Antihyperglycemic potential of white bread substituted with Moringa oleifera leaf powder from different leaf stalk colors in in vitro and in vivo models

The prevalence of diabetes globally is projected to increase, prompting the search for alternative plant-based therapies. Moringa oleifera (MO) leaf powder (MOLP) is a prospective leaf-based material for disease management. MOLP-formulated food products are an interesting carrier for their health benefits. This study evaluated the hypoglycemic effect of white bread substituted with green and red leaf stalk (LS) MOLP at a level of 10%. MOLP substitution of white bread increased protein, fat, and ash compared to the control, unsubstituted bread. Red LS MOLP substituted white bread had a higher phenolic and flavonoid content than green. Phytochemicals of ethanol extract had 69, 119, and 126 identified compounds for non-substituted-white bread, green and red LS MOLP substitution, respectively. Ethanol extract of red LS MOLP substituted white bread showed the highest α-glucosidase inhibition, and the inhibition activity of the extract from that of red was higher than that of green. In vivo tests showed a decreased postprandial glycemic response of normal rats in the meal tolerance test study, and fasting blood glucose in hyperglycemic rats during 4 weeks of feeding. Substitution of white bread with green and red LS MOLP reduced glucose levels from 232 to 149 mg/dL and from 238 to 124 mg/dL, respectively. Increased digesta viscosity and propionate production indicated enhanced gut microbial fermentation and glucose metabolism. MOLP substitution in bread provided a scientific basis for developing leaf-based antidiabetic foods. The hypoglycemic activity was affected by bioactive compounds of MOLP from different LS colors