Bioactive flavonoids in Moringa oleifera and their health-promoting properties. (August 2018)

• Record Type: Journal Article
• Authors: Lin, Mengfei; Zhang, Junjie; Chen, Xiaoyang
• Is Part Of: Journal of functional foods. Volume 47(2018)
• Page Start: 469
• Page End: 479
• Publication Date: 2018-08
• Subjects: Bioavailability -- Cancer -- Diabetes -- Flavonoids -- Human health -- NCDs; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2018.06.011
• Languages: English
• ISSNs: 1756-4646

Abstract

Abstract: Moringa oleifera is widely cultivated as an important vegetable for human consumption. Moringa contains numerous dietary phytonutrients, including flavonoids, which are secondary plant metabolites with health-promoting effects, such as prevention of damage to normal cell DNA and promotion of cancer cell apoptosis, thereby reducing the burden of non-communicable diseases (NCDs). Therefore, flavonoids in M. oleifera have attracted great interest as chemotherapeutic modality due to its edible, potential anti-inflammatory, antioxidant and larger amounts of flavonoids compared with other vegetables and fruit. This review focuses on the findings of current studies of the health-promoting aspects of Moringa and Moringa extract-related flavonoids on NCDs, particularly cancer, diabetes and obesity. According to the available literature, the beneficial effects of bioactive flavonoids in M. oleifera as a future medicinal food are promising but further evidence from human studies, including clinical trials, is required.