Health Benefits of Eggplant
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 comes in a variety of colors 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.
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 an anthocyanin and is commonly found in the skin of the eggplant.
Nasunin is very effective in naturalizing free radical activity in the body. Chlorogenic and Nasunin not only protect at the cellular level. It help 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 levels. Furthermore, eggplants improve the flexibility of blood vessels. It also improve 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 also in cardio-protective factors. Dietary fiber helps keep blood sugar in check. It helps lower cholesterol. and improve digestive function. Fiber helps with weight management.