Eggplant, also known as aubergine, is a member of the nightshade, or Solanaceae, family. Eggplant is a principal ingredient in international dishes such as Indian curry, Chinese Szechuan eggplant, Italian eggplant Parmesan, Middle Eastern eggplant dip and Moroccan eggplant salads. Eggplant is both an easy vegetable to prepare -- no messy juice or seeds to deal with -- and a healthy choice.
--- Eggplants also contain anthocyanins, compounds that belong to a class of naturally occurring phytochemicals known as flavonoids. Flavonoids are present in many plant foods and in addition to providing health benefits - they also contribute to the distinguishable coloration of many fruits and vegetables. In this case, anthocyanins are water-soluble pigments that give the eggplant their well-known dark purple complexion.
--- Eggplant provides a relatively high amount of dietary fiber. Each cup of cooked eggplant with the skin provides 2.5 grams of fiber, which helps lower your cholesterol levels and regulate your blood sugar levels, according to Colorado State University. A high-fiber diet also lowers your risk of developing hemorrhoids and constipation. Healthy adults should get at least 14 grams of fiber for each 1,000 calories in the diet. In addition to eggplant, other vegetables, fruits, beans and whole grains provide fiber.
--- Polyphenols in eggplant have been found to exhibit anti-cancer effects. Anthocyanins and chlorogenic acid function as antioxidants and anti-inflammatory compounds. They protect body cells from damage caused by free radicals and in turn prevent tumor growth and invasion and spread of cancer cells. They also stimulate detoxifying enzymes within cells and promote cancer cell death.
--- Eggplant has a low caloric density and can help you control your weight -- each cup of eggplant with the skin contains only 35 calories. Low-calorie foods, such as fruits and vegetables, help you limit your calorie intake so that you can lose or maintain your weight, according to the University of Michigan Health System. Overweight and obese people are at higher risk of developing chronic diseases such as heart disease and type 2 diabetes.
--- Research on the effects of eggplant consumption in animal studies has shown that rabbits with high cholesterol that consumed eggplant juice displayed a significant decrease in weight and blood cholesterol levels.
Laboratory analyses of the phenolic compounds in eggplant reveal that the vegetable contains significant amounts of chlorogenic acid, which is one of the most powerful free radical scavengers found in plants. Chlorogenic acid has been shown to decrease LDL levels, and also serves as an antimicrobial, antiviral, and anticarcinogenic agent.
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