Eggplant, commonly known as Aubergine and Brinjal, belongs to the solanaceae family of vegetables. Eggplant belongs to the nightshade family, and is kin to the tomato, bell pepper and potato. What is surprising to many is that eggplant actually comes in a variety of colours such as purple, yellow, green and orange.
Eggplants, aside from their rich texture, contain a multitude of vitamins and phytonutrients. Eggplants are a source of antioxidants, dietary fiber, vitamin C, vitamin K, niacin, vitamin B6, folate, and manganese.
My Health Food Quick Notes
Rich in Antioxidants
Source of Phenolic Compounds
Help Lower Cholesterol
High In Dietary Fiber
Eggplant is a source of antioxidants. It is the presence of the phytonutrients, nasunin and chlorogenic acid, that provide eggplant with its antioxidant potential. Nasunin is a anthocyanin and is commonly found in the skin of the eggplant. Nasunin is very effective in naturalizing free radical activity in the body. Nasunin and chlorogenic not only protect at the cellular level, but has been shown to protect lipids that are present in brain cell membranes.
Lower Cholesterol with Eggplants
Laboratory results indicate that eggplant has the potential to lower total body cholesterol level. Furthermore, eggplants have been shown to help improve the flexibility of blood vessels, thereby improving the flow of blood. The active nutrients in play are numerous phytonutrients that work together to help lower cholesterol levels. It is important to note, however, that results have been mixed so more research is recommended on this subject matter.
Source of Fiber
Eggplant is a source of dietary fiber. Fiber not only helps to keep you regular, but has many cardio-protective factors as well. Dietary fiber helps keep blood sugar in check, helps lower cholesterol, improve digestive function and help with weight management.
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