The Remarkable Benefits of Moringa oleifera

Abstract

Introduction: This study examines the α-glucosidase inhibition and antioxidant impact of Moringa oleifera (MO) leaves, which have long been adopted for their medicinal features. Methods: GC/MS, or gas chromatography/mass spectrometry, was utilized to evaluate the chemical content of MO extracts. The DPPH as well as ABTS assays were utilized to assess antioxidant activity, while the Folin-Ciocalteu reagent was utilized to clarify the total phenolic amount. Its potential for managing diabetes was confirmed by evaluating α-glucosidase inhibition in vitro. Results: Twenty-five compounds were shared between the 160 compounds in the EtOH extract and the 140 in the EtAc extract. Both Palmitic acid (3.40% in EtAc and 3.57% in EtOH) and α-Linolenic acid (2.95% in EtOH and 2.85% in EtAc) were found at significant levels. The total phenolic amount was 157.14 ± 14.46 mg GAE/g. Antioxidant activity was demonstrated through the DPPH test, which showed an IC50 of 43.01 µg/mL, as well as the ABTS assay, with an IC50 of 21.20 µg/mL. Strong α-glucosidase inhibition was observed with the EtOH-MO extract, resulting in an IC50 of 15.01 µg/mL. Conclusion: Moringa oleifera extracts demonstrate significant antioxidant and α-glucosidase inhibition activities, attributed to their high phenolic content and beneficial fatty acids. These findings support MO's potential as a natural therapeutic compound for diabetes management as well as prevention.