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Global Journal of Medical Research: K
Interdisciplinary
Volume 14 Issue 5 Version 1.0 Year 2014
Type: Double Blind Peer Reviewed International Research Journal
Publisher: Global Journals Inc. (USA)
Online ISSN: 2249-4618 & Print ISSN: 0975-5888
Nutritional Quality and Health Benefits of Okra
(Abelmoschus
Esculentus)
: A Review
By Habtamu Fekadu Gemede, Negussie Ratta, Gulelat Desse Haki & Ashagrie Z.
Woldegiorgis Fekadu Beyene
Abstract-
Okra is an economically important vegetable crop grown in tropical
and sub-tropical parts of the world. This paper was aimed to review nutritional quality and potential health
benefits of edible parts of Okra. Okra is a multipurpose crop due to its various uses of the fresh leaves,
buds, flowers, pods, stems and seeds. Okra immature fruits, which are consumed as vegetables, can be
used in salads, soups and stews, fresh or dried, fried or boiled. It offers mucilaginous consistency after
cooking. Often the extract obtained from the fruit is added to different recipes like stews and
sauces to increase the consistency. Okra mucilage has medicinal applications when used as a plasma
replacement or blood volume expander. The mucilage of okra binds cholesterol and bile acid carrying
toxins dumped into it by the liver. Okra seeds are a potential source of oil, with concentrations varying
from 20% to 40%, which consists of linoleic acid up to 47.4%. Okra seed oil is also a rich source of linoleic
acid, a polyunsaturated fatty acid essential for human nutrition.
Keywords: okra, nutritional, quality, health, edible, oil.
GJMR-K Classification: FOR Code : WA 900
Strictly as per the compliance and regulations of:
© 2014. Habtamu Fekadu Gemede, Negussie Ratta, Gulelat Desse Haki & Ashagrie Z. Woldegiorgis Fekadu Beyene. This is a
research/review paper, distributed under the terms of the Creative Commons Attribution-Noncommercial 3.0 Unported License
http://creativecommons.org/licenses/by-nc/3.0/), permitting all non-commercial use, distribution, and reproduction in any
medium, provided the original work is properly cited.
Wollega University
,
Ethiopia
NutritionalQualityandHealthBenefitsofOkraAbelmoschusEsculentusAReview
(Abelmoschus esculentus)
Nutritional Quality and Health Benefits of Okra
(Abelmoschus Esculentus)
: A Review
Habtamu Fekadu Gemede α, Negussie Ratta σ, Gulelat Desse Haki ρ & Ashagrie Z. Woldegiorgis Ѡ
Abstract-
Okra
(Abelmoschus esculentus)
is an economically
important vegetable crop grown in tropical and sub-tropical
parts of the world. This paper was aimed to review nutritional
quality and potential health benefits of edible parts of Okra.
Okra is a multipurpose crop due to its various uses of the fresh
leaves, buds, flowers, pods, stems and seeds. Okra immature
fruits, which are consumed as vegetables, can be used in
salads, soups and stews, fresh or dried, fried or boiled. It
offers mucilaginous consistency after cooking. Often the
extract obtained from the fruit is added to different
recipes like stews and sauces to increase the consistency.
Okra mucilage has medicinal applications when used as a
plasma replacement or blood volume expander. The mucilage
of okra binds cholesterol and bile acid carrying toxins dumped
into it by the liver. Okra seeds are a potential source of oil, with
concentrations varying from 20% to 40%, which consists of
linoleic acid up to 47.4%. Okra seed oil is also a rich source of
linoleic acid, a polyunsaturated fatty acid essential for human
nutrition. Okra has been called “a perfect villager’s vegetable”
because of its robust nature, dietary fiber, and distinct seed
protein balance of both lysine and tryptophan amino acids.
The amino acid composition of okra seed protein is
comparable to that of soybean and the protein efficiency ratio
is higher than that of soybean and the amino acid pattern of
the protein renders it an adequate supplement to legume or
cereal based diets. Okra seed is known to be rich in high
quality protein especially with regards to its content of
essential amino acids relative to other plant protein sources.
