Eggplant BENEFITS
National Diabetes Education Program of NIH, Mayo Clinic and American Diabetes
Association recommend eggplant-based diet as a choice for management of type
2 diabetes. The rationale for this suggestion is the high fiber and low soluble
carbohydrate content of eggplant. Kwon YI and co-workers from University of
Massachusetts found phenolic-enriched extracts of eggplant with moderate free
radical scavenging-linked antioxidant activity had high alpha-glucosidase inhibitory
activity and in specific cases moderate to high angiotensin I-converting enzyme
(ACE) inhibitory activity. Inhibition of these enzymes provide a strong biochemical
basis for management of type 2 diabetes by controlling glucose absorption and
reducing associated hypertension, respectively. [1]
Matsubara K and co-workers from Okayama Prefectural University isolated
nasunin, delphinidin-3-(p-coumaroylrutinoside)-5-glucoside, an antioxidant
anthocyanin from eggplant peels. They found that this chemical has anti-cancer
activities in vitro. [2]
Does eggplant have the benefit of cholesterol-lowering effect? Two different
groups didn't find hypolipidemic activities of either dried powdered fruits of
eggplant nor an eggplant extract in hyperlipidemic patients. [3, 4]
Eggplant is a member of the nightshade family and is native to India. The early
varieties were bitter, but cultivation and crossbreeding have greatly improved the
flavor. Eggplant is related to potatoes, tomatoes, and peppers.
Eggplant isn't a particularly popular vegetable in the United States, but it's a
favorite in many areas of the South. Thomas Jefferson, who experimented with
many varieties of plants in his Virginia garden, is credited with introducing
eggplant to North America.
Florida produces the bulk of the domestic harvest, and New Jersey is a major
supplier during the summer months.
The dark purple eggplants are the most common type sold commercially in the
United States. They weigh about 1 to 5 pounds each and come in two shapes:
oval and elongated. The elongated variety is often referred to as the Japanese or
oriental eggplant.
Specialty varieties include miniature eggplants that come in a variety of colors and
shapes.
Deep purple, round or oval eggplants are often nicknamed Italian or baby
eggplants.
Pale violet eggplant, usually slim and light, is nicknamed Chinese eggplant.
Violet-white are Italian rosa biancos
Japanese eggplants are younger versions of the large commercial purple type.
Eggplants are available all year. Their peak growing season in the United States
is from July to October.
Look for a symmetrical eggplant with smooth, uniformly colored skin. Tan patches,
scars, or bruises indicate decay. Also avoid eggplants with wrinkled or
flabby-looking skin. Oversized purple eggplants, usually over 6 inches in diameter,
may be tough and bitter.
When you press gently on an eggplant, the finger mark will disappear quickly if
the eggplant is fresh. Eggplant should feel heavy; one that feels light for its size
may not have a good flavor. The stem and cap should be bright green.
Both cold and warm temperatures can damage eggplant. It is best to store
eggplant uncut and unwashed in a plastic bag in the cooler section of the
refrigerator. Do not force the eggplant into the crisper if it is too big, as this will
bruise the vegetable. Eggplant may be blanched or steamed then frozen for up to
6 months.
Wash the eggplant just before using it, and cut off the cap and stem. Use a
stainless steel knife because carbon blades will discolor the eggplant. Eggplant
should not be eaten raw. Eggplant may be cooked with or without its skin.
However, large eggplant and most white varieties have thick, tough skin and
should be peeled prior to cooking with a vegetable peeler.
Unlike many vegetables, eggplant is not harmed by long cooking. An undercooked
eggplant can have a chewy texture; but overcooked eggplant is just very soft. Do
not cook in an aluminum pot because the eggplant will become discolored.
Spices that enhance its flavor include allspice, basil, bay leaves, garlic, chili
powder, oregano, sage, thyme, marjoram, and parsley. Eggplant is most often
paired with tomatoes or onions.
Baking: To bake a whole eggplant, pierce the skin with a fork several times, and
cook it at 400 degrees for 30 to 40 minutes. Baking whole eggplants produces a
soft flesh that is easy to mash or puree.
Broiling: Cut the eggplant into thick lengthwise slices, and score them lightly with
a sharp knife. Place the slices on a broiler pan or grill; brush them lightly with oil.
Broil about 5 inches from the heat, and turn slices when they begin to brown.
Eggplant should be cooked for approximately 5 minutes per side.
Eggplant may also be microwaved whole, cubed, or sliced. Cooking times vary
from 6 to 8 minutes for a whole eggplant to 3 or 4 minutes for a pound of cubed
eggplant.
