Background: Moringa oleifera is well recognized for its rich nutritional content and diverse bioactive compounds. Moringa, abundant in various bioactive compounds such as flavonoids and alkaloids present across all plant parts including leaves, stems, and roots, is especially rich in glucomoringin within its seeds. The antioxidant activity of moringin has already been verified in numerous cellular and animal experiments. Objective: The study investigates the effects of Moringa seed extract (MSE), abundant in glucomoringin, on fatigue-related physical discomfort and sleep quality, as indicators of quality of life (QOL) in healthy individuals. Methods: A randomized, double-blind, placebo-controlled, parallel-group study was conducted, administering MSE containing 12 mg of glucomoringin or placebo to healthy adult males and females daily for four consecutive weeks. Quality of life (QOL) questionnaire on fatigue, physical discomfort, sleep, and motivation was evaluated using a visual analog scale (VAS) at the start of the study and the end of each subsequent week until week 4. The impact on QOL was assessed through subjective evaluations and oxidative stress markers. Results: As a result, the efficacy of MSE intake in reducing stiff shoulder/neck pain, joint pain, and muscle pain was confirmed. Based on the oxidative stress markers, significant effects were observed among the participants with relatively high oxidative stress. A greater improvement in physical discomfort, reduced fatigue, and enhanced sleep quality were also noticed among female participants with MSE consumption. Conclusion: MSE consumption has showed potential in lowering physical discomfort brought on by exhaustion, promoting overall QOL, and improving sleep quality. (UMIN000049070).
CITATION STYLE
Abe, A., Kapoor, M. P., Morishima, S., Timm, D., Nakajima, A., Ozeki, M., & Sato, N. (2023). Alleviating the physical discomfort in healthy individuals with Moringa seed extract: a randomized, double-blind, placebo-controlled, parallel-group trial. Functional Foods in Health and Disease, 13(10), 459–475. https://doi.org/10.31989/ffhd.v13i10.1142
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