In Vitro and In Vivo Evaluation of the Protective Potential of Moringa oleifera Against Dietary Acrylamide-induced Toxicity

The Open Medicinal Chemistry Journal 30 July 2020 RESEARCH ARTICLE DOI: 10.2174/1874104502014010026



A c rylamide (AA) in food is a public health concern that has attracted scientists’ attention worldwide.


This study was carried out to investigate the efficiency of Moringa oleifera (M. olifera) leaves in the reduction of AA in French fries in vitro and its hepato-protective properties against AA-induced liver toxicity in vivo.

Materials and Methods:

Total phenolic, flavonoid, tannin contents and antioxidant potential of M. oleifera leaves were evaluated and the phenolic constituents characterized via HPLC. AA content was also monitored in French fries using LC-MS/MS. For in vivo assay, mice were treated with AA alone or in combination with M. oleifera (150 and 250 mg/kg IP).


Phytochemical screening showed that gallic acid, ellagic acid, epicatechin, and quercetin were the most abundant phenolic compounds identified. This work also demonstrated a nearly 37% reduction in AA when French fries were soaked in 1% M. oleifera. Moreover, AA-intoxicated mice resulted in a significant (P < 0.05) elevation in the liver enzyme alanine aminotransferase (ALT), which was restored when pre-treated with M. oleifera.


This study proved that M. olifera could be effective in reducing AA levels in French fries and that treatment with M. oleifera extract can restore the hepatic damage in AA-intoxicated mice.

Keywords: Moringa oleifera, Acrylamide toxicity, Antioxidant, French fries, Hepato-protective.
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