• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.321-331
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• 2017

This study investigated the quality of noodles added with Moringa oleifera leaf powder. Noodles were prepared at ratios of 0% (control), 2%, 4%, 6%, and 8% (w/w) Moringa oleifera leaf powder based on flour weight. Land a value of uncooked noodles decreased while b value increased (p<0.001) with the addition of Moringa oleifera leaf powder. Further, L and a value of the cooked noodles decreased while b value increased (p<0.001). Weight, volume, and water absorption of cooked noodles increased with increasing addition of Moringa oleifera leaf powder (p<0.001). pH value of soups decreased while turbidity of soups increased (p<0.001) as amount Moringa oleifera leaf powder increased. Hardness (p<0.001), cohesiveness (p<0.001), chewiness (p<0.001), and adhesiveness (p<0.05) increased significantly while springiness decreased (p<0.01) with increasing addition of Moringa oliefera leaf powder. Total polyphenol content, total flavonoid content, and DPPH free radical scavenging activity increased with increasing addition of Moringa oleifera leaf powder (p<0.001). Noodle prepared with 4% Moringa oleifera leaf powder was the most preferred in terms of overall preference.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.1-16
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• 2018

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.

• The Korean Journal of Food & Health Convergence
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• v.5 no.5
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• pp.11-25
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• 2019

Extraction of oil from Moringa oleifera seed using Response Surface Methodology (RSM) was investigated. Effects of three factors namely: sample mass, particle size and extraction time on the response, Moringa oleifera a volume extracted, were determined. The Box-Behnken design of RSM was employed which resulted in 15 experimental runs. Extraction was carried out in a 250 ml Soxhlet extractor with Hexane and Ethanol as solvent. The Moringa oleifera seed powder was packed inside a muslin cloth placed in a thimble of the Soxhlet extractor. The extraction was carried out at 60℃ using thermostatic heating mantle. The solvent in the extracted oil was evaporated and the resulting oil further dried to constant weight in the oven. This study demonstrates that Moringa oleifera oil can be extracted from its seed using ethanol and acetone as extraction solvent. The optimum process variables for both solvent (ethanol and acetone) was determined at sample weight of 40 g, particle size of 325 ㎛ and extraction time of 8 hours. It can be deduced that using acetone as solvent produces a higher yield of oil at the same optimum variable conditions compared to when ethanol was used.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.20
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• pp.8571-8576
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• 2014

Phytomedicines are believed to have benefits over conventional drugs and are regaining interest in current research. Moringa oleifera is a multi-purpose herbal plant used as human food and an alternative for medicinal purposes worldwide. It has been identified by researchers as a plant with numerous health benefits including nutritional and medicinal advantages. Moringa oleifera contains essential amino acids, carotenoids in leaves, and components with nutraceutical properties, supporting the idea of using this plant as a nutritional supplement or constituent in food preparation. Some nutritional evaluation has been carried out in leaves and stems. An important factor that accounts for the medicinal uses of Moringa oleifera is its very wide range of vital antioxidants, antibiotics and nutrients including vitamins and minerals. Almost all parts from Moringa can be used ad a source for nutrition with other useful values. This mini-review elaborates on details of its health benefits.

• Natural Product Sciences
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• v.23 no.4
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• pp.227-234
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• 2017

Moringa oleifera Lam (M. oleifera, Moringaceae) is a tree of the Moringaceae family that can reach a height of between 5 and 10 m. The current paper presents cytotoxic effect of M. oleifera fruits and its flavonoids 1 and 2. The viability of HCT116 human colon cancer cells were 38.5% reduced by $150{\mu}g/mL$ of ethanolic extracts in a concentration-dependent manner; in addition, we observed the apoptotic features of cell shrinkage and decreased cell size. Bcl-2 family proteins were regulated as determined by Western blotting analysis, suggesting that M. oleifera fruits and their flavonoids 1 and 2 induced apoptosis through an intrinsic pathway. Based on our findings, 70% ethanolic extracts of M. oleifera fruits and flavonoids 1 and 2 might be useful as cytotoxic agents in colorectal cancer therapy.

• Advances in Traditional Medicine
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• v.8 no.1
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• pp.24-31
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• 2008

In the present investigation, we studied the effect of alcoholic extract of Moringa oleifera (M. oleifera) seed kernels on various experimental models of bronchial asthma. Significant (P < 0. 05) increase in preconvulsion time was observed due to pretreatment with M. oleifera when the guinea pigs were exposed to either acetylcholine (Ach) or histamine aerosol. This bronchodilating effect of M. oleifera was comparable to ketotifen fumarate. Spasmolytic effect of M. oleifera was also observed by dose dependent inhibition of ideal contractions induced by Ach, 5HT, histamine and $BaCl_2$. Alcoholic extract of M. oleifera produced significant dose dependent protection by egg albumin and compound 48/80 induced mast cell degranulation. Pretreatment with alcoholic extract of M. oleifera also decreased carrageenan induced rat paw edema, which was comparable to that of standard diclofenac sodium. Minimum inhibitory concentration for alcoholic extract of M. oleifera was low as compared to cold-water extract and hot water extract when antimicrobial activity was tested against various respiratory pathogens like Escherichia coli (E. coli), Staphylococus aureus (S. aureus) and pseudomonas aeruginosa (P. aeruginosa). Our data suggest that antiasthmatic activity of M. oleifera seed kernels may be due to its bronchodilator, anti-inflammatory, mast cell stabilization and antimicrobial activity.

