Many benefits of eggplant

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Eggplant (lat. Solanum melongena) is well known among local people in Croatia as “melancan”, “malancan” or dark blue eggplant.

Eggplant has a large tree that is full of branches. It can grow up to 70 cm and is decorated with large green leaves. 

Its fruits are very nutritious and can be differentiated by shape and color.

The most popular and the most spread type of eggplant is an oblong, dark purple eggplant.

This interesting plant originates from India where it has been used for 3.000 years.

From there its cultivation first spread to East Asia and then to China and Japan.  

In 14th century it started to be cultivated in southeast Europe and in 16th century it became popular in middle European countries.

Eggplants can often be found on vegetarian menus around the world. Also in vegan restaurants they are known as a delicious meal and a perfect, tasty replacement for meat.

Health Benefits

This nutritious vegetable can also be used for medical purposes.

Traditional Chinese medicine uses this plant in treating gastritis, gout, rheumatism, skin burns and even cancer.

In Nigeria it is well known as an excellent remedy for sciatica, muscle spasms and hemorrhoids.

Tea made of fresh or dried eggplant skin is valued in many eastern cultures.

Compresses made from eggplant leaves or inside pulp are a well-known remedy for treating inflammations.

This vegetable is an excellent source of vitamins K, C, A, B1, B6, and B9 (folic acid). 

It is rich in minerals such as potassium, calcium, phosphorus, copper and magnesium. 

Fibers contained in eggplant have multiple health benefits for the body.

Researchers pay special attention to nasunin - phytonutrient contained in eggplant that has a powerful antioxidant effect.

Nasunin enhances the excretion of iron from the body and prevents cardiovascular diseases.

Furthermore, this antioxidant has a huge potential in preventing cancer and combating growth and spreading of cancer cells.

Eggplant contains carotenoids which have a beneficial effect on eyesight and eye health.

Juice extracted from the eggplant is an excellent remedy for stimulating urination and preventing anemia and heart problems.

Moreover it is a rich source of chlorogenic acid (CGA) that is known for its excellent antioxidant benefits.

Helps Controlling Diabetes

For centuries eggplant has been known as an excellent remedy for controlling diabetes.

Modern scientific researches confirm that nutrition that is enriched with eggplants contributes to the regulation of sugar in the blood. The reason for this is that eggplants contain high amounts of fibers.

Efficient in Regulating Weight

Eggplant is a vegetable low in carbohydrates that does not contain fat and that contains only 20 calories per cup. It is rich in fiber and makes the body satiated.

According to certain research chlorogenic acid present in an eggplant efficiently reduces fat depositions. 

These advantages make it an excellent ally in loosing weight.

Eases Digestion Problems

Bitter substances contained in an eggplant contribute to the prevention of stomach cramps and other stomach and intestinal problems.

The eggplants are a rich source of fiber that protect digestive tract and help in maintaining functionality and health of the whole digestion system.

Reduces the Level of Cholesterol in Blood

Chlorogenic acid helps in reducing the level of LDL (bad) cholesterol and stimulates the increase of HDL (good) cholesterol. 

According to the scientists, nasunin is also relevant in preventing bad cholesterol.

Slows Tumor Growth

Nasunin, an antioxidant contained in eggplant skin plays an important role in prevention of cancer and its spreading.

A 2005 study published in the “Journal of Agriculture and Food Chemistry” confirms that nasunin effectively prevents the process of angiogenesis (development of new blood vessels form from pre-existing ones) and therefore prevents the spreading of  tumor cells.

According to the research conducted by the US Department for Agriculture, chlorogenic acid contained in eggplant is a great ally in fighting free radicals that cause cancer.

Protects from Viruses

It is confirmed by experts that chlorogenic acid contained in eggplants has an antiviral effect which can prevent and treat many diseases caused by viruses.

Eggplant in Cookery

Eggplant is a vegetable that can be found in cuisines all around the world.

Firm, smooth and shiny eggplants are a high quality choice for all culinary challenges.

When purchasing choose heavier eggplants and the ones that are unripe yet.

Over ripen eggplants are almost uneatable due to unpleasant bitter taste. 

Leave unripen eggplant at room temperature for a few days and it will be perfect for use.

Eggplant skin contains a high concentration of nutrients and it is therefore not advisable to peel or throw away its skin because of its nutritional value.

Eggplant can be prepared in various ways - by steaming, stewing, frying and grilling.

It can be acidified or prepared as a spread.

It is important to note that raw eggplant contains solanine – a toxin that can be found under eggplant’s skin and by which the eggplant protects itself from parasites.

If it gets into the body it can cause headache, indigestion, sweating and cardiac arrhythmias.

Therefore it is necessary for the eggplant to be thermally treated in order to eliminate this toxin.

This healthy and nutritious vegetable is well known for its slightly bitter taste that can be reduced in a following way: after cutting the vegetable in slices, sprinkle a little bit of salt on each piece and leave it for half an hour, then rinse the eggplant with water to remove the extra salt.

Whether you are consuming this vegetable on a regular basis or just during its season, here are some recipes you must try.

Sources used in writing this article:
[url=http://www.care2.com]http://www.care2.com[/url]
[url=http://www.naturalnews.com/]http://www.naturalnews.com/[/url]
[url=http://www.organicfacts.net/]http://www.organicfacts.net/[/url]

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