Top 7 Health Benefits of Eggplants

The health benefits of eggplants are endless. In addition, eggplant can be a delicious addition to any diet. It has a texture and density that makes it a great addition to soups and stews. They can also ideally be eaten on their own, baked, mashed for dipping, roasted, grilled or sautéed. Eggplant tends to have a slightly bitter and sour taste that most people may not like, but it offers great health benefits that outweigh the taste.

They are rich in fiber, antioxidants, vitamins and minerals that the body needs for good health and proper functioning. Here are the top 7 health benefits of eggplants.

1. Health Benefits of Eggplants 

Whether you suffer from indigestion, constipation, flatulence or want to keep your digestive system healthy, including eggplant in your diet can be the answer. Not only does eggplant soothe many types of digestive issues, but it can also increase the absorption of nutrients from other foods you eat alongside it. It is also rich in prebiotics, a type of fiber that helps feed the good gut bacteria (probiotics) and increase their population.

Probiotics are essential for a healthy gut, a healthy brain, and a strong immune system. Eggplant fiber also plays a vital role in promoting regular bowel movements, preventing constipation, and stimulating the secretion of gastric juices that aid in food processing and nutrient absorption.

2. May Improve Bone Health

Eggplants are delicious, versatile and colorful additions to any meal. While they may not be the first vegetables that come to mind when you think of foods that promote bone health, they are actually a great addition to any healthy diet. Plus it's delicious! Eggplant is rich in potassium, calcium and vitamin K, which makes it a great addition to the diet to support bone health.

Potassium and calcium work together to improve overall bone health and strength. Potassium facilitates the absorption of calcium in the intestine while calcium is essential for building and maintaining good bones.

On the other hand, vitamin K improves bone cell production and calcium regulation, which increases bone density and strength.

Eggplant is also rich in phenolic compounds that strengthen bones, increase bone mineral density, and reduce signs of osteoporosis. It is these phenolic compounds that give the eggplant its different skin color.

In addition, eggplant contains a large amount of silica, which helps to strengthen and maintain bone structure. Studies have shown that those who eat foods rich in silica, such as fruits, vegetables, whole grains, nuts and seeds, are less likely to develop osteoporosis. Silica may also help reduce inflammation in the joints, which helps relieve symptoms of arthritis and other joint conditions.

3. Contains Powerful Antioxidants

Antioxidants are compounds that prevent cell damage when oxygen reacts with harmful substances in the body called free radicals.

This cellular damage can disrupt the normal functioning of cells and cause inflammation that can lead to various chronic conditions.

Eating foods rich in antioxidants helps neutralize free radicals, thus preventing oxidation and its effects.

Nasunin is the most abundant type of anthocyanin antioxidant found in eggplant. It helps fight oxidative stress and inflammation, which are the basis of most diseases. It also protects against cellular mutations, cell death, and damage to DNA and cell membranes caused by oxidation.

Eggplant is also high in soluble fiber, which has been shown to lower cholesterol levels and prevent bile reabsorption, which helps lower cholesterol levels.

4. Prevents Cancer

Eggplant is rich in various cancer-fighting compounds, including anthocyanins, solasodine rhamnosyl glycosides (SRG), and