Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
+32 25889658
ISSN: 2155-9600
+32 25889658
Asna Urooj
University of Mysore, India
Posters & Accepted Abstracts: J Nutr Food Sci
Lipid metabolism disorders are associated with the increase in concentrations of blood lipids such as cholesterol, LDL and triglycerides leading to cardiovascular diseases. Plant-based medicinal agents offer an alternative therapeutic approach to prevent and treat these disorders. Our research group has explored the potential role of Moringa oleifera (MO), an Indian traditional medicinal plant on various aspects of lipid metabolism using preclinical approaches. Preclinical studies included ability to bind bile acids, inhibitory effects on HMG-CoA enzyme and animal studies on serum lipid levels and HMG-CoA activity in rats fed high-fat diets. In addition, antioxidant activity in food and biological systems, pH and thermal stability of the plant extracts was also investigated. Ex vivo studies revealed that MO polyphenols (MOP) were effective in modulating the cholesterol metabolism by inhibiting HMG-CoA reductase, the rate limiting enzyme in cholesterol synthesis. Combination of dietary fats and MO that leaves as a source of vitamin E was beneficial in reducing plasma cholesterol and lipid peroxidation in rats. In rats, feeding high-fat diet, administration of MOP rich extract significantly lowered the serum cholesterol, triglycerides and low-density lipoprotein cholesterol by inhibiting HMGCoA reductase activity and promoting fecal excretion of cholesterol metabolites. Aqueous extract of MO significantly inhibited in vitro platelet aggregation induced by agonists by inhibiting cyclooxygenase pathway of arachidonic acid metabolism. Compared to synthetic antioxidants, MO extracts showed high antioxidant activity as studied by antioxidant assays. MO exhibited potent antioxidant activity in lipid systems with FeSO4-induced oxidation. In food systems, viz. biscuits and fruit juice, MO was effective in controlling lipid oxidation during storage, due to the presence of phenolic compounds. Heat processing and storage did not affect the stability of antioxidant vitamins. Extracts showed high thermal stability of antioxidant components and antioxidant potential in inhibiting peroxidation in lipid substrates. The findings lend support to the hypocholesterolemic role of Moringa oleifera leaves, hence can be promoted as a natural nutraceutical source and functional food owing to the presence of saponins, polyphenols and fiber contributing to the lipid lowering mechanism.