Health & Beauty. delivery number 14: The Eggplant.

Every day I will publish a fruit, vegetable or vegetable, highlighting its properties and benefits for health and beauty. In this way we will know more about the natural benefits that we can count on daily if we know more about the fruits, vegetables that we consume or that we see in the market and that we have not yet tested. In today's delivery I will talk about ...

The aubergine plant, scientific name Solanum Melongena, belongs to the Solanaceae family and is native to India, where it grew spontaneously more than 4,000 years ago. There are many varieties of this vegetable, which, in addition to color, differ in shape, oval, round and bislong.

Eggplant is a vegetable grown all over the world, it has a unique range of therapeutic properties and offers health benefits that we will now see.

Due to its high water content, eggplant is mainly considered to purify the body. Therefore, it is recommended in cases of gout, arteriosclerosis and problems of inflammation of the urinary tract. The good presence of potassium and other minerals gives it remineralizing and restorative properties.

Aubergines also contain some bitter substances, also present in the leaves of artichokes. These help stimulate the production of bile and, together with fiber, help reduce the rate of bad LDL cholesterol.

It also has laxative properties, although not very marked, and therefore is useful in cases of constipation.

The eggplant does not contain gluten and, therefore, it can be consumed by people affected by celiac disease.

Like most vegetables, it has a good dietary fiber content. Fiber promotes a regular intestinal transit of food and facilitates the digestive process. The fiber also stimulates the production of gastric juices that facilitate the absorption of intestinal nutrients.

Eggplant contains some phenolic compounds whose properties have been linked to a reduction in the symptoms of osteoporosis and a higher bone density. To this is added the good content of iron and calcium that are essential for bone health.

Anemia is a disease that occurs due to iron deficiency, the symptoms are headaches, depression and weakness. Eggplant contains iron and also a good amount of copper, another substance useful for the formation of red blood cells.

Phytonutrients, also present in eggplant, have been known for a long time for their beneficial properties in relation to cognitive function. These substances counteract the harmful activity of free radicals and also improve the blood supply to the brain. As a result, there are benefits for memory and brain function.

Folic acid protects the fetus in the womb of pregnant mothers due to defects in the neural tube. For this reason, it is advisable that pregnant women increase their intake of folic acid and aubergines are an excellent food to do so.

Antioxidants are very useful compounds for health. Its activity contrasts with that of the feared free radicals. On this subject there are several studies that confirm these properties of antioxidants. Researchers from the Department of Agricultural Research Service have shown that chlorogenic acid is the main antioxidant compound in eggplant, is a plant-derived compound known for its strong antioxidant properties, Its activity helps reduce the rate of cholesterol in the blood and It counteracts the activity of free radicals. Other studies have shown that antioxidants can help prevent different types of chronic diseases. Cancers and heart diseases are examples.

The antioxidants contained in aubergines counteract the oxidative stress that causes problems to the heart and the entire cardiovascular system. In addition, aubergines help reduce bad cholesterol (LDL) in the blood.

This vegetable has a high content of dietary fiber. Its regular consumption can be useful to regulate the levels of sugar in the blood. Fiber is not digested by the body, decreases blood sugar, slows down and reduces the absorption of sugar by the body. The slower absorption of sugars prevents glycemic peaks. Eating aubergines reduces the absorption of sugar and increases insulin secretion. This property has been attributed to the activity of polyphenols.

There are several studies that claim that a good intake of anthocyanins, contained in eggplant, can reduce blood pressure. The reduction in pressure is associated with a lower risk of stroke and heart attacks. The presence of vitamin E is also known for the treatment and prevention of diseases related to the heart and circulatory system.

It has been shown that polyphenols present in this vegetable have antitumor properties. Anthocyanins and chlorogenic acid are powerful antioxidants. Its activity combats inflammation and damage caused by oxidative stress in cells. It is known that these compounds prevent the formation and spread of cancer cells. Vitamin A, present in eggplants, has been shown to be effective in the treatment of certain types of cancer. In particular, its benefits against lung, breast, prostate, bladder and skin cancers have been demonstrated.

The chlorogenic acid present in eggplant has also been shown to be useful for allergies. Its intake reduces its symptoms and effects.

In recent years, several studies have been carried out to investigate the protective effects of polyphenols in fruits and vegetables. The conclusions were that anthocyanins are effective in protecting eyes and eyesight. These compounds, very abundant in aubergines, are associated with healthier eyes and protective properties for the eyes. Niacin, in particular, has been shown to have protective properties against cataracts.

They contain very few fats and zero cholesterol. The abundance of fiber instead helps increase the feeling of fullness and makes this food suitable for all those who are willing to lose weight.

Eggplants have antioxidant properties thanks to the content of anthocyanins, the purple color responsible for their husk. They counteract the action of free radicals, eliminating cellular aging and helping to maintain the beauty of the skin.

The eggplant pulp can be used as an emollient cream and moisturizer for the skin of the face. The cooked aubergine pulp will be sufficient, baked for approximately 40 minutes at 180 °, one tablespoon of olive oil and three of yogurt or enough to have a soft cream. Spread it on your face and let it act for a quarter of an hour.

It is a vegetable that can not be eaten raw. In addition to having a not very pleasant taste, in fact, it contains a toxic substance whose name is solanine. Before cooking, to remove the bitterness and purge them, they should be cut into slices and then covered with coarse salt for at least two hours.

One thing that we must take into account, if we want to take advantage of the properties and benefits of the eggplant, is not to exaggerate with the condiments. In particular, it is not necessary to exceed the oil. In fact, the eggplant has among its characteristics that of absorbing fat in a particular way. Those who want to lose weight should therefore avoid frying these delicious vegetables. In fact, the absorption of oil would be strongly counterproductive in this regard.

Eggplant is a very versatile vegetable and, therefore, it can be cooked in several ways. Fried, breaded, steamed, baked, grilled, creams, risoto, to spread. It can also be used in pasta sauces and preserved in oil. The most famous dish in which this vegetable is used is that of aubergines with Parmesan.

Once purchased, it can be stored in the refrigerator for about a week. Better not remove the petiole that helps maintain freshness for longer. If it is bleached in water, it can also be stored in the sliced ​​freezer.

As aubergines are part of the Solanaceae, they can, in people sensitive to the solanine contained in them, trigger some allergic reactions: redness, dermatitis, itching but also difficult to digest.