Open AccessVariation in Anti-Glycation and Cross-Link Breaking Effects of Crude Extracts of Moringa oleifera Leaf, Seed and Root
Author(s) -
Oluwaseyefunmi Iyabo Adeniran,
D. B. Msomi,
M. T. Olivier,
Motetelo Alfred Mogale
Publication year - 2021
Publication title -
asian journal of chemistry/asian journal of chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.145
H-Index - 34
eISSN - 0975-427X
pISSN - 0970-7077
DOI - 10.14233/ajchem.2021.23058
Subject(s) - chemistry , moringa , glycation , phytochemical , vigna , botany , traditional medicine , food science , biochemistry , biology , medicine , receptor
Study and comparing the anti-glycation and cross-link breaking effects of Moringa oleifera leaf, seedand root extracts with aminoguanidine, a known inhibitor of advanced glycation end-products (AGEs).Their phytochemical composition and extraction yields were also assessed. All seed and root extractsdemonstrated significantly higher anti-glycation effect than aminoguanidine against total immunogenicAGEs (p < 0.05). Both seed and root polar (methanol and water) extracts exhibited significantly higheranti-glycation effect against N′-(carboxymethyl)lysine than aminoguanidine (p < 0.05). Polar extractsof all M. oleifera tested parts demonstrated higher anti-glycation activity against fluorescent AGEsthan aminoguanidine (p < 0.05). With exception to the aqueous root extracts, all leaf, seed and rootextracts of M. oleifera demonstrated an ability to break AGE-protein cross-links. The highest cross-linkbreaking effect was exhibited by ethyl acetate extract of leaves.The methanol extract of seeds of M.oleifera showed the presence of all tested secondary metabolites.