## 1 Introduction  
In the physiological setting, the inflammatory responses in the human body are activated to protect the body from internal or external infection, preventing tissue damage. During this process, an intricate set of physiological reactions occur: inflammatory enzymes are activated, inflammatory cytokines released, and inflammatory cells translocated to the site of infection [1, 2]. However, excessive inflammation results in the destruction of the tissue, accompanied by symptoms of fever, edema, erythema, and pain [1]. In response to excessive inflammation, macrophages are activated, and they induce high expression and production of inflammatory mediators, such as cyclooxygenase-2 (COX-2), inducible nitric oxide synthase (iNOS) nitric oxide (NO), tumor necrosis factor alpha (TNF-\(\alpha\)), interleukin 6 (IL-6) and interleukin 1-beta (IL-18) [2, 3]. The overproduction of reactive oxygen species (ROS) results in oxidative stress, a known contributor in the development of inflammation, which could lead to various diseases such as unsuccessful aging, cancer, heart conditions, arteriosclerosis, and inflammation [4]. Okra (_Abelmoschus esculent_ L.) is a plant belonging to the Malvacaez family, with its native habitat in Africa. The plant is cultivated in tropical regions in the U.S., Europe, and Asia [5; 6]. All parts of okra including the pod, the leaf, flowers, and branch, are edible, while the okra pod is especially enriched with polysaccharide, carbohydrates, dietary fibers, proteins, fatty acids, minerals, vitamins, and antioxidants, thereby earning the name \"botanical vigor\" or \"green ginseng\" [5; 7]. Okra pods are known to contain high levels of antioxidant activity, including plentiful phenolic compounds with important physiological activities, including quartering, flavonoid induction, and catechin oligomer and hydroxycinnamic acid induction. They also serve as a source of polysaccharides and provide plant-based health benefits including dietary fiber, proteins, fatty acids, minerals, and antioxidants [7; 8]. Colloids in okra primarily include polysaccharides, flavonoids, polyphenols, alkaloids, and active ingredients for ameliorating fatigue and hypoglycemia, and stimulating immunity [9]. Okra polysaccharides are mainly comprised of pectins and gum Arabic with rhamnapaclaturonan type I pectin as the dominant ingredient [9]. As they contain high levels of glycoprotein mucins, they facilitate protein digestion, reduce cholesterol, protect the stomach wall, and help neutralize and clear toxins. Soluble fibers in the form of gum and pectin in okra help to reduce serum cholesterol, thereby decreasing the risk of cardiovascular disease, while insoluble fibers help to keep intestinal blood vessels healthy [8; 10] The okra pod is also known to have beneficial effects against diabetes, colitis, hepatitis, gastric ulcer, as well as neurodegenerative and various chronic diseases [5; 11; 12]. Despite pieces of evidence on anti-inflammatory effects in vivo or in vitro of raw okra--okra extract in the lipopolysaccharide-induced BV2 cell inhibits NO and ROS, the polysaccharide-2 of okra-induced cytokine, okra polysaccharide decrease in cytokines in mouse bone marrow hematopoietic cells [10; 13; 14]--there are only a few studies on the effects of processing conditions on its anti-inflammatory and antioxidant (ROS assay) properties. Natural plant extracts have recently received interest for their preventive effects in chronic diseases, especially cardiovascular disease, diabetes, and inflammatory disease [15; 16; 17], and vegetables and fruits contain a large amount of anti-inflammatory plant chemicals--photochemicals such as phenolic, triterpenoids, lectin and peptides [18]. Meanwhile, okra may be eaten raw, alongside other foods as part of salad or soup, or cooked in different ways, such as blunching, pan-frying, and deep-frying [5]. The nutrients and functional compounds in foods are known to change according to the cooking method used, such as moist, or dry heat cooking [19; 20].