Okra is a powerhouse of valuable nutrients, nearly half of
which is soluble fibre in the form of gums and pectins which
help to lower serum cholesterol, reducing the risk of heart
diseases. The other fraction of Okra is insoluble fibre, which
helps to keep the intestinal tract healthy. Okra is also
abundant with several carbohydrates, minerals and vitamins,
which plays a vital role in human diet and health. Okra is rich in
phenolic compounds with important biological properties like
quartering and flavonol derivatives, catechin oligomers and
hydroxycinnamic derivatives. Okra is also known for being
high in antioxidants activity. Okra has several potential health
beneficial effects on some of the important human diseases
like cardiovascular disease, type 2 diabetes, digestive
diseases and some cancers. Overall, Okra is an important
vegetable crop with a diverse array of nutritional quality and
potential health benefits.
Keywords: okra, nutritional, quality, health, edible, oil.
I. Introduction
kra
(Abelmoschus esculentus)
is one of the most
widely known and utilized species of the family
Malvaceae (Naveed
et al.,
2009) and an
economically important vegetable crop grown in tropical
and sub-tropical parts of the world (Oyelade et al., 2003;
Andras et al., 2005; Saifullah & Rabbani, 2009). This
crop is one of the most widely known and utilized
species of the family Malvaceae (Naveed et al., 2009).
Okra plant was previously included in the genus
Hibiscus. Later, it was designated to Abelmoschus,
which is distinguished from the genus Hibiscus (Aladele
et al.
2008).
Okra originated in Ethiopia (Simmone
et al.,
2004; Sathish & Eswar, 2013; Getachew, 2001;
Dandena, 2010) and was then propagated in North
Africa, in the Mediterranean, in Arabia and India by
the 12th century BC (Nzikou
et al.,
2006). Considering
the little contact between Ethiopia and the rest of
the world within historic times, it is not surprising
that little is known about the early history and
distribution of okra. The routes by which okra was
taken from Ethiopia to North Africa, the eastern
Mediterranean, Arabia, and India, and when, are by
no means certain (Tindall, 1983).
Okra is known by many local names in different
parts of the world. It is called lady’s finger in England,
gumbo in the United States of America, guino-gombo in
Spanish, guibeiro in Portuguese and bhindiin India
(Ndunguru & Rajabu, 2004; Sorapong Benchasr, 2012).
In its origin of Ethiopia it is also called Kenkase (Berta),
Andeha (Gumuz), Bamia (Oromica/Amharic). The name
Okra probabily derives from one of Niger-Congo group
of languages (the name for okra in the Twi language is
nkuruma) (Benjawan
et al.,
2007). The term okra was in
the use of English by the late 18th century (Arapitsas,
2008).
Okra is suitable for cultivation as a garden crop
as well as on large commercial farms (Rubatzky &
Yamaguchi, 1997). Okra plants are grown
commercially in many countries such as India,
Japan, Turkey, Iran, Western Africa, Yugoslavia,
Bangladesh, Afghanistan, Pakistan, Myanmar, Malaysia,
Thailand, India, Brazil, Ethiopia, Cyprus and in the
Southern United States (Qhureshi, 2007).
O
Global Journal of Medical Research
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Author
α Ѡ
:Department of Food Technology and Process
Engineering, Wollega University, P.O.Box: 395, Nekemte, Ethiopia.
Author
σ
:Department of Chemistry, Addis Ababa University, P.O. Box
1176, Addis Ababa, Ethiopia.
Author
ρ
:Department of Food Science and Technology, Botswana
Collage of Agriculture, Botswana University, Gaborone, Botswana.
Author
Ѡ α
:Center for Food Science and Nutrition, Addis Ababa
University, P.O. Box 1176, Addis Ababa, Ethiopia.
e-mail: fekadu_habtamu@yahoo.com, simbokom@gmail.com
Okra is a multipurpose crop due to its various
uses of the fresh leaves, buds, flowers, pods, stems and
seeds (Mihretu
et al.,
2014). Okra immature fruits (green
seed pods), which are consumed as vegetables, can be
used in salads, soups and stews, fresh or dried, fried or
boiled (Ndunguru & Rajabu, 2004). It offers
mucilaginous consistency after cooking. Often the
extract obtained from the fruit is added to different
recipes like soups, stews and sauces to increase
the consistency. Okra mucilage has medicinal
applications when used as a plasma replacement or
blood volume expander. The mucilage of okra binds
cholesterol and bile acid carrying toxins dumped into it
by the liver. The immature pods are also used in
making pickle. The entire plant is edible and is
used to have several food (Madison, 2008; Maramag,
2013).
