TABLE 5.

Bioavailability and bioaccessibility of bioactive compounds in Moringa oleifera.

S. No.	Compound	Bio accessibility/bioavailability	Remarks	References
1	Mono‐/oligosaccharides (mannose and stachyose)	High bioaccessibility (6%–210%)	Mono‐/oligosaccharides and antioxidants in moringa leaves showed high bioaccessibility	Rodriguez (2021)
2	Antioxidants in Moringa Leaves	High bioaccessibility (6%–210%)	‐
3	P‐Coumaric Acid	Higher value in small intestine stage	P‐coumaric acid showed higher bioaccessibility in the small intestine stage
4	Quercetin	Higher value in small intestine stage	‐
5	Gallic Acid, Chlorogenic Acid, Vanillin, and Rutin	Better bioaccessibility at stomach level	These compounds exhibited better bioaccessibility at the stomach level	Goordeen and Mohammed (2021)
6	Flavonoids and Phenolics	Released 2.48 and 2.20 times, respectively, following full digestion	Phenolics and flavonoids were released following full digestion. Largest amounts released during oral digestion. Gastric digestion released less than oral digestion
7	Phenolic Acids	More than flavonoids in small intestine	Phenolic acids were more abundant than flavonoids in the small intestine due to flavonoid breakdown by digestive enzymes
8	Main Phenolic Substances After Digestion	6, 8‐di‐C‐glucosylapigenin, Catechin, Ferulic Acid, Quercetin‐3‐O‐D‐glucoside	Produced after oral, gastric, and intestinal digestion, respectively	Gokulapriya et al. (2022)
9	Flavonoids in Moringa Leaves	Mostly glycosylated	Majority of flavonoids occur in glycosylated form
10	Folic Acid Types in Moringa Leaves	High bioavailability compared to other green vegetables	Moringa leaves have high bioavailability of these folate types compared to other green vegetables
11	Moringa oleifera Folate versus Synthetic Folate	81.9% higher bioavailability in rat models	Moringa oleifera folates had 81.9% higher bioavailability compared to synthetic folates in rat models