Moringa oleifera: a comprehensive review of its nutritional benefits, functional applications, and future potential in food science.
Level 5 - mechanism / opinion, no new human data
Narrative review summarizing nutritional and functional applications without systematic methodology.
PubMed 41431888 · doi:10.1002/jsfa.70388
What was done
This narrative review synthesized literature on the nutritional profile, functional attributes, extraction technologies, safety, and regulatory aspects of Moringa oleifera. It evaluated applications across several food categories, including dairy, plant-based alternatives, beverages, bakery, snacks, and meat products.
What was found
The abstract reports no numerical findings, effect sizes, or quantitative data. Qualitatively, it states that Moringa oleifera contains protein, fiber, fats, vitamins, and minerals, and displays antioxidant, antimicrobial, and antidiabetic properties. Incorporation into food formulations is described as enhancing nutritional value, functionality, and shelf life, while requiring optimization to avoid undesirable sensory effects and health risks.
Why it matters
This paper compiles practical food science applications of Moringa oleifera across multiple product categories, identifying key formulation challenges such as sensory preservation and safety considerations.
Limits
As a narrative review, it lacks a systematic search protocol, explicit inclusion criteria, and formal bias assessment. The abstract reports no quantitative measurements, specific dosages, sensory evaluation metrics, or toxicological thresholds.
Cited by
- supports Moringa leaves have a higher protein content than kale, broccoli, or most other leafy green vegetables.