Formulation of a Food Supplement Based on Moringa Oleifera

This work aims at the valorization of a plant introduced in the arid zones of the Algerian desert and more particularly in the region of Boussaâda; it is about Moringa Oleifera belonging to the family of Moringaceae. A food supplement based on this medicinal plant was formulated and controlled from the point of view; evaluation of anti-inflammatory and anti-oxidant activities. The study of the toxicity of the plant extract concluded that the aqueous extract of Moringa oleifera leaves is not toxic and has a significant anti-inflammatory effect, comparable to that of diclofenac sodium. The antioxidant activity of the methanoic extract of Moringa powder was evaluated by the DPPH free radical scavenging method. The results showed that the extract has a very high antioxidant activity with a maximum inhibition percentage of about 54.2% at a concentration of 2.5μg/ml. In view of the results obtained, it is suggested that Moringa oleifera could represent a promising natural source that has very important biological activities and the elaboration of a food supplement in the form of capsules is possible and does not present a danger for the consumer.