The eggplant is a vegetable that is often distinguished by its ovoid shape as well as its intense purple color. However, there are many types of shapes and colors for the different varieties of eggplant. All of them have a lot of nutrients that are beneficial to health and help us in all these areas:
Eggplants contain fiber, potassium, vitamin C, vitamin B-6, which support heart health. Its high flavonoid content is associated with a lower risk of mortality from cardiovascular disease, even if taken in small amounts.
Animal research has shown that eating eggplant leads to a significant decrease in cholesterol levels in the blood. This vegetable contains high amounts of chlorogenic acid, one of the most potent activators of free radicals that can be found in plants. This acid lowers the levels of LDL (bad cholesterol), being also anticancer, antiviral and antimicrobial.
Eggplant polyphenols have anticancer effects; Protect the body cells from damage caused by free radicals and, in turn, prevent the growth of the tumor and the invasion and spread of cancer cells, making it an interesting ally against cancer .
Animal research suggests that nasunin, an antioxidant compound found in the eggplant shell, is a powerful antioxidant that helps facilitate the transport of nutrients to cells and improve cognitive function. It also improves blood flow to the brain , so it prevents age-related mental disorders. Last but not least, eating eggplants improves memory.
The compounds integrated in this vegetable increase satiety and reduce appetite, making us feel fuller for longer, so we tend to consume fewer calories. If we consider that in addition the eggplant has very few calories, it becomes an indispensable of healthy diets.