Okra: A potential super food for today’s generation

Introduction

Okra (Abelmoschus esculentus (L.) Moench) is a widely cultivated vegetable crop in tropical and subtropical regions on a commercial scale. The nutritional content and possible health advantages of the edible parts of okra are examined in this study. Okra has many uses in the kitchen and medicine. Its fresh leaves, buds, blooms, pods, stalks, and seeds are only a few of its parts (Camciuc et al., 1998) [13] . Tender fruits of okra are commonly eaten as vegetables, either fresh or dried, and can be incorporated in stews, salads, and soups, where they acquire a sticky consistency after cooking. The fruit extract from these is commonly used to thicken a range of meals, including sauces and stews. (Ndangui et al., 2010) [45] . Therapeutically, okra mucilage finds application as a blood volume expander or plasma substitute, effectively entrapping toxins and bile acids that transport cholesterol secreted by the liver (Sami et al., 2013) [60] . Furthermore, okra seeds are found to contain 20% to 40% oil, with a significant 47.4% linoleic acid content, an essential polyunsaturated fatty acid crucial for human nutrition (Calisir et al., 2005) [12] . Okra seed oil is an excellent dietary addition because of its hardiness, nutritive fibre, and distinct protein balance (Liu et al., 2010) [39] . Okra seed protein complements diets more effectively than legumes or grains, exhibiting a similar amino acid profile to soybeans and a higher protein efficiency ratio (Kumar et al., 2011) [36] . Rich in pectins, gums, and essential nutrients, Okra's high soluble fibre content has been shown to lower blood cholesterol and lower the risk of heart disease. Additionally, its insoluble fiber content supports digestive health. Okra is also a good source of phenolic compounds, which are known for their strong antioxidant activity and several health advantages, as well as a International Journal of Advanced Biochemistry Research https://www.biochemjournal.com variety of carbs, minerals, and vitamins (Rao et al. 1985; Kendall et al., 2004) [56,34] . Okra is an integral component of the human diet and holds significant potential in promoting human health. In addition to its nutritional attributes, okra is highly versatile, finding applications in both food and medicinal uses, thereby contributing to its multifunctional value. The mucilaginous substance derived from okra is employed in both food and medicines, with the green stems used to extract crude mucilage after the fruit is harvested (Oyelade et al., 2003) [49] . The mucilage is predominantly composed of long-chain molecules consisting of sugar molecules and amino acids, with a high water solubility and viscosity. Furthermore, Okra pods and seeds contain crucial minerals like Na, K, Mg, and Ca adding to their nutritional significance (Kumar et al., 2013) [35] . [75, 76] .

Nutritional Profile of Raw Okra leaves

Flavonoids and Nutrient Content in Okra Petals and Fruits

The petals produce thirteen flavanoid glycosides, such as hibiscetin and gossypetin. Fresh fruits are rich in oxalic acid, protein, fat, minerals (K, Na, Mg, S, Cu, Mn and I), Ca, and P, as well as glucose. Additionally, they are high in pectin and mucilage (Al-Shawi et al., 2021) [7] .

Nutritional Composition and Uses of Okra Fruit

Retinol, vitamin B1, B2, B3 and C are other nutrients found in fresh fruits. From the fruit's mucilage, d-galactose, lrhamnose, and d-dalacturonic acid were additionally extracted. Fruits have been reported to contain flavonoid compounds (Bhat et al.,1987) [77] . Tender fruit can be added to soups or cooked on their own; an can be used either in fresh or driedsatate. They are frequently used to thicken soups, stews, and sauces because they are mucilaginous. The fruits are a decent source of calcium and iron and are high in pectin (Durazzo et al.,2018) [21] . [78] . The viscous fiber in fresh okra fruits is a crucial nutrient that can help lower cholesterol (Kendall & Jenkins, 2004) [34] .

Fresh okra pods at seven days of maturity have the highest concentration of nutrients (Agbo et al., 2008; Kendall & Jenkins, 2004) [79,34] . Additionally, according to Hirose et al.

(2004) [80] , the polysaccharides found in the mucilage of okra pods exhibit greater variation compared to other plant parts (2009).

Therapeutic Uses of Okra: Diuretic, Emollient, and Demulcent Properties Young pods have diuretic and emollient properties, which help to releases water buildup that causes edoema and water retention. Leaves have got emollient (poultice) properties; and skin is soothed and made softer (Al-Kanani et al., 2019) [6] . The immature capsule decoction has demulcent, diuretic, and emollient properties. Dysuria, gonorrhoea, and catarrhal infections are all treated with it. Fruit mucilage infusion is used to treat dysentery and diarrhea, acute inflammation and irritation of the stomach, colon, and kidneys, catarrhal infections, ardoururinae, dysuria, as well as to act as a diuretic and plasma replacement (Wahyuningsih et al., 2020) [69] . Immature fruit decoction is a demulcent and emollient poultice. Fruit and leaf extracts are demulcent, though less so than okra fruit extracts. Okra mucilage is a glycoprotein made up of 80% polymeric carbohydrates and 10% protein. Okra seed oil is rich in unsaturated fatty acids, such as linoleic acid, which are essential for human nutrition. Paper manufacturing uses crude fibre from its mature fruit and stems (Arapitsas et al., 2008) [11] .

Health Benefits and Nutritional Qualities of Okra

Lady finger, a vegetable with low caloric content, is dense in protein, vitamins, minerals, and dietary fiber (Kumar et al., 2011) [36] . Table 1 lists the main nutritional elements of okra pods. Prominently, okra has more protein than other fresh vegetables, mostly from its seeds (Sami et al., 2013) [60] . Aspartic acid is the principal amino acid in okra protein, encompassing eleven essential amino acids (Petropoulos et al., 2018) [52] . While the ratio of essential to non-essential amino acids is similar to that of soybeans, the concentration of essential amino acids is lower than that of non-essential amino acids (Gemede et al., 2016) [24] . Despite soybeans currently serving as the main plant protein source, okra has a unique flavour, excellent protein efficiency, and the potential to replace plant protein in a sustainable way (Rao et al., 1985) [56] . Vitamins, essential organic compounds vital for maintaining bodily health (Kendell et al., 2004) [34] , play a vital role in metabolism, growth, development, and overall health (Cook et al., 2000) [16] . Prolonged vitamin inadequacy can lead to physiological complications and certain illnesses (Liu et al., 2018) [40] . Vitamins A and C, which are vital to human health, are abundant in okra. One hundred grammes of okra pods provide around twenty percent of the daily needed vitamin C intake. Additionally, okra serves as a excellent reservoir of minerals such as Fe and Zn. It is also a rich source of dietary fiber and zinc, crucial for the human immune system. Upon contact with water, dietary fiber swells to form a viscous gel. When combined with chyme, this gel increases the viscosity of food in the stomach, slows gastric emptying, aids in portion control, and contributes to managing blood sugar levels and achieving weight loss. [75] , Nutritive Value of Indian Foods, National Institute of Nutrition, ICMR, Hyderabad

Nutritional and functional characteristics of lady's finger seeds

The essential oil of okra, as reported by Whistler et al. in 1954, is composed of cyclohexanol, citral, p-tolualdehyde (found in fruits), a-terpenylacetate (found in seeds), and aliphatic alcohols. Furthermore, β-sitosterol and its 3-βgalactoside are present in the nonvolatile neutral portion (in seeds). After being cooked or mashed into a meal for baking, the seeds can be used to make tempeh or tofu (Ameena et al., 2010) [8] . Moreover, coffee can be replaced with the roasted okra seeds. The oil content in the seeds can reach up to 22%, and on a limited basis, okra seeds are used for formation of oil. Depending on the extraction technique, the oil content may vary between 20% and 40%, with linoleic acid constituting the majority (up to 47.4%) of the oil (Savello et al., 1980; Andras et al., 2005) [61,81] . Lady finger seeds are filled in hyperoside/hyperin flavonoid glycoside, scopoletin, coumarin, and uric acid. They possess antispasmodic properties that are beneficial for the digestive system. Greek okra seeds have the potential to serve as a high fatty acid oil source, with extraction techniques yielding a range between 20% and 40% (Sorapong, 2012; MEF, 2013) [66,82] . The protein content in okra seeds makes them a prominent plant-based protein source. Okra seed protein has a higher PER content than soybean seed protein and a similar amino acid profile (Adetuyi et al., 2012; Ndangui et al., 2010) [83,45] . Okra seeds are well-recognized for their superior content of protein and indispensable amino acids making them a valuable addition to human nutrition (Farinde et al., 2007) [84] . Moreover, the seeds primarily consist of oligomeric catechins and flavonol derivatives, contributing to their dietary significance (Arapitsas, 2008) [11] . Okra seeds are associated with stimulant, pleasant, and antispasmodic properties, as well as having sudorific effects when infused with roasted seeds. They have been used in the treatment of spermatorrhoea and for tumor treatments and Type 2 diabetes. The dried seeds can be used to produce nutrientrich substances such as vegetable curds or as a coffee substitute (Moekchantuk& Kumar, 2004) [85] . Furthermore, the oil content of okra seeds is similar to that of other oilseed crops, with the exception of oil palm and soybean, and its oil has been shown to have a hypocholesterolemic effect (Sanjeet et al., 2010) [86] . Overall, okra seeds possess significant potential as supplier of edible oil, premium protein, and nutrient-rich compound, rendering them appropriate for widespread cultivation and utilization in the food and oil industry.

Okra Roots

The roots, young pods, skin, and leaves contain mucilage with demulcent properties, suitable for replacing plasma. This characteristic, particularly potent in the roots, is used in treating syphilis through root infusion. The topical application of root juice is an established remedy for curing boils, wounds, and various dermal conditions in Nepal. Additionally, root juice serves as a treatment for ailments such as diabetes, ulcers, and jaundice, and is utilized as a stomachic and laxative (Romdhane et al., 2020) [58] . Ilodibia et al., 2017 [29] Omoniyi et al., 2021 [48] Hussain et al., 2012 [28] 2.

Lowers bad cholesterol



Okra's pectin fibre type influences how cholesterol is imbibed , resulting in reduced levels in the body as compared to a control group.  Reduces harmful cholesterol levels; promotes cholesterol breakdown and discourage fat formation within the body.



Reduce overall cholesterol and triglycerides and promotes the elimination of bile acids (which are formed of cholesterol) in the excrement by altering bile production in the intestines.

Vieira et al., 2018 [68] Deng et al.,2020 [18] 3.

Gut Bacteria friendly



Probiotics present in okra are beneficial to the digestive flora; okra is known by the microbiome (Probiotic colony) in the Gastrointestinal tract, which manufacture of the B complex; performs similar effect on the small intestine as yoghurt does Chaemsawang et al., 2019 [14] 4.

Lowering cholesterol; avoids

 Fiber of okra is useful for lowering cholesterol and regulating blood sugar; removal of waste from the small intestine, and avoids constipation Adetuyi et al., 2011 [4] 7.

Pregnancy benefits  Provides retinol, thiamine, riboflavin, Pyridoxine and ascorbic acid; as well as traces of zinc and calcium and also contains folic acid and fiber supplements.



It facilitates the development of the fetal neural tubes, shields them from damage, and mitigates the risk of abnormalities. Additionally, it serves to alleviate constipation during pregnancy and reduce the likelihood of birth defects such as spina bifida.

Falade et al., 2010 [23] 8.

Obesity prevention



Okra consumption can help prevent gaining of weight and ultimately obesity when combined with appropriate eating practises and lifestyle choices. It contains hardly any calories. Additionally, the high fibre content promotes fullness without excessive eating.

Habtamu et al., 2018 [27] Islam et al., 2019 [30] 9.

Genital disorder solutions



It is helpful in curing gonorrhoea, lues, menorrhagia, leucorrhoea, and painful or uncomfortable urination; Improve sexual health and fertility, and it is advantageous to both men and women Islam et al., 2018 [31] 10.

Liver detoxification



Its slimy substance includes compounds that attach to bile acids and cholesterol, aiding in detoxification of hepatic organ. A strong antioxidant protein molecule-Glutathione that the body naturally produces, is found in okra, and it wards off from the negative effects of bacteria and germs Jideani et al., 2009 [33] Navarro-González et al., 2015 [44] 11. Skin cleansing  Vitamin C helps with bodily tissue repair, avoiding skin pigmentation, lowering acne, psoriasis, and other skin disorders, while fibre aids in the removal of harmful waste. Ndangui et al., 2010 [45] 12.

Makes hair healthy



Okra is an excellent as a hair conditioner. It prevents itchy scalps, gets rid of lice and dandruff, moisturises the scalp well, and makes hair lustrous [47] 14.

Cold and flu treatment  Leaves and blossoms after boiling are effective alternative and all-natural remedy for bronchitis and pneumonia. Raimi et al., 2014 [54] 15. Asthma  High vitamin C concentration and powerful anti-inflammatory and antioxidant qualities of okra aid in preventing the development of asthma Reddy et al.,1999 [57] 16.

Prevention of anaemia



Vitamin K, iron, and folate levels of okra aid in the creation of red blood cells and haemoglobin; and also help the blood to clot. Roy et al., 2014 [59] 17. Ulcer  Slimy, mucilaginous material in okra is alkaline and it hastens the recovery of peptic ulcers.

Sengkhamparn et al., 2009 [63] 18. Constipation  Mucilaginous, slimy substance has inherent laxative properties that aids in proper water absorption along the digestive tract. Fibre and mucilaginous substances bind the toxins and lubricate the big intestine. It aids in simple, regular bowel movement and it relieves and prevents constipation.

Sengkhamparn et al., 2010 [62] 19.

Sun strokes  Okra is a natural coolant and prevent sunstrokes. Sindhu et al., 2016 [64] 20.

Maintain healthy blood vessels  Okra contains both flavonoids and vitamin C, they are good for blood capillaries Emmanuel et al., 2014 [22] 21.

Eye sight  Okra is rich in lutein, xanthin, and beta-carotenes, which are all antioxidants that protect against glaucoma and cataract development Gosslau and Chen (2004) [90] 22.

Performance in studies  Flavonoid content (quercetin) has a neuroprotective impact and it improves learning and memory. Habtamu et al., 2014 [26] Fig [37] Sorapong et al., 2012 [66] Messing et al., 2014 [41] 2.

Glucose regulating and Cholesterol-lowering effect  Okra seeds are purported to possess the capacity to control elevated blood glucose concentrations in the realm of traditional medicine. Okra's polysaccharides are known to sequester bile acids, causing decrease in blood cholesterol amount and a probable deterrent against cancer. These properties suggest a potential benefit in the cure of diabetes mellitus. Furthermore, okra obstructs cholesterol absorption, thereby diminishing the presence of lipids and fats in the bloodstream (Rakesh et al., 2016) [55] .

Adetuyi et al., 2011 [4] Aminigo et al., 2004 [9] Poorva et al., 2017 [53] 3.

Dysentery and stomach inflammations and irritations

 Mucilaginous food like okra is effective in the management of inflammatory illnesses and stomach irritations, mucilage composition completely develops in the fruit's fresh juice; .  In Asian medicine, okra mucilage serves as a crucial dietary addition to prevent irritative and inflammatory gastrointestinal disorders.

Liao et al., 2012 [38] Adelakun et al., 2009 [12] Lengsfelf et al., 2004 [37] 4.

Antibacterial activity  The polysaccharides obtained from the fresh juice exhibited potent inhibitory effects. Okra juice shown a high degree of efficacy in preventing bacterial adhesion to the gastrointestinal mucosa.

Muhammad et al., 2014 [43] Acikgoz et al., 2016 [1] 5.

Applications in drug delivery

 Gum of okra prolongs the release of 1-(Isopropylamino)-3-(1 naphthyloxy)-2-propanol hydrochloride in a solid oral dose form. Okra gum is a good tablet binder or film coating agent as indicated from many research reports Anupam et al., 2014 [10] Jarret et al., 2011 [32] Costantino et al., 2004 [17] ;

Islam et al., 2019 [30] ; Savello et al., 1980 [61] ; Tomoda et al., 1989 [67] . [73] Zhang et al., 2018 [74] BeMiller et al.,1993 [89] Ofoefule et al., 2001 [87] Kumar et al., 2009 [88] 2.

Muco adhesive gel for nasal applications

 Okra gel was comparable to gels made with artificial macromolecules showing that organic mucilage is appropriate for olfactory gel compositions. This naturally occurring polymeric gel has excellent muco adhesion and penetration characteristics due to its bio degradability and possibly minimal toxicity.

Soma et al., 2019 [65] Geng et al., 2015 [25] Messing et al., 2014 [41] 3.

Antioxidant Properties of Raw and Dehydrated Okra

 Regardless of whether the okra seeds were fresh or desiccated, they exhibited higher levels of DPPH scavenging activity, reducing power, total phenolic content, and FRAP activity compared to the pods. Additionally, the functional properties of okra gum indicate that it serves as an effective substitute.

Film coating potential of okra gum utilizing paracetamol pills

 Okra mucilage-containing formulations with HPMC produced superior medication sustained release and floating properties, while formulations including HPMC showed greater prolonged release of the medication yet had a better floating capability, formulations adding okra mucilage showed poor sustained release.

Alamri et al., 2013 [5] Chen et al., 2014 [15]

Conclusion

Lady's finger (Abelmoschus esculentus), a popular vegetable, is well known for its considerable nutritional content. Rich in retinol, tocopherol , and ascorbic acid, as well as microminerals such as iodine, Ni, Fe, Zn it also boasts important minerals like sodium, potassium, magnesium, and calcium. The phenolic compounds, flavonoids, and catechins found in okra seeds give them antioxidant and cell-repair capabilities. Notably, the fruits and seeds are a major provider of raw dietary fiber and essential nutrients, including elevated levels of protein, carbohydrates, dietary fiber, vitamins, oil, and minerals. The phenolic components of okra have demonstrated various bodily functions and biological processes, including antibacterial, antioxidant, and inflammation reducing effects. This can be attributed to phenolic chemicals, carotenoids, vitamins, tocopherols, and minerals which confer biological attributes, including anti-diabetic properties. Across several traditional medicinal practices, okra is utilized as a diuretic, antiulcerogenic, and gastroprotective agent. Furthermore, the dense, greasy polysaccharides present in pods of okra have multiple applications, such as thickening stews and soups or substituting for egg whites in chocolate bar cookies. Okra has shown effectiveness in lowering blood sugar levels, aiding in diabetes management and offering protection against degenerative illnesses caused by long-term free radical damage. Additionally, it is known to aid in skin and hair rejuvenation, manage cholesterol levels, and normalize blood sugar, yielding benefits for individuals with asthma. Studies illustrate the nutritional and pharmaceutical significance of okra and its contribution to improved health and nutrition. It serves as a budget-friendly source of essential nutrients, including carbohydrates, fatty acids minerals, vitamins, protein, and dietary fiber, therefore promoting good health. Although our knowledge about how the edible parts of okra contribute to disease prevention and their mechanisms of action is still limited, scientific research has provided proof supporting the potential positive impacts of okra components in reducing the hazard of numerous persistent illnesses. This is due to the complex etiology of diseases and the multitude of variables influencing their incidence. As such, it is imperative that scientists keep clarifying the mechanisms underlying disease prevention and deepening our knowledge of the physiological interactions of foods high in bioactive compounds, such as okra.

References

1. Acikgoz C, Borazan AA, Andoglu EM, Gokdai D. Chemical composition of Turkish okra seeds (Hibiscus esculenta) and the total phenolic content of okra seeds flour. Journal of Science and Technology Applied Sciences and Engineering. 2016;17(5):766-774.
2. Adelakun OE, Oyelade OJ, Ade-Omowaye BI, Adeyemi IA, Van de Venter M. Chemical composition and the antioxidative properties of Nigerian okra seed (Abelmoschus esculentus Moench) flour. Food Chemistry and Toxicology. 2009;47:1123-1126.
3. Adetuyi F, Ibrahim T. Effect of fermentation time on the phenolic, flavonoid and vitamin C contents and antioxidant activities of okra (Abelmoschus esculentus) seeds. Nigerian Food Journal. 2014;32:128-137.
4. Adetuyi FO, Osagie AU, Adekunle AT. Nutrient, antinutrient, mineral and zinc bioavailability of okra Abelmoschus esculentus (L) Moench variety. American Journal of Food and Nutrition. 2011;1(2):49-54.
5. Alamri MS, Mohamed AA, Hussain S. Effects of alkaline-soluble okra gum on rheological and thermal properties of systems with wheat or corn starch. Food Hydrocolloid. 2013;30(2):541-551.
6. Al-Kanani EAS, Al-Hilifi SAH, Al-Kareem AH. The nutritional composition and vitamin E of three Iraqi okra (Abelmoschus esculentus L.) seeds oil. IOP Conference Series: Earth and Environmental Science. 2019;5(2):34-45.
7. Al-Shawi AA, Hameed MF, Hussein KA, Thawini HK. Review on the biological applications of okra polysaccharides and prospective research. Future Journal of Pharmaceutical Sciences. 2021;7:102.
8. Ameena K, Dilip C, Saraswathi R, Krishnan P, Sankar C, Simi S. Isolation of the mucilages from Hibiscus rosasinensis Linn. and okra (Abelmoschus esculentus Linn.) and studies of the binding effects of the mucilages. Asian Pacific Journal of Tropical Medicine. 2010;3:539-543.
9. Aminigo ER, Akingbala JO. Nutritive composition and sensory properties of Ogi fortified with okra seed meal. Journal of Applied Science and Environmental Management. 2004;8(2):23-28.
10. Anupam R, Shanker LS, Santi MM. Functional properties of okra (Abelmoschus esculentus L.) (Moench): Traditional claims and scientific evidences. Plant Science Today. 2014;1(3):121-130.
11. Arapitsas P. Identification and quantification of polyphenolic compounds from okra seeds and skins. Food Chemistry. 2008;110(4):1041-1045.
12. Çalışır S, Özcan M, Hacıseferoğulları H, Yıldız MU. A study on some physico-chemical properties of Turkey okra (Hibiscus esculenta L.) seeds. Journal of Food Engineering. 2005;68(1):73-78.
13. Camciuc M, Deplagne M, Vilarem G, Gaset A. OkraAbelmoschus esculentus L. (Moench.): A crop with International Journal of Advanced Biochemistry Research https://www.biochemjournal.com economic potential for set aside acreage in France. Industrial Crops and Products. 1998;7(2-3):257-264.
14. Chaemsawang W, Prasongchean W, Papadopoulos KI, Ritthidej G, Sukrong S, Wattanaarsakit P. The effect of okra (Abelmoschus esculentus (L.) Moench) seed extract on human cancer cell lines delivered in its native form and loaded in polymeric micelles. International Journal of Biomaterials. 2019;4(3):76-83.
15. Chen Y, Zhang JG, Sun HJ, Wei ZJ. Pectin from Abelmoschus esculentus: Optimization of extraction and rheological properties. International Journal of Biological Macromolecules. 2014;70.
16. Cook JA, Vander Jagt DJ, Pastuszyn A, Mounkaila G, Glew RS, Millson M, Glew RH. Nutrient and chemical composition of 13 wild plant foods of Niger. Journal of Food Composition and Analysis. 2000;13(1):83-92.
17. Costantino A, Romanchik-Cerpovicz J. Physical and sensory measures indicate moderate fat replacement in frozen dairy dessert is feasible using okra gum as a milk-fat ingredient substitute. Journal of the American Dietetic Association. 2004;104:104-144.
18. Deng Y, Li S, Wang M, Chen X, Tian L, Wang L, et al. Flavonoid-rich extracts from okra flowers exert antitumor activity in colorectal cancer through induction of mitochondrial dysfunction-associated apoptosis, senescence and autophagy. Food Function. 2020;11:10448-10466.
19. Dhruve JJ, Shukla YM, Shah R, Patel J, Talati JG. Contribution of okra (Abelmoschus esculentus L.) seeds towards the nutritional characterization. World Journal of Pharmacy and Pharmaceutical Sciences. 2015;4(7):1009-1023.
20. Dos Santos IF, Dos Santos AMP, Barbosa UA, Lima JS, Dos Santos DC, Matos GD. Multivariate analysis of the mineral content of raw and cooked okra (Abelmoschus esculentus L.). Microchemical Journal. 2013;110:439-443.
21. Durazzo A, Lucarini M, Novellino E, Souto EB, Daliu P, Santini A. Abelmoschus esculentus (L.): Bioactive components beneficial properties-focused on antidiabetic role for sustainable health applications. Molecules. 2018;24-38.
22. Emmanuel CN, Nulit R, Rusea G. Nutritional and biochemical properties of Malaysian okra variety. Advancement in Medicinal Plant Research. 2014;1:1619.
23. Falade KO, Omojola BS. Effect of processing methods on physical, chemical, rheological and sensory properties of okra (Abelmoschus esculentus). Food and Bioprocess Technology. 2010;3(3):387-394.
24. Gemede HF, Haki GD, Beyene F, Woldegiorgis AZ, Rakshit SK. Proximate, mineral and antinutrient compositions of indigenous okra (Abelmoschus esculentus) pod accessions: Implications for mineral bioavailability. Food Science and Nutrition. 2016;4(2):223-233.
25. Geng S, Liu Y, Ma H, Chen C. Extraction and antioxidant activity of phenolic compounds from okra flowers. Tropical Journal of Pharmaceutical Research. 2015;14(5):807-813.
26. Habtamu FG, Negussie R, Gulelat BH, Ashagrie Z. Nutrition quality and health benefit of okra (Abelmoschus esculentus). Global Journal of Medical Research. 2014;14(5):45-65.
27. Habtamu FG, Haki GD, Fekadu B, Rakshit SK, Ashagrie ZW. Nutritional and antinutritional evaluation of indigenous Ethiopian okra (Abelmoschus esculentus) seed accessions. African Journal of Food, Agriculture, Nutrition and Development. 2018;18(1):13019-13033.
28. Hussain MS, Fareed S, Ansari MS, Rahman A, Ahmad IZ, Saeed M. Current approaches toward production of secondary plant metabolites. Journal of Pharmacology & Bioallied Sciences. 2012;4(1):10-20.
29. Ilodibia CV, Achebe UA, Chiafor C. Nutrient characteristics assessment of two variants of okra (Abelmoschus esculentus L. Moench) found in Anambra State, Nigeria. Archives of Agriculture and Environmental Science. 2017;2(4):298-300.
30. Islam MT. Phytochemical information and pharmacological activities of okra (Abelmoschus esculentus): A literature-based review. Phytotherapy Research. 2019;33(1):72-80.
31. Islam S, Debnath KC, Shaon FTU, Das M, Hasan MF. The role of active constituents of Abelmoschus esculentus (okra) on tumor biology: A review. International Journal of Science Research Methodology. 2018;10(1):111-116.
32. Jarret RL, Wang ML, Levy IJ. Seed oil and fatty acid content in okra (Abelmoschus esculentus) and related species. Journal of Agricultural and Food Chemistry. 2011;59(8):4019-4024.
33. Jideani VA, Bello BM. Functional properties of okra protein products containing different levels of mucilage. Journal of Food Agriculture and Environment. 2009;7(2):252-255.
34. Kendall CW, Jenkins DJ. A dietary portfolio: Maximal reduction of low-density lipoprotein cholesterol with diet. Current Atherosclerosis Reports. 2004;6(6):492498.
35. Kumar DS, Tony DE, Kumar AP, Kumar KA, Srinivasa DB, Addenda R. A review on Abelmoschus esculentus (okra). International Research Journal of Pharmaceutical and Applied Sciences. 2013;3(4):129132.
36. Kumar S, Dagnoko S, Haougui A, Ratnadass A, Pasternak D, Kouame C. Okra (Abelmoschus spp.) in West and Central Africa: Potential and progress on its improvement. African Journal of Agricultural Research. 2011;5(25):3590-3598.
37. Lengsfeld C, Titgemeyer F, Faller G, Hensel A. Glycosylated compounds from okra inhibit adhesion of Helicobacter pylori to human gastric mucosa. Journal of Agricultural and Food Chemistry. 2004;52(6):14951503.
38. Liao H, Liu H, Yuan K. A new flavonol glycoside from the Abelmoschus esculentus Linn. Pharmacognosy Magazine. 2012;8(1):12-15.
39. Liu IM, Tzeng TF, Liou SS. Abelmoschus moschatus (Malvaceae): An aromatic plant suitable for medical or food uses to improve insulin sensitivity. Phytotherapy Research. 2010;24(2):233-239.
40. Liu J, Zhao Y, Wu Q, John A, Jiang Y, Yang J, Liu H, Yang B. Structure characterisation of polysaccharides in vegetable "okra" and evaluation of hypoglycemic activity. Food Chemistry. 2018;242:211-216.
41. Helicobacter pylori adhesion. Journal of Agricultural and Food Chemistry. 2014;52(6):1495-1503.
42. Messing J, Thöle C, Niehues M, Shevtsova A, Glocker E, Borén T, Hensel A. Antiadhesive properties of Abelmoschus esculentus (okra) immature fruit extract against Helicobacter pylori adhesion. PloS One. 2019;9(1):38-46.
43. Muhammad U, Katerina A, Alan M, Barbara R, Vassilis K. Okra extracts in pharmaceutical and food applications. Food Hydrocolloids. 2014;42:1-6.
44. Navarro-González I, González-Barrio R, GarcíaValverde V, Bautista-Ortín AB, Periago MJ. Nutritional composition and antioxidant capacity in edible flowers: Characterisation of phenolic compounds by HPLCDAD-ESI/MSn. International Journal of Molecular Sciences. 2015;16(1):805-822.
45. Ndangui CB, Kimbonguila A, Nzikou JM, Matos L, Pamboutobi NPG, Abena AA, Silou T, Scher J, Desobry S. Nutritive composition and physicochemical properties of gumbo (Abelmoschus esculentus L.) seed and oil. Research Journal of Environmental and Earth Sciences. 2010;2(1):49-54.
46. Ogungbenle H, Omosola S. The comparative assessment of nutritive values of dry Nigerian okra (Abelmoschus esculentus) fruit and oil. International Journal of Food Science, Nutrition and Engineering. 2015;5(1):8-14.
47. Olivera DF, Mugridge A, Chaves AR, Mascheroni RH, Viñ SZ. Quality attributes of okra (Abelmoschus esculentus L. Moench) pods as affected by cultivar and fruit size. Journal of Food Research. 2012;1(4):224235.
48. Omoniyi SA, Muhammad AM, Ayuba R. Nutrient composition and anti-nutritional properties of okra (Abelmoschus esculentus) calyx flour. Nutrition and Food Sciences. 2021;51(1):30-40.
49. Oyelade OJ, Ade-Omowaye BIO, Adeomi VF. Influence of variety on protein, fat contents and some physical characteristics of okra seeds. Journal of Food Engineering. 2003;57(2):111-114.
50. Oyeyemi SD, Arowosegbe S, Famosa MA. Phytochemical constituents and nutritional evaluation of three selected edible flowers in Ado-Ekiti, Nigeria. ChemSearch Journal. 2017;8(1):41-48.
51. Petropoulos S, Fernandes A, Barros L, Ciric A, Sokovic M, Ferreira I. The chemical composition, nutritional value and antimicrobial properties of Abelmoschus esculentus seeds. Food Functions. 2017;8(12):47334743.
52. Petropoulos S, Fernandes A, Barros L, Ferreira I. Chemical composition, nutritional value and antioxidant properties of Mediterranean okra genotypes in relation to harvest stage. Food Chemistry. 2018;242:466-474.
53. Poorva D, Sunita M. A review on: Diabetes and okra (Abelmoschus esculentus). Journal of Medicinal Plants Studies. 2017;5(3):23-26.
54. Raimi MM, Oyekanmi AM, Farombi AG. Proximate and phytochemical composition of leaves of Ceiba pentandra, Manihot esculentus and Abelmoschus esculentus in southwestern Nigeria. Scientific Research Journal. 2014;2(4):30-34.
55. Rakesh K, Vishal P. Phytochemical, nutritional and pharmacological evidences for Abelmoschus esculentus (L.). Journal of Phytopharmacology. 2016;5(6):238241.
56. Rao PU. Chemical composition and biological evaluation of okra (Hibiscus esculentus) seeds and their kernels. Plant Foods for Human Nutrition. 1985;35(4):389-396.
57. Reddy MB, Love M. The impacts of food processing on the nutritional quality of vitamins and minerals. Advances in Experimental Medicine and Biology. 1999;459:99-106.
58. Romdhane MH, Al-Mohammadi AR, Mahgoub S, Abdel-Shafi S, Askar E, Ghaly MF, et al. Chemical composition, nutritional value, and biological evaluation of Tunisian okra pods (Abelmoschus esculentus L. Moench). Molecules. 2020;25:37-47.
59. Roy A, Shrivastava SL, Mandal SM. Functional properties of okra (Abelmoschus esculentus L. (Moench): Traditional claims and scientific evidences. Plant Science Today. 2014;1(3):121-130.
60. Sami R, Lianzhou J, Yang L, Ma Y, Jing J. Evaluation of fatty acid and amino acid compositions in okra (Abelmoschus esculentus) grown in different geographical locations. Biomedical Research International. 2013;2(1):56-67.
61. Savello PA, Martin FW, Hill JM. Nutritional composition of okra seed meal. Journal of Agricultural and Food Chemistry. 1980;28:1163-1166.
62. Sengkhamparn N, Verhoef R, Schols HA, Sajjaanantakul T, Voragen AGJ. Characterization of cell wall polysaccharides from okra (Abelmoschus esculentus (L.) Moench). Carbohydrate Research. 2009;344(14):1824-1832.
63. Sindhu RK, Puri V. Phytochemical, nutritional and pharmacological evidences for Abelmoschus esculentus (L.). Journal of Phytopharmacology. 2016;5(6):238241.
64. Soma Das GN, Ghosh LK. Okra and its various applications in drug delivery, food technology, health care and pharmacological aspects-a review. Journal of Pharmaceutical Sciences and Research. 2019;11:21392147.
65. Sorapong Benchasr. Okra (Abelmoschus esculentus (L.) Moench) as a valuable vegetable of the world. Ratarstvo i Povrtarstvo. 2012;49(1):105-112.
66. Tomoda M, Shimizu N, Gonda R, Kanari M, Yamada H, Hikino H. Anti-complementary and hypoglycemic activity of okra and Hibiscus mucilages. Carbohydrate Research. 1989;190:323-328.
67. Vieira AJ, Beserra FP, Souza M, Totti B, Rozza AL. Limonene: Aroma of innovation in health and disease. Chemical Interactions. 2018;283:97-106.
68. Wahyuningsih SPA, Savira NII, Anggraini DW, Winarni D, Suhargo L, Kusuma BWA, Nindyasari F, Setianingsih N, Mwendolwa AA. Antioxidant and nephroprotective effects of okra pods extract (Abelmoschus esculentus L.) against lead acetateinduced toxicity in mice. Scientifica. 2013;4(3):45-67.
69. Wang H, Chen G, Ren D, Yang ST. Hypolipidemic activity of okra is mediated through inhibition of International Journal of Advanced Biochemistry Research https://www.biochemjournal.com lipogenesis and upregulation of cholesterol degradation. Phytotherapy Research. 2013;28:268-273.
70. Wang K, Li M, Wen X, Chen X, He Z, Ni Y. Optimization of ultrasound-assisted extraction of okra (Abelmoschus esculentus (L.) Moench.) polysaccharides based on response surface methodology and antioxidant activity. International Journal of Biological Macromolecules. 2018;114:10561063.
71. Whistler RL, Conrad H. 2-O-(Dgalactopyranosyluronic acid)-L-rhamnose from okra mucilage. Journal of the American Chemical Society. 1954;76:3544-3546.
72. Zhang L, Li P, Xing CY, Zhao JY, He Y, Wang JQ, Wu XF, Liu Z, Zhang A, Lin H. Efficacy and safety of Abelmoschus manihot for primary glomerular disease: A prospective, multicenter randomized controlled clinical trial. American Journal of Kidney Diseases. 2014;64:57-65.
73. Zhang T, Xiang J, Zheng G, Yan R, Min X. Preliminary characterization and anti-hyperglycemic activity of a pectic polysaccharide from okra (Abelmoschus esculentus (L.) Moench.). Journal of Functional Foods. 2018;41:19-24.
74. Gopalan C, Sastri SBV, Balasubramanian S. Nutritive value of Indian foods. National Institute of Nutrition (NIN), ICMR, India; 2007.
75. Varmudy V. Marking survey need to boost okra exports. Department of Economics, Vivekananda College, Puttur, Karnataka, India; 2011.
76. Bhat UR, Tharanathan RN. Functional properties of okra (Hibiscus esculentus) mucilage. Starch. 1987;39:165-167.
77. Avallone S, Tiemtore TWE, Rivier CM, Treche S. Nutritional value of six multi-ingredient sauces from Burkina Faso. Journal of Food Composition and Analysis. 2008;21:553-558.
78. Agbo AE, Gnakri D, Beugre GM, Fondio L, Kouame C. Maturity degree of four okra fruit varieties and their nutrients composition. Electronic Journal of Food Plant Chemistry. 2008;5:1-4.
79. Hirose K, Endo K, Hasegawa K. A convenient synthesis of lepidimoide from okra mucilage and its growth promoting activity in hypocotyls. Carbohydrate Polymers. 2004;339:9-19.
80. Andras CD, Simandi B, Orsi F, Lambrou C, Tatla DM, Panayiotou C, et al. Supercritical carbon dioxide extraction of okra (Hibiscus esculentus L.) seeds. Journal of the Science of Food and Agriculture. 2005;85(9):1415-1419. doi:10.1002/jsfa.2075.
81. Ministry of Environment and Forests (MEF). Biology of okra. Series of crop-specific biology documents. Ministry of Environmental and Forests, Government of India; 2013. p. 1-8.
82. Adetuyi F, Ajala L, Ibrahim T. Effect of the addition of defatted okra seed (Abelmoschus esculentus) flour on the chemical composition, functional properties, and zinc bioavailability of plantain (Musa paradisiaca Linn) flour. Journal of Microbiology, Biotechnology and Food Sciences. 2012;2(1):69-82.
83. Farinde A, Owolarafe O, Ogungbemi I. An overview of production, processing, marketing and utilization of okra in Egbedore Local Government Area of Osun State, Nigeria. Agricultural Engineering. 2007;4:1-17.
84. Moekchantuk T, Kumar P. Export okra production in Thailand. Inter-country Programme for Vegetable Integrated Pest Management in South & Southeast Asia Phase II, Food and Agriculture Organization of the United Nations; 2004.
85. Sanjeet K, Sokona D, Adamou H, Alain R, Dov P, Christophe K. Okra (Abelmoschus spp.) in West and Central Africa: Potential and progress on its improvement. African Journal of Agricultural Research. 2010;5(25):3590-3598. doi:10.5897/AJAR10.1439.
86. Ofoefule SI, Chukwu AN, Anayakoha A, Ebebe IM. Application of Abelmoschus esculentus in solid dosage forms: 1. Use as binder for poorly water-soluble drugs. Indian Journal of Pharmaceutical Sciences. 2001;63(3):234-238.
87. Kumar R, Patil MB, Patil SR, Paschapur MS. Evaluation of Abelmoschus esculentus mucilage as paracetamol suspension. International Journal of Pharmaceutical Technology Research. 2009;1(4):658665.
88. BeMiller JN, Whistler RL, Barkalow DG, Chen CC. Aloe, chia, flax seed, okra, psyllium seed, quince seed, and tamarind gums. In: Whistler RL, BeMiller JN, editors. Industrial Gums. New York: Academic Press; 1993. p. 227-256.
89. Gosslau A, Chen KY. Nutraceuticals, apoptosis, and disease prevention. Nutrition. 2004;20(1):95.