Potential of moringa (Moringa oleifera) leaf powder for functional food ingredients: A review

Abstract

One of the efforts to produce functional foods is using ingredients containing health-beneficial bioactive compounds. Another way to produce functional foods is fermentation generating bioactive compounds or fortification with the bioactive compound extract. An ingredient historically believed to have benefits on health is moringa (Moringa oleifera) leaf powder. Moringa leaf powder is a valuable source of functional ingredients, including protein, vitamins, minerals, and phytonutrients such as carotenoids, tocopherols, polyphenols, flavonoids, alkaloids, and tannins. However, moringa is a plant that is distributed in various tropical countries in the world. Its quality depends on geographical differences, cultivars, environmental conditions, seasons, genotypes, and varieties. This article reviews the bioactive compounds of moringa leaf powder and the characteristics of moringa leaf powder extract. The effect of moringa leaf powder fortification on food product characteristics is also discussed. Moringa leaf powder possesses many pharmacological properties, such as anticancer, anti-inflammatory, hepatoprotective, cardioprotective, and antioxidant ones. The bioactivity of leaf extract is extracting solvent dependent. Therefore, fortification results in nutritional improvement and increasing health benefits of food products. However, the adverse effect is found in sensory. Thus properties, thus the moringa leaf powder fortification level usually is less than 10%. Changes in the functional properties of foods due to moringa leaf powder fortification have been studied to a limited extent. A low level of fortification might not affect the properties of food products. Therefore, moringa leaf powder is potentially used as a functional food ingredient. Some studies reported the toxicological effects of moringa leaf powder and the use of this ingredient, should be below the harmful doses.

Full text

1
Review Czech Journal of Food Sciences
https://doi.org/10.17221/221/2022-CJFS
Potential ofmoringa (Moringa oleifera) leaf powder
for functional food ingredients: Areview
L N A1, T E2*, W B S2, A K3
1Department ofFood Science – doctoral program, Faculty ofAgricultural Technology,
Universitas Brawijaya, Malang, Indonesia
2Department ofFood Science and Technology, Faculty ofAgricultural Technology,
Universitas Brawijaya, Malang, Indonesia
3Kuliyyah ofPharmacy, International Islamic University ofMalaysia, Kuantan, Malaysia
*Corresponding author: teties@ub.ac.id
Citation: Ariani L.N., Estiasih T., Sunarharum W.B., Khatib A. (2023): Potential ofmoringa (Moringa oleifera) leaf powder for
functional food ingredients: Areview. Czech Journal ofFood Science.
Abstract: One of the efforts toproduce functional foods is using ingredients containing health-beneficial bioactive
compounds. Another way toproduce functional foods isfermentation generating bioactive compounds orfortification
with the bioactive compound extract. Aningredient historically believed tohave benefits onhealth ismoringa (Moringa
oleifera) leaf powder. Moringa leaf powder isavaluable source offunctional ingredients, including protein, vitamins,
minerals, and phytonutrients such ascarotenoids, tocopherols, polyphenols, flavonoids, alkaloids, and tannins. How-
ever, moringa isaplant that isdistributed invarious tropical countries inthe world. Its quality depends ongeographical
differences, cultivars, environmental conditions, seasons, genotypes, and varieties. is article reviews the bioactive
compounds ofmoringa leaf powder and the characteristics ofmoringa leaf powder extract. eeffect ofmoringa leaf
powder fortification onfood product characteristics isalso discussed. Moringa leaf powder possesses many pharma-
cological properties, such as anticancer, anti-inflammatory, hepatoprotective, cardioprotective, and antioxidant ones.
ebioactivity ofleaf extract isextracting solvent dependent. erefore, fortification results innutritional improvement
and increasing health benefits offood products. However, the adverse effect isfound insensory. us properties, thus
the moringa leaf powder fortification level usually isless than 10%. Changes inthe functional properties offoods due
tomoringa leaf powder fortification have been studied toalimited extent. Alow level offortification might not affect
the properties offood products. erefore, moringa leaf powder ispotentially used as afunctional food ingredient.
Some studies reported the toxicological effects ofmoringa leaf powder and the use ofthis ingredient, should bebelow
the harmful doses.
Keywords: bioactive compounds; fortification; leaf extract; phytochemicals
Supported bythe Universitas Brawijaya, Project No.975.9/UN10.C10/PN/2021.
© eauthors. is work islicensed under aCreative Commons Attribution-NonCommercial 4.0 International (CC BY-NC4.0).
Moringa oleifera isa miracle tree because of its nu-
merous uses and adaptability; it contains nutrients,
aswell assecondary metabolites that have health ben-
efits (Biswas et al. 2020; Zainab etal. 2020). In many
developing countries, moringa isused asaningredient
in traditional medicine (Magaji et al. 2020). Moringa
isatropical plant that isrich inbioactive compounds.
Moringa has pharmacological activities such as anti-
cancer, antidiabetic (Chigurupati et al. 2021), anti-in-
flammatory (Cuellar-Nunez etal.2021), and antioxidant

