­Okra as a plant material, nutrients usually trapped

­Okra Seeds Nutritional FactsWhen feed is taken as a plant material, nutrients usually trapped in thecellular network of plant. Cooking, grinding and chewing will breakdown thiscomplex arrangement and unbind the nutrients, allow it to access to human enzymeto stimulate digestion and absorption.Okra Seeds are loaded with beneficial nutrients and having highnutritional profile with low calories. It has rich amount of both major and minorconstituents, with high dietary fiber and protein content, negligible amount ofsaturated fats and zero cholesterol level.

Because of its high antioxidantproperty it imparts in human health and gives beneficial effects.Okra Seeds ImpactOn Human HealthOkra is packed with numbers of bioactivecomponents, which helps to regulate many functions in human body. Let’s discussabout their health benefits in detail.Dietary FiberDietary Fiber contains non starchpolysaccharides like, cellulose, hemicelluloses, pectic polysaccharides,oligosaccharides, resistant starch, and lignin.

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They help to improve humanhealth by regulate proper digestion; they are inversely related to obesity.Dietary Fibers in Okra:Okra is best source of dietary fiber, havingcontent about 3.2gm/100 gm, after the intake it shows metabolic andphysiological effects on human’s body.Impact of Dietary Fiber in Human Body: Dietary fiber isdemonstrating to have various benefits, being enhanced intestinal function,cholesterol reduction, inhibits colorectal cancer & enriched bacterialbiomass.Increased Microbial Biomass& Inhibit Colorectal Cancer By Fermentation:The colon is densely conqueredby 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 ofbifidobacteria and lactobacillus in large intestine because some fibers triggerthe maturation of limited useful bacteria (microbes).The microbe eat up the fiberin an activity known as fermentation, and in result a range of short-chainfatty acids (SCFAs) produced, like acetate, butyrate & propionate. Bulkingbenefits achieve through enrich the microbial mass by fermentable fibers.Calcium & Magnesium(minerals) become highly soluble and much more absorbable when the pH ofintestinal tract is low and SCFAs effectively done this.

Colon cancer chanceincreases with the increase of pH in intestine, mortal with lower fecal pH havelesser rates of colon cancer. Dietary fiber easily deals with thehigh pH of feces by decreases its pH because of SCFAs production, which leadsto the reduction of solubility of free bile acids and the activity of enzyme7-dehydroxylase also inhibited at pH of <6-6.5 by which the conversion ofprimary bile acids to secondary bile acids also stopped.Improved Intestinal Functionby Bulking Property of Dietary FibersThe dominant impact ofdietary fiber appears in the colon. Here all kinds of dietary fiber combinewith the micro flora, the colonic mucosa and muscles for the outcome of considerableand feasible effects.Dietary fiber perhaps moreor less divided into three categories according to its fermentability.

Oligosaccharidesare rapidly fermented; some fibers are more gently fermented like gums, andthose are hardly fermented in all, such as wheat bran. Highly fermentablefibers have not enough impact on stool output where as the minimum fermentablefibers are more prone to raise the level of stool output as well as it can alsocooperate to lower the constipation level and overcome the colorectal diseases asthey 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 maintainingthe moisture level and the plasticity.Cholesterol ReductionFibers structured a matrix byits fibrous ability in gastrointestinal tract because of its capability to swellin the liquid habitat, can easily trap aqua and nutrients. The volume or bulkof material enhances due to the water-binding ability of some fibers and italso increases the viscous level of intestinal contents.

The modification in thephysical attribute of the intestinal constituents can effect by the preventionof substrates and nutrients to the permeable surface. These effects arise inthe least absorption of cholesterol and other nutrients, because viscous fibersswell the contents of the intestinal tract and decelerate the penetration ofnutrients to the intestinal walls.This phenomenon shows thebenefits by reduced blood cholesterol levels and lower glycemic response.

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