Wound-healing potentiation in mice treated with phenolic extracts of Moringa oleifera leaves planted at different climatic areas
Main Article Content
Keywords
aqueous extract, ethanolic extract, mice, Moringa oleifera, phenolic compounds, wound-healing potentiation
Abstract
For years, Moringa oleifera has been known for possessing wound-healing properties. This study aimed to investigate the effect of two extracts: aqueous extract (AE) and ethanolic extract (EE) of Moringa oleifera leaves planted at two regions (Mssisi and Lamta) in Morocco for their anti-inflammatory and healing properties, for which mice were used as a biological model. Inflammation was monitored by assessing forepaw volume of mice, measured at 0 min, 1 h, 3 h, and 5 h, after its induction by carrageenan. Hind paw of mice were treated with extracts of M. oleifera, at a dose of 50 mg/kg, obtained from Mssisi region. This resulted in reduction of edema by 99.2% with EE and by 91.8% with AE, compared to controls and the phenolic extract of M. oleifera planted at Lamta region. Regarding healing of burns induced on rat’s dorsal region; results showed that application of Moringa-based ointment for 14 days, at a dose of 50 mg/kg on wounds, resulted in total healing, compared to controls (negative control: more than 22 days, and positive control: 22 days). M. oleifera extracts resulted in nearly complete tissue repair of 98.26% and 95.34% with EE and AE, respectively.
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Benkiran, S., Zinedine, A., Aziz, T., Miguel Rocha, J., Ayam, I. M., Raoui, S. M., Chabir, R., Errachidi, F., Alharbi, M., Albekairi, T. H., & Alasmari, A. F. (2024). Wound-healing potentiation in mice treated with phenolic extracts of Moringa oleifera leaves planted at different climatic areas. Italian Journal of Food Science, 36(1), 28-43. https://doi.org/10.15586/ijfs.v36i1.2454
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Benkiran, S., Zinedine, A., Aziz, T., Miguel Rocha, J., Ayam, I. M., Raoui, S. M., Chabir, R., Errachidi, F., Alharbi, M., Albekairi, T. H., & Alasmari, A. F. (2024). Wound-healing potentiation in mice treated with phenolic extracts of Moringa oleifera leaves planted at different climatic areas. Italian Journal of Food Science, 36(1), 28-43. https://doi.org/10.15586/ijfs.v36i1.2454