In the current study, the antioxidant potential of the extracts was evaluated by their ability to inhibit the autooxidation of epinephrine hydrochloride. The extracts derived from different parts of Moringa oleifera showed the highest antioxidant activity when extracted using a 40% alcohol-water mixture. The dry herb’s alcohol extract contains a range of bioactive compounds, including tannins (up to 30%), flavonoids (up to 5%), coumarins (up to 3.5%), phenolic acids (up to 6%), amino acids (up to 2%), ascorbic acid, chlorophylls, carotenoids, and 61 other trace elements, which may contribute to its antioxidant effects. The antioxidant properties are primarily attributed to phenolic compounds (due to their double bonds), ascorbic acid, and metals with variable oxidation states, along with carotenoids and chlorophylls that can bind and neutralize reactive oxygen species. In terms of anti-inflammatory properties, both acute and chronic inflammation tests showed that the dry herb extract exhibited a more pronounced antiproliferative and anti-inflammatory effect than acetylsalicylic acid, the standard drug. A correlation was identified between the antioxidant and anti-inflammatory activities of Moringa oleifera’s dry herb extract.
