1,074
Views
24
CrossRef citations to date
0
Altmetric
Review

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

, , , , , , , , , , & show all
Pages 67-90 | Published online: 02 Dec 2019
 

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].

Log in via your institution

Log in to Taylor & Francis Online

PDF download + Online access

  • 48 hours access to article PDF & online version
  • Article PDF can be downloaded
  • Article PDF can be printed
USD 61.00 Add to cart

Issue Purchase

  • 30 days online access to complete issue
  • Article PDFs can be downloaded
  • Article PDFs can be printed
USD 1,043.00 Add to cart

* Local tax will be added as applicable

Related Research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.