Health Benefits of Uses and Applications of Moringa oleifera in Bakery Products

belongs to the Moringaceae family and is the best known of the native genus. For centuries, it has been used as a system of Ayurvedic and Unani medicine and has a wide range of nutritional and bioactive compounds, including proteins, essential amino acids, carbohydrates, lipids, fibre, vitamins, min...

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Bibliographic Details
Published in:Plants (Basel) 2021-02, Vol.10 (2), p.318
Main Authors: Milla, Paula García, Peñalver, Rocío, Nieto, Gema
Format: Article
Language:English
Subjects:
Amino acids
Antiinfectives and antibacterials
Antioxidants
Asthma
Bakeries
Bakery products
Bark
Bioactive compounds
Biscuits
Carbohydrates
Carotenoids
Diabetes mellitus
Dietary minerals
Fatty acids
Flavonoids
Flowers
Flowers & plants
Food
Fruits
functional food
Functional foods & nutraceuticals
Hemorrhoids
Inflammation
Lipids
Medicine
Metabolites
Minerals
Moringa
Moringa oleifera
natural preservatives
Nutritive value
Organoleptic properties
Phenolic compounds
Phenols
Phytosterols
Potassium
Proteins
Review
Seeds
Vitamin deficiency
Vitamins
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Summary:belongs to the Moringaceae family and is the best known of the native genus. For centuries, it has been used as a system of Ayurvedic and Unani medicine and has a wide range of nutritional and bioactive compounds, including proteins, essential amino acids, carbohydrates, lipids, fibre, vitamins, minerals, phenolic compounds, phytosterols and others. These characteristics allow it to have pharmacological properties, including anti-diabetic, anti-inflammatory, anticarcinogenic, antioxidant, cardioprotective, antimicrobial and hepatoprotective properties. The entire plant is edible, including its flowers, however, it is not entirely safe, because of compounds that have been found mainly in the root and bark, so the leaf was identified as the safest. is recognised as an excellent source of phytochemicals, with potential applications in functional and medicinal food preparations due to its nutritional and medicinal properties; many authors have experimented with incorporating it mainly in biscuits, cakes, brownies, meats, juices and sandwiches. The results are fascinating, as the products increase their nutritional value; however, the concentrations cannot be high, as this affects the organoleptic characteristics of the supplemented products. The aim of this study is to review the application of in bakery products, which will allow the creation of new products that improve their nutritional and functional value.
ISSN:2223-7747
2223-7747
DOI:10.3390/plants10020318