2
Review Czech Journal of Food Sciences
https://doi.org/10.17221/221/2022-CJFS
(Mahmoud etal.2022). epharmacological properties
ofmoringa are adequately related tothe presence ofits
bioactive compounds (Ma etal.2020). Moringa leaves
are effective asanantidiabetic (Chigurupati etal.2021).
Invitro and invivo studies confirmed various biological
activities such as antioxidant (Mahmoud et al. 2022),
anti-inflammatory (Cuellar-Nunez et al. 2021), anti-
diabetic (Mahmoud et al. 2022), anticancer (Kumar
et al. 2023), cardioprotective (Aju et al. 2020), hypo-
cholesterolemic (Chen et al. 2020), hepatoprotective
(Asgari-Kafrani etal.2020; Fotio etal.2020), antihyper-
tensive (Acuram2019), and antibacterial (van den Berg
and Kuipers2022).
M.oleifera leaves were also found tocontain substan-
tial amounts oftotal phenol, protein, calcium, potas-
sium, magnesium, iron, manganese and copper (Owon
etal. 2021). M.oleifera leaves are also a good source
ofphytonutrients such ascarotenoids, tocopherols and
ascorbic acid (Mahato etal.2021). ese nutrients are
known toscavenge free radicals when combined with
abalanced diet and may have immunosuppressive ef-
fects. Inaddition toleaves, flowers and fruits, M.oleif-
era and significant amounts ofcarotenoids (Oyeyinka
and Oyeyinka2018).
Moringa leaf metabolite profiles are determined
bygenotype, cultivation method (Managa etal.2021),
agroclimatic (Rébufa etal. 2021), geographic, variety,
environmental conditions, and season (Maetal.2020).
e moringa leaf metabolite profile is influenced
by cultivation method, harvest time and genotype
(Managa etal.2021). Moringa trees have high genetic
diversity between genotypes (Ravi etal. 2022). ere
are three types ofmoringa based onthe stem's colour,
namely white, green, and red. Cholesterol reduction
ofhypercholesterolaemic rats fed red and white mor-
inga leaf powder was different (Asrifah etal.2017).
e food industry tends todevelop high-fibre prod-
ucts tofulfil the demand for dietary fibre consumption,
one ofwhich isafortification with moringa leaf pow-
der. is powder isrich infibre and has the potential
todecrease postprandial glucose and insulin respons-
es, maintain or reduce cholesterol and lipid levels,
improve gastrointestinal function, immunomodulato-
ryand antitumour effects, and prevent type2diabetes
and cardiovascular diseases (Ortiz etal.2020).
Fortifying bread dough with M.oleifera leaf powder
has been reported to increase bread nutrition (Abu
et al. 2013; Ogunsina et al. 2014; Azeez et al. 2022).
Substitution ofmoringa leaf powder for flour inbread
isprobable toproduce healthy functional bread topre-
vent hypercholesterolaemia. Forexample, the protein
and crude fibre content ofwheat flour enriched with
5% moringa leaf powder was confirmed to increase
by about 54 and 56%, respectively (Abu et al. 2013).
Another study on bread enriched with moringa leaf
powder reported anincrease inprotein and crude fibre
content byaround 17and 88% (Azeez etal.2022). is
fortification increases micro and macro nutrients (Bo-
larinwa etal.2019).
is article aims toreview the bioactive compounds
ofmoringa leaf powder, their extraction, moringa leaf
powder characteristics, and its potential asafunction-
al food ingredient.
Moringa oleifera. M.oleifera, also known asamira-
cle tree, isatree belonging tothe family Moringaceae
inthe order Brassicales. e family Moringaceae has
13 species which are the most widely cultivated and
studied (Singh etal.2020). M.oleifera isnative tothe
sub-Himalayan tract ofNorthern India, where itwas
first described asamedicinal plant. Later, itwas distrib-
uted toAfrica and Ethiopia. Today, because the tree can
grow inavariety ofconditions, itisalso found inplaces
asfar away as Latin America and the Pacific Islands,
among other countries (Avilés-Gaxiola et al. 2021).
In Africa, M.oleifera has also been used to combat
child malnutrition (Avilés-Gaxiola etal.2021).
Amoringa isaplant that proliferates, has along life,
flowers throughout the year, and can endure extreme
heat conditions. is plant is native to tropical and
subtropical regions ofSouth Asia. is plant iscom-
monly used for food and medicine in several parts
ofthe world, mainly Asia and Africa. Most parts ofthe
moringa tree have been exploited and used for food,
including seeds, fruit, and leaves.
Some ofthe other benefits ofthe moringa plant in-
clude the bark ofthe moringa tree as amedicine for
colon inflammation and its leaves asananti-anaemic
agent (White 2015). Moringa leaves and stems can
beused asalowering agent for high blood pressure and
totreat diabetes (Hassan etal.2021). Inseveral devel-
oping countries, M.oleifera has been used to prevent
protein energy malnutrition, especially among children
ataninitial age and pregnant females (Alain etal.2016;
Mune etal.2016).
e moringa tree is declared a miracle tree or tree
oflife because ithas beneficial effects onhealth, nutri-
tion, water sanitation, and the environment. Moringa
ischaracterised bydiversity, isavalued tree innumerous
places inthe tropics and isused innumerous tradition-
alme dicines. Moringa isaversatile traditional medicinal
plant due tothe content ofvarious bioactive compounds
(Duranti etal.2021). Moringa isasource ofvarious nu-

3
Review Czech Journal of Food Sciences
https://doi.org/10.17221/221/2022-CJFS
trients such asprotein, vitamins, minerals, and phyto-
nutrients such ascarotenoids, polyphenols, flavonoids,
alkaloids, and tannins. is plant isused incertain areas
experiencing nutritional problems asanutritional sup-
plement for infants and children (Mahato etal. 2022).
enutritional and bioactive content ofmoringa leaves
isinfluenced byagroclimatic conditions, plant age, and
harvest time (Rébufa et al. 2021). e moringa plant
genotype also affects the bioactive content ofmoringa
leaves (Managa etal.2021). ephysical characteristics
ofmoringa leaves are shown inTable1. Figure1 shows
the genotype ofMObased onthe colour ofits stem.
Moringa oleifera leaf phytochemicals. Phytochem-
icals are secondary metabolites present inplants, which
accumulate in high concentrations but play a small
role inplant growth and development. Humans have
used phytochemicals as medicine to cure and protect
against various diseases. About 80% ofthe population
in developing countries use phytochemicals as tradi-
tional medicines for health. Based on their chemical
structure, vegetable phytochemicals are divided into
five classes, namely polyphenols, carotenoids, alka-
loids, terpenoids, and compounds containing sulphur
(Ma et al. 2020). e majority of these phytochemi-
cals are also present inthe moringa tree. e diverse
biological activities and disease prevention potential
ofmoringa are largely believed tobedue tothe pres-
ence ofthese phytochemicals (Maetal.2020).
Moringa isrich inpolyphenols, including flavonoids,
tannins and phenolic acids (Owon etal. 2021). Of the
various parts of the moringa plant, the leaves contain
the highest number of polyphenols. Moringa phenol
content isstrongly influenced bygeography and envi-
ronmental conditions ofgrowth. Quercetin and kaemp-
ferol glycosides (glucoside, rutinoside and malonyl
glucoside) are the most common flavonoids invarious
parts of the moringa tree except the roots and seeds.
Other flavonols are e.g. myricetin, rutin, and epicat-
echin. Geographical variations in the concentration
offlavonoids have also been observed among the differ-
ent varieties. Phenolic acids are present invarious parts
ofmoringa including gallic acid, caffeic acid, chlorogen-
Figure 1. Moringa leaves with different stem colour: (A) red, (B) green, (C) white
Table 1. Physical characteristics ofMoringa oleifera leaves based oncolour
Characteristics Stem colour
white green red
Leaf shape imperfect fins imperfect fins imperfect fins
Size small oval small oval small oval
Stem colour white green red
Leaf blade colour green green red
Leaf base rounded rounded rounded
Leaf tip blunt blunt blunt
(A) (B) (C)

