Okra (Abelmoschus esculentus L.) as Foodstuff and Its Bioactivity

Abstract

Okra (Abelmoschus esculentus, Malvaceae) has long been used as a vegetable and traditional medicine. This study aims to explain the botany and use of okra as a food ingredient and its bioactivity. The method used is library research from Google Scholar by using the keywords A. esculentus, secondary metabolites of A. esculentus, and uses A. esculentus. The immature okra fruit, which is consumed as a vegetable, can be used in salads, soups and stews, fresh or dried, fried or boiled. Its medicinal uses have been reported in traditional medicine systems such as Ayurveda, Siddha and Unani. The mineral content of okra carbohydrates, vitamins (B3, B6, C, E) and minerals (K, P, Mg, Cu, Na, Zn, Ca). The bioactivity of okra includes anti-diabetes mellitus, anti-oxidants, improves nerve function, anti-ulcer and anti-microbial. Phenolic compounds, flavonoids and phenolics are bioactive components in okra fruit that function as antioxidants and diabetes mellitus. Okra has the potential to be developed as a nutraceutical to treat diabetes mellitus.