ArticleScientific reports2018
Wild and domesticated Moringa oleifera differ in taste, glucosinolate composition, and antioxidant potential, but not myrosinase activity or protein content.
Article in Scientific reports, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed.
- Effect ofNutrients · 2018Trial
- FermentedPharmaceutical biology · 2026Article
- HarnessingInternational journal of molecular sciences · 2025Review
- Traditional Knowledge, Use, and Management ofPlants (Basel, Switzerland) · 2024Article
- The Effect ofAntioxidants (Basel, Switzerland) · 2024Article
- The Effects of Interventions with Glucosinolates and Their Metabolites in Cruciferous Vegetables on Inflammatory Bowel Disease: A Review.Foods (Basel, Switzerland) · 2024Review
- Comparative Metabolomic Analysis ofInternational journal of molecular sciences · 2024Article
- Chromosome-scale assembly of the Moringa oleifera Lam. genome uncovers polyploid history and evolution of secondary metabolism pathways through tandem duplication.The plant genome · 2022Article
- The Metabolism of Glucosinolates by Gut Microbiota.Nutrients · 2021Review
- Therapeutic Potentials of Antiviral Plants Used in Traditional African Medicine With COVID-19 in Focus: A Nigerian Perspective.Frontiers in pharmacology · 2021Review
- The Future of Moringa Foods: A Food Chemistry Perspective.Frontiers in nutrition · 2021Review
- Effect of Solid-State Fermentation on Nutritional Quality of Leaf Flour of the Drumstick Tree (Frontiers in bioengineering and biotechnology · 2021Article
- Glucosinolates and Isothiocyanates from Moringa oleifera: Chemical and Biological Approaches.Plant foods for human nutrition (Dordrecht, Netherlands) · 2020Review
- Evolutionary analysis of the Moringa oleifera genome reveals a recent burst of plastid to nucleus gene duplications.Scientific reports · 2020Article
- Glucosinolates: Natural Occurrence, Biosynthesis, Accessibility, Isolation, Structures, and Biological Activities.Molecules (Basel, Switzerland) · 2020Review
- Correction to: Moringa oleifera leaf extracts attenuate Complete Freund's adjuvant-induced arthritis in Wistar rats via modulation of inflammatory and oxidative stress biomarkers.Inflammopharmacology · 2020Article
- Solid state fermentation ofPeerJ · 2020Article
- Dynamics of Bacterial Community and Fermentation Quality during Ensiling of Wilted and UnwiltedmSphere · 2019Article
- A Strategy to Deliver Precise Oral Doses of the Glucosinolates or Isothiocyanates fromNutrients · 2019Article
- The Diversity of Chemoprotective Glucosinolates in Moringaceae (Moringa spp.).Scientific reports · 2018Article
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7 authors.
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Abstract
Taste drives consumption of foods. The tropical tree Moringa oleifera is grown worldwide as a protein-rich leafy vegetable and for the medicinal value of its phytochemicals, in particular its glucosinolates, which can lead to a pronounced harsh taste. All studies to date have examined only cultivated, domestic variants, meaning that potentially useful variation in wild type plants has been overlooked. We examine whether domesticated and wild type M. oleifera differ in myrosinase or glucosinolate levels, and whether these different levels impact taste in ways that could affect consumption. We assessed taste and measured levels of protein, glucosinolate, myrosinase content, and direct antioxidant activity of the leaves of 36 M. oleifera accessions grown in a common garden. Taste tests readily highlighted differences between wild type and domesticated M. oleifera. There were differences in direct antioxidant potential, but not in myrosinase activity or protein quantity. However, these two populations were readily separated based solely upon their proportions of the two predominant glucosinolates (glucomoringin and glucosoonjnain). This study demonstrates substantial variation in glucosinolate composition within M. oleifera. The domestication of M. oleifera appears to have involved increases in levels of glucomoringin and substantial reduction of glucosoonjnain, with marked changes in taste.
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