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C. Athira and Jayachitra Jayaraman*


Abelmoschus esculentus L. is commonly known as lady's fingers, bhindi, okra or gumbo, is a flowering plant belongs to family Malvaceae. Okra is a multipurpose crop due to its various uses of the fresh leaves, buds, flowers, pods, stems and seeds. Okra mucilage has medicinal applications when used as a plasma replacement or blood volume expander. Okra is a popular health food due to its high fiber, vitamin C, and folate content. It is also a good source of calcium and potassium.2 Greenish-yellow edible okra oil is pressed from okra seeds has a pleasant taste and odor, and is high in unsaturated fats such as oleic acid and linoleic acid.3 In addition, the plant has been used medicinally in treatment of several disorders like Anti-cancer, antimicrobial, hypoglycaemic and anti-ulcer activity5-7 etc. Overall, Okra is an important vegetable crop with a diverse array of nutritional quality and potential health benefits. It is also known for being high in antioxidants. The aim of present study is to highlight the Pharmacognostical, phytochemical and toxicological investigation and nutritional health of the plant and its constituents.

Keywords: Abelmoschus esculentus (L) okra, nutritional, quality, health, edible, Antioxidant activity and Phytochemical.

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