“Functional foods” — foods with health benefits beyond basic nutrition — are a fast-growing category, and moringa leaf is a prime candidate. This study characterised the biochemical and functional properties of Moringa oleifera leaves to assess that potential.
Researchers across institutes in Egypt and Saudi Arabia analysed the composition and functional characteristics of moringa leaves relevant to their use as a food ingredient.
What the study examined
- The biochemical composition of moringa leaves (nutrients and bioactives).
- Their functional properties relevant to food formulation.
- Their suitability as a functional-food ingredient.
Caveat: a compositional/functional characterisation study; formulation performance depends on the final product.
Summary of: El Sohaimy, S. A. et al. (2015). “Biochemical and functional properties of Moringa oleifera leaves and their potential as a functional food.” Global Advanced Research Journal of Agricultural Science, 4(4), 188-199. Summarised by MORIFA; full paper via the PDF link above.