Stewed eggplant is called ratatouille. For this dish, eggplant may be stewed
alone, or with other vegetables. Simmer, covered with a liquid such as tomato
juice, until the eggplant is tender. The cooking time is usually 20 to 25 minutes.
The serving size of cooked eggplant is 1/2 cup or 50 g. One serving size contains
15 calories, 0 from fat, 0 g of total fat, 0 g of saturated fat, 0 mg of sodium, 4 g of
total carbohydrate, 1 g of dietary fiber, 2 g of sugars, 0 g of protein and 2% of
daily values of vitamin C. Percent daily values are based on a 2000 calorie diet.
This article is for your reference only. If you have any questions, please,
consult with your doctor. All right reserved @ 2008 zhion
HOME
REFERENCES
[1] Kwon YI, Apostolidis E, Shetty K. In vitro studies of eggplant (Solanum melongena) phenolics as inhibitors of key enzymes
relevant for type 2 diabetes and hypertension. Bioresour Technol. 2008 May;99(8):2981-8. Epub 2007 Aug 13. [2] Matsubara
K, et al, Antiangiogenic activity of nasunin, an antioxidant anthocyanin, in eggplant peels. J Agric Food Chem. 2005 Aug
10;53(16):6272-5. [3] Silva GE, et al, Absence of hypolipidemic effect of Solanum melongena L. (eggplant) on hyperlipidemic
patients. Arq Bras Endocrinol Metabol. 2004 Jun;48(3):368-73. Epub 2004 Aug 26. [4] Praça JM, et al, Eggplant (Solanum
melongena) extract does not alter serum, Arq Bras Cardiol. 2004 Mar;82(3):269-76. Epub 2004 Apr 5. lipid levels.
Association recommend eggplant-based diet as a choice for management of type
2 diabetes. The rationale for this suggestion is the high fiber and low soluble
carbohydrate content of eggplant. Kwon YI and co-workers from University of
Massachusetts found phenolic-enriched extracts of eggplant with moderate free
radical scavenging-linked antioxidant activity had high alpha-glucosidase inhibitory
activity and in specific cases moderate to high angiotensin I-converting enzyme
(ACE) inhibitory activity. Inhibition of these enzymes provide a strong biochemical
basis for management of type 2 diabetes by controlling glucose absorption and
reducing associated hypertension, respectively. [1]
Matsubara K and co-workers from Okayama Prefectural University isolated
nasunin, delphinidin-3-(p-coumaroylrutinoside)-5-glucoside, an antioxidant
anthocyanin from eggplant peels. They found that this chemical has anti-cancer
activities in vitro. [2]
Does eggplant have the benefit of cholesterol-lowering effect? Two different
groups didn't find hypolipidemic activities of either dried powdered fruits of
eggplant nor an eggplant extract in hyperlipidemic patients. [3, 4]
Eggplant is a member of the nightshade family and is native to India. The early
varieties were bitter, but cultivation and crossbreeding have greatly improved the
flavor. Eggplant is related to potatoes, tomatoes, and peppers.
Eggplant isn't a particularly popular vegetable in the United States, but it's a
favorite in many areas of the South. Thomas Jefferson, who experimented with
many varieties of plants in his Virginia garden, is credited with introducing
eggplant to North America.
Florida produces the bulk of the domestic harvest, and New Jersey is a major
supplier during the summer months.
The dark purple eggplants are the most common type sold commercially in the
United States. They weigh about 1 to 5 pounds each and come in two shapes:
oval and elongated. The elongated variety is often referred to as the Japanese or
oriental eggplant.
Specialty varieties include miniature eggplants that come in a variety of colors and
shapes.
Deep purple, round or oval eggplants are often nicknamed Italian or baby
eggplants.
Pale violet eggplant, usually slim and light, is nicknamed Chinese eggplant.
Violet-white are Italian rosa biancos
Japanese eggplants are younger versions of the large commercial purple type.
Eggplants are available all year. Their peak growing season in the United States
is from July to October.
Look for a symmetrical eggplant with smooth, uniformly colored skin. Tan patches,
scars, or bruises indicate decay. Also avoid eggplants with wrinkled or
flabby-looking skin. Oversized purple eggplants, usually over 6 inches in diameter,
may be tough and bitter.
When you press gently on an eggplant, the finger mark will disappear quickly if
the eggplant is fresh. Eggplant should feel heavy; one that feels light for its size
may not have a good flavor. The stem and cap should be bright green.
Both cold and warm temperatures can damage eggplant. It is best to store
eggplant uncut and unwashed in a plastic bag in the cooler section of the
refrigerator. Do not force the eggplant into the crisper if it is too big, as this will
bruise the vegetable. Eggplant may be blanched or steamed then frozen for up to
6 months.