4
Review Czech Journal of Food Sciences
https://doi.org/10.17221/221/2022-CJFS
ic acid, coumaric acid and ellagic acid. Moringa leaves
also contain asignificant number oftannins which are
complex polyphenols that can bind to proteins. Tan-
nin concentrations vary indifferent parts of the mor-
inga tree, with the highest concentrations inthe leaves
(Maetal.2020).
By using UPLC-Q-TOF-MS(ultra-high performance
liquid chromatography with quadrupole time-of-flight
mass spectrometr y), phenolic acid derivatives were iden-
tified, which included glucomoringin, 3-caffeoyl quinic
acid, 3-p-coumaroylquinic acid, 4-caffeoyl quinic acid,
acetyl 4-(a-L-rhamnopyranosyloxy) benzyl glucosino-
late, apigenin C-diglycoside, 4-p-coumaroylquinic acid,
4-feruloylquinic acid, quercetin-3-O-rutinoside, apigen-
in-C-hexose, quercetin-7-hexose, quercetin-3-hexose,
quercetin-3-acetyl-hexose, kaempferol-3-O-rutinoside,
luteolin-7-O-glucoside, kaempferol-3-hexose, cyanidin
hexose isorhamnetin-hexose, kaempferol acetyl hex-
ose (Teclegeorgish etal.2021), rutin, kaempferol acetyl
glycoside, quercetin-3-glucoside, quercetin-3-acetyl-
glucoside and kaempferol 3-glucoside were identified
by LC-ESI-MS (liquid chromatography electrospray
ionization tandem mass spectrometry) as reported
by Hamed et al. (2019). e results of the identifica-
tion of phytochemical compounds from the ethanol
extract of moringa leaves with GC MS (gas chroma-
tography–mass spectrometry) showed the presence
of 9, 12, 15-octadecatrienoic acid (39.66%), hexadec-
enoic acid (16.71%), palmitic acid, ethyl ester (14.70%),
and phytol (9.81%) asthe largest component (Adeyemi
etal. 2021). eir phenolic compounds inM. oleifera
leaves and their health benefits are shown inTable2.
Moringa oleifera leaf extract. Hassan et al. (2021)
described that phenolic compounds from moringa
leaves could beextracted using acombination ofwa-
ter and organic solvents (methanol, ethanol, ethyl
Table 2. Phenolic compounds inMoringa oleifera leaves and their health benefits
Constituents Postulated function Model used Disease protection Reference
Polyphenols
increases antioxidant enzymes and
inhibit the expression ofinflammatory
mediators oftumour necrosis factor-
alpha (TNF-α) and interleukin-6 (IL-6)
Wistar rats diabetes/ nephrotoxic Omodanisi
etal.2017
increases antioxidant enzymes and
decreases nitric oxide levels rats liver disorders El-Hadary and
Ramadan2019
decreases oxidative stress damage and
brain infarct volume Wistar rats cerebral ischemia Kirisattayakul
etal.2013
represses pancreatic α-amylase,
α-glucosidase, and cholesterol esterase in vitro diabetes disease Adisakwattana and
Chanathong2011
Polyphenols:
catechin, epicat-
echin, ferulic acid,
ellagic acid,
and myricetin
increases antioxidant enzymes, sup-
presses ROS (reactive oxygen species)
formation and scavenges free radicals
rats kidney protection Mansour etal.2014
Polyphenols:
gallic acid, caffeic
acid, and quercetin
scavenges free radicals, promotes
antioxidant activity and reduces the
expression ofliver disease markers
Wistar rats non-alcoholic fatty liver
disease
Asgari-Kafrani
etal.2020
Phenolic acid:
chlorogenic acid
reduces the expression ofdifferentia-
tion-68 and sterol regulatory element
binding protein-1c
guinea pigs non-alcoholic fatty liver
disease
Vergara-Jimenez
etal.2017
Flavonoids
prevents the increased level ofinter-
leukin 17(IL-17) via the NFκB (nuclear
factor kappa-light-chain-enhancer)
pathway, supports adecrease ofthe
level ofsoluble vascular endothelial
growth factor receptor1 (sFlt-1),
and angiogenesis
Wistar rats antihypertensive Batmomolin
etal.2020

5
Review Czech Journal of Food Sciences
https://doi.org/10.17221/221/2022-CJFS
Table 2. Tobecontinued
Constituents Postulated function Model used Disease protection Reference
Flavonoids
scavenges free radicals
inhibits the GABAergic system rats Alzheimer's disease Ganguly etal.2010
inhibits the GABAergic system mice epilepsy and anxiety Ingale and
Gandhi2016
influences noradrenergic-serotonergic
agents through the
neurotransmission pathway
mice depressant Aggarwal
etal.2020
decreases oxidative stress
and improves cholinergic function
bysuppressing acetylcholinesterase
(AChE) activity
rats dementia Sutalangka
etal.2013
alter the brain's monoamine level
and electrical activity rats Alzheimer's disease Ganguly and
Guha2008
suppress the activity ofthe crucial
enzymes associated with hypertension,
including angiotensin-1
converting enzyme (ACE), acetylcho-
linesterase (AChE), arginase,
and phosphodiesterase-5 (PDE5)
rats antihypertensive Adefegha
etal.2019
Flavonoids:
quercetin
stimulates endogenous antioxidant
enzymes and scavenges free radicals Wistar rats cerebellar disorders Omotoso
etal.2018
Quercetin
prevents fat accumulation and
increases lipolysis bystimulating the
AMPK (5' adenosine monophosphate-
activated protein kinase)
signalling pathway
in vitro and
mice antiobesity Xie etal.2018
modulates the expression ofgene
glycogen synthase and stimulates
insulin release
rats antidiabetes Abd Eldaim
etal.2017
Flavonoids:
isoquercetin
reduces the blood glucose level
by inhibiting α-amylase
and α-glucosidase activities
Wistar rats antidiabetes Jimoh2018
Kaempferol
regulates activities ofmajor enzymes
causing obesity, including HMG-CoA
(3-hydroxy-3-methylglutaryl coen-
zyme A), FAS (fatty acid synthase),
and increasing the mRNA expression
ofPPARα, MC4R,
enhancing fatty acid β-oxidation
and reducing fat accumulation
rats antiobesity Ezzat etal.2020
Flavonoids:
kaempferol,
apigenin quercetin
decreases pro-inflammatory cytokines
such asTNF-α, IL-1β, and IL-6,
and increases anti-inflammatory
(IL-10) and antioxidant enzymes,
such asSOD (superoxide dismutase),
CAT (catalase), and GSH-Px
(glutathione sulfhydril peroxidase)
mice kidney protection Karthivashan
etal.2016

6
Review Czech Journal of Food Sciences
https://doi.org/10.17221/221/2022-CJFS
acetate, and acetone). eir profile of the bioactive
compounds ofmoringa leaf extract isshown inTable3.
e health benefits of moringa leaves have been
widely studied and have anextended history astradi-
tional medicine inmany countries (Biswas etal.2020).
Moringa has a wide range of pharmacological activi-
ties, antimicrobial, hypotensive, hypoglycaemic, im-
munomodulatory and anti-inflammatory. Moringa
leaves have the potential as a source of natural anti-
oxidants such as flavonoids, quercetin, β-sitosterol
and zeatin. Moringa roots and leaves have antispas-
modic activity. Hot water infusion of leaves, seeds,
flowers, roots, and bark exhibits anti-inflammatory
activity. Various parts ofthe tree, such asleaves, roots,
seeds, pods, fruits, and flowers are used totreat com-
mon illnesses such as skin infections, anaemia, asth-
ma, coughs, diarrhoea, swelling, headaches, hysteria,
cholera, respiratory disorders, scurvy, diabetes, sick-
ness, throat and chest tightness (Padayachee and Bai-
jnath2020). emoringa tree trunk methanol extract
showed the ability torepair glycerol-induced rat kid-
ney damage (Apedapo etal.2020). eethanol extract
ofmoringa leaves shows the ability to inhibit neuro-
toxins from venom sothat itacts asanantivenom and
prevents bleeding (Adeyemi etal.2021). Moringa leaf
bioactive compounds improve physical and metabolic
functioning related tomuscles, they act asantitumor
and cytotoxic (García-Beltrán etal.2020), antiasthma,
anticancer, anti-inflammatory, hepatoprotective, and
cardioprotective agents (Hassan etal.2021). ebioac-
tive compounds ofmoringa leaves, and their potential
as antioxidants, anticancer, antiasthma, antidiabetic,
Table 3. Bioactive compounds inMoringa oleifera leaf extract
Extract Bioactive compounds Reference
Infusion
alkaloids, terpenoids, saponins, plobatin, and cardiac glycosides, but
noflavonoids, steroids, and anthraquinones were detected Akpor etal.2021
phytosterol, steroids, and flavonoids Barodia etal.2022
Ethanol 14 types ofphenolic compounds were identified inethanol extract
ofmoringa leaves Chigurupati etal.2021
Methanol
phenolic compounds decrease atherogenic index, cholesterol,
LDL(low density lipoprotein), triglyceride, and VLDL (very low
density lipoprotein) blood serum levels and increase LDLinhyper-
lipidaemic rats
Jain and Patel2010
polyphenol compounds and flavonoids Duranti etal.2021
Ether
gallic tannins, catechol tannins, saponins, alkaloids and anthraqui-
nones were detected inlow concentrations, steroids and triterpenoids
were detected inhigh concentrations, coumarins were not detected
Kasolo etal.2010
Ethanol
i)gallic tannins and saponins were detected inlow concentrations
ii)steroids, triterpenoids, flavonoids and anthraquinones were
detected inmoderate concentrations
iii)catechol, coumarin and alkaloid were not detected
Kasolo etal.2010
Water
i)gallic tannins, catechol tannins, steroids and triterpenoids, fla-
vonoids, saponins and alkaloids were detected inmoderate con-
centrations
ii)anthraquinone was detected inhigh concentration, coumarin was
not detected
Kasolo etal.2010
Ethanol and water
i)contains phenolic compounds, flavonoids, saponins, condensed
tannins, and cyanogenic glycosides
ii)phenol from moringa leaves can beextracted using acombina-
tion ofwater and organic solvents (methanol, ethanol, ethyl acetate,
and acetone)
García-Beltrán etal.2020
the same phenolic and flavonoid compounds but different concen-
trations Kerdsomboon etal.2021

