5 effects that make okra known as 'green ginseng'

Okra is grown a lot in our country, it is a herbaceous plant. Many people do not like to eat okra because it is slimy. However, this is a good fruit forhealth, is likened to green ginseng.

To date, many studies report the chemical composition of okra including:

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

Okra leaves also contain minerals such as K, Mg, Na, Ca, Fe, Mn, Zn, tannin, 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% liquid, green oil with a pleasant smell, the main components are oleic, palmitic and stearic acids. The seeds contain nutritious proteins, lipids, fiber and carbohydrates and components with antioxidant effects such as beta-carotene, catechin, epicatechin, rutin, quercetin, procyanidin B1, procyanidin B2.

OkraNot only is it a familiar dish in daily meals, it can be processed into a variety of delicious dishes such as boiled, stir-fried with garlic, sour soup, etc., but it is also very nutritious, bringing many health benefits.

First, the effect on the digestive system:Okra is used to treat dysentery, diarrhea in acute enteritis and irritation of the stomach and intestines. Okra fruit contains a lot of fiber and mucus which has a mild laxative effect, helping digestion.

In addition, the mucilage is also used to treat gastric and duodenal ulcers. The mucilage of okra fruit at a dose of 1g/kg significantly inhibited ulcers and did not affect the pH of the stomach. The mechanism may be that the mucilage of okra fruit forms a protective layer on the gastric mucosa, and can also increase mucus secretion on the surface of epithelial cells.

According to some recent studies, glycosylated compounds of okra pods inhibit the penetration and adhesion of Helicobacter pylori bacteria to the gastric mucosa, helping to improve ulcer conditions in patients.

Second, antioxidant, liver protection:Several studies have demonstrated the antioxidant and hepatoprotective effects of various components of okra. Procycanidin B2, procyanidin B1 and rutin in the seeds are the components with antioxidant activity. Polyphenols, flavonoids in various parts of okra (flowers, fruits, leaves and seeds), highest in the flowers, have antioxidant effects.

Third, reduce fatigue:Okra seeds contain more polyphenols and flavonoids than the pods and this is the part of okra that has anti-fatigue effects.

Fourth, the effect of lowering blood sugar and blood lipids:Okra has been proven through many studies (especially for the pods and leaves). Okra fruit reduces postprandial blood sugar, reduces HbA1c and improves blood lipids. The mechanisms by which okra lowers blood sugar are by 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 in food, inhibits fat synthesis, supports the treatment of metabolic syndrome, and significantly reduces blood lipids. This fruit helps reduce blood pressure by 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 the mucus and rich mineral components in okra, it helps prevent and fight osteoporosis.

Note when using: okra is benign and non-toxic, can be used for a long time without side effects. However, okra is very effective in supporting blood sugar and blood pressure reduction. Therefore, using too much will risk leading to hypoglycemia and excessive blood pressure, so consult a doctor when using for people with diabetes and blood pressure. When preparing okra, cook at moderate temperature to ensure nutritional value. People with cold stomach, diarrhea, should not use okra.