The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Studies on Nutritional Components, Safety and Physiological Active Efficacy of Moringa oleifera Leaf

모링가(Moringa oleifera) 잎의 영양성분, 안전성 및 생리활성 효능에 관한 연구 고찰

  • Sim, Ho-Cheol (School of Life Science, Handong Global University) ;
  • Joung, Hyunchae (School of Life Science, Handong Global University) ;
  • Do, Hyun-Jin (School of Life Science, Handong Global University) ;
  • Kim, Hee-Hoon (School of Life Science, Handong Global University) ;
  • Do, Myoung-Sool (School of Life Science, Handong Global University)
  • 심호철 (한동대학교 생명과학부) ;
  • 정현채 (한동대학교 생명과학부) ;
  • 도현진 (한동대학교 생명과학부) ;
  • 김희훈 (한동대학교 생명과학부) ;
  • 도명술 (한동대학교 생명과학부)
  • Received : 2017.09.15
  • Accepted : 2017.11.07
  • Published : 2018.02.28
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Abstract

Moringa oleifera leaves, seeds, pods, roots, and flowers have been widely used for their medicinal and nutritional properties. Many studies have been conducted on the chemical composition and effectiveness of M. oleifera. In fact, almost every part of M. oleifera has been found to contain essential nutrients and medicinal value. Especially, the leaves of M. oleifera are known to have various nutrients and diverse efficacy. Several studies have assessed the potential toxicity of the leaves when prepared by various methods. The results showed that the M. oleifera leaves when prepared differently were safe in locally used doses and amounts. Moreover, M. oleifera is known to contain various physiological efficacies, including antioxidant, anti-inflammatory, antidiabetic, and anticancer effects and so on. In the latest research, many attempts are being made to utilize the diverse effects of M. oleifera. This research seems to be bringing a promising view of M. oleifera as a therapeutic functional food for various diseases.

Keywords

References

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