­Okra Seeds Nutritional Facts

When feed is taken as a plant material, nutrients usually trapped in the
nuclear network of plant. Cooking, grinding, biting and chewing will breakdown the
complex matrix and unbind the nutrients, own it to access to human enzyme to
stimulate digestion and absorption.

Okra Seeds are loaded with beneficial compounds and having high
nutritional profile with low calories. It has rich amount of both major and minor
constituents, with high dietary fiber and protein content, slight quantity of
saturated fats & zero cholesterol level. By its great antioxidant property it
contributes in human health and gives beneficial effects.

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Okra Seeds Impact
On Human Health

Okra is packed with numbers of bioactive
components, which assist to regulate many functions in human body. Let’s
discuss about their impacts on human health in detail.

Dietary Fiber

Dietary Fiber contains non starch
polysaccharides like, cellulose, hemicelluloses, pectic polysaccharides,
oligosaccharides, resistant starch, and lignin. They help to improve human
health by regulate proper digestion; usually they consider inversely related to

Dietary Fibers in Okra:

Okra is best source of dietary fiber, having
content about 3.2gm/100 gm (according to research), after the intake it shows metabolic
and physiological effects on human’s body.

Impact of Dietary Fiber in Human Body:

Dietary fiber is
demonstrating to have various benefits, being enhanced intestinal function,
cholesterol reduction, control diabetes, enriched bacterial biomass and inhibits
colorectal cancer.

Increased Microbial Biomass
& Inhibit Colorectal Cancer By Fermentation:

The colon is densely conquered
by microbes, and variety of dietary fibers plays an essential function in ‘strengthen’
the micro flora.  The colonic microbes produce short chain fatty acids
(SCFA).  Dietary fiber consumption increased the quantity of
bifidobacteria and lactobacillus in large intestine because some fibers trigger
the maturation of limited useful bacteria (microbes).

The microbe eat up the fiber
in an activity known as fermentation, and in result a range of short-chain
fatty acids (SCFAs) produced, like acetate, butyrate & propionate. Bulking
benefits achieve through enrich the microbial mass by fermentable fibers.

Calcium & Magnesium
(minerals) become highly soluble and much more absorbable when the pH of
intestinal tract is low and SCFAs effectively done this.

Colon cancer chance
increases with the increase of pH in intestine, mortal with lower fecal pH have
lesser rates of colon cancer. Dietary fiber easily deals with the
high pH of feces by decreases its pH because of SCFAs production, which leads
to the reduction of solubility of free bile acids and the activity of enzyme
7-dehydroxylase also inhibited at pH of <6-6.5 by which the conversion of primary bile acids to secondary bile acids also stopped. Improved Intestinal Activity by Bulking Property of Dietary Fibers The dominant impact of dietary fiber appears in the colon. Here all kinds of dietary fiber combine with the micro flora, the colonic mucosa and muscles for the outcome of considerable and feasible effects. Dietary fiber perhaps more or less divided into three categories according to its fermentability. Oligosaccharides are rapidly fermented; some fibers are more gently fermented like gums, and those are hardly fermented in all, such as wheat bran. Highly fermentable fibers have not enough impact on stool output where as the minimum fermentable fibers are more prone to raise the level of stool output as well as it can also cooperate to lower the constipation level and overcome the colorectal diseases as they absorbs much water, which enhance bulking property, and also improves regularity. It has also performed a role in changing the consistency of the stool by maintaining the moisture level and the plasticity. Cholesterol Reduction and Control Diabetes Fibers structured a matrix by its fibrous ability in gastrointestinal tract because of its capability to swell in the liquid habitat, can easily trap aqua and nutrients, mostly water soluble compounds like sugar get trapped . The volume or bulk of material enhances due to the water-binding ability of some fibers and it also increases the viscous level of intestinal contents. The modification in the physical attribute of the intestinal constituents can effect by the prevention of substrates and nutrients (sugar) to the permeable surface. These effects arise in the least absorption of cholesterol and other nutrients (sugar), because viscous fibers swell the contents of the intestinal tract and decelerate the penetration of nutrients to the intestinal walls, This phenomenon leads to control the blood sugar level because of binding of sugar with fiber which prevents its absorption and also give another benefit by reduced blood cholesterol levels and lower glycemic response.


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