Two naturally occurring compounds, Moringa oleifera and coenzyme Q10, could help reduce liver damage caused by aflatoxin B1 (AFB1), according to research by the North-West University (NWU). AFB1 is a toxin linked to contaminated food supplies and an increased risk of liver disease.
The study by master’s-degree graduate Tsholofelo Moloi examined whether the nutrient-rich medicinal plant Moringa oleifera and coenzyme Q10, an antioxidant naturally produced by the body, could protect liver cells from the harmful effects of AFB1. The findings suggest that both compounds may help reduce toxin-induced cell damage, although further studies are needed before they can be considered for clinical use.
AFB1 is produced by certain mould species that contaminate crops such as maize and other grains. The toxin can also enter the food chain through products such as milk. Once consumed, it is processed in the liver, where it can trigger oxidative stress, inflammation, damage to DNA and disruption of the energy-producing systems of the body. Long-term exposure has been associated with liver injury and liver cancer.
Using human liver cells grown under laboratory conditions, the study investigated how prolonged exposure to AFB1 affected liver health and whether treatment with Moringa oleifera and coenzyme Q10 could reverse the damage.
The research found that exposure to AFB1 reduced the survival of liver cells, impaired their ability to produce energy and damaged genes responsible for maintaining healthy mitochondria – the structures that generate energy in cells.
Treatment with Moringa oleifera and coenzyme Q10, either individually or in combination, improved cell survival, reduced indicators of liver cell injury, increased the number of healthy mitochondria and restored the activity of genes involved in cellular protection and energy production.
“Our findings suggest that Moringa oleifera and coenzyme Q10 may have potential as supportive natural compounds against aflatoxin-induced liver toxicity. While the laboratory results are encouraging, further studies in animal models and human populations are needed to establish their safety and effectiveness before they can be considered for wider use,” says Tsholofelo.
The findings add to growing research into plant-based compounds and naturally occurring antioxidants as possible tools to reduce the health effects of environmental toxins. As aflatoxin contamination remains difficult to eliminate completely from food systems, the study points to complementary approaches that could help limit its impact on human health.
The research also contributes to efforts to better understand how naturally derived compounds may support liver health by protecting cells from toxin-induced damage while laying the foundation for future studies on preventing diseases associated with foodborne contaminants.
NWU master’s-degree graduate Tsholofelo Moloi investigated whether Moringa oleifera and coenzyme Q10 could reduce liver damage caused by aflatoxin B1, a toxin that can contaminate food supplies.