Wash the eggplant just before using it, and cut off the cap and stem. Use a
stainless steel knife because carbon blades will discolor the eggplant. Eggplant
should not be eaten raw. Eggplant may be cooked with or without its skin.
However, large eggplant and most white varieties have thick, tough skin and
should be peeled prior to cooking with a vegetable peeler.
Unlike many vegetables, eggplant is not harmed by long cooking. An undercooked
eggplant can have a chewy texture; but overcooked eggplant is just very soft. Do
not cook in an aluminum pot because the eggplant will become discolored.
Spices that enhance its flavor include allspice, basil, bay leaves, garlic, chili
powder, oregano, sage, thyme, marjoram, and parsley. Eggplant is most often
paired with tomatoes or onions.
Baking: To bake a whole eggplant, pierce the skin with a fork several times, and
cook it at 400 degrees for 30 to 40 minutes. Baking whole eggplants produces a
soft flesh that is easy to mash or puree.
Broiling: Cut the eggplant into thick lengthwise slices, and score them lightly with
a sharp knife. Place the slices on a broiler pan or grill; brush them lightly with oil.
Broil about 5 inches from the heat, and turn slices when they begin to brown.
Eggplant should be cooked for approximately 5 minutes per side.
Eggplant may also be microwaved whole, cubed, or sliced. Cooking times vary
from 6 to 8 minutes for a whole eggplant to 3 or 4 minutes for a pound of cubed
eggplant.
Stewed eggplant is called ratatouille. For this dish, eggplant may be stewed
alone, or with other vegetables. Simmer, covered with a liquid such as tomato
juice, until the eggplant is tender. The cooking time is usually 20 to 25 minutes.
The serving size of cooked eggplant is 1/2 cup or 50 g. One serving size contains
15 calories, 0 from fat, 0 g of total fat, 0 g of saturated fat, 0 mg of sodium, 4 g of
total carbohydrate, 1 g of dietary fiber, 2 g of sugars, 0 g of protein and 2% of
daily values of vitamin C. Percent daily values are based on a 2000 calorie diet.
This article is for your reference only. If you have any questions, please,
consult with your doctor. All right reserved @ 2008 zhion
HOME
REFERENCES
[1] Kwon YI, Apostolidis E, Shetty K. In vitro studies of eggplant (Solanum melongena) phenolics as inhibitors of key enzymes
relevant for type 2 diabetes and hypertension. Bioresour Technol. 2008 May;99(8):2981-8. Epub 2007 Aug 13. [2] Matsubara
K, et al, Antiangiogenic activity of nasunin, an antioxidant anthocyanin, in eggplant peels. J Agric Food Chem. 2005 Aug
10;53(16):6272-5. [3] Silva GE, et al, Absence of hypolipidemic effect of Solanum melongena L. (eggplant) on hyperlipidemic
patients. Arq Bras Endocrinol Metabol. 2004 Jun;48(3):368-73. Epub 2004 Aug 26. [4] Praça JM, et al, Eggplant (Solanum
melongena) extract does not alter serum, Arq Bras Cardiol. 2004 Mar;82(3):269-76. Epub 2004 Apr 5. lipid levels.
| Vegetables are good for health. |
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Supplements
Acetyl-L Carnitine
Acidophilus
Almond
Bladderwrack
Bilberry
Chromium
CLA
Cod Liver Oil
Coenzyme Q
Colostrum
Dandelion
EGCG
Echinacea
Eleuthero
Ellagic Acid
Eve. Primrose Oil
Fish Oil
Flaxseed
Garlic
Ginger
Ginseng
Ginkgo Biloba
Glucosamine
Gotu Kola
Guar Gum
Hyaluronic acid
Lecithin
Lycopene
Milk Thistle
Nattokinase
Passion Flower
Probiotics
Policosanol /
Polycosanol
Pycnogenol
Reishi / Lingzhi
Resveratrol
Rhodiola
Royal Jelly
Stevia
Whey
Xylitol
More Supplements
THIS ARTICLE IS FOR YOUR REFERENCE ONLY. IF YOU HAVE ANY QUESTION, YOU
SHOULD CONSULT WITH YOUR DOCTOR. ALL RIGHT RESERVED 2008 zhion. DO NOT
COPY NOR TRANSFER THE CONTENT TO OTHER WEBSITES NOR OTHER TYPES OF
PUBLICATIONS.
SHOULD CONSULT WITH YOUR DOCTOR. ALL RIGHT RESERVED 2008 zhion. DO NOT
COPY NOR TRANSFER THE CONTENT TO OTHER WEBSITES NOR OTHER TYPES OF
PUBLICATIONS.