Consumption of Moringa oleifera flour and its effects on the biochemical profile and intestinal motility in an animal model

dc.contributor.authorGuiguer, Élen Landgraf
dc.contributor.authorBarbalho, Sandra Maira
dc.contributor.authorMarinelli, Paulo Sérgio
dc.contributor.authordo Santos Bueno, Patrícia Cincotto
dc.contributor.authorMendes, Claudemir Gregório
dc.contributor.authordos Santos, Mirele Cristine Batista
dc.contributor.authorPescinini-Salzedas, Leticia Maria
dc.contributor.authorOshiiwa, Marie
dc.contributor.authorde Menezes, Manoel Lima [UNESP]
dc.contributor.authorNicolau, Cláudia Cristina Teixeira
dc.contributor.authorOtoboni, Alda Maria
dc.contributor.institutionUniversity of Marília (UNIMAR)
dc.contributor.institutionFaculty of Food Technology of Marília (FATEC)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.description.abstractMoringa oleifera (MO) belongs to the family Moringaceae and is native to tropical Africa. It exhibits many therapeutic properties and has been widely cultivated because of the high food value of the leaves, fruit, flowers and roasted seeds. It possesses high quality protein, calcium, iron, fiber, minerals and essential amino acids. The objective of this study was to evaluate the effects of MO flour in anthropometric and biochemical profile of Wistar rats. Animals were divided randomly into the following groups (n=10): G1 (control group) and G2 (treated with MO flour mixed to the rat food) were both treated for 40 days and G3 (control group), G4 (treated with senne) and G5 (treated with MO flour) were studied to evaluate the intestinal motility. After 40 days, animals of G1 and G2 were euthanized and evaluation of glycaemia, total cholesterol, triglycerides, LDL-c, VLDL-c, HDL-c, C reactive Protein (PCR), hepatic enzymes, Lee Index, weight and visceral fat were performed. Our results showed reduction of visceral fat, total cholesterol, triglycerides, LDL-c, and VLDL-c and increase in the HDL-c levels. No significant differences were found in the body weight, glycaemia, hepatic enzymes and PCR. The MO flour also promoted laxative effects similar do senne. Our results with the use of Moringa oleiferaflour are very promising, once its use improved lipid profile, prevented weight gain and showed no adverse effects. Thus we may conclude that this flour could be added to industrial products in order to provide healthier products to the consumers.en
dc.description.affiliationDepartment of Biochemistry and Pharmacology School of Medicine University of Marília (UNIMAR), Av. Higino Muzzi Filho 1001
dc.description.affiliationDepartment of Biochemistry and Nutrition Faculty of Food Technology of Marília (FATEC), Av. Castro Alves, 62
dc.description.affiliationFaculty of Sciences - UNESP, Av Engenheiro Luiz Edmundo Carrijo Coube, 14-01
dc.description.affiliationUnespFaculty of Sciences - UNESP, Av Engenheiro Luiz Edmundo Carrijo Coube, 14-01
dc.identifier.citationInternational Journal of Phytomedicine, v. 8, n. 3, p. 427-434, 2016.
dc.relation.ispartofInternational Journal of Phytomedicine
dc.rights.accessRightsAcesso restrito
dc.subjectIntestinal motility
dc.subjectMoringa oleifera
dc.subjectVisceral fat
dc.subjectWistar rats
dc.titleConsumption of Moringa oleifera flour and its effects on the biochemical profile and intestinal motility in an animal modelen