Exploring the nutritional, pharmacological, and industrial potential of okra and its byproducts: a comprehensive review

作者：Supriya Singh Gaur, Anusree Raveendran, A. Athulya, Sriharini Narayanan, Rafeeya Shams, Kshirod Kumar Dash, Ayaz Mukarram Shaikh, Béla Kovács · 发表于：Discover Food · 年份：2025 · DOI：10.1007/s44187-025-00492-6 · 被引用次数：7 · 研究领域：Agricultural Practices and Plant Genetics、Advances in Cucurbitaceae Research、Food Science and Nutritional Studies

Abstract Okra ( Abelmoschus esculentus ) is a nutrient-rich and economically viable crop well known for its diverse benefits in the food and pharmaceutical industry. Besides okra fruit, its fresh leaves, flowers, and seeds are also rich in certain nutrients, including carbohydrates, protein, dietary fiber, vitamins, and minerals, significantly contributing to their beneficiary property. Moreover, okra intake provides several pharmacological benefits to the body, such as preventing chronic diseases like diabetes and hypertension due to bioactive compounds like flavonoids, polyphenols, and polysaccharides. Additionally, the diverse utilization of both okra and its byproducts in a variety of industries, such as food, textiles, pharmaceuticals, and packaging, has gained significant importance due to the use of okra pod mucilage as a natural thickening agent in food and biodegradable packaging material. Numerous health-aiding items, including protein supplements made from the fresh leaf of okra, herbal tea from the flower, and decaffeinated coffee made from the seeds, are also produced from okra and its byproducts. Further, it is easily available in sub-tropical and tropical parts of the world. Nonetheless, its potential is significantly overlooked in existing works. Owing to its potential and existing gaps, this review brings together several innovative aspects, including a detailed analysis of the nutrient profile, potential health benefits, bioactive composition, and the applic...