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Bioactive Compounds of Moringa (Moringa Species)

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Bioactive Compounds in Underutilized Vegetables and Legumes

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Moringa species have a wide variety of functional compounds from various vegetative parts, that is, leaves, roots, seeds, and green pods. Such functional compounds are made of carbohydrates, phenolic substances, fatty acids and fats, and proteins and are ideally suitable for several dietary formulations. This review provides information on bioactive compounds of Moringa oleifera and other Moringa species. This review aims to identify the bioactive compounds and benefits for food products. Moreover, efficient methods are discussed for extracting and characterizing the bioactive compounds in Moringa species. In addition, the medicinal properties provided by bioactive compounds of Moringa species are also reviewed.

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Kumar, N., Pratibha, Pareek, S. (2021). Bioactive Compounds of Moringa (Moringa Species). In: Murthy, H.N., Paek, K.Y. (eds) Bioactive Compounds in Underutilized Vegetables and Legumes. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-030-44578-2_28-1

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  • DOI: https://doi.org/10.1007/978-3-030-44578-2_28-1

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