Search results for "Moringa"
showing 10 items of 11 documents
ChemInform Abstract: Synthesis of Active Principles from the Leaves of Moringa oleifera Using S-Pent-4-enyl Thioglycosides.
2010
Abstract α - l -Rhamnosides of 4-hydroxy-benzyl compounds with nitrile, carbamate, and thiocarbamate groups occurring in Moringa oleifera leaf extracts and the α - l -rhamnoside of anisaldehyde derivatives were synthesised. Electrophilic activation of S -pent-4-enyl thiorhamnosides was applied for the construction of glycosidic linkages.
Moringa olifeira Lam. Stimulates Activation of the Insulin-Dependent Akt Pathway. Antidiabetic Effect in a Diet-Induced Obesity (DIO) Mouse Model.
2017
International audience; We investigated the antidiabetic effect of Moringa olifeira Lam. in a diet-induced obesity (DIO) mouse model. Six mice were randomly selected as normal controls. Moringa olifeira Lam. leaf extract at a dose of 200, 400 or 600 mg/kg body weight, glibenclamide (Glib) at the dose of 10 mg/kg (positive control) and distilled water at 10 ml/kg (control group) were administered orally by gastric intubation, and each group consisted of six mice. Insulinsensitive tissues (liver, skeletal muscle) were collected to investigate antidiabetic effects and examine the plant's molecular mechanisms. Moringa olifeira Lam. leaf extract prevented weight gain. It also reduced blood gluco…
Paradox between malnutrition and nutritional richness of foods in Madagascar: the example of Moringa oleifera
2013
Madagascar has two faces: a developing country with a high percentage of population under poverty scale, and a country rich in natural resources. Only few studies examined this paradox between malnutrition prevalence and food availability. In other developing countries Moringa oleifera (MO) was proposed as a potential solution for its high nutritional value. In Madagascar this plant grows in the wild.The present research investigated why MO leaves are not part of Malagasy diet and how it could be introduce as daily food. A first study examined the actual nutritional composition of Malagasy MO leaves, and a second one the perceived nutritional value of these leaves by Malagasy people.Results …
How to use local resources to fight malnutrition in Madagascar? A study combining a survey and a consumer test
2015
This study aimed to understand consumers' habits and belief structures concerning local food products and to develop a new snack as a way to fight against children malnutrition in Madagascar. A large variety of natural food resources grow in Madagascar, like Moringa oleifera (MO) which leaves are rich in nutrients but not consumed. First, a survey conducted in four areas of Madagascar revealed that MO leaves are known for their health benefits but infrequently consumed, probably because of their low satiating power and strong odor. In the studied areas, different levels of consumption were observed, which may be linked to varying levels of familiarity with MO by the local populations, this …
Moringa oleifera Leaf Powder as Functional Additive in Cookies to Protect SH-SY5Y Cells
2021
The aim of this work is the evaluation of the addition of Moringa leaf powder (MLP) in cookies in terms of antioxidant properties, dough processability and sensorial properties of the cookies. The total content of biophenols and flavonoids in MLP was detected and the identification of the bioactive molecules was performed by HPLC-ESI-TOF-MS measurements, before and after oven treatment at 180 ◦C for 20 min. After a preliminary evaluation of the MLP water soluble fraction (MLPsf) cytotoxicity, its protective effect against an oxidative injury induced in the SH-SY5Y cells was assessed. Data evidence that the bioactive molecules present in MLPsf are effective in preventing ROS production and i…
Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets
2019
The present work investigated the efficacy of Moringa flower (MF) extract to develop a functional chicken product. Three groups of cooked chicken nuggets&mdash
Impact of ultrasound extraction parameters on the antioxidant properties of Moringa oleifera leaves
2020
Recently, much interest has been focused on Moringa oleifera L., a highly versatile and sustainable plant. In addition to its nutritional properties, numerous bioactive compounds have been identified in M. oleifera leaves, for which healthy properties have been reported. In the present research, the impact of ultrasound-assisted extraction (UAE) on the recovery of the bioactive compounds from leaves was investigated. Firstly, an experimental design approach has been used to highlight the influence of some extraction parameters (solvent, solvent/dry leaves ratio, temperature, time) on phenol compound recovery and antioxidant activity. Solvent composition was the most influential factor
Role of Languages in Consumers' Food Description: Contrasting Malagasy and French Descriptors of M oringa oleifera Leaf Powder
2015
Synthesis of active principles from the leaves of Moringa oleifera using S-pent-4-enyl thioglycosides
1998
Abstract α - l -Rhamnosides of 4-hydroxy-benzyl compounds with nitrile, carbamate, and thiocarbamate groups occurring in Moringa oleifera leaf extracts and the α - l -rhamnoside of anisaldehyde derivatives were synthesised. Electrophilic activation of S -pent-4-enyl thiorhamnosides was applied for the construction of glycosidic linkages.
Moringa oleifera supplemented foods in South Africa : A multidisciplinary approach combining consumer studies with physico-chemical and nutritional a…
2021
Malnutrition is a major challenge in South Africa (SA), particularly in Eastern Cape and Limpopo provinces, which are predominantly black and historically disadvantaged. This thesis aims to assess the potential of Moringa oleifera (MO) as a source of nutritional improvement in the diets of mothers and their children in these provinces. Known for its nutritional benefits, MO is a plant native to India, now cultivated in SA but not widely used for human nutrition. A two-part approach was followed in this thesis. The first part aims to understand how MO is perceived by consumers and how it can be integrated into the South African food repertory. A study of the knowledge, beliefs and consumptio…