Moringa oleifera Lam. leaves as new raw food material: A review of its nutritional composition, functional properties, and comprehensive application

Author:

Yang Min,Tao LiangORCID,Kang Xin-Rui,Wang Zi-LinORCID,Su Ling-Yan,Li Ling-FeiORCID,Gu Fan,Zhao Cun-Chao,Sheng Jun,Tian Yang

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference144 articles.

1. Comparison of heavy metals removal from aqueous solution by Moringa oleifera leaves and seeds;Abatal;Coatings,2021

2. Moringa oleifera leaves extract enhances nonspecific immune responses, resistance against Vibrio alginolyticus, and growth in whiteleg shrimp (Penaeus vannamei);Abidin;Animals,2022

3. Comparative study between Croton tiglium seeds and Moringa oleifera leaves extracts, after incorporating silver nanoparticles on murine brains;Aboulthana;Egyptian Journal of Chemistry,2021

4. Drying alters the phenolic constituents, antioxidant properties, α-amylase, and α-glucosidase inhibitory properties of Moringa (Moringa oleifera) leaf;Adedayo;Food Science and Nutrition,2018

5. Moringa oleifera modulates cholinergic and purinergic enzymes activity in BV-2 microglial cells;Adefegha;Metabolic Brain Disease,2021

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