Slower Rise and Smaller Peak Level of Blood Glucose in Healthy Young Male Adults Pre-Fed Moringa Oleifera Seed Powder

Sabo AM, Jibrin YB, Adamu GO, Kwekyes SL


Ingestion of food with high glycaemic index is known to stress the insulin release mechanism that can produce Insulin resistance and eventually Diabetes Mellitus. How fast the end product of digestion of carbohydrate glucose surges into the bloodstream and the peak level attained are equally important for the glucose control mechanism of the body and ultimately the health of the individual involved. This study aims at exploring the effect of Moringa oleifera seed on the post-prandial rate of absorption of glucose and the peak glucose level attainable. Five healthy young male adult (18-35) volunteers had their Oral Glucose Tolerance Test (OGTT) conducted the first day as a control group followed the next day by a second OGTT with a pre-treatment with Moringa oleifera seed powder in a fix dose of 0.0175 gram per Kilogram body weight as the test/case group. The results indicate that it takes 60 minutes for the blood glucose to reach the peak concentration of 118.6 mg/dl in treatment group as against 30 minutes in the control group reaching 135mg/dl optimal concentration. The difference in this concentration and rate of surge are significant (p<0.05) A slower rise and a smaller optimal concentration of glucose are demonstrated as response to Moringa oleifera powder ingestion, a potentially clear beneficial effect.

Keywords: Moringa Oleifera, Seed, Slower, Smaller, Glucose, Insulin-resistance

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