Okra seeds are source of oil and protein. Okra
seeds have been used on a small scale for oil
production. It can be also used as non-caffeinated
substitute for coffee. Okra seeds may be roasted and
ground to form a caffeine-free substitute for coffee
(Calisir, & Yildiz, 2005). Okra also has industrial
applications and is used in confectionary (Adetuyi
et al.,
2011). To promote the use of indigenous vegetables like
Okra that have play significant role in mitigate food
insecurity and alleviate malnutrition in the country.
However, Okra has been considered a minor crop
and no attention was paid to its improvement in the
international research program in past (Sanjeet
et al.,
2010).
On the other hand, the demand for vegetable
oils is rapidly increasing due to the growing human
population and the expanding oil industry with health
promoting oil components, the exploration of some
underutilized and newer resources of vegetable oils is of
much concern (Schalau, 2002). Okra, which is currently
grown mainly as a vegetable crop, has potential for
cultivation as an essential oilseed crop because okra
seeds contain high amount of oil (20-40%) (Sorapong,
2012; MEF, 2013). However, there is also no
comprehensive literature information regarding
characteristics of the oils produced from Okra seeds.
Therefore, this review was aimed to assess literature
regarding the nutritional quality and potential health
benefits of edible parts of Okra
(Abelmoschus
esculentus)
vegetable. The oil compositions of okra
seed was also discussed in order to provide further
reliable information about health promoting oil
components of Okra seeds.
II. Nutritional Composition of Okra
Okra is more a diet food than staple (National
Research Council, 2006). Okra seeds have been used
on a small scale for oil production. Lipid components
greatly contribute to the nutritional and sensory value of
almost all types of foods. Nature provides a large
number of fats that differ in their chemical and functional
properties. Four classes of lipids are habitually found in
vegetable oils: triacylglycerols, diacylglycerols, polar
lipids, and free fatty acids. The fatty acid composition
determines the physical properties, stability, and
nutritional value of lipids. The most naturally occurring
storage lipids are triacylglycerols. Triacylglycerols are
natural compounds that consist of saturated and
unsaturated fatty acids that differ in the length of their
acyl chains and the number and positions of double
bonds: saturated, monoenoic, and polyunsaturated fatty
acids that differ with respect to detailed fatty acid
composition. Monoenoic fatty acids and
polyunsaturated fatty acids are structurally distinguished
by the presence of repeating methylene units. These
units produce an extremely flexible chain that rapidly
reorients through conformational states and constitutes
an influential group of molecules that promote health
(Vermerris & Nicholson, 2006). Okra seeds from Greece
are a potential source of oil, with concentrations varying
from 20% to 40% (Sorapong, 2012; MEF, 2013),
depending on the extraction method. The oil mainly
consists of linoleic acid (up to 47.4%) (Andras
et al.,
2005) . Okra seed oil is a rich source of linoleic acid, a
polyunsaturated fatty acid essential for human nutrition
(Savello
et al.,
1980).
Proteins play a particularly important role in
human nutrition. The amino acid contents, proportions,
and their digestibility by humans characterize a protein’s
biological value (Ewa, 2011). Okra has been called “a
perfect villager’s vegetable” because of its robust
nature, dietary fiber, and distinct seed protein balance of
both lysine and tryptophan amino acids (unlike the
proteins of cereals and pulses) (Holser & Bost, 2004;
Sanjeet
et al.,
2010). The amino acid composition of
okra seed protein is comparable to that of soybean and
the PER is higher than that of soybean (Adetuyi
et al.,
2012) and the amino acid pattern of the protein renders
it an adequate supplement to legume or cereal based
diets (Ndangui
et al.,
2010). Okra seed is known to be
rich in high quality protein especially with regards to its
content of essential amino acids relative to other plant
protein sources (Oyelade
et al.,
2003; National
Academic Council, 2006). Hence, it plays a vital role in
the human diet (Farinde
et al.,
2007).
