期刊
FOOD REVIEWS INTERNATIONAL
卷 37, 期 1, 页码 67-90出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/87559129.2019.1695833
关键词
Okra; polysaccharides; polyphenols and flavonoids; oils; functional properties; processing
资金
- Sichuan Science and Technology Program [2018JY0472]
- Sichuan Provincial Department of Education Fund [18ZB0461]
Okra is a new type of healthy vegetable with medicinal functions in traditional Chinese medicine. It is rich in nutrients and active ingredients, providing antioxidant, anti-inflammatory, hypoglycemic, and hypolipidemic functions. This article reviews the various components in okra, their health benefits, mechanisms of action, and the impact of different processing methods on okra quality.
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.
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