Safety evaluation of fermented and nonfermented Moringa oleifera seeds in healthy albino rats: biochemical, haematological, and histological studies

Date published

2025-03-24

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2025-04-16

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Wiley

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Article

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2356-7015

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Citation

Adetuyi FO, Akintimehin ES, Karigidi KO, Orisawayi AO. (2025) Safety evaluation of fermented and nonfermented Moringa oleifera seeds in healthy albino rats: biochemical, haematological, and histological studies. International Journal of Food Science, Volume 2025, pp. Article number 2694100

Abstract

Fermentation preserves and enhances food properties, but consuming locally fermented foods can cause health issues like flatulence, gastrointestinal disorders, kidney stones, and sometimes death. This study evaluated the biochemical, haematological, and histological effects of supplementing diets with fermented Moringa oleifera seed (FMS) and nonfermented Moringa oleifera seed (NFMS) in healthy albino rats. Male rats were fed diets containing 10%, 20%, and 30% FMS and NFMS for 14 days. No significant changes were observed in body weight or organ/body weight ratios. However, platelet count increased significantly (p < 0.05) at higher supplementation levels, suggesting enhanced haemostatic activity. While haematological parameters remained stable, NFMS at 20% and 30% increased urea and creatinine levels, indicating potential renal stress. Histological analysis showed mild alterations at higher supplementation levels, more pronounced in NFMS‐fed rats. Fermentation mitigated antinutrient effects, enhancing safety. FMS and NFMS are safe up to 20% inclusion, with potential applications in human nutrition and functional food development.

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Keywords

biochemical analysis, fermentation, histopathology, Moringa oleifera seed, oxidative stress, supplementation, 30 Agricultural, Veterinary and Food Sciences, 32 Biomedical and Clinical Sciences, 3006 Food Sciences, Kidney Disease, Nutrition, Cardiovascular, Moringa oleifera seed, biochemical analysis, fermentation, histopathology, oxidative stress, supplementation

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Attribution 4.0 International

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