Changes in glucose and lipid profile after consumption of malunggay (Moringa oleifera) leaves products in humans with moderately raised serum glucose and cholesterol levels

Changes in glucose and lipid profile after consumption of malunggay (Moringa oleifera) leaves products in humans with moderately raised serum glucose and cholesterol levels

2014

E10306

Background: Malunggay (Moringa oleifera) was considered a promising functional food because of the many nutrients, minerals and vitamins present in its leaves, seeds and bark. Objective: To determine the changes in glucose, lipid profile and antioxidant capacity in humans with moderately raised serum glucose and cholesterol levels after consumption of malunggay leaves supplemented-food products. Materials and Methods: Test foods are buns, fish sausage and veggie soup with and without malunggay leaves powder. Thirty-eight participants were randomly grouped into control and experimental, given foods without and with malunggay. The total amount of dietary fiber containing malunggay leaves powder was 14.4 g while without malunggay was 9.3 g. Results: Serum blood glucose from baseline to endline for the control group was still considered moderately raised (6.2 to 5.6 mmol/L) while in the experimental group resulted from moderately raised (5.8 mmol/L) to normal serum glucose (5.0 mmol/L; P<0.05). Hemoglobin A1C measurements were within the normal limits for both groups. A decreasing trend in TC and LDL-C, and an increasing trend in HDL-C and antioxidant capacity were observed in the experimental group. Conclusion: Malunggay leaves supplemented-food products decreased fasting blood sugar and may have a promising effect for cholesterol-lowering.

4(4):200-203, FOOD AND PUBLIC HEALTH

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