Okra also contains carbohydrates and vitamins
(Owolarafe & Shotonde 2004, Gopalan et al. 2007,
Arapitsas, 2008, Dilruba
et al.,
2009), and plays a vital
role in human diet (Kahlon
et al.,
2007, Saifullah &
Rabbani, 2009). Consumption of young immature okra
pods is important as fresh fruits, and it can be
consumed in different forms (Ndunguru & Rajabu,
2004). Fruits can be boiled, fried or cooked (Akintoye
et
al.,
2011). The composition of okra pods per 100 g
edible portion (81% of the product as purchased, ends
trimmed) is: water 88.6 g, energy 144.00 kJ (36 kcal),
Nutritional Quality and Health Benefits of Okra
(Abelmoschus Esculentus)
: A Review
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protein 2.10 g, carbohydrate 8.20 g, fat 0.20 g, fibre 1.70
g, Ca 84.00 mg, P 90.00 mg, Fe 1.20 mg, β-carotene
185.00 μg, riboflavin 0.08 mg, thiamin 0.04 mg, niacin
0.60 mg, ascorbic acid 47.00 mg.
The composition of okra leaves per 100 g edible
portion is: water 81.50 g, energy 235.00 kJ (56.00 kcal),
protein 4.40 g, fat 0.60 g, carbohydrate 11.30 g, fibre
2.10 g, Ca 532.00 mg, P 70.00 mg, Fe 0.70 mg,
ascorbic acid 59.00 mg, β-carotene 385.00 μg,
thiamin 0.25 mg, riboflavin 2.80 mg, niacin 0.20 mg
(Gopalan
et al.,
2007, Varmudy, 2011). Carbohydrates
are mainly present in the form of mucilage (Liu et
al., 2005, Kumar et al., 2009). That of young fruits
consists of long chain molecules with a molecular
weight of about 170,000 made up of sugar units and
amino acids. The main components are galactose
(25%), rhamnose (22%), galacturonic acid (27%) and
amino acids (11%). The mucilage is highly soluble in
water. Its solution in water has an intrinsic viscosity
value of about 30%.
Potassium, Sodium, Magnesium and Calcium
are the principal elements in pods, which contain about
17% seeds. Presence of Iron, Zink, Manganese and
Nickel also has been reported (Moyin-Jesu, 2007)38.
Fresh pods are low in calories (20 per 100 g),
practically no fat, high in fiber, and have several
valuable nutrients, including about 30% of the
recommended levels of vitamin C (16 to 29 mg), 10 to
20% of folate (46 to 88 mg) and about 5% of vitamin
A (14 to 20 RAE). Both pod skin (mesocarp) and
seeds are excellent source of zinc
(80 mg/g) (Cook
et
al.,
2000).
Okra seed is mainly composed of oligomeric
catechins (2.5 mg/g of seeds) and flavonol
derivatives (3.4 mg/g of seeds), while the
mesocarp is mainly composed of hydroxycinnamic
and quercetin derivatives (0.2 and 0.3 mg/g of
skins). Pods and seeds are rich in phenolic
compounds with important biological properties like
quartering derivatives, catechin oligomers and
hydroxycinnamic derivatives (Arapitsas, 2008). These
properties, along with the high content of
carbohydrates, proteins, glycol-protein, and other
dietary elements enhance the importance of this
foodstuff in the human diet (Manach
et al.,
2005;
Arapitsas, 2008).
Dried okra sauce (pods mixed with other
ingredients and regularly consumed in West Africa)
does not provide any beta carotene (vitamin A) or
retinol (Avallone
et al.,
2008). However, fresh okra
pods are the most important vegetable source of
viscous fiber, an important dietary component to
lower cholesterol (Kendall & Jenkins, 2004). Seven-
days-old fresh okra pods
have the highest
concentration of nutrients (Agbo
et al.,
2008).
