1 Moringa Oleifera belongs to the family of




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Moringa Oleifera belongs to the family of Monogeric. The tree is present
in the mountains of Himalia including Afghanistan, Bangladesh, India and
Pakistan. It grows so rapidly and it is also called (benzolive tree, tree of
drumstick , horseradish tree, moonga, saijhan, mulangay). In the ancient, Moringa Oleifera was also utilized by
Greeks and Romans and some how people of Egypt also used.

 But now due to its thousands of
benefits it is utilized by all over the world and it is cultivated in many
other countries due to its medicinal effect and people use it more and more. Moringa Oleifera
has the never ending, continual and never changing soft wood tree of low
quality of timber which is widely uses as the medicinal and industrial uses. Now
it is also grow in America, Africa and Irland.

Moringa Oleiferais all parts are edible so it is consumed by humen. The other uses of Moringa are following:


leaves use for domested use

powder seeds
use as clarifier for honey and sugar processing

 used for the growth of plants,


 used for pulp (wood)

Bark  Used in the rope

 Gums and barks rich source for the tannins

Dry leave
powder used for water filteraton

 Its oil has no stickiness. Prevent from

So some
time oil of moringa seed also use in salad dressing, cosmetics and perfumes.

also extracted from its trunks


Moringa Oleferia also used for the combat malnutrition. The
three nongovernmental Organization “World Church service”, “Educational Service
For Hunger Organization” and

 “Trees for Life publically
recommend Moringa as the “Natural Nutrition For The Tropics”. Moringaparts can
be eaten as cooked, fresh, and dried. After drying it is stable without the low
temperature preservation and has long shelf life and its nutrients do not loss
during storage.

In Pakistan and in India it is used for the medicinal purposes which are
given bellow:,

Ø  anemia

Ø   blackheads,

Ø  blood

Ø  asthama

Ø  bronchitis

Ø  chest

Ø   Cholera

Ø  Conjunctivitis

Ø  Cough

Ø   Diarrhea

Ø   catarrh

Ø   ear infections

Ø   Fever

Ø  swelling

Ø   headaches

Ø  anxiety,

Ø   abnormal blood pressure,

Ø  Joints

Ø  pimples

Ø  respiratory

Ø   scurvy

Ø  eye

Ø  semen

Ø   sore throat

Ø  Tuberculosis

Ø  skin

Ø  sores
and so on.


This figure shows bioactive
compounds of Moringa


Black plum seeds also known
as jamun, Damson plum, Malabar plum Duhat plum and  Portuguese plum. It is a tropical tree with
ever green leaves and mostly cultivated in India, Pakistan, Nepal, Philippines,
Srilanka and Indonesia. It has a sweet bitter taste and highly contains
nutrients sources such as carotene, phosphorus, iron, magnesium, calcium, potassium
and vitamin C also present in rich amount. The ripe fruit also used in making
jellies, squashes, wine, preservatives and healthy drinks. 

Different parts of the
jambolan were also reported for its anti-inflammatory, antioxidant, ,
anti-microbial, and antifungal, anti-bacterial, anti-ulcerogenic anti-HIV,
nitric oxide scavenging, antifertility free radical scavenging,  anti-diarrheal, , anorexigenic, and
redioprotective activities.

 The plant is rich in compounds containing glycosides,
anthocyanins, isoquercetin, kaemferol,ellagic acid, and myrecetin. The
seed contains alkaloid, jambosine,  jambolin or antimellin and glycoside which
promote the conversion of starch into glucose. From its seeds volatile oil also
extracted which has the pharmaceutical effects. Research advocated that its
seeds the beneficial effects which prevents from the diabetic mellitus.

Traditionally Jamun fruit, bark, seed and leaves has the pharmaceutical
effects. It contains carbohydrates and tannins which prevents from dysentery.
Glycoside contain in higher amount in jamun which shows the antidiabatic
effect. By this glucose level is decreased, delay the complication of having
diabetes because its contains those compounds which delay the complication of
diabetes such compounds are:

Ø  ascorilagin, gallic acid,

Ø  ellagitannins

Ø   ellagic acid (EA),

Ø   4,6-hexahydroxy diphenoyl glucose,

Ø  1-

Ø  3,6-hexa
hydroxyl diphenoyl glucose 3-galloylglucose.


Bread sticks are the pencil shaped sticks made up of
dry matters of wheat, yeast, sugar, milk powder and fat. It is hard not soft as
bread. It was starting to consumed by the 14th century. And eat as
the appetizer and snacks. The bread stick was invented by the Italian baker
LanzoTorinese in 1679. Bread sticks majorly consumed in Italy and north America
as the appetizer with the cheese and garlic sauce. And some time it is served
as the dessert item with the sugar icing, cinnamon icing and honey topping.

Bread sticks sold in market as the pre meal and
dried bread sticks as the use for the home as the pre meal appetizer and as the