Phenolic compounds and antihypertensive properties of Tiger nut (Cyperus esculentus) and Moringa (Moringa oleifera) enriched functional breads via nitric oxide restoration and arginase-ACE inhibition.

Regular intake of white bread prepared from refined all-purpose flour has been linked to hypertension due to its poor fiber, antioxidant, and micronutrient content. The antihypertensive potential of functional breads made from tiger nut (Cyperus esculentus) flour enhanced with moringa (Moringa oleifera) was examined in this study. Eleven groups comprising controls, hypertension models (N^G^-Nitro-L-Arginine Methyl Ester [L-NAME] + high-fat diet [HFD]), and treatment groups given different bread formulations were created. Biochemical and physiological indicators were examined following the induction of hypertension. By raising nitric oxide levels and decreasing arginase and ACE activity, functional breads greatly enhanced endothelial function. By increasing SOD activity and decreasing reactive oxygen species and malondialdehyde concentrations, they also improved antioxidant defense. The strongest antihypertensive benefits were shown by breads made with 72.5% all-purpose flour, 22.5% tiger nut flour, and 5% moringa, or a 50:50 combination of all-purpose and tiger nut flours, suggesting viable functional substitutes for refined white bread.