7
Review Czech Journal of Food Sciences
https://doi.org/10.17221/221/2022-CJFS
anti-inflammatory, hepatoprotective, and cardiopro-
tective agents are shown inTable4.
Moringa oleifera leaf powder as a food ingredi-
ent. M.oleifera has great potential touse in biscuits,
cakes, brownies, meats, juices and sandwiches. ese
uses are interesting, asthe product's nutritional value
and health function increase. Still, the concentration
should not behigh because ofthe harmful effect onthe
organoleptic properties (Milla et al. 2021). Cattan
et al. (2022) described that moringa leaf powder has
aprotein content of27.4%, oil of5.6%, and dietary fi-
bre of23.7% somoringa leaf powder has the potential
tobeused as a food ingredient. Moringa leaf protein
extract has good emulsification and solubility ability.
Giuberti et al. (2021) reviewed various studies show-
ing that moringa leaves have the potential tobeadd-
ed to numerous products and cause improvements
in protein, lipid/fat, minerals, fibre, and antioxidant
activity. e effect of adding moringa leaf powder
on the anticholesterol activity of the bread has been
reported (Aly etal.2022). Food products that are said
to have been fortified are biscuits that can prevent
anaemiainpregnant women with anindicator ofanin-
crease inhaemoglobin due toiron and zinc intake with
biscuits containing moringa leaf powder (Páramo-Cal-
derón etal.2019; Manggul etal.2021), tortillas, soit
has a higher antioxidant activity (Páramo-Calderón
etal.2019). Adding moringa flour totortillas increases
the total phenolic content, oleic acid, palmitic acid,
protein, lipids significantly, and snacks with better nu-
tritional quality are produced (Zungu etal.2020).
e study by Bolarinwa et al. (2019) showed that
bread fortification with moringa leaf powder in-
creased protein (8.55–13.46%), ash (0.63–1.76%), fat
(7.31–15.75%) and fibre (0.08–0.62%) with adecrease
in water and carbohydrate content of 22.90–20.01%
and mineral content (P, K, Ca, Fe) increased through
46.73–57.68% compared tothe bread without Morin-
ga leaf powder fortification. Sensory analysis revealed
that adding 5% moringa leaf powder did not show
any differences from the unfortified bread. Moringa
isafortificant for amala, ogi, bread, biscuits, yoghurt,
cheese, and soups (Oyeyinka and Oyeyinka 2018).
e fortification of bread with moringa dried leaves
increased protein, ash, fat, and fibre but moisture con-
tent decreased (Aly et al. 2022). Bread fortification
with moringa leaf powder showed the same physical
properties of volume and skin colour as the control
ata5% fortification level. Colour isanimportant sen-
sory attribute. e moringa leaf protein concentrate
isapotential ingredient for bakeryproducts and isone
of the ways to remove the adverse effect of chloro-
phyll onfortified foods. Lower sensory properties due
tomoringa leaf powder fortification are related todif-
ferent breadcrumbs and crust colour and lower volume
than unfortified bread (Oyeyinka and Oyeyinka2018).
efortified bread revealed improvement inthe blood
lipid profile and, aswell asliver and kidney functions.
Table 4. Moringa oleifera leaf bioactive compounds and their potential
Bioactive compounds Application Reference
Moringa leaf phenolic
compounds potential asanantioxidant and antidiabetic agent Chigurupati etal.2021
Phenolic compounds antiasthma, anticancer, anti-inflammatory,
hepatoprotective and cardioprotective effects Hassan etal.2021
Moringa leaf phenolic
compounds
moringa leaf bioactive compounds improve physical
and metabolic performance related tomuscle, antitumor
and cytotoxic effects
García-Beltrán etal.2020
Moringa leaf ethanol
extract
the ability toinhibit neurotoxin from venom
so that itacts asanantivenom, besides also playing arole
in preventing bleeding
Adeyemi etal.2021
Moringa leaf water extract
protects mice from hepatotoxicity because itacts asananti-
oxidant and anti-inflammatory agent totreat liver disease Fotio etal.2020
potential asanimmunostimulant, cytotoxic, antitumor,
antibacterial and antioxidant effects García-Beltran etal.2020
potential torepair damaged brain tissue García-Beltran etal.2020
antioxidant and anti-inflammatory potential
to treat liver disease Fotio etal.2020

