7 Health Benefits of Eating Eggplant More Often
Eggplant is a vegetable known around the world for its versatility in the kitchen. Furthermore, eggplant has many nutrients and medicinal properties that can benefit our health. Here are 7 benefits of eating eggplant!
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In the past, it was thought that this food was toxic and not suitable for human consumption because of its purple color. Nevertheless, many populations have incorporated it into their diet.
Eggplant is currently recommended for all types of diets. Thanks to its high antioxidant content, it may help reduce the risk of cancer, assist weight loss, and even have anti-aging benefits.
In spite of this, many people still don’t know how beneficial it is to consume eggplant regularly. In fact, eggplant can contribute to your general well-being.
Today we are sharing with you seven health benefits of eating eggplant and why you should it more regularly!
Benefits of Eating Eggplant
1. It helps protect and improve your heart healthfiber, potassium, vitamin C, and B vitamins
The high flavonoid content has been linked to a decrease in the risk of developing chronic cardiovascular diseases.
2. Eggplant may help keep cholesterol at bay
In addition to the above benefits, it’s important to mention that eggplant is one of the best foods you can choose when it comes to controlling cholesterol levels.
It contains a compound known as chlorogenic acid, one of the most potent antioxidants found in plants.
It’s been shown that this natural acid decreases excess lipid levels in the arteries. In addition, this acid also helps fight cancer cells. Moreover, it promotes the body’s antiviral and anti-microbial activity.
Similarly, the vitamins and minerals in eggplant help improve circulatory health and prevent fats from remaining attached to the arteries.
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3. It helps reduce the risk of cognitive disease
Its antioxidants effectively fight free radicals in the environment, while improving memory and cognitive function.
The skin of the eggplant contains a substance known as nasunin, whose antioxidant powers facilitate the transport of nutrients to your brain cells. In addition, it helps increases blood flow to the brain, preventing mental disorders related to age.
4. It fights fluid retention
Eggplant’s diuretic properties benefit patients having problems with fluid retention and inflammation.
Eggplant water has become one of the best ways to alleviate the conditions associated with these ailments.
5. It helps you eliminate excess abdominal fat
This benefit can be explained by the fact that it’s such a powerful diuretic. As a result, it helps cleanse the body, removing wastes that build up over time.
It also stimulates liver function, which is key to properly metabolizing fats.
In addition, the natural fiber in eggplant improves digestion and keeps you feeling full longer. Consequently, it may help curb excessive calorie consumption.
6. Eggplant helps fight premature aging
The antioxidants in eggplant have a direct effect on the protection of your body’s cells.
Regular consumption helps to reduce your risk of developing several types of cancer and chronic problems related to aging.
In addition, it slows the early loss of collagen and elastin, keeping your skin looking young and healthy.
7. It strengthens bones and joints
Eating several servings of eggplant could help reduce your risk of diseases that affect the bones and joints.
Eggplant is a source of vitamins A, B, C, and E, in addition to minerals like calcium, magnesium, and iron.
When you add folic acid to these nutrients, you help protect your bone health and control inflammatory processes that can lead to the development of problems like arthritis.
As you’ve seen, eggplant is a complete food that provides multiple benefits both short and long term.
Try to eat it on a regular basis, either through beverages or delicious recipes. You’ll soon be enjoying the benefits of eating eggplant.
All cited sources were thoroughly reviewed by our team to ensure their quality, reliability, currency, and validity. The bibliography of this article was considered reliable and of academic or scientific accuracy.
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- Todaro, A., Cimino, F., Rapisarda, P., Catalano, A. E., Barbagallo, R. N., & Spagna, G. (2009). Recovery of anthocyanins from eggplant peel. Food Chemistry. https://doi.org/10.1016/j.foodchem.2008.09.102
- Sadilova, E., Stintzing, F. C., & Carle, R. (2006). Anthocyanins, colour and antioxidant properties of eggplant (Solanum melongena L.) and violet pepper (Capsicum annuum L.) peel extracts. Zeitschrift Fur Naturforschung – Section C Journal of Biosciences. https://doi.org/10.1515/znc-2006-7-810
- Oboh, G., Ekperigin, M. M., & Kazeem, M. I. (2005). Nutritional and haemolytic properties of eggplants (Solanum macrocarpon) leaves. Journal of Food Composition and Analysis. https://doi.org/10.1016/j.jfca.2003.12.013