The Role of Moringa oleifera Leaves in Reducing Blood Pressure Among Patients with Hypertension: A Literature Review

Background: Hypertension is a major non-communicable disease and a leading cause of cardiovascular morbidity and mortality worldwide. Functional foods have attracted growing attention as complementary approaches to blood pressure management. Moringa oleifera leaves are rich in essential nutrients and bioactive compounds with potential antihypertensive properties through multiple physiological mechanisms. This literature review aimed to analyzed the nutritional composition and bioactive compounds of Moringa oleifera leaves and to evaluate, based on evidence from national and international studies, their mechanisms and potential role in reducing blood pressure among patients with hypertension. Methods: A literature review was performed across five databases: PubMed, ScienceDirect, and Google Scholar. Restricted to articles published between 2015 and 2026. The research string comprised the terms “Moringa oleifera”, “blood pressure”, and “hypertension”. Records identified through database searching were exported and de-duplicated. Title and abstract were subsequently screened against a priori inclusion and exclusion criteria, and reports considered potentially relevant were retrieved for full-text appraisal. Of 2,316 records initially identified, 238 remained after preliminary screening; 229 of these were excluded at the eligibility stage, yielding a final sample of nine studies eligible for narrative synthesis. Results: Moringa oleifera leaves contain potassium, magnesium, vitamin C, quercetin, kaempferol, chlorogenic acid, and other phenolic compounds that contribute to blood pressure reduction. Evidence indicates that consumption of Moringa oleifera as herbal tea, decoction, extract, or nano-extract significantly decreases systolic and diastolic blood pressure. The antihypertensive effects are mediated through enhanced nitric oxide bioavailability, inhibition of angiotensin-converting enzyme activity, reduced oxidative stress, improved endothelial function, increased sodium excretion, and decreased peripheral vascular resistance. These benefits appear to result from the synergistic interaction of nutrients and bioactive compounds rather than a single constituent. Conclusion: Moringa oleifera leaves show promising potential as a functional food for hypertension management. However, larger randomized controlled trials with standardized formulations, dosages, and longer intervention periods are needed to confirm their clinical efficacy and safety.