I eat a lot of egg plant so was curious what kind of healing and nutrients it was bringing to my body.
Eggplant long variety
According to Bureau of Plant and Industry, other medicinal uses of eggplants are the following:
The root of the wild plant is boiled along with sour milk and grain porridge, for the treatment of syphilis.
Roots are used for a treatment of skin diseases.
The roots, dried stalk, and leaves are used in decoction for washing sores and discharging surfaces, and as an astringent for haemorrhages from the bladder and for the other haemorrhages fluxes.
The leaves are used as an anodynes.
A decoction or infusion of the leaves is a medicine for throat and stomach troubles.
The long fruit is phlegmatic and generative of phthisis, coughs, and loss of appetite.
The tender fruit is an ti phlegmatic and alleviative of wind and the ripe fruit is bilious.
The burnt fruit is light in digestion, purgative, slightly bilious, and beneficial in phlegm, wind, and obesity.
It has also been recommended as an excellent remedy for those suffering from liver complaints.
The fruit is regarded as cooling, and is used, bruised with vinegar, as a poultice for abscesses and cracked nipples.
The peduncle, incinerated, is used in intestinal haemorrhages, piles, and toothache.
The seeds are used as a stimulant but are apt to lead to dyspepsia and constipation.
Nutrition / Diet
Eggplant (Aubergine): Health Benefits, Nutritional Information
Written by Megan Ware RDN LD Knowledge center
Last updated: Fri 25 September 2015
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The eggplant, also known as aubergine, garden egg, guinea squash, melongene and brinjal, is usually distinguishable by its signature egg-like shape and vibrant purple color.
When most people think of eggplant, this is the image that comes to mind. However, eggplants actually come in a variety of shapes and colors from small and oblong to long and skinny, from shades of purple to white and green.1
No matter the name, shape, or color, all eggplants contain many beneficial nutrients and phytochemical compounds that benefit human health. This article will focus on the nutritional benefits of the traditional purple eggplant.
Possible health benefits of consuming eggplant (aubergine)
Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many lifestyle-related health conditions. Many studies have suggested that increasing consumption of plant foods like the eggplant decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy and overall lower weight.
Heart health
The fiber, potassium, vitamin C, vitamin B-6, and phytonutrient content in eggplants all support heart health. According to the American Journal of Clinical Nutrition, eating foods containing flavonoids is affiliated with a lower risk of mortality from heart disease. Consuming even small quantities of flavonoid-rich foods may benefit human health.2
Several studies show that consumption of the flavonoids known as anthocyanins has played a major role in lowering risk of cardiovascular disease. One particular study revealed that those who consumed more than three servings of fruits and vegetables per week containing anthocyanins had 34% less risk of heart disease than those who consumed less. In another clinical study, researchers found that increased intake of anthocyanins was associated with significantly lower blood pressure.3
Blood cholesterol
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.5
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.4
Cancer
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.3
Cognitive function
Findings from animal studies suggest that nasunin, an anthocyanin within eggplant skin, is a powerful antioxidant that protects the lipids comprising cell membranes in brain cells from free radical damage. It has also been proven to help facilitate the transport of nutrients into the cell and wastes out.6
Research has also shown that anthocyanins inhibit neuroinflammation and facilitate blood flow to the brain. This helps prevent age-related mental disorders and also improves memory.3
Weight management and satiety
Dietary fibers are commonly recognized as important factors in weight management and loss by functioning as "bulking agents" in the digestive system. These compounds increase satiety and reduce appetite, making you feel fuller for longer and thereby lowering your overall calorie intake. Since eggplant is already low in calories, it makes a great part of a healthy, low-calorie diet.
Nutritional breakdown of eggplant (aubergine)
One cup of raw eggplant contains 20 calories, 0.8 grams of protein, 4.82 grams of carbohydrate, 0.15 grams of fat and 2.5 grams of dietary fiber. A one-cup serving meets 10% of daily fiber needs, 5% potassium, 3% vitamin C, 5% vitamin B-6, 1% iron and 2% magnesium.
Eggplant
The eggplant, also known as aubergine, garden egg, guinea squash, melongene and brinjal, is usually distinguishable by its signature egg-like shape and vibrant purple color.
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.2
Many of the nutritional benefits gained from consuming eggplants are obtained from the skin of the vegetable. Eggplant skin is full of fiber, potassium and magnesium and antioxidants. In fact, its phenolic content makes it such a potent free radical scavenger that the eggplant is ranked among the top 10 vegetables in terms of oxygen radical absorbance capacity.7
