Eggplant controls diabetes, reduces cholesterol

While it’s a season of blue eggplants, do not miss them. It’s no good to freeze yourself in winter as these fruits are very nutritious. They are an excellent source of vitamins K, C, A, B1, B3, B6 and B9 (folic acid), and they are also rich in minerals potassium, calcium, phosphorus, copper and magnesium.
The fruits of the eggplant are a frequent guest on the menu of vegetable lovers around the world, and in vegan kitchens they are considered to be a perfect and delicious substitute for meat.


Apart from food, the eggplant in some countries is also used for medical purposes. Traditional Chinese medicine recognizes this herb as an excellent means of treating gastritis, bone problems, rheumatism, burns of the skin, and even cancer.
In Nigeria, however, it is a great cure for sciatica, muscle spasms and hemorrhoids. In many Eastern cultures, the tea from fresh or dried eggplant peel is highly appreciated.
Already for centuries the fruits of the eggplant have been known as excellent aid in the control of diabetes. Modern scientific research has confirmed that the diet rich in this vegetable and contributes to the regulation of blood sugar, and one of the reasons is precisely the high concentration of fibers.

The eggplant is low-carbohydrate-rich, does not contain fat and only has 20 calories per piece. It is rich in fiber, which contributes to a longer lasting feeling of satiety. According to some studies, the chlorogenic acid present in this fruit greatly contributes to reducing fat deposits. These are advantages that make a great ally in the fight against excess pounds.
The bitter ingredients in the eggplant are deserving of the release of stomach cramps and other gastric and intestinal problems.
The fruits of the eggplant are rich in fibers that protect the digestive tract and help maintain the functionality and health of the whole digestive system.
Chlorogenic acid also helps reduce LDL (bad) cholesterol levels and increases HDL (good) cholesterol.

Nasunin is also important, as according to scientists, it helps prevent the occurrence of bad cholesterol.
According to research, the drug, an antioxidant present in the bark of the eggplant has a great and powerful role in the prevention and spread of cancer. A study published in 2005 in the Journal of Agricultural and Food Chemistry confirms that the urinin effectively inhibits the process called angiogenesis and thus helps suppress the spread of tumor cells.

According to research by the US Department of Agriculture, the chlorogenic acid contained in the eggplant is a great ally in the fight against free radicals that have caused cancer.
Experts confirm that the blueberry, thanks to the antiviral properties of chlorogenic acid, can be of great benefit in the prevention and treatment of numerous diseases caused by viruses.

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