Biochemical and functional properties of Moringa oleifera leaves and their potential as a functional food

@inproceedings{Sohaimy2015BiochemicalAF,
  title={Biochemical and functional properties of Moringa oleifera leaves and their potential as a functional food},
  author={Sobhy A. El Sohaimy and Gamal M Hamad and Sameh E. Mohamed and Mohamed Hamdy Amar and Rashad Rizk Al-Hindi},
  year={2015}
}
BACKGROUND: Moringa is a tree of a not well-understood plant since it has not been fully studied all over the world. Therefore, the aim of the present study is to evaluate the chemical as well as functional properties of the Egyptian Moringa oleifera leaves. Such leaves can be used as a functional food ingredient in the food and pharmaceutical applications. RESULTS: The proximate analysis showed that moringa leaves are rich in: fiber, protein, carbohydrate and energy contents (11.23±0.16, 9.38… CONTINUE READING

References

Publications referenced by this paper.
Showing 1-10 of 39 references

Determination of phenolic acids by a modified HPLC: Its application to various plant materials.J

N Öztürk, M Tuncel, NB Tuncel
Liq. Chromatogr. Relat • 2007
View 1 Excerpt
Highly Influenced

Nutrition in action

EA Martin, AA Coolidge
4ed. Holt, R and Wilson Co., New York, NY. • 1978
View 2 Excerpts
Highly Influenced

Comparative study on nutrient composition, phytochemical, and functional characteristics of raw, germinated, and fermented Moringa oleifera seed flour

SI Oluwole, AA Oluwole, A Oluwaseun
Food Science & Nutrition, 1: 452-463. • 2013
View 2 Excerpts

Moringa oleifera: A Miracle Tree, Proceedings, International Seminar on Renewable Energy for Institutions and Communities in Urban and Rural Settings, Manav Institute, Jevra, India, pp

Y Singh, R Jale, KK Prasad, RK Sharma, K Prasad
73-81. • 2012
View 1 Excerpt

Similar Papers

Loading similar papers…