Effects of Moringa oleifera leaves extract, vitamin C, and taurine co-exposures on calcium and metallothionein levels, oxidative stress, and gill histopathological changes in Clarias gariepinus exposed to sub-lethal cadmium

Moringa oleifera leaves have been used as food material because it has high nutritional value. Many research have been conducted on moringa leaves extract as functional food and the additional material of nutrient for some food products (biscuit, bread, jelly drink), which it looked that adding moringa leaves extract above 5% decrease the consumer acceptance level toward the product because of the strongest unpleasant aroma and bitter taste, which is caused by saponins content in moringa leaves extract is still high enough.This study aimed to obtain the optimal temperature and time of blanching process to reduce saponin level, and the appropriate solvents to extract nutrients from Moringa oleifera leaves so that Moringa leaves flour is obtained with no bitter taste (low saponin) and nutritious (water, protein, optimal vitamin C and vitamin A) as fortification ingredients for various food products. The results showed that the blanching treatment at 75 ° C for 5 minutes (T1W1) combined with 70% ethanol (P1) solvent was able to produce Moringa leaves flour with the lowest saponin content of 0.790%, but with nutrients that still met the requirements, namely water 6.508%, protein 28.705%, Vitamin C 90.77 mg 100 g-1 and Vitamin A 3590 µg 100 g-1.

Download Full-text

The Role of Moringa Oleifera Leaves Against Oxidative Stress and Chronic Inflammation: A Review

Indian Journal of Public Health Research & Development ◽

10.5958/0976-5506.2018.00560.0 ◽

2018 ◽

Vol 9 (6) ◽

pp. 257

Author(s):

Kusmiyati ◽

Soedjajadi Keman ◽

Muhammad Amin ◽

Suwarno ◽

Heru Santoso Wahito Nugroho

Keyword(s):

Oxidative Stress ◽

Chronic Inflammation ◽

Moringa Oleifera ◽

Moringa Oleifera Leaves

Download Full-text

Statistical comparison of two modeling methods on pressurized hot water extraction of vitamin C and phenolic compounds from Moringa oleifera leaves

South African Journal of Botany ◽

10.1016/j.sajb.2018.09.001 ◽

2020 ◽

Vol 129 ◽

pp. 9-16 ◽

Cited By ~ 4

Author(s):

Y. Nuapia ◽

E. Cukrowska ◽

H. Tutu ◽

L. Chimuka

Keyword(s):

Phenolic Compounds ◽

Vitamin C ◽

Moringa Oleifera ◽

Hot Water ◽

Water Extraction ◽

Hot Water Extraction ◽

Pressurized Hot Water Extraction ◽

Statistical Comparison ◽

Modeling Methods ◽

Moringa Oleifera Leaves

Download Full-text

Treatment with vitamin C ameliorated the alterations in p53 and Bcl2 caused by lead-induced toxicity

Animal Biology ◽

10.1163/157075511x554473 ◽

2011 ◽

Vol 61 (1) ◽

pp. 111-125 ◽

Cited By ~ 3

Author(s):

Ahmed El Barbary ◽

Ehab Tousson ◽

Bassem Rafat ◽

Mohamed Hessien ◽

Ahmed Samy

Keyword(s):

Oxidative Stress ◽

Bone Marrow ◽

Vitamin C ◽

Lead Poisoning ◽

Oxidation Rate ◽

Lead Acetate ◽

Histopathological Changes ◽

Pb Toxicity ◽

Apoptosis Protein ◽

Apoptosis Proteins

AbstractLead (Pb) toxicity is one of the commonest environmental problems in our life; it causes many reversible and irreversible changes in our tissues. This study was carried out to investigate the effect of vitamin C as a natural antioxidant on the treatment of oxidative stress caused by lead poisoning in rabbits, and its ability to increase P53 without affecting Bcl2 apoptosis proteins. Lead acetate [Pb(Ac)2] was orally administrated to rabbits for 21 days and then treated by vitamin C for another 21 days. The effect of this treatment was investigated by measuring two of the apoptosis proteins p53 and Bcl2. Hemoglobin auto-oxidation rate is measured and their histopathological changes in liver, kidney and bone marrow were investigated. Our data indicate that exposure to rabbits to Pb(Ac)2 caused significant increase of apoptosis protein p53 and decrease in the antiapoptotic BCl2 proteins, where treatment with vitamin C ameliorated these effects.

Download Full-text