Anti-Inflammatory and Antioxidant Properties of Ethanol Extracts of Raw, Blanched, Steamed, and Sous-Vide Cooked Okra (<i>Abelmoschus esculentus</i> L.) in LPS or H<sub>2</sub>O<sub>2</sub>-Treated RAW264.7 Cells

Anti-Inflammatory and Antioxidant Properties of Ethanol Extracts of Raw, Blanched, Steamed, and Sous-Vide Cooked Okra (<i>Abelmoschus esculentus</i> L.) in LPS or H<sub>2</sub>O<sub>2</sub>-Treated RAW264.7 Cells

Okra (<i>Abelmoschus esculentus</i> L.) is a plant belonging to the Malvaceae family. All parts of okra, including the pod, leaf, and branch, are edible, with the pod being especially enriched with sugars, dietary fibers, minerals, vitamins, and antioxidants. It has beneficial effect aga...

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Bibliographic Details
Main Authors: Taenam Lee, Nami Joo
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Applied Sciences
Subjects:
okra
cooking method
anti-inflammatory
COX-2
iNOS
TNF-α
Online Access:https://www.mdpi.com/2076-3417/11/5/2432

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