5 benefits that make okra the so-called 'green ginseng'.

Okra is widely grown in our country; it is a herbaceous plant. Many people don't like eating okra because of its slimy texture. However, it is a fruit that is good for you.health, is likened to green ginseng.

To date, numerous studies have reported the chemical composition of okra, including:

Fresh fruit is rich in mucilage, carbohydrates (starch, sugar, palmatin, stearin), protein, flavonoids, scopoletin, and vitamins such as A, B1, B2, B3, B9; vitamins C, E, K, and minerals such as calcium, iron, zinc, potassium, and magnesium.

Okra leaves also contain minerals such as K, Mg, Na, Ca, Fe, Mn, Zn, tannins, mucilage, and are rich in flavonoid derivatives.

The roots contain polysaccharides, carbohydrates, oils, mucilage, flavonoids, and several components with antioxidant effects.

The seeds contain 15-20% of a light, green, pleasant-smelling oil, primarily composed of oleic, palmitic, and stearic acids. The seeds are rich in protein, lipids, fiber, carbohydrates, and antioxidant components such as beta-carotene, catechin, epicatechin, rutin, quercetin, procyanidin B1, and procyanidin B2.

OkraNot only is it a familiar dish in everyday meals, which can be prepared in a variety of delicious ways such as boiling, stir-frying with garlic, making sour soup, etc., but it is also very nutritious and brings many health benefits.

First, its effects on the digestive system:Okra is used to treat dysentery, diarrhea in acute enteritis, and gastrointestinal irritation. Okra pods contain a lot of fiber and mucilage, which have a mild laxative effect and aid digestion.

Additionally, mucilage is used to treat gastric and duodenal ulcers. Mucilage from okra fruit at a dose of 1g/kg significantly inhibits ulcer formation and does not affect gastric pH. The mechanism may be that okra mucilage forms a protective layer on the gastric mucosa, while also increasing mucus secretion on the surface of epithelial cells.

According to several recent studies, glycosylated compounds in okra pods have been shown to inhibit the penetration and adhesion of Helicobacter pylori bacteria to the gastric mucosa, thus improving ulcer conditions in patients.

Secondly, it has antioxidant properties and protects the liver:Numerous studies have demonstrated the antioxidant and hepatoprotective effects of various components of the okra plant. Procycanidin B2, procyanidin B1, and rutin in the seeds are the components with antioxidant activity. Polyphenols, flavonoids in different parts of the okra plant (flowers, fruit, leaves, and seeds), highest in the flowers, have antioxidant effects.

Third, reduce fatigue:Okra seeds contain more polyphenols and flavonoids than the pod, and this is what gives okra its anti-fatigue effects.

Fourth, the effects of lowering blood sugar and blood lipids:Okra has been shown in numerous studies (especially regarding its pods and leaves) to reduce postprandial blood glucose, lower HbA1c, and improve blood lipid levels. The mechanisms by which okra lowers blood glucose include stimulating glycogen synthesis in the liver, slowing glucose absorption in the intestine by inhibiting alpha-glucosidase, and stimulating pancreatic beta cell regeneration. Okra reduces lipid absorption from food, inhibits lipogenesis, supports the treatment of metabolic syndrome, and significantly reduces blood lipids. This fruit also helps lower blood pressure through a diuretic mechanism combined with ACE inhibition (similar to the mechanism of antihypertensive drugs).

Fifth, okra is a good food for bones and joints:Thanks to its mucilage and rich mineral content, okra helps prevent and combat osteoporosis.

Note on usage: Okra is harmless and non-toxic, and can be used long-term without side effects. However, okra is very effective in helping to lower blood sugar and blood pressure. Therefore, excessive consumption may lead to hypoglycemia and hypotension; consult a doctor before using it if you have diabetes or high blood pressure. When cooking okra, use it at a moderate temperature to preserve its nutritional value. People with cold stomachs or diarrhea should not consume okra.