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The Okra; its recipes and benefits.

Okra was used by Africans in ancient Egypt and exploited its virtues for renal lithiasis, getting too little calcium in your diet can cause oxalate levels to rise and cause kidney stones.

Okra was and is still recommended for pregnant women to consume to promote childbirth.

Okra has a very good reputation because of its emollient effects (a substance that relaxes and that will soften the skin or the mucous membranes, especially in case of inflammation).

Justly the leaves and seeds of the okra would be diuretic and are also recommended in the treatment of gastrointestinal.

Young shoots of okra are used as a decoction for mouthwashes against gingivitis, haptics, and buccopharyngeal problems.

The fruit has antimicrobial properties on E.colis, S. aureus (Georges and Pandalai1949) and Bacillus Gram + (Nickel 1959).

Okra is also anti-ulcerogenic; it is due to the anti-adhesive action of Helicobacter Pylori microbe on the gastric mucosa (Lengsfelds et al, 2014).

The fruit is not only rich in calcium and phosphorus, it contains mucilages, oxalic acid and bioactive antioxidants (quercetin, epigallocatechin).

Epigallocatechin gallate promotes biological balance in the gastrointestinal tract, which inhibits the growth of pathogenic bacteria causing disease.

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