluconate, polyphenols and other substances contained in it give it physiological functions such as antibacterial, anti-inflammatory, and anticancer. Based on existing research and the theory of traditional Chinese medicine's taste and meridian classification, it can be inferred that the leaves of spicy wood have a cold and cool nature, a sweet and bitter taste, and a settling nature. They belong to the non-toxic medicinal materials at safe doses, and their compatibility and contraindications are not yet clear. However, they have the effects of invigorating the spleen, resolving phlegm, clearing the liver, and purging fire. 03
The nutritional value of spicy wood leaves
The leaves of Moringa are rich in nutrients. The fresh leaves of 100g of traditional Indian Moringa contain about 9mg of Vitamin E, while the dry leaves contain about 16.2mg. According to statistics, just three tablespoons (about 25g) of spicy wood leaf dry powder contain 270% of the daily vitamin A, 42% of protein, 125% of calcium, 70% of iron, and 22% of vitamin C that young children need. 04
The efficacy of spicy wood leaves
1. Spicy wood leaves can provide comprehensive and balanced nutrients for the human body, enhance immunity, promote metabolism, and improve sub-health status; 2. Moringa oleifera leaves have the effects of stabilizing blood pressure and balancing the glucose level of diabetic patients. The hypoglycemic effect of the extract of Moringa oleifera leaves has been supported by modern laboratory research, although its effectiveness is lower than that of standard hypoglycemic drugs. But as the dosage and duration of administration extend, its efficacy will also improve. And, the human body will not have any dependence or side effects on it, ensuring safe nutrition and health. 3. Improve sleep, enhance sleep quality, and eliminate harmful substances from the body. The sleep aid effect of the extract of spicy wood leaves is attributed to its inhibitory effect on the central nervous system. In animal experiments, the experimental mice showed significant muscle relaxation, decreased body temperature, and prolonged sleep time. 4. Moisturize the intestines and relieve constipation, improving gastrointestinal function. Spicy wood leaf extract has antibacterial and insect repellent effects, improves gastrointestinal discomfort, promotes digestion, and can regulate constipation. 5. Avoid osteoporosis, as calcium will continue to be lost with age. Especially for women, the rate of calcium loss doubles after menopause. Spicy wood leaves contain a large amount of rich calcium and plant protein, avoiding symptoms such as osteoporosis caused by calcium loss.
05
The application of spicy wood leaves in food
With the increasing demand for domestic consumption upgrading, researchers have begun to increase the development of functional products related to spicy wood leaves. For example, some researchers have used spicy wood seed oil as a matrix, supplemented by plant sterols and other functional ingredients, to develop a natural hangover relieving product called spicy wood hangover protecting stomach capsules; Some use skim milk powder as the main raw material and add Moringa juice to develop Moringa flavored nutritional yogurt; Some have extracted protein from spicy wood leaves and developed and determined the optimal formula for clear protein drinks and spicy wood protein milk tea. With the hot research on Moringa, more and more Moringa related products are appearing in the market, such as Moringa tea, Moringa soup, Moringa nutritional powder, Moringa wine, Moringa capsules, canned Moringa, and so on. The green color of spicy wood cake comes from the chlorophyll in the leaves of spicy wood. If processed properly, the leaves can remain natural green even after being powdered, reducing the addition of pigments in "green" foods. It can be made into healthy and zero additive Moringa powder for consumption. Moringa powder can also be combined with rice milk to make spicy wood leaf noodles, which look very unique, retaining the flavor of the noodles and making the natural green Moringa noodles more appetizing after cooking. As for the conventional forms combined with flour, such as steamed stuffed buns, Mantou, bread and biscuits, it is also very easy. Adding 5% to 15% Moringa powder to 200 grams of flour can easily create a unique pastry, presenting a natural and appetizing emerald green color. The hardness, stickiness, and chewiness of cookies significantly increase with the increase of Moringa leaf powder. When Moringa leaf powder is added at 6.5%, the stickiness, chewiness, and hardness of cookies decrease, and their texture and quality are better. According to the sensory evaluation results, it can be seen that when the amount of spicy wood leaf powder added is 6.5%, its color, odor, tissue, and taste items are rated higher.
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2024-04-22
Shaanxi Huike Botanical Development Co., Ltd.
