12 Health Amazing Benefits of Eggplant
Eggplant is a very good source of dietary fiber, vitamin B1,copper, manganese, vitamin B6, niacin, potassium, folate, and vitamin K. It is low in calories and a fantastic source of soluble fiber, which absorbs water and swells in the digestive system, helping to maintain a feeling of fullness.
It also contains phytonutrients such as nasunin and chlorogenic acid. And also a good source of chlorogenic acid, phytochemical found in coffee which has been shown to have anti obesity properties.
1 – Cholesterol
Eggplant could help to reduce cholesterol. Research suggests that nasunin, an anthocyanin in eggplant, is a potent free radical scavenger and offers protection against lipid peroxidation, which has been implicated in atherosclerosis as well as other diseases. Rabbits with high cholesterol that were given eggplant juice had their cholesterol significantly reduced. These positive effects were likely due not only to nasunin but to other phytochemicals in eggplant known as terpenes.
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2. Birth defect prevention: Folates are essential parts of any diet, and folic acid is particularly beneficial for pregnant women.Folic acid protects infants from neural tube defects, which can manifest in a number of ways. Therefore, it is always recommended that expecting mothers increases their folic acid intake to account for their other dependent mouth inside! Eggplants are rich sources of folic acid, which makes a delicious and useful snack or dietary addition when pregnant.
Eggplant nutrition facts | Eggplant Health Benefits
3 – Diabetes
Due to the high fiber and low soluble carbohydrate content of eggplant, the National Diabetes Education Program of NIH and the American Diabetes Association recommend eggplant-based diet as a choice for management of type 2 diabetes. The antioxidant activity and alpha-glucosidase inhibitory potential of eggplant could reduce hyperglycemia-induced pathogenesis.
4 – Cancer
An extract from eggplants (solasodine rhamnosyl glycosides) induce apoptosis in a wide variety of cancer cells and are more effective than many well-established anticancer agents. Anticancer therapies with solasodine rhamnosyl glycosides have been used orally, intravenously and topically.
A topical eggplant extract has been shown to be very effective for the treatment of large nonmelanoma skin cancers and been clinically proven as an effective treatment for several types of skin cancers: keratosis, basal cell carcinomas and squamous cell carcinomas
In one case, treatment with the eggplant extract cream reduced the tumor to about half its original size, and the cancer was completely eliminated with no scar tissue formation after 14 weeks.
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Eggplants are great sources for dietary fiber, a necessary element in any balanced diet. Fiber is essential for gastrointestinal health, as well as for the regular movement of the bowels. Fiber bulks up your bowel movements so they pass more easily through the digestive tract, while also stimulating peristaltic motion, the contraction of the smooth muscles that move food through the body. Finally, fiber stimulates the secretion of gastric juices that facilitate absorption of nutrients and the processing of foods.
6. Mood Booster
As we already know, eggplant is a good source of chlorogenic acid, and a study that has revealed that chlorogenic acid is associated with improved mood.
7 – Detoxification
A laboratory study discovered that eggplants activated enzymes which detoxify and eliminate drugs as well as other harmful chemical substances in the body thereby boosting your immune system. Not only is nasunin a powerful free radical scavenger, it also helps eliminate excess iron out of the body. Despite the fact that iron is an important nutrient which is essential for normal immune function, oxygen transport, and collagen synthesis, excess iron isn’t healthy. Too much iron results in an increase in free radicals and is linked to a greater risk of cancer and heart disease.
8– Blood Pressure
Prescription blood pressure drugs block an enzyme called ACE (angiotensin converting enzyme), and research has shown that eggplant inhibits ACE activity.
9 – Healthy Brain
An anthocyanin phytonutrient called nasunin is found in the skin of eggplant. Nasunin has been found to protect the lipids in cell membranes of the brain in animal studies.
Anthocyanins can also enhance memory and help to prevent the age-related decline in mental functioning.
10 – Healthy Bones
The belief that nightshade plants like eggplants contribute to osteoporosis is a myth.
Eggplants are an excellent source of copper, an essential trace element for healthy bones.
11 – Healthy Eyes
It is a good source of flavonoid pigments known as anthocyanins, which can help in maintaining the health of the cornea and the blood vessels in the eye, reducing the risk of macular degeneration and cataracts.
A deficiency in iron can be very dangerous to overall health, and it can manifest in anemia. Anemia is characterized by headaches and migraines, fatigue, weakness, depression, and cognitive malfunction. Therefore, eating food that is high in iron can combat anemia, and eggplants have a decent amount of iron in their meaty, edible fruit. Eggplants are also very rich in copper, another essential component of red blood cells, just like iron. Without these two minerals, the red blood cell count in the body will continue to decrease, since they are perpetually being used up. With healthier, red blood cells coursing through your veins, you will see a noticeable boost in energy and strength, and eliminate feelings of fatigue or stress.
Nutrients in Eggplant
It is an excellent source of fiber, potassium, magnesium, copper, folate, and vitamins B1and B6. Eggplant also contains phenols and flavonoids such as chlorogenic acid and caffeic acid, which can fight viruses, harmful bacteria, and cancer.
Eggplant nutritional values per 100g:
- How many calories in eggplant– 25
- How much protein in eggplant – 1g
- How many carbs in eggplant – 6g
- What is the fat content of eggplant – 0.2g
Where Does Eggplant Come From?
The wild version of it is believed to have originated in India. It was first cultivated in China and was introduced to the Mediterranean in the early Middle Ages by traders from the Middle East. The eggplant was brought to Spain by the Moors in the 12th century and it eventually found its way to the rest of Europe. Eggplant was introduced to the Americas by Spanish traders 4 hundred years later.
Eggplant wasn’t considered acceptable to eat in the US until 50 years ago since many believed consuming it resulted in leprosy, insanity, and cancer.
China is still the world’s leading producer, followed by Turkey, Japan, and Italy.