8
Review Czech Journal of Food Sciences
https://doi.org/10.17221/221/2022-CJFS
euse ofmoringa leaf powder inbakery products and
its effect onproduct quality are shown inTable5.
Oyeyinka and Oyeyinka (2018) studied the sweet po-
tato flour-based amala fortification with moringa leaf
powder atnumerous concentrations of2.5, 5, 7.5, and
10%. e addition of 10% moringa leaf powder was
found to increase the protein content by about 48%.
Similarly, fortified amala's calcium, magnesium, potas-
sium, sodium, and iron content increased after fortifica-
tion. However, the sensory perception ofamala colour
enriched with10% moringa leaf powder decreased.
Moringa leaves are high in fibre and low in fat.
Itis very important touse in the formulation oflow-
calorie food products. ecombination ofmoringa leaf
powder will increase the nutritional value and the con-
tribution ofmacro and micronutrients, including pro-
tein, fibre, vitamins, and minerals (Milla et al.2021).
Inaddition, besides having nutritional purposes, forti-
fication with moringa leaf powder also provides other
benefits such asincreased digestibility, dough stability,
antioxidant capacity, and preservation (Oyeyinka and
Oyeyinka 2018). erefore, itcan besaid that morin-
ga leaf powder can beused as a functional ingredient
inbakery products.
e safety profile ofMoringa oleifera leaf extract
and powder. Toxicity studies onM.oleifera are scarce
(Asare etal.2012). einternational regulation ofhu-
man health-related products requires that the toxicity
of nutraceutical products should be tested to ensure
their safety. ekey toensuring safety istoxicity testing
onboth invitro and invivo models (Robinson etal.2008).
Asare etal.(2012) evaluated the possible acute toxic-
ity ofanaqueous extract ofmoringa leaf powder. at
study showed that levels≥20mg·mL–1 of M.oleifera
aqueous extract were cytotoxic. eLD50(LD–lethal
dose) of M.oleifera water extract was previously de-
termined to be ≥ 3 000 mg·kg–1 b.wt. (body weight).
e study of Monera et al. (2008) indicated that the
lower concentration (6mg·mL–1) of aqueous leaf ex-
tract was cytotoxic to HepG2 (human hepatocellular
carcinoma cells). Another study byPavathy and Um-
amaheshwari (2007) showed much lower cytotoxic-
ity ataconcentration of0.6mg·mL–1of aqueous leaf
extract. edifferences intoxicity levels might beaf-
Table 5. Moringa leaf powder effects onbakery products
Food products Fortification level (%) Result Reference
Cookies
2.5, 5, 7.5
wheat flour bread fortified with moringa leaf powder
showed anincrease innutritional values
(protein, fibre, and minerals)
Olson and
Fahey2011
10, 20, 30, 50 bread with 10% and cake with 20% ofmoringa leaf
powder had higher protein, iron and calcium
Timilsena
etal.2017
5, 10 the best formula was fortification with moringa leaf
powder level of10% Martín etal.2013
0, 10, 20, 30, 50 the best formula was fortification with moringa leaf
powder level of10% Nwakalor2014
Brownies (cake) 0, 5, 10 improved physicochemical characteristics and increased ash
content, and lowered lipid content compared tothe control
Castro-López
etal.2017
Bread 5, 10, 15, 20
Fortification ofbread increased the nutrition ofprotein,
ash and minerals but the carbohydrate content decreased.
Acceptability decreased byincreasing fortification. ebest
acceptability was 5% and 10% fortification level.
Shah etal.2015
Rice crackers 1, 2, 5
fortification with 1% and 2% resulted inhigher carotene,
vitamin C and calcium compared tothe control;
the sensory score was comparable with the power
even atthe end ofthe storage test
Manaois and
Hashmi2013
Bread 1, 2, 3, 4, 5
nutritional composition ofprotein, ash, fibre, minerals,
and carotene was enhanced; acceptability decreased
when the fortification level increased; fortification affected
bread's physical and sensory attributes
Abu etal.2013

9
Review Czech Journal of Food Sciences
https://doi.org/10.17221/221/2022-CJFS
fected by the method of extraction and purification,
toxicity assays, types ofcells used, and different char-
acteristics ofthe leaves due tothe geographical loca-
tions and soil constituents (Asare etal.2012). emost
important finding ofthe study ofAsare etal.(2012) was
that M.oleifera leaves were genotoxic ata high dose
(3000 mg·kg–1 b.wt.), and the intake issafe at levels
of≤1000mg·kg–1b.wt.
Sagrera etal.(2021) presented acase ofararely de-
scribed adverse action ofmoringa that was cutaneous
toxicity inapatient who consumed moringa powder.
Abiopsy showed necrotic keratinocytes with inflam-
matory infiltrate. eharmful effect ofmoringa pow-
der might be caused by its components, interaction
with drugs, or contaminants. e exact mechanism
ofthis cutaneous toxicity was still unknown because
most studies reveal anti-inflammatory properties.
e acute toxicity assay study of de Barros
et al. (2022) used mice and oral administration
in a single dose in 2 000 and 5 000 mg·kg–1 of infu-
sionorpowder, and for 28days, the assay with oral ad-
ministration ofinfusion orpowder atthe doses of250,
500 and 1000mg·kg–1. at study showed that altera-
tions inbehaviour were observed inthe first 2hafter
5000mg·kg–1dose administration inboth treatments.
No toxicity was observed in the infusion treatment
during 28-day administration. However, 500 and
1000mg·kg–1powder dose promoted kidney and liver
damage. Ata dose of2 000mg·kg–1, no genotoxicity
and mutagenicity were observed (deBarros etal.2022).
Previously, the study ofAwodele etal.(2012) showed
that the aqueous moringa leaf extract had the estima-
tion ofLD50tobe1585 mg·kg–1. eextract did not
exhibit asignificant difference from the control inbio-
chemical and haematological parameters, and sperm
quality aswell.
So far, there have been no studies that reported
the mutagenicity and carcinogenicity ofmoringa leaf
powder since this ingredient is claimed scientifically
asanticancer inmany studies (Chigurupati etal.2021;
Hassan etal.2021; Kumar etal.2023). ebeneficial
effect ofmoringa leaf powder and its use asaningredi-
ent for functional foods should consider the toxicologi-
cal effects, and the uses should bebelow the reported
harmful doses.
CONCLUSION
Moringa leaf powder is a valuable source of func-
tional ingredients for the food industry and contains
a large amount of protein, vitamins, minerals, and
phytonutrients that are efficacious for health. enu-
tritional and bioactive content of moringa leaves
isinfluenced by agro-climate, plant age, harvest time
and genotype. Moringa leaf powder contributes sig-
nificantly tothe intake ofsome essential nutrients and
health-promoting human phytochemicals. Itpossesses
many pharmacological properties such as anticancer,
anti-inflammatory, hepatoprotective, cardioprotective
and antioxidant ones. euse ofmoringa leaf powder
asafunctional food ingredient iswidely popular and
enhances the improvements innutritional quality as-
pects, its health-promoting phytochemicals inhumans
could beused asauseful additive infood products.
Acknowledgement. eauthors would like tothank
Universitas Brawijaya for funding the Moringa oleifera
leaf powder research about the M.oleifera leaf powder
for functional food ingredients through Hibah Peneli-
tian Unggulan2022.
REFERENCES
Abd Eldaim M.A., Shaban Abd Elrasoul A., Abd ElazizS.A.
(2017): Anaqueous extract from Moringa oleifera leaves
ameliorates hepatotoxicity inalloxan-induced diabetic rats .
Biochemistry and Cell Biology, 95:524–530.
Abu O., J., Gernah D.I., Sengev A.I., Abu J.O., GernahD.I.
(2013): Effect ofMoringa oleifera leaf powder supplementa-
tion onsome quality characteristics ofwheat bread. Food
and Nutrition Sciences, 4:270–275.
Acuram L.K., Christine L., Hernandez C. (2019): Antihyper-
tensive effect ofMoringa oleifera L am. Cogent Biology, 5:1.
Adefegha S.A., Oboh G., Iyoha A.E., OyagbemiA.A. (2019):
Comparative effects ofhorseradish (Moringa oleifera)
leaves and seeds onblood pressure and crucial enzymes rel-
evant tohypertension inrat. PharmaNutrition, 9:100152.
Adedapo A.A., Etim U., Falayi O.O., Ogunpolu B.S., Omo-
bowaleT.O., Oyagbemi A.A., OguntibejuO.O. (2020):
Methanol stem extract ofMoringa oleifera mitigates
glycerol-induced acute kidney damage in rats through
modulation ofKIM-1 and NF-kB signaling pathways.
Scientific African, 9:e00493.
Adeyemi S., Larayetan R., Onoja A.D., AjayiA., YahayaA.,
OgunmolaO.O., AdeyiA.O., ChijiokeO. (2021): Antihem-
orrhagic activity ofethanol extract ofMoringa oleifera leaf
onenvenomed albino rats. Scientific African, 12:e00742.
Aggarwal V., Tuli H.S., Tania M., SrivastavaS., RitzerE.E ., Pan-
deyA., AggarwalD., Barwal T.S., JainA., KaurG., SakK.,
VarolM., Bishayee A. (2020): Molecular mechanisms ofac-
tion ofepigallocatechin gallate incancer: Recent trends and
advancement. Seminars inCancer Biology, 80:256–275.

