Nutraceutical values of hot water infusions of moringa leaf (Moringa oleifera) and licorice root (Glycyrrhiza glabra) and their effects on liver biomarkers in Wistar rats

Globally, there is an increasing need to consume health promoting foods and beverages as alternatives to synthetic drugs. Moringa leaf (Moringa oleifera) and Licorice root (Glycyrrhiza glabra) have been widely harnessed for their innumerable bio-functions. Therefore, the present study sought to evaluate the mineral contents and antioxidant activities of hot water infusion made of Moringa leaf (M), Licorice root (LR) and their composite blends (M + LR), and to assess their effects on liver biomarkers in Wistar rats. The results of the mineral contents (Mg, Na, K, P, Zn, Fe, Mn) of M, LR and their composite blends (M + LR), showed high amounts of the evaluated minerals in M and M + LR, with the exception of Fe that was higher in the Licorice root. The calculated [phytate]/[Ca], [oxalate]/[Ca], [phytate]/[Zn] and [Ca][phytate]/[Zn] molar ratios of the tea infusions fell below the critical values, thereby revealing that Ca and Zn and by extension other minerals would be bio-available. The tea infusions have a measure of antioxidant action with M + LR ranking higher. The effects of the tea infusions on liver biomarkers and the histological examination of the liver tissue showed that the tested concentrations of M, L and M + LR had no damaging effects on the liver with the exception of L and M + LR at 50 mg/mL/kg, where degeneration of hepatocytes was observed. Overall, the results showed that the composite blends (M + LR), at a regulated dose, could be explored as functional food in the provision of nutritionally important minerals, and the management of stress-related diseases.