Eggplant has antioxidant, anti-mutagent, anti-microbial, anti-viral, anti-proliferative, and anti-LDL (bad cholesterol) activities.Eggplant contains carbohydrate, protein, dietary fiber, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6 (Pyridoxine), vitamin B9 (folate), vitamin C, vitamin E, vitamin K, potassium, phosphorus, magnesium, calcium, iron, manganese, copper, and zinc.
Eggplant is unique in which it contains a somewhat rare and extremely beneficial type of antioxidant known as nasunin.Nasunin is a type of anthocyaninantioxidants found in all types of eggplant varieties.Nasunin can be found in the purple skin of eggplant.It is beneficial to eat the peel of the eggplant.Nasunin in its purple skin can fight free radical damage from the body.There are amazingly thirteen types of protective phenolic acids present at significant levels within eggplant.The antioxidant and phytonutrient levels of eggplants vary depending on their types, but they have similar qualities to fight cancer.Chlorogenic acid is one of compounds in eggplant that is beneficial for human health.Browning of eggplant flesh results from the oxidation of polyphenols, such as chlorogenic acid, the most abundant phenolic compound in the fruit.
Eggplant is used as GAPS Diet because of the benefits of eggplant nutrition.One cup of cooked eggplants provides 35 calories of daily recommeded value.One cup of cooked eggplants provides 6% of manganese, 4% of vitamin B1 (thiamine), 4% of vitamin B6, 4% of vitamin K in daily recommended value.
The Benefits of Eggplant
- Lowers high cholesterol
- Protects against cancel growth
- Loses weight
- Prevents skin cancer
- Protects DNA and membranes from oxidative stress and damage
- Prevents mutation and cell death
- Improves blood flow
- Reduces plaque buildup in the main arteries, including the aorta
- Reduces apoptosis
- Lowers high cholesterol
- Flushes out waste and toxins from digestive tract
- Heals autoimmune conditions
- Reduces skin inflammation
- Loses weight
- Feeling full for longer
- Forms strong bones
- Fights infertility
- Prevents depression
- Helps the formation of connective tissues
- Controls blood sugar levels
- Regulates healthy thyroid gland function
- Assists reproductive health
- Prevents heart disease
- Maintains brain function
- Maintains metabolism
- Maintains focus
- Maintains healthy energy levels
- Treats anemia
- Cures chronic fatigue
- Regulates mood and sleep
- Protects against colon cancer
- Protects against liver cancer
- Lowers blood pressure
- Improves memory
- Prevents age-related mental disorder
- Fights against bacteria and fungi infections
- Prevents rheumatoid arthritis
- Lowers cardiovascular disease
- Promotes a healthy complexion and hair
STUDY AND RESEARCH
According to Studies state that nasunin is a potent fighter of inflammation and oxidative stress that act as O2 Scavenger and also an Iron Chelator to protect against lipid peroxidation.
In A Study published in the August 2000 Edition of Toxicology, Yasuko Noda of The University of California at Berkeley discovered that Nasunin in eggplant is a powerful antioxidant that protected brain cells from free radical damage in a test tube.
Studies have shown that Eggplant contains a potent cardio-protective compounds that have ability to increase left ventricular function (one of the main blood-pumping chambers of the heart and to reduce apoptosis.
The American Heart Association states that A healthy diet that includes fiber-rich food like eggplant can reduce cholesterol and the risk of heart disease.
Studies have shown that A high concentrated cream is made from the extract of eggplant skin that can help in fighting skin cancer.The cream contains 10 percent concentration of solasodine rhamnosyl glycosides, which is proved clinically as an effective treatment of several types of skin cancer, including ketatosis, basal cell carcinomas and squamous cell carcinomas.
In anothe Clinical Study, Researchers found that Increased intake of anthocyanin in eggplant was associated with lowering blood pressure significantly.
Research has shown that Anthocyanins in eggplant inhibit neuroinflammation and facilitate blood flow to the brain.
Researchers at The US Agricultural Service in Beltsville, Maryland have found that Eggplants are rich sources of phenolic compounds that function as antioxidants.
Several Studies show that The consumption of flavonoids known as anthocyanins in eggplant have played a major role in lowering cardiovascular disease risk.
According to The American Journal of Clinical Nutrition states that Eating foods containing flavonoids like eggplant are affiliated with a lower risk of mortality from heart disease.
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