10
Review Czech Journal of Food Sciences
https://doi.org/10.17221/221/2022-CJFS
Aju B.Y., Rajalakshmi R., Mini S. (2020): Protective role
ofMoringa oleifera leaf extract oncardiac antioxidant
status and lipid peroxidation instreptozotocin induced
diabetic rats. Heliyon, 6:e02935.
Akpor O.B., Ndakotsu J., Evbuomwan I.O., OlaoluT.D.,
OsemwegieO.O. (2021): Bacterial growth inhibition and
antioxidant potentials ofleaves infusions of (Moringa
oleifera), locust beans (Parkia biglobosa) and bitter leaves
(Vernonia amygladina). Scientific African, 14:e01001.
Alain M., Mune M., Bernard C., Bassogog B., Nyobe C.,
RenéS., Minka R., Mune MuneM.A., Bakwo Bassog-
ogC.B., NyobeE.C., MinkaS.R. (2016): Physicochemical
and functional properties ofMoringa oleifera seed and leaf
flour. Cogent Food&Agriculture, 2:1220352.
Aly A.A., Zaky E.A., Khatab N.R., HameedA.M., KadasahS.
(2022): eBiological and chemical ameliorative effects
ofbread substituted with dried moringa leaves. Arabian
Journal ofChemistry, 15:103875.
Asare G.A., Gyan B., Bugyei K., Adjei S Mahama R., AddoP.,
Otu-NyarkoL., WireduE.K., Nyarko A. (2012): Toxicity
potentials ofthe nutraceutical Moringa oleifera atsupra-
supplementation levels. Journal of Ethnopharmacology,
139:265–272.
Asgari-Kafrani A., Fazilati M., Nazem H. (2020): Hepato-
protective and antioxidant activity ofaerial parts ofMor-
inga oleifera inprevention ofnon-alcoholic fatty liver
disease inWistar rats. South African Journal ofBotany,
129:82–90.
Asrifah I., Estiasih T., Sujuti H. (2017): Potential hypocholes-
terolemic activity offlour from leaves ofMoringa (Moringa
oleiferaL.). Malaysian Journal ofNutrition, 23:449–460.
Avilés-Gaxiola S., León-Félix J., Jiménez-NevárezY.B., Angu-
lo-EscalanteM.A., Ramos-PayánR., Colado-VelázquezJ.,
HerediaJ.B. (2021): Antioxidant and antiinflammatory
properties ofnovel peptides from Moringa oleifera Lam.
leaves. South African Journal ofBotany, 141:466–473.
Awodele O., Oreagbaa I.A., OdomaS., DaSilvaJ.A.T., Os-
unkaluV.O. (2012): Toxicological evaluation ofthe aqueous
leaf extract ofMoringa oleifera Lam. (Moringaceae). Journal
ofEthnopharmacology, 139:330–336.
Azeez S.O., Chinma C.E., Bassey S.O., EzeU.R ., MakindeA.F.,
SakariyahA.A., OkubanjoS.S., DanbabaN., AdeboO.A.
(2022): Impact ofgermination alone or in combination
with solid-state fermentation onthe physicochemical,
antioxidant, invitro digestibility, functional and thermal
properties of brown finger millet flours. Lebensmittel-
Wissenschaft+Technologie, 154:112734.
Barodia K., Cheruku S.P., Kanwal A., MenonA., RajeevanR.,
RukadeA., Kumar Shenoy R.U., PrabhuC., Sharma V.,
Divya K.P., SumalathaS., Nayak Y., KumarN. (2022):
Effect ofMoringa oleifera leaves extract onexercise and
dexamethasone-induced functional impairment inskeletal
muscles. Journal ofAyurveda and Integrative Medicine,
13:100503.
Batmomolin A., Ahsan A., Wayan I., WiyasaA., SantosoS.
(2020): Ethanolic extract ofMoringa oleifera leaves improve
inflammation, angiogenesis, and blood pressure in rat
model ofpreeclampsia. Journal ofApplied Pharmaceutical
Science, 10:52–057.
Biswas D., Nandy S., Mukherjee A., Pandey D.K., Dey A.
(2020): Moringa oleifera Lam. and derived phytochemicals
aspromising antiviral agents: A review. South African
Journal ofBotany, 129:272–282.
Bolarinwa I.F., Aruna T.E., Raji A.O. (2019): Nutritive value
and acceptability ofbread fortified with moringa seed
powder. Journal ofthe Saudi Society ofAgricultural Sci-
ences, 18:195–200.
Castro-López C., Ventura-SobrevillaJ.M., G onzález-Hernán-
dezM.D., Rojas R., Ascacio-ValdésJ.A., Aguilar C.N.,
Martínez-ÁvilaG.C.G. (2017): Impact of extraction
techniques onantioxidant capacities and phytochemical
composition ofpolyphenol-rich extracts. Food Chemistry,
237:1139–1148.
Cattan Y., Patil D., Vaknin Y., Rytwo G., LakemondC., Benja-
minO. (2022): Characterization ofMoringa oleifera leaves
and seed protein extract functionality inemulsion model
system. Innovative Food Science & Emerging Technolo-
gies, 75:102903.
Chen G.L., Yong-Bing Xu Y.B., Wu J.L., LiN., GuoM.G.
(2020): Hypoglycemic and hypolipidemic effects ofMor-
inga oleifera leaves and their functional chemical constitu-
ents. Food Chemistry, 333:127478.
Chigurupati S., Al-Murikhy A., Almahmoud S.A., Al-
moshariY., Saber AhmedA., VijayabalanS., DasS., Raj
PalanimuthuV. (2021): Molecular docking ofphenolic
compounds and screening ofantioxidant and antidiabetic
potential ofMoringa oleifera ethanolic leaves extract from
Qassim region, Saudi Arabia. Saudi Journal ofBiological
Sciences, 29:854–859.
Cuellar-Nunez M.L., de Mejia E.G., PinaG.L. (2021): Moringa
oleifera leaves alleviated inflammation through down-
regulation ofIL-2, IL-6, and TNF-α inacolitis-associated
colorectal cancer model. Food Research International,
144:110318.
De Barros M.C., Silva A.G.B., Souza T.G.D.S., ChagasC.A.,
MachadoJ.C.B., FerreiraM.R.A ., SoaresL.A .L., XavierV.L.,
De AraújoL.C.C., BorbaE.F.O., DaSilvaT.G., AlvesR.R.V.,
CoelhoL.C.B.B., DeOliveiraA.M., Napoleão T.H.,
PaivaP.M.G. (2022): Evaluation of acute toxicity, 28-day
repeated dose toxicity, and genotoxicity ofMoringa oleifera
leaves infusion and powder. Journal ofEthnopharmacology,
296:115504.