• Biomedical Science Letters
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• v.26 no.4
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• pp.296-301
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• 2020

The purpose of this study was performed to evaluate antioxidant activity of the Artemisia asiatica Nakai and Moringa oleifera Lam mixture extract. Mixture extracts were manufactured by concentration and compared with a single extract (only the Artemisia asiatica Nakai mixture and only the Moringa oleifera Lam mixture). The experiments conducted Total polyphenol measurements, Total flavonoid measurements, DPPH radical scavenging activty, ABTS radical scavenging activty and LDH assay. The LDH assay assessment shows that all extracts are cells compared to controls. The toxicity was weak. Finally, The antioxidant capacity was rated higher than mixture extract of a single extract. Also, the optimized mixture was determined AM5 (Artemisia asiatica Nakai mixture: Moringa oleifera Lam mixture = 3:1). For extracts of AM5, Total phenol and flavonoid contents were 271.769±18.087 mg/g and 45.384±5.026 mg/g. and DPPH and ABTS scavenging activity were 70.8±6.496% and 77.1±9.634%. Therefore, it is expected that the value of the extract will increase as it increases its antioxidant activity if it is manufactured according to the appropriate ratio.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.335-343
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• 2015

The aim of this investigation was to examine the antioxidation, physicochemical, and sensory activity of a Korean steamed-rice cake, Sulgidduk, fortified with water extracts from Moringa oleifera (M. oleifera) leaf. M. oleifera leaf extracts were added to rice powder at rations of 0.1%, 1% and 10%. To examine antioxidation properties, the scavenging activities of DPPH radicals, hydroxyl radicals, ABTS+ radicals, and ferric ion reducing antioxidant power were investigated. M. oleifera extracts significantly increased the antioxidation activities of Sulgidduk in a dose dependent manner (p<0.05). Physicochemical characteristics were measured by proximate composition, color, texture profile analysis, and sensory evaluations. As the concentration of M. oleifera leaf extracts increased, L-values and a-values significantly decreased while b-values increased. Texture profile analysis demonstrated that the control groups showed significantly higher values for hardness, cohesiveness, chewiness, and adhesiveness as compared with groups containing M. oleifera leaf extract (p<0.05). In the sensory evaluation, the sample containing 0.1% of M. oleifera leaf extract obtained the best results in overall preference. Taken together, these results suggest that M. oleifera leaf may have the potential to increase the consumer acceptability and the functionality of Sulgidduk.

• Journal of Pharmacopuncture
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• v.20 no.3
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• pp.194-200
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• 2017

Moringa oleifera Lam. or munga is one of the most important plant widely cultivated in India. It belongs to family Moringaceae. This plant is widely used as nutritional herb and contains valuable pharmacological action like anti-asthmatic, anti-diabetic, hepatoprotective, anti-inflammatory, anti-fertility, anti-cancer, anti-microbial, anti-oxidant, cardiovascular, anti-ulcer, CNS activity, anti-allergic, wound healing, analgesic, and antipyretic activity, Moringa oleifera Lam. The plant is also known as Horse - radish tree, Drumstick tree. Every part of this plant contains a valuable medicinal feature. It contain rich source of the vitamin A, vitamin C and milk protein. Different types of active phytoconstituents like alkaloids, protein, quinine, saponins, flavonoids, tannin, steroids, glycosides, fixed oil and fats are present. This plant is also found in the tropical regions. Some other constituents are niazinin A, niazinin B and niazimicin A, niaziminin B. The present review discusses the phytochemical composition, medicinal uses & pharmacological activity of this plant.

• Asian Pacific Journal of Cancer Prevention
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• v.13 no.6
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• pp.2563-2569
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• 2012

Oxidative stress is a common mechanism contributing to initiation and progression of hepatic damage in a variety of liver disorders. Hence there is a great demand for the development of agents with potent antioxidant effect. The aim of the present investigation is to evaluate the efficacy of Moringa oleifera as a hepatoprotective and an antioxidant against 7, 12-dimethylbenz[a]anthracene induced hepatocellular damage. Single oral administration of DMBA (15 mg/kg) to mice resulted in significantly (p<0.001) depleted levels of xenobiotic enzymes like, cytochrome P450 and b5. DMBA induced oxidative stress was confirmed by decreased levels of reduced glutathione (GSH) and glutathione-S-transferase (GST) in the liver tissue. The status of hepatic aspartate transaminase (AST), alanine transaminase (ALT), and alkaline phosphatase (ALP) which is indicative of hepatocellular damage were also found to be decreased in DMBA administered mice. Pretreatment with the Moringa oleifera (200 and 400 mg/kg) orally for 14 days significantly reversed the DMBA induced alterations in the liver tissue and offered almost complete protection. The results from the present study indicate that Moringa oleifera exhibits good hepatoprotective and antioxidant potential against DMBA induced hepatocellular damage in mice that might be due to decreased free radical generation.