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Biological activity and development of functional foods fortified with okra ( Abelmoschus esculentus ).

Authors :
Agregán R
Pateiro M
Bohrer BM
Shariati MA
Nawaz A
Gohari G
Lorenzo JM
Source :
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2023; Vol. 63 (23), pp. 6018-6033. Date of Electronic Publication: 2022 Jan 17.
Publication Year :
2023

Abstract

The Abelmoschus esculentus plant, better known as okra, is an interesting crop from a nutritional standpoint. The okra plant is native to the African region but can now be found throughout tropical and subtropical areas of the world. This plant, known for its healing abilities, has been used as a traditional medicine to treat several diseases and external ailments, such as wounds or boils. This article reviews the potential health benefits from okra consumption, as well as the bioactive compounds that are suggested to be responsible. Furthermore, the okra plant and its derivatives have been evaluated in the formulation and manufacture of new functional food products. The latest advances in this direction, which includes characterizing the technical properties of functional foods fortified with okra are also presented in this review. A series of bioactive compounds such as flavonoids and catechins have been found in the okra plant, which were associated with numerous biological properties observed in research studies that reported potential anti-diabetic, anti-cancer, anti-hypertensive, and antimicrobial effects, among others, as a result of their consumption. These potential health benefits contribute to the development of new and useful functional foods, with okra (or its derivatives) being used as the highlighted ingredient.

Details

Language :
English
ISSN :
1549-7852
Volume :
63
Issue :
23
Database :
MEDLINE
Journal :
Critical reviews in food science and nutrition
Publication Type :
Academic Journal
Accession number :
35037792
Full Text :
https://doi.org/10.1080/10408398.2022.2026874