III. Seed as Potential Edible Oil and
Flour Source
Okra seeds contain about 20 to 40% oil
(Sorapong Benchasr, 2012; MEF, 2013). The bark fibre
is easy to extract. It is white to yellow in colour, strong
but rather coarse. Tests conducted in China suggest
that an alcohol extract of okra leaves can eliminate
oxygen free radicals, alleviate renal tubular-interstitial
diseases, reduce proteinuria, and improve renal
function (Liu et al., 2005; Kumar
et al.,
2009). Okra seed
can be dried, and the dried seeds are a nutritious
material that can be used to prepare vegetable curds, or
roasted and ground to be used as coffee additive or
substitute (Moekchantuk & Kumar, 2004).
Okra seed oil yield is comparable to most oil
seed crops except oil palm and soybean (Sanjeet
et
al.,
2010). Moreover, okra seed oil has potential
hypocholesterolemic effect. The potential for wide
cultivation of okra for edible oil as well as for cake
is very high (Sanjeet
et al.,
2010). Okra seed flour
could also be used to fortify cereal flour (Adelakun
et al.,
2008). For example, supplementing maize ogi
with okra meal increases protein, ash, oil and fiber
content (Akingbala et al., 2003). Okra seed flour has
been used to supplement corn flour for a very long
time in countries like Egypt to make better quality
dough. However, long-term rodent/animal feeding
trials would be pertinent before making final
recommendations for wider consumption of okra seed
flour (Sanjeet
et al.,
2010).
The enormous nutritional and other biological
activities in the pods and seeds were reported by Agbo
et al.,
(2008), Arapitsas, (2008) and Kumar et al.,
(2010). The okra pods were reported to have viscous
fiber and lower cholesterol content (Kumar et al., 2010;
Kendall & Jenkins, 2004). Okra seeds were determined
to have appreciable protein content according to
Akingbala et al.,
(2003). The variations in
polysaccharides found in the mucilage are higher in
okra pods according to Hirose et al., (2004) and
Sengkhamparn
et al.,
(2009).
Green vegetables contain valuable chlorophyll
(Ebermann
et al.,
2006). Chlorophyllin as an important
component of chlorophyll was reported for
enormous health benefits. The physiological and
biochemical activities of phenolic compounds as
antioxidant, anti-inflammatory and anti-microbial were
also reported by Ali and Deokule, (2008); Manach
et
al.,
(2005) and Middleton, (2000). Marinova
et al.,
(2005)
proved the higher values of phenolic and flavonoid
values, ratios and distributions in some Bulgarian
vegetables and fruits. Generally, fruits and
vegetables have shown the basic useful properties
especially in providing an excellent health and
nutritional qualities in the area of prevention and delay
in the onset of chronic diseases and the provision of
Nutritional Quality and Health Benefits of Okra
(Abelmoschus Esculentus)
: A Review
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vitamins and enzymes necessary for proper body
function (Aman
et al.,
2005).
IV. Mucilage and its Potential
Okra mucilage refers to the thick and slimy
substance found in fresh as well as dried pods.
Mucilaginous substances are usually concentrated in
the pod walls and are chemically acidic polysaccharides
associated with proteins and minerals (Woolfe
et al.,
1977). Although nature of the polysaccharides varies
greatly, neutral sugars rhamnose, galactose and
galacturonic acid have been reported often (Hirose
et
al.,
2004; Sengkhamparn
et al.,
2009). The okra
mucilage can be extracted as a viscous gum using
various procedures. Such diversity in the extraction
procedures seems to contribute to the observed
variability in the mucilage chemical composition
(Ndjouenkeu
et al.,
1996). Okra mucilage is a renewable
and inexpensive source of biodegradable material. Its
physical and chemical properties include high water
solubility, plasticity, elasticity and viscosity (Be Miller
et al.,
1993).
Most physical and chemical properties are
influenced by factors such as temperature, pH, sugar
and salt contents, and storage time (Woolfe
et al.,
1977; Baht & Tharanathan, 1987). Okra mucilage has
potential for use as food, non-food products, and
medicine. Food applications include use as a
whipping agent for reconstituted egg whites, as an
additive in the formulation of flour-based adhesives,
and as an additive in India for clarifying sugarcane
juice. Non-food applications include brightening
agents in electro deposition of metals, as a
deflocculant in paper and fabric production, and as
a protectant to reduce friction in pipe-flow (Be Miller
et al.,
1993; Ndjouenkeu
et al.,
1996).
