Eggplant Is Not Just Food - It Protects The Heart And Mind

If we need to focus on the health benefits of eggplant , they come mostly from anthocyanins, chlorogenic acid and fiber. However, this is one of the vegetables with a higher sodium content. What does all this mean?

Let's start with the simplest - 100 g of eggplant contains 10% of our daily needs for sodium , which means that we must be careful with the use of salt in its consumption, especially since no one is expected to eat this amount. . The fact is that the eggplant is used to prepare very tasty clearings and the favorite kyopoolu, which hardly has another such useful and pleasant alternative for food for the summer.

Eggplant is a special vegetable - which, like tomatoes, is actually a fruit - that is not consumed with equal pleasure by everyone. However, it is difficult to imagine a casserole without eggplant.

It contains almost no fat, as well as protein, but not only because of its consumption has a beneficial effect on blood cholesterol levels. This good effect is due to the fiber in it, which is equal to one tenth of our daily needs in 100 g, and chlorogenic acid. Research has found that it is likely to help lower levels of low-density lipoprotein LDL or bad cholesterol in the blood. 1

What chlorogenic acid is known for is that it slows down the release of glucose into the blood after a meal, which prevents a sharp jump in blood sugar, always followed by a sharp drop, causing rapid starvation again and "wolf hunger". For people with pre-existing carbohydrate metabolism disorders, such a property of chlorogenic acid may only be helpful in controlling their condition and preventing diabetes. Naturally, both nutrients, chlorogenic acid and fiber , are faithful helpers in weight control and weight loss regimens.

Despite the presence of sodium, eggplant is good for the heart with the bouquet of other nutrients it provides to the body. These are the mentioned fibers, potassium, vitamin C, thiamine, vitamin B6 and other representatives of the B group and antioxidants - flavonoids, represented mainly by anthocyanins. 2 Anthocyanins are found in similar in color blackberries and blueberries, as well as in raspberries, which have been studied their effect on health and documented their effect to reduce the risk of heart disease and help maintain normal blood pressure. 3

The polyphenols in eggplant help the body fight cancer cells. Anthocyanins and chlorogenic acid play a special role here. Anthocyanins reduce inflammatory processes and block enzymes that are used by cancer for its growth. 
Their benefits are not limited to this, when they should not be forgotten that they are among the few that protect brain cells from free radical damage. They also contribute to better blood circulation in it, which acts in a complex way to maintain cognitive functions and prevent memory impairment . 4 

Nasunin 5   in eggplant reduces the accumulation of fat in the brain, which is associated with cell damage, and supports the transport of beneficial nutrients into cells - what better can we get from a brain free of blockages and nourished brain cells, ensuring a clear mind ?! 6

Eggplant also contains the antioxidants lutein and zeaxanthin , which are known to be good for good eyesight. They prevent age-related macular degeneration.

Other useful nutrients in it are vitamin K, C and E, manganese, copper, magnesium.

Eggplant has a high water content, even more than some fruits - 89.7 g. Its calories come from carbohydrates, and they are also more than some of the fruits we consume for dessert - 8.1 g of carbohydrates per 100 g, such as 2.5 g are fiber and 3.2 g are sugars. However, the glycemic load is low - 2.