The Science Behind Sciiona

29 October, 2021


At Sciiona, ever since our journey began several years ago, it has been of the utmost importance to us that the product we create is supported and endorsed by leading scientists in the field.

We are proud to have worked alongside The University of Aberdeen, Rowett Institute, and in particular, Professor Wendy Russell in the development of Sciiona. By doing so, our customers can rest assured that Sciiona is supported by independent academic opinion. No other moringa product has this level of support.

Keep reading to find out more about the science behind Sciiona and what makes Sciiona the most advanced moringa product out there.

The University of Aberdeen, Rowett Institute

Our goal when we began working with the University of Aberdeen, Rowett Institute, a world-renowned research organisation specialising in diet and health, was to create the next generation of moringa. We wanted to fill a demand in the market for an innovative easy-to-use product that tackled the known limitations, with innovative solutions that would in turn, enhance the numerous benefits. Enter Sciiona. Our collaboration with The University of Aberdeen, Rowett Institute led us to work closely with Professor Wendy Russell.

Wendy Russell is the Gut Health theme lead and Professor of Molecular Nutrition at the Rowett Institute. Her research focuses on developing healthy foods as part of a resilient food supply chain. This includes identifying the potential of plant-based crops, particularly in protein provision for the future and the exploitation of under utilised species to improve both nutrition and agrobiodiversity. Wendy works closely with both Scottish and global food producers, as well as the wider food and drinks industry to identify new opportunities and was awarded FDF ‘Scientist of the Year’ for this work.

We worked collaboratively with Professor Russell for years to develop our unique patented process, which involves coating every miniscule particle of powdered moringa with cellulose, removing the bitter taste whilst leaving a versatile food formulation that is stable up to 160°C.

Isothiocyanates and Glucosinolates

Let’s delve a little deeper into the science behind moringa, and exactly why Sciiona is a revolutionary new product in the moringa market.

Moringa is one of the most nutrient-dense plants on earth and is considered a true ‘superfood’. However, one of the drawbacks of raw moringa is the bitter taste associated with the isothiocyanates that are present in quite high concentrations. Isothiocyanates are biologically active breakdown products of glucosinolates. Glucosinolates have an antibiotic-like effect and help ward off bacterial, viral, and fungal infections in the intestines and other parts of the body. Isothiocyanates are equally beneficial and are similar to those found in the brassica family, which play an important role in human nutrition, especially in the prevention of some cancers.

This bitter taste can often cut through the tastes of other foods when combined, and as such, puts many people off from consuming moringa. Our patented micro-coating process ensures that each minute unit of moringa powder is coated, masking the bitter taste. We make sure not to remove or hinder the isothiocyanates in any way as these are important constituents for a healthy immune system, rather our microencapsulation process seals in the isothiocyanate, so you still get all the benefits, just without the unpleasant taste.

Numerous Health Benefits – Backed by Science

Utilising the highest grade of organic moringa, Sciiona is high in fibre, minerals such as potassium, calcium, phosphorous, iron, vitamins (including A and D), and antioxidants such as β-carotene, vitamin C and flavonoids.

It’s also packed with important bio-actives such as alkaloids, tannins, phenolics, saponins, and steroids which are important for normal body function and improve food nutrition and intestinal health. In addition, Sciiona contains a complete protein, delivering all nine essential amino acids in a more exact match to human protein-needs than any other plant protein source.

The nutritional benefits of moringa are well-known and recommended by many leading food scientists, including USA based Dr Jed Fahey and others such as Lowell Fuglie  (The miracle Tree: Moringa oleifera, natural nutrition for the tropics).

In a scientific review (2005*), Dr Jed Fahey, Nutritional Biochemist, John Hopkins University, School of Medicine  and  recognised expert on moringa, said;

“The nutritional properties of moringa are now so well that there seems to be little doubt of the substantial health benefit to be realized by the consumption of Moringa leaf powder ……”

He also said: “…it is rich in a fairly unique group of compounds called glucosinolates and isothiocyanates that have been reported to have hypotensive, anticancer and antibacterial activity.”

*Fahey.J. Trees for Life Journal 2005.1:5. Moringa Oleifera: A review of the Medical Evidence For its Nutritional, Therapeutic, And Prophylactic Properties. Part 1.

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