Polysaccharides can be combined with acrylamide to
develop new biodegradable polymeric materials
(Mishra
et al.,
2008). Potential of mucilage for
medicinal applications includes uses as an extender
of serum albumin (Be Miller
et al.,
1993), as tablet
binder (Ofoefule
et al.,
2001) and as suspending
agent in formulations (Kumar
et al.,
2009). Okra
mucilage is used in Asian medicine as a protective
food additive against irritating and inflammatory
gastric diseases (Lengsfelf
et al.,
2004).
V. Health Benefits of Okra
In recent years, increasing attention has been
paid to the role of diet in human health (Ohr, 2004). The
high intake of plant products is associated with a
reduced risk of a number of chronic diseases, such as
atherosclerosis and cancer (Gosslau & Chen, 2004).
These beneficial effects have been partly attributed to
the compounds which possess antioxidant activity. The
major antioxidants of vegetables are vitamins C and E,
carotenoids, and phenolic compounds, especially
flavonoids. These antioxidants scavenge radicals and
inhibit the chain initiation or break the chain propagation
(the second defense line). Vitamin E and carotenoids
also contribute to the first defense line against oxidative
stress, because they quench singlet oxygen (Krinsky,
2001). Flavonoids as well as vitamin C showed a
protective activity to α-atocopherol in human LDL, and
they can also regenerate vitamin E, from the α-
chromanoxy radical (Davey
et al.,
2000).
Nutrient antioxidants may act together to reduce
reactive oxygen spieces level more effectively than
single dietary antioxidants, because they can function as
synergists (Rossetto
et al.,
2002). In addition, a mixture
containing both water-soluble and lipid-soluble
antioxidants is capable of quenching free radicals in
both aqueous and lipid phases (Trombino
et al.,
2004).
For example, with the liposome oxidation method, the
activity of combination of quercetin or catechins plus α-
tocopherol was significantly higher than the sum of the
individual activities. Combinations of α-tocopherol or
vitamin C plus phenolic compounds also provided
synergistic effects in human erythrocyte membrane
ghosts and phosphatidylcholine liposome systems (Liao
& Yin, 2000).
Okra seed is rich in protein and unsaturated
fatty acids such as linoleic acid (Oyelade
et al.,
2003). In
some countries, okra also is used in folk medicine as
antiulcerogenic, gastroprotective, diuretic agents
(Gurbuz, 2003). However, little information on
antioxidant capabilities of major phenolic compounds
from okra seed is available. Okra is also a popular
health food due to its high fiber, vitamin C, and folate
content. Okra is also a good source of calcium and
potassium. Okra pod contains thick slimy
polysaccharides, which are used to thicken soups and
stews, as an egg white substitute, and as a fat
substitute in chocolate bar cookies and in chocolate
frozen dairy dessert (Sengkhamparn
et al.,
2009).
Okra is also known for being high in
antioxidants activity with different parts of the plant (Shui
& Peng, 2004). Atawodi
et al.,
(2009) has reported in
vitro antioxidant assay of methanol extract of okra fruits.
They have done antioxidant/radical scavenging activities
by xanthine oxidase and 2-deoxyguanosine methods
and reported 50% inhibitory concentration values of 25
and 43 ml. In addition, Arapitsas, (2008) reported that
Okra seed is rich in Phenolic compounds, mainly
composed of flavonol derivatives and oligomeric
catechins. According to Khomsug
et al.,
(2010), total
phenolic content of pulped and seeds of okra extracts
as 10.75±0.02mg GAE/100g extract and
142.48±0.02mg GAE/100g extract which corresponds
with scavenging activities. Besides they have also
found procycanidin B2 as predominant phenolic
compound followed by procycanidin B1 and rutin in
Nutritional Quality and Health Benefits of Okra
(Abelmoschus Esculentus)
: A Review
seeds. In pulped seed catechin, procycanidin B2,
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epicatechin and rutin are reported to be present. It is
quite important to the see that roasting (1600°C for 10–
60 minutes) increased the nutrient composition and
antioxidant activity of the seeds whereas pre-treatment
(soaking and blanching) increased the nutrient
composition, but decreases antioxidant activity
(Adelakun
et al.,
2010). Ansari, (2005) reported Okra
extract as in vitronon-enzymatic inhibitior of lipid
peroxidation in liposomes. A. esculentus peel and seed
powder contains significant in vivo antioxidant property
in streptozotocin-induced diabetic rats.
