In Vitro Antioxidant and Antidiabetic Potentials of the Seed, Bark and Whole Pod of Okra (Abelmoschus esculentus (L.) Moench): A Comparative Study
Abstract:Okra is an indigenous vegetable consumed for its sliminess and nutritional benefits. The aim of this study was to assess and compare the in vitro antioxidant, and antidiabetic activities of the seed, bark and whole pod of okra. The total phenolic and total flavonoid contents of the different parts were evaluated according to standard methods. The antioxidant capacity was assessed using the 1,1-diphenyl-2-picrylhdrazyl (DPPH), hydroxyl (OH), and 2,2-azino-bis (3ethylbenzthiazoline-6-sulphoric acid) (ABTS) radic… Show more
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