Eggplant is a vegetable that is usually 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 large amount of nutrients that are beneficial for health and help us in all these areas:
Heart Health : Eggplants contain fiber, potassium, vitamin C, vitamin B-6, which support heart health. Its high content of flavonoids is associated with a lower risk of mortality from cardiovascular diseases, even if taken in small amounts.
Cholesterol: Animal research has shown that ingesting eggplant leads to a significant decrease in blood cholesterol levels. This vegetable contains high amounts of chlorogenic acid, one of the most powerful activators of free radicals that can be found in plants. This acid reduces the levels of LDL (bad cholesterol), being also anticancer, antiviral and antimicrobial.
Cancer: The polyphenols in eggplants have anticancer effects; They protect the cells of the body from damage caused by free radicals and, in turn, prevent tumor growth and the invasion and spread of cancer cells, becoming an interesting ally against cancer.
Cognitive function: Animal research suggests that nasunin, an antioxidant compound found in eggplant rind, 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, thus preventing age-related mental disorders. Last but not least, eating eggplants improves memory.
Weight control: 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 take into account that eggplant also has very few calories, it becomes an indispensable part of healthy diets.
