The Future of Moringa Foods: A Food Chemistry Perspective

Abstract

The tree Moringa oleifera Lam. provides its leaves, pods, flowers and seeds for human nutrition. The chemical profile of all these Moringa products varies substantially, not only among the different parts of the plants used. Cultivating, processing as well as storage conditions chiefly determine the contents of nutrients and anti-nutritive constituents. Anti-nutrients, e.g., phytic acid or tannins, are present in notable amounts and may affect micronutrient bioavailability. Although Moringa oleifera products have been promoted for several health benefits and are discussed as an alternative treatment in various diseases, risk assessment studies evaluating contamination levels are scarce. Recent investigations have demonstrated alarming contents of heavy metals, polycyclic aromatic hydrocarbons and mycotoxins in Moringa oleifera products, indicating the need for a comprehensive risk assessment and contingent legal regulation of these products. In this mini review, we briefly outline pivotal, food chemistry and nutrition related data on Moringa preparations in order to stimulate in-depth research to close the presented knowledge gaps.

Crude Polysaccharide Extracted From Moringa oleifera Leaves Prevents Obesity in Association With Modulating Gut Microbiota in High-Fat Diet-Fed Mice

“…In 2011, the Ministry of Health of the People's Republic of China issued a notice to consider M. oleifera l eaves as a new food resource. It has been demonstrated that M. oleifera has many biological functions such as anti-microbial, anti-oxidant, anti-inflammatory, anti-cancer, hepatoprotective, hypoglycemic, hypolipidemic, and other effects ( 30 – 32 ). However, the biological activities of M. oleifera polysaccharides (MOP) in regulating gut microbiota and alleviating obesity have not yet been reported.…”

Moringa oleifera: Recent Insights for Its Biochemical and Medicinal Applications

“…Te pharmacological and medicinal aspects of these compounds are listed in Table 2. Te cultivation processes and storage of plant parts have a great infuence on the contents of these bioactive compounds which may afect its application and use [87].…”

Moringa oleifera: a valuable insight into recent advances in medicinal uses and pharmacological activities

“…It was found that eating 5–10 g of cookies made from M. oleifera for a period of 2 weeks increased the ability to concentrate in teenage males about the ages of 13 and 15 years 110 . Another experiment revealed that the seed extracts of M. oleifera had potential for use against amnesia in neuropharmacology.…”

“…109 Enhancement of concentration It was found that eating 5-10 g of cookies made from M. oleifera for a period of 2 weeks increased the ability to concentrate in teenage males about the ages of 13 and 15 years. 110 Another experiment revealed that the seed extracts of M. oleifera had potential for use against amnesia in neuropharmacology. In addition, the study gathered that the same extracts from seeds can offer protection to mice from scopolamine-disrupted learning and recollection dysfunction.…”