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Abstract

MORINGA OLEIFERA

Saurabh S. Shelke* and Bhakti Wagh

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Abstract

The compounds in Moringa, in addition to their important medicinal properties. function as effective antioxidants and inhibitors of bacterial and fungal growth. Moringa is rich in phenolic compounds that have been found to considerably inhibit oxidation in food. Several antioxidant plant compounds have been found in the leaves of Moringa oleifera. 46 antioxidants. 36 anti-inflammatory agents. 18 amino acids. 9 essential amino acids. Leaves, roots, bark and seeds of Moringa oleifera show anti-microbial activity against bacteria and fungi. The plant shows in vitro activity against bacteria, yeast, dermatophytes and helminths by disc- diffusion method.

Keywords: Moringa oleifera, antioxidant, phenolic, leaves, nutrient.


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