Diabetes is projected to be the 7th leading cause of death globally by 2030 and is a known risk factor for COVID-19. While Moringa has shown potential in managing type 1 diabetes, its effect on type 2 diabetes may need more studies. This study evaluates Moringa oleifera's ability to reduce glucose levels in type 2 diabetic rats by improving insulin sensitivity and inhibiting digestive enzymes like α-amylase and α-glucosidase, along with its anti-inflammatory and antioxidant activities. Type 2 diabetes was induced in rats using a high-fat diet (22% fat) for 4 weeks and single low-dose streptozotocin (35 mg/kg B.W. STZ), then divided into control and diabetic groups, with varying Moringa dosages (2.5%, 5%, 10%) added to the diabetic rat's diet for 4 weeks. Results indicated that Moringa has significant levels of fiber, proteins, phenols, flavonoids, and antioxidant activity. Moringa improved diabetic symptoms by inhibited digestive enzymes, reducing blood glucose, insulin resistance, and inflammation while enhancing antioxidant properties in serum and pancreatic tissues. It also improved lipid profiles, and protected liver and kidney functions. Additionally, sensory evaluation of bread and pizza with Moringa supplementation showed good acceptability, although higher doses affected color. The study suggests Moringa's potential in managing type 2 diabetes and recommends further research to detect ideal safe dose, usage duration and methods in humans.