Administration of different doses of peel and
seed powder significantly increased liver, kidney and
pancreas superoxide dismutase, catalase, glutathione
peroxidase, reduced glutathione levels and decreased
thiobarbituric acid reactive substances (TBARS) (P <
0.001) levels in diabetic rats compared to diabetic
control rats. Liao
et al.,
(2012) has done a
comparative analysis of total phenolics and total
flavonoids and antioxidant ability of different organs
(flower, fruit, leaf, and seed) and different enrichment
fractions of water extracts of the A. esculentus
plant.
They confirmed fruitful presence of total phenolics
and total flavonoids related to antioxidant ability in all
the extracts of the plant organs although percentage
varied. In
flower of okra highest amount of total
phenolics and totalflavonoids were found (Liao
et al.,
2012). This data suggests Okra as a good
contributor to the antioxidant status and promising
chemopreventive agent as described in several
traditional medicines for human race. Okra is
abundant with several vitamins, minerals, and nutrients
that handles the health
advantages the plant provides.
Here are a few of okra’s health advantages
Okr
contain high fiber, which “helps to stabilize
blood sugar by regulating the rate at which sugar is
absorbed from the intestinal tract”. Because of
fiber
along with other nutrition, okra shows useful for
minimizing blood sugar levels within the body, assisting
along with diabetes. The fiber likewise helps support
blood sugar levels level simply by slowing down sugar
assimilation through the intestines (Ngoc
et al.,
2008).
The frequent usage of okra might help avoid kidney
disease. Within the research, “those who consumed
okra every day decreased clinical indications of kidney
damage a lot more than the ones that simply consumed
a diabetic diet.” This ties along with diabetes, as almost
50% of kidney disease cases are generated by diabetes
(Lengsfeld
et al.,
2004).
Okra is used to
to treat digestive issues. The
polysaccharides present in immature okra pods
possessed considerable antiadhesive properties
(i.e.
they help remove the adhesive between bacteria and
stomach tissue, preventing the cultures from spreading).
Okra’s polysaccharides were particularly effective at
inhibiting the adhesion of
Helicobacter pylori,
a
bacterium that dwells in the stomach and can cause
gastritis and gastric ulcers if left unchecked. Therefore,
eating more okra can keep our stomach clean and
create an environment that prevents destructive cultures
from flourishing (Messing
et al.,
2014). Okra is used to
supports colon health. It smoothly sails down our colon,
absorbing all toxins and excess water in its path. Okra is
filled with dietary fiber,that is required for colon health
and digestive health all together. The fiber Okra offers
helps to cleanse the intestinal system, letting the colon
to operate at higher amounts of effectiveness. In
addition, the vitamin A plays a role in wholesome
mucous membranes, assisting the digestive system to
function adequately (Georgiadisa
et al.,
2011).
Okra is used to promotes healthy skin and
blood. One hundred grams of okra also contain
approximately 27 percent of our RDI of vitamin C and 50
percent of our RDI of vitamin K. Vitamin C is, of course,
an essential antioxidant that aids in the growth and
repair of bodily tissues. For this reason, eating more
okra can rejuvenate our skin and hair, and also shield us
from degenerative diseases associated with long-term
free radical damage. Vitamin K, on the other hand, plays
an important role in blood clot formation. If you suffer
from regular nosebleeds, bleeding gums, heavy
menstrual bleeding, or easy bruising, your blood might
be too thin. Consider adding more vitamin K-rich foods
like okra to your diet to improve your blood’s ability to
coagulate (Bakre & Jaiyeoba, 2009).
Okra is used to promotes a healthy of the
pregnancy. An incredibly essential B vitamin for creating
and maintaining new cells, foliate is a vital substance for
optimum pregnancy. The vitamin aids in preventing birth
defects just like spina bifida and enables the baby to
develop completely. Vitamin C is additionally required
for baby development. Okra is full of both foliate and
vitamin C. The high quantity of foliate included in the
okra is helpful for the fetus while pregnant. Foliate is a
vital nutrient that increases the growth and development
of the fetus’ brain. The high quantity of folic acid within
okra performs a huge role within the neural tube
formation of the fetus through the fourth to the 12th
week of pregnancy (Zaharuddin
et al.,
2014).
Okra is used to improves heart health. The
soluble fiber within okra helps you to reduce serum
cholesterol and therefore decreases the chance of
cardiovascular disease. Consuming okra is an efficient
method to manage the body’s cholesterol level. Okra is
additionally loaded with pectin that can help in reducing
high blood cholesterol simply by modifying the creation
of bile within the intestines (Ngoc
et al.,
2008). Okra is
also used to improves good eyesight. The okra pods are
fantastic options for Vitamin A and also beta carotene
that are both important nourishment for sustaining an
excellent eye-sight along with healthy skin. Additionally,
these types of important nourishment also assist inhibits
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skin. Okra is better ingested when joined along with
other healthy veggies. Consuming okra has truly
numerous advantages, simply bear in mind to eat
natural veggies as opposed to processed veggies
(Messing
et al.,
2014).
Okra is used to controls the body’s cholesterol
level. There are numerous significant illnesses related to
high cholesterol level of the entire body. Managing the
body’s cholesterol level is nearly difficult because it’s
hard to avoid foods loaded with cholesterol content.
One of the better health advantages of consuming okra
is definitely the powerful management of the human
body’s high cholesterol level. This healthy vegetable is
beneficial in slimming down and also decreasing
cholesterol therefore keeps a healthy and also low
cholesterol body. Okra have been taken advantage
by
diet advisors due to these qualities (Zaharuddin
et al.,
2014).
Generally, okra is used to stabilize blood sugar
by regulating the rate at which sugar is absorbed from
the intestinal tract. It is a good vegetable for those
feeling weak, exhausted, and
suffering from depression
and it is also used in ulcers, lung inflammation, sore
throat as well as irritable bowel. Okra is good for asthma
patients and it also normalizes blood sugar and
cholesterol levels (Sengkhamparn
et al.,
2009). Previous
studies reported that okra polysaccharide possesses
anticomplementary and hypoglycemic activity in normal
mice (Tomoda
et al.,
1989) Also, okra polysaccharide
lowers cholesterol level in blood and may prevent
cancer by its ability to bind bile acids (Lengsfeld
et al.,
2004; Kahlon
et al.,
2007). Additionally, Okra seed
possess blood glucose normalization and lipid profiles
lowering action in diabetic condition (Sabitha
et al.,
2011).
VI. Conclusion
The information presented here shows the
potential nutritional importance of Okra and its role
in improved nutrition and health. It is an affordable
source of protein, carbohydrates, minerals and
vitamins, dietary fibre and health promoting fatty acids.
Scientific studies provide some evidence to support the
potential beneficial effects of Okra components in
lowering the risk for various chronic diseases, although
information pertaining to the role of edible plant parts of
Okra in disease prevention and the mechanisms of
action are limited to date. This is due to the complex
nature of disease etiology and various factors impacting
their occurrence. It is imperative the scientific
community continues to unravel the mechanisms
involved in disease prevention and determine how food
bio-actives from such foods as Okra can influence
human health. Further research, needs to be performed
to provide compelling evidence for the direct health
benefits of Okra consumption. Therefore, promoting the
consumption of traditional vegetables such as Okra
could provide cheap sources of macro and
micronutrients and mineral elements that can improve
the nutritional status of resource-poor subsistence
farmers in the area in particular and in Ethiopia in
general. Furthermore, this vegetable can also be used
as an indispensable tool when it comes to reducing the
prevalence of malnutrition, especially among resource-
constrained urban households in addition to rural
household. Consumption of Okra by both low-income
and high-income groups can also used as a means of
dietary diversification approach.
Nutritional Quality and Health Benefits of Okra
(Abelmoschus Esculentus)
: A Review
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Adeyemi, I. A., & Van De Venter, M. (2010).
Functional properties and mineral contents of a
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2. Adelakun, OE., Oyelade, OJ., Ade-Omowaye, BIO.,
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