Abstract Title:

Hypoglycemic and hypolipidemic effects of Moringa oleifera leaves and their functional chemical constituents.

Abstract Source:

Food Chem. 2020 Jul 5 ;333:127478. Epub 2020 Jul 5. PMID: 32663752

Abstract Author(s):

Gui-Lin Chen, Yong-Bing Xu, Jian-Lin Wu, Na Li, Ming-Quan Guo

Article Affiliation:

Gui-Lin Chen


Moringa oleifera Lam. (M. oleifera) leaves have long been consumed as both nutritive vegetable and popular folk medicine for hyperglycemia and hyperlipidemia in Kenya communities. In the current study, in vitro inhibition by M. oleifera leaf extract (MOLE, 90% (v/v) ethanol) ofα-glucosidase and pancreatic lipase was demonstrated, followed by determination of the effects of MOLE on both glucose consumption and lipid levels (TC, TG, HDL-C and LDL-C) in 3T3-L1 cells. Potential ligands in MOLE were fast screened using affinity ultrafiltration LC-MS, and 14 and 10 componentsdisplayed certain binding affinity to α-glucosidase and pancreatic lipase, respectively. Docking studies revealed the binding energies and hydrogen bonds between potential ligands and enzymes. This study suggests that M. oleifera leaves may be a promising natural source for the prevention and treatment of hyperglycemia and hyperlipidemia as well as a functional food or other product for health care in the near future.

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