Moringa leaf powder has demonstrated beneficial effects on body weight, lipid profiles, and blood pressure in animal studies. However, research on the impact of moringa on these parameters in humans is limited. Therefore, the aim of this study was to examine the effects of moringa on body weight, glycemic status, lipid profile, and blood pressure in human subjects. The study was designed as a randomized controlled parallel clinical trial. A total of 40 overweight, hyperlipidemic subjects (both sexes), aged 30 to 60 years, were included. Participants were assigned to either the moringa group (n=20) or the control group. The moringa group received capsules containing 0.5 g of powdered moringa leaves, while the control group received capsules containing 0.5 g of corn starch, both administered twice a day for 12 weeks. Additionally, both groups were instructed to engage in moderate-intensity physical activity for 40 to 60 minutes. Anthropometric measurements, including weight, BMI, and waist circumference, were taken at baseline and after 12 weeks of intervention. Dietary intake was assessed using the 24-hour dietary recall method at baseline and at the end of the intervention. Venous blood (5 ml) was collected at both time points to determine biochemical parameters, including lipid profile and blood glucose levels. Blood pressure was measured with a sphygmomanometer at baseline and after 12 weeks of intervention. The findings revealed a significant reduction in carbohydrate, energy, and cholesterol intake in the moringa group compared to baseline values. Body weight, BMI, and waist circumference (WC) were significantly lower (P≤0.05) in the treatment group than in the control group. Additionally, there were significant differences (P≤0.05) in blood pressure, triglyceride levels, and LDL and HDL cholesterol levels between the treatment and control groups. The findings of this study indicated that a 1 g dose of moringa over 12 weeks effectively reduced body weight, blood pressure, triglycerides, and LDL and HDL cholesterol levels, while a nonsignificant reduction in total cholesterol was observed in overweight subjects with hyperlipidemia. Therefore, moringa may serve as a complementary treatment alongside existing therapies to improve lipid profiles in hyperlipidemic patients.

White rice is a high glycemic index food, and therefore different approaches are adopted to reduce its glycemic effect. The present study investigated the effect of adding fenugreek and Nigella sativa seed powder to white rice on glycemia, appetite, palatability, and gastrointestinal clinical manifestations in healthy subjects. In a randomized crossover design, 16 healthy subjects consumed white rice alone (control group), white rice with 2-g fenugreek seed powder or white rice with 4-g nigella seed powder on different occasions. Each test meal provided 50 g of available carbohydrates. Blood glucose, subjective appetite, and gastrointestinal manifestations were measured at fasting and postprandially for 2 h. Palatability of the test meals was also measured using a 9-point hedonic scale. The nigella meal resulted in significantly lower blood glucose concentration (31.25 mg/dL) at 30 min (p = 0.022), compared to the control meal (43.88 mg/dL) whereas fenugreek meal showed no significant effect. Moreover, the nigella meal significantly increased satiety ratings at 30 and 90 min (p = 0.035 and 0.018, respectively). The results demonstrated that the addition of nigella powder to white rice reduced its glycemic response and increased satiety, compared to the control meal. All test meals were judged as acceptable by the subjects and their consumption didn’t cause any gastrointestinal discomfort. Results of the current study demonstrated promising implications for reducing glycemic response of white rice, a commonly consumed high-glycemic index food.

BACKGROUND In vitro studies suggest that incorporating sorghum flour into staple foods including pasta reduces their starch digestibility and hence may suppress postprandial blood glucose levels, appetite and energy intake; however, these effects in humans have yet to be reported. OBJECTIVE To investigate the effect of red and white sorghum-containing pasta on blood glucose response, appetite and energy intake in humans. METHODS In a randomised crossover design, healthy individuals (n = 20) consumed the following three iso-caloric test meals (each providing 50 g available carbohydrates) as breakfast: control pasta (CP) made from100% durum wheat; 30% red sorghum pasta (RSP) and; 30% white sorghum pasta (WSP). Blood glucose and subjective appetite were measured postprandially for 2 and 3 h, respectively. Energy intakes from ad libitum lunch consumed 3 h after breakfast and for the remainder of the day were also measured. Incremental areas under or over the curves (iAUCs/iAOCs) for blood glucose and appetite parameters were calculated. RESULTS The RSP meal resulted in significantly lower blood glucose response and glucose iAUC (0-120 min) compared to CP meal (P = 0.005, P = 0.017, respectively). Compared to CP meal, the RSP meal resulted in significantly higher satiety rating and iAUC (P = 0.033, P = 0.029, respectively), lower hunger rating and iAOC (P = 0.002, P = 0.004, respectively) and lower prospective food intake rating and iAOC (P ˂ 0.001). Energy intake at ad libitum lunch was significantly lower after the RSP meal than after the CP meal (P = 0.001). CONCLUSION The results indicate that red sorghum addition into pasta provides a product inducing reduced glycemia, favourably changed appetite parameters and decreased subsequent energy intake.