Biodiversity and genetic improvement of

Rapid population growth demands research on alternative, nutritionally rich food crops that can sustain food security, mitigate cultivation risks associated with climate change, and reduce dependence on mono- and few-crop systems. Several underutilized crops have been cultivated for centuries, but their use often remains country- or continent-specific, with limited scientific documentation and dissemination to regions facing major nutritional challenges. Moringa is one such promising crop; with rich nutrients, its plant parts, from root to pod, are edible or useful, and it also contributes to environmental cleansing. However, its wider utilization is constrained by anti-nutritional factors (ANFs) such as alkaloids, tannins, saponins, oxalates, glucosinolates (GSLs) and phytic acid, which reduce nutrient bioavailability and may cause adverse health effects. Various methods, including microbial fermentation, have proven effective at reducing these ANFs. For instance, lactic acid and solid-state fermentation can substantially reduce the enzymatic degradability of ANFs such as phytate, tannins, and GSLs while improving mineral bioavailability. In parallel, genetic and biotechnological approaches improving moringa offer substantial potential to alleviate malnutrition and enhance environmental and agronomic performance through better yield, quality, and stress resilience, along with ANF reduction. This review synthesizes current knowledge on moringa botany, crop diversity and summarizes genetic and biotechnological approaches, including omics resources, conventional breeding, microbial fermentation, and emerging genome-editing strategies, to improve yield and nutritional quality while reducing ANFs. By outlining the benefits of moringa, identifying major knowledge gaps, and highlighting future research priorities, this review aims to guide the strategic development and global deployment of moringa as a resilient, nutrient-dense crop for sustainable food and nutrition security.