This work reviews treatments and uses of Moringa oleifera seeds in human nutrition. Moringa oleifera seeds are considerable sources of proteins (mean 19%) and lipids (mean 31%). Previous reports presented the nutritional properties of the seeds and oil. Moringa seeds are sources of lipids, and their removal leads to Moringa seed flour with a high protein content which might play a role in food technology and human nutrition. Moringa oil has been tested in frying and was found to be more stable than groundnut oil; its incorporation in groundnut at level lower than 10% improved on the acceptability of chips. Several treatments like roasting, germination, and boiling have been applied to Moringa seeds to produce flour with improved nutritional properties. In particular, defatted Moringa flour has been applied in different formulations including cakes, cookies, burgers, infant porridges. Generally, the products deriving from the flour were more stable in conservation and well accepted for low substitution while high substitution increased the bitterness. Notwithstanding their high content in protein and oil, defatted M. oleifera seed flour and oil are still fairly investigated in order to envisage their integration in the food habits of people. The present wrote up reviews the treatments applied on M. oleifera seeds and applications of the defatted M. oleifera flour and oil in food systems for human nutrition.
Maintenance of glycemic control is important in preventing diabetes and its associated complications. Considering the current recommended approach for the use of functional foods and their bioactive components in the prevention and management of diabetes, the aim of this study was to determine the antihyperglycemic effect of Moringa oleifera functional tea in rat models and in normoglycemic human volunteers using the oral glucose tolerance test (OGTT). Moringa tea prepared by extracting Moringa leaf powder in distilled water (1:20 mg/ml) at 97˚C for 30 min was administered at different doses to male Wistar rats and human volunteers prior to glucose loading. Blood glucose was measured at intervals of 30 min for 150 min. Consumption of Moringa tea prior to glucose loading suppressed the elevation in blood glucose in all cases compared to controls that did not receive the tea initially. The degree and pattern of decrease however, were dose dependent. In rats, intermediate doses of 20 ml/kg BW were more effective in reducing blood glucose overall (18.2%) vs 13.3% and 6% at doses of 10 and 30 ml/kg BW respectively. In humans, the final decrease in blood glucose was not significantly different for high 400 ml (19%) and low 200 ml (17%) doses. Of interest here was the pattern of decrease, being significantly higher (p < 0.05) at 30 min with 200 ml (22.8%) than with 400 ml (17.9%). It is suggested that low doses exert their antihyperglycemic effect more at intestinal level by inhibiting glucose absorption, whereas high doses exert their effect more in circulation. We conclude that Moringa oleifera tea has potential as a functional food in the management of hyperglycemia.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.