Physicochemical and nutraceutical properties of moringa (Moringa oleifera) leaves and their effects in an in vivo AOM/DSS-induced colorectal carcinogenesis model

M. L. Cuellar-Nuñez, I. Luzardo-Ocampo, R. Campos-Vega, M. A. Gallegos-Corona, E. González de Mejía, G. Loarca-Piña

Research output: Contribution to journalArticlepeer-review

Abstract

Moringa (Moringa oleifera) is a plant that has generated great interest in recent years because of its attributed medicinal properties. The aim of this study was to characterize the bioactive compounds of moringa leaves (MO) and evaluate their effect on a colorectal carcinogenesis model. Twenty-four male CD-1 mice were divided into 4 groups: Group 1 fed with basal diet (negative control/NC); Group 2 received AOM/DSS (positive control); Groups 3 and 4 were fed with basal diet supplemented with moringa leaves (2.5% w/w and 5% w/w, respectively) for 12 weeks. Moringa leaves exhibited a high content of dietary fiber (~ 18.75%) and insoluble dietary fiber (2.29%). There were identified 9 phenolic compounds whereas the chlorogenic and ρ-coumaric acid showed the higher contents (44.23–63.34 μg/g and 180.45–707.42 μg/g, respectively). Moringa leaves decreased the activity of harmful fecal enzymes (β-glucosidase, β-glucuronidase, tryptophanase and urease up to 40%, 43%, 103% and 266%, respectively) as well tumors incidence in male CD1-mice (~ 50% with 5% w/v of moringa dose). These findings suggest that the bioactive compounds of moringa such as total dietary fiber and phenolic compounds may have chemopreventive capacity. This is the first study of the suppressive effect of moringa leaves in an in vivo model of AOM/DSS-induced colorectal carcinogenesis.

Original languageEnglish (US)
Pages (from-to)159-168
Number of pages10
JournalFood Research International
Volume105
DOIs
StatePublished - Mar 2018

Keywords

  • Azoxymethane
  • Colon cancer
  • Dietary fiber
  • Fecal enzymes
  • Moringa oleifera
  • Polyphenols

ASJC Scopus subject areas

  • Food Science

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