Antioxidant and Anti-ulcer Activities of Fermented soybean (Natto) and Moringa oleifera leaves in Male Albino Rats

Abstract

Peptic ulcer disease is caused by spicy food, stress, alcohol, gastric surgery and Helicobacter pylori. Studies are being directed towards using natural products for developing ulcer drugs with minimal side effects. The antioxidant, total phenolic content (TPC), and anti-ulcer activity of the powders were investigated, in addition to the fortification of soup with them. TPC of Moringa oleifera (MO) leaves andfermented soybean (Natto) extracts was high for both soybean and MO leaves aqueous extracts. Gallic acid was discovered to be the main component of phenolic represent 1464.304µg/gm sample in soybean Natto, whereas chlorogenic acid was the main component of MO leaves (2218.493 µg/gm).