11
Review Czech Journal of Food Sciences
https://doi.org/10.17221/221/2022-CJFS
Duranti G., Maldini M., Crognale D., SabatiniS., CoranaF.,
HornerK., CeciR. (2021): Moringa oleifera leaves extract in-
fluences oxidative metabolism inC2C12 myotubes through
SIRT1-PPARα pathway. Phytomedicine Plus, 1:100014.
El-Hadary A.E., RamadanM.F. (2019): Phenolic profiles,
antihyperglycemic, antihyperlipidemic, and antioxidant
properties ofpomegranate (Punica granatum) peel extract.
Journal ofFood Biochemistry, 43:e12803.
Ezzat S.M., El Bishbishy M.H., Aborehab N.M., SalamaM.M.,
HasheeshA., Motaal A.A., RashadH., Metwally F.M.
(2020): Upregulation ofMC4R and PPAR-α expression
mediates the antiobesity activity ofMoringa oleifera Lam.
inhigh-fat diet-induced obesity inrats. Journal ofEthnop-
harmacology, 251:112541.
Fotio A.L., Nguepi M.S.D., Tonfack L.B., TemdieR.J.G.,
NguelefackT.B. (2020): Acetaminophen induces liver
injury and depletes glutathione in mice brain: Preven-
tion byMoringa oleifera extract. South African Journal
ofBotany, 129:317–323.
Ganguly R., GuhaD. (2008): Alteration ofbrain monoam-
ines & EEG wave pattern inrat model of Alzheimer's
disease&protection byMoringa oleifera. Indian Journal
ofMedical Research, 128:744–751.
García-Beltrán J.M., Mansour A.T., AlsaqufiA.S., AliH.M.,
EstebanM.Á. (2020): Effects ofaqueous and ethanolic
leaves extracts from drumstick tree (Moringa oleifera)
ongilthead seabream (Sparus aurataL.) leucocytes, and
their cytotoxic, antitumor, bactericidal and antioxidant
activities. Fish and Shellfish Immunology, 106:44–55.
Giuberti G., Rocchetti G., Montesano D., LuciniL. (2021):
epotential ofMoringa oleifera infood formulation:
apromising source offunctional compounds with health-
promoting properties. Current Opinion inFood Science,
42:257–269.
Hamed Y.S., Abdin M., Akhtar H.M.S., ChenD., WanP.,
ChenG., ZhengX. (2019): Extraction, purification bymac-
rospores resin and invitro antioxidant activity offlavo-
noids from Moringa oliefera leaves. South African Journal
ofBotany, 124:270–279.
Hassan M.A., Xu T., Tian Y., Zhong Y., AliF.A.Z., YangX.,
LuB. (2021): Health benefits and phenolic compounds
ofMoringa oleifera leaves: Acomprehensive review. Phy-
tomedicine, 93:153771.
Ingale S.P., Gandhi F.P. (2016): Effect of aqueous extract
ofMoringa oleifera leaves onpharmacological mod-
elsofepilepsy and anxiety inmice. International Journal
ofEpilepsy, 3:12–19.
Jain P.G., Patil S., Haswani N., Girase M., SuranaS. (2010):
Hypolipidemic activity ofMoringa oleifera Lam., Morin-
gaceae, onhigh fat diet induced hyperlipidemia inalbino
rats, Revista Brasileira de Farmacognosia, 20: 969–973.
Jimoh T.O. (2018): Enzymes inhibitor y and radical scavenging
potentials oftwo selected tropical vegetable (Moringa oleif-
era and Telfairia occidentalis) leaves relevant totype2dia-
betes mellitus. Revista Brasileira de Farmacognosia,
28:73–79.
Karthivashan G., Masarudin M.J., Kura A.U., Abas F.,
FakuraziS. (2016): Optimization, formulation, and charac-
terization ofmultiflavonoids-loaded flavanosome bybulk
orsequential technique. International Journal of Nano-
medicine, 11:3417–3434.
Kasolo J.N., Bimenya G.S., Ojok L., OchiengJ., Ogwal-
OkengJ.W. (2010): Phytochemicals and uses ofMoringa
oleifera leaves inUgandan rural communities. Journal
ofMedicinal Plants Research, 4:753–757.
Kerdsomboon K., Chumsawat W., AuesukareeC. (2021): Ef-
fects ofMoringa oleifera leaves extracts and its bioactive
compound gallic acid onreducing toxicities ofheavy metals
and metalloid inSaccharomyces cerevisiae. Chemosphere,
270:128659.
Kirisattayakul W., Wattanathorn J., Tong-UnT., Muchima-
puraS., WannanonP., JittiwatJ. (2013): Cerebroprotective
effect ofMoringa oleifera against focal ischemic stroke
induced bymiddle cerebral artery occlusion. Oxidative
Medicine and Cellular Longevity:951415.
Kumar S., Verma P.K., Shukla A., Singh R.K., PatelA.K.,
YadavL., KumarS., KumarN., Kaushalendra AcharyaA.
(2023): Moringa oleiferaL. leaf extract induces cell cycle
arrest and mitochondrial apoptosis inDalton's Lymphoma:
Anin vitro and invivo study. Journal ofEthnopharmacol-
ogy, 302:115849.
Ma Z.F., Ahmad J., Zhang H., Khan I., MuhammadS. (2020):
Evaluation ofphytochemical and medicinal properties
ofMoringa (Moringa oleifera) asapotential functional
food. South African Journal ofBotany, 129:40–46.
Magaji U.F., Sacan O., Yanardag R. (2020): Alpha amylase,
alpha glucosidase and glycation inhibitory activity ofMor-
inga oleifera extracts. South African Journal of Botany,
128:225–230.
Mahato D.K., Kargwal R., Kamle M., Sharma B., PandhiS.,
MishraS., Gupta A., MahmudM.M.C., Gupta M.K.,
SinghaL.B., Kumar P. (2022b): Ethnopharmacological
properties and Nutraceutical potential ofMoringa oleifera.
Phytomedicine Plus, 2:100168.
Mahmoud K.B., Wasli H., MansourR.B., JemaiN., SelmiS.,
JemmaliA., Ksouri R. (2021): Antidiabetic, antioxi-
dantand chemical functionalities of Ziziphus jujuba
(Mill.) andMoringa oleifera (Lam.) plants using multi-
variate data treatment. South African Journal ofBotany,
144L:219–228.
Managa L.R., Du Toit E.S., Prinsloo G. (2021): Variations
inthe leaves metabolite profile between hydroponic and

12
Review Czech Journal of Food Sciences
https://doi.org/10.17221/221/2022-CJFS
field grown Moringa oleifera Lam. genotypes. Biochemical
Systematics and Ecology, 97:104302.
Manaois R.V., Morales A.V., Abilgos-Ramos R.G. (2013):
Acceptability, shelf life and nutritional quality ofmoringa-
supplemented rice crackers. Philippine Journal ofCrop
Science, 2:1–8.
Manggul M.S., Hidayanty H., Arifuddin S., Ahmad M.,
HadjuV., UsmanA.N. (2021): Biscuits containing Moringa
oleifera leaf powder improve conditions ofanemia inpreg-
nant women. Gaceta Sanitaria, 35:S191–S195.
Mansour A.R., Farmer M.A., Baliki M.N., ApkarianA.V.
(2014): Chronic pain: erole oflearning and brain plastic-
ity. Restorative Neurology and Neuroscience, 32:129–139.
Martín Medina C., Martín G., García A., FernándezT.,
HernándezE., Puls J. (2013): Potential applications
ofMoringa oleifera. Acritical review. Pastos yForrajes,
36:137–149.
Milla P.G., Peñalver R., Nieto G. (2021): Health benefits
ofuses and applications of Moringa oleifera inbakery
products. Plants, 10:318.
Monera T.G., Alan R., Maponga C.C., LeslieZ.B., GuglielmoJ.
(2008): Moringa oleifera leaf extracts inhibit 6-hydroxyla-
tion oftestosterone byCYP3A4. eJournal ofInfection
inDeveloping Countries, 2:379–383.
Mune M.M.A., Bakwo Bassogog C.B., Nyobe E.C., René
MinkaS.R. (2016): Physicochemical and functional proper-
ties ofMoringa oleifera seed and leaf powder. Cogent Food
and Agriculture, 2:1220352.
Nwakalor C.N. (2014): Sensory evaluation ofcookies pro-
duced from different blends ofwheat and Moringa oleifera
leaf powder. International Journal ofNutrition and Food
Sciences, 3:307–310.
Ogunsina B.S., Indira T.N., Bhatnagar A.S., RadhaC., Deb-
nathS., Gopala KrishnaA .G. (2014): Quality characteristics
and stability ofMoringa oleifera seed oil ofIndian origin.
Journal ofFood Science and Technology, 51:503–510.
Olson M.E., Fahey J.W. (2011): Moringa oleifera: Amulti-
purpose tree for the dry tropics. Un Revista Mexicana de
Biodiversidad, 82:1071–1082.
Omodanisi E.I., Aboua Y.G., OguntibejuO.O., Lamuela-
RaventósR.M. (2017): Assessment ofthe antihyperglycae-
mic, anti-inflammatory and antioxidant activities of the
methanol extract ofMoringa oleifera indiabetes-induced
nephrotoxic male Wistar rats. Molecules, 22:439.
Omotoso G.O., Gbadamosi I.T., OlajideO.J., Dada-Hab eebS.O.,
ArogundadeT.T., Yawson E.O. (2018): Moringa oleifera
phytochemicals protect the brain against experimental
nicotine-induced neurobehavioral disturbances and cerebel-
lar degeneration. Pathophysiology, 25:57–62.
Owon M., Osman M., Ibrahim A., SalamaM.A., MatthausB.
(2021): Characterisation ofdifferent parts from Moringa
oleifera regarding protein, lipid composition and extract-
able phenolic compounds. Oilseeds & fats, Crops and
Lipids, 28:45.
Oyeyinka A.T., Oyeyinka S.A. (2018): Moringa oleifera
asafood fortificant: Recent trends and prospects. Journal
ofthe Saudi Society ofAgricultural Sciences, 17:127–136.
Padayachee B., Baijnath, H. (2020): Anupdated comprehen-
sive review ofthe medicinal, phytochemical and pharma-
cological properties of Moringa oleifera. South African
Journal ofBotany, 129:304–316.
Páramo-Calderón D.E., Aparicio-SaguilánA., Aguirre-
Cruz A., Carrillo-AhumadaJ., Hernández-Uribe J.P.,
Acevedo-TelloS., Torruco-UcoJ.G. (2019): Tortilla added
with Moringa oleífera flour: Physicochemical, texture
properties and antioxidant capacity. Lebensmittel-Wis-
senschaft+Technologie, 100:409–415.
Pavathy M.V.S., Umamaheshwari A. (2007): Cytotoxic ef-
fect onMoringa oleifera leaf extracts onhuman multiple
myloma cell lines. Trends inMedical Research, 2:44–50.
Rébufa C., Dupuy N., Bombarda I. (2021): AComDim,
amultivariate tool tohighlighting impact ofagroclimatic
factors onMoringa oleifera Lam. leaves' composition
from their FTIR-ATR profiles. Vibrational Spectroscopy,
116:103297.
Ravi D.R.S., Nair B.R., Siril E.A. (2022): Fingerprinting and
genetic variability in drumstick (Moringa oleifera Lam.)
elite trees using RAPD markers – Anunderutilized and
wild edible future crop. South African Journal ofBotany,
145:370–377.
Robinson S., Delongeas J.L., Donald E., DreherD., FestagM.
(2008): European pharmaceutical company initiative
challenging the regulatory requirement for acute toxicity
studies inpharmaceutical drug development. Regulatory
Toxicology and Pharmacology, 50:345–352.
Sagrera A., Montenegro T., B orrego L. (2021): Cutaneous tox-
icity due toMoringa oleifera ACTAS Dermo-Sifiliográficas,
112:928–965.
Shah M.A., Bosco S.J.D., Mir S.A. (2015): Effect ofMoringa
oleifera leaves extract onthe physicochemical properties
ofmodified atmosphere packaged raw beef. Food Packaging
and Shelf Life, 3:31–38.
Singh A.K., Rana H.K., Tshabalala T., Kumar R., GuptaA.,
NdhlalaA.R., PandeyA.K. (2020): Phytochemical, nutra-
ceutical and pharmacological attributes of a functional
crop Moringa oleifera Lam: Anoverview. South African
Journal ofBotany, 129:209–220.
Sutalangka C., Wattanathorn J., MuchimapuraS., ukham-
MeeW. (2013): Moringa oleifera mitigates memory
impairment and neurodegeneration inanimal model
ofage-related dementia. Oxidative Medicine and Cellular
Longevity, 2013:695936.

13
Review Czech Journal of Food Sciences
https://doi.org/10.17221/221/2022-CJFS
Teclegeorgish Z.W., Aphane Y.M., MokgalakaN.S., Steen-
kampP., TembuV.J. (2021): Nutrients, secondary metabo-
lites and antioxidant activity ofMoringa oleifera leaves
and Moringa-based commercial products. South African
Journal ofBotany, 142:409–420.
Timilsena Y.P., Vongsvivut J., Adhikari R., AdhikariB. (2017):
Physicochemical and thermal characteristics ofAustralian
chia seed oil. Food Chemistry, 228:394–402.
Van den Berg J., Kuipers S. (2022): eantibacterial action
ofMoringa oleifera: Asystematic review. South African
Journal ofBotany, 151:224–233.
Vergara-Jimenez M., Almatrafi M.M., FernandezM.L. (2017):
Bioactive components inMoringa oleifera leaves protect
against chronic disease. Antioxidant, 6:94.
White P. (2015): e concept of diseases and health care
inAfrican traditional religion inGhana. HTS Teologiese
Studies/eological Studies, 71:a2762.
Zainab B., Ayaz Z., Alwahibi M.S., Khan S., Rizwana H.,
SolimanD.W., AlawaadA., Mehmood AbbasiA. (2020):
In-silico elucidation ofMoringa oleifera phytochemicals
against diabetes mellitus. Saudi Journal ofBiological Sci-
ences, 27:2299–2307.
Zungu N., Van Onselen A., Kolanisi U., SiwelaM. (2020):
Assessing the nutritional composition and consumer
acceptability ofMoringa oleifera leaf powder (MOLP)-
based snacks for improving food and nutrition security
ofchildren. South African Journal ofBotany, 129:283–290.
Received: November 20, 2022
Accepted: January 16, 2023
Published online: February 9, 2023