Relative bioavailability of folate from the traditional food plant Moringa oleifera L. as evaluated in a rat model

Abstract

Moringa oleifera is an affordable and rich source of dietary folate. Quantification of folate by HPLC showed that 5-formyl-5,6,7,8-tetrahydrofolic acid (502.1 μg/100 g DW) and 5,6,7,8-tetrahydrofolic acid (223.9 μg/100 g DW) as the most dominant forms of folate in M. oleifera leaves. The bioavailability of folate and the effects of folate depletion and repletion on biochemical and molecular markers of folate status were investigated in Wistar rats. Folate deficiency was induced by keeping the animals on a folate deficient diet with 1 % succinyl sulfathiazole (w/w). After the depletion period, animals were repleted with different levels of folic acid and M. oleifera leaves as a source of folate. Feeding the animals on a folate deficient diet for 7 weeks caused a significant (3.4-fold) decrease in serum folate content, compared to non-depleted control animals. Relative bioavailability of folate from dehydrated leaves of M. oleifera was 81.9 %. During folate depletion and repletion, no significant changes in liver glycine N-methyl transferase and 5-methyltetrahydrofolatehomocysteine methyltransferase expression were recorded. In RDA calculations, only 50 % of natural folate is assumed to be bioavailable. Therefore, the bioavailability of folate from Moringa is much higher, suggesting that M. oleifera based food can be used as a significant source of folate.

Moringa oleifera as a food fortificant: Recent trends and prospects

“…A recent study showed that iron from M. Oleifera can overcome iron deficiency and modulate the expression of iron-responsive genes better than conventional iron supplements (Saini et al, 2014a). Similarly, Saini et al (2016) found that the relative bioavailability of folate from M. Oleifera leaves using rat model was very high (approx. 82%) suggesting that the M. Oleifera leaves can be a potential source of dietary folate.…”

An overview of nutritional and anti nutritional factors in green leafy vegetables

“…Moringais known to be a significant source of foliate with higher bioavailability compared to other vegetables. 35 High-performance liquid chromatography i.e. HPLC-DAD-MS/ MS based method developed by Santos et al 36 allows a simple and sequential extraction and monitoring of several free forms of water soluble vitamins (vitamins C, B1, B2, B3, B5, B6 and B9) and fatsoluble vitamins (pro-vitamin A and vitamin E) present in raw green leafy vegetables Table 1.…”

Phytochemical Constituents, Biological Activities, Therapeutic Potentials and Nutritional Values of <i>Moringa oleifera</i> (Zogale): A Review

“…The varying concentrations of phenolics with the antioxidant capacity of the tested foliage established 'Pakistan Black' and 'Techiman' as the most nutritive cultivars, compared to the other major cultivars of M. oleifera from Pakistan [41]. [42]. Additionally, these forms are highly bio available in animals, compared to other folaterich foods, such as green leafy vegetables.…”