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Food Reviews International Volume 37, 2021 - Issue 1
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Review

Okra in Food Field: Nutritional Value, Health Benefits and Effects of Processing Methods on Quality

Ying Liua College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, ChinaView further author information
,
Jingyi Qia College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, ChinaView further author information
,
Junyun Luoa College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, ChinaView further author information
,
Wen Qina College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, ChinaView further author information
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Qingying Luoa College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, ChinaView further author information
,
Qing Zhanga College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, ChinaView further author information
,
Dingtao Wua College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, ChinaView further author information
,
Derong Lina College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, ChinaView further author information
,
Suqing Lia College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, ChinaView further author information
,
Hongmin Dongb Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, CanadaView further author information
,
Daiwen Chenc Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan, ChinaView further author information
&
Hong Chena College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, ChinaCorrespondence[email protected]
View further author information
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Pages 67-90 | Published online: 02 Dec 2019
 
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ABSTRACT

Okra is a new type of healthy vegetable and belongs to the homology of medicine and food in traditional Chinese medicine. It is rich in nutrients and active ingredients (i.e. dietary fiber, vitamins, oils, polysaccharides, polyphenols), which makes it to have antioxidant, anti-inflammatory, hypoglycemic, hypolipidemic and other functions. This paper reviews various ingredients in okra, their health benefits and their mechanism of action; also pays attention to the influence of different processing methods on the quality of okra.

Additional information

Funding

This work was supported by Sichuan Science and Technology Program [Grant No. 2018JY0472] and Sichuan Provincial Department of Education Fund [Grant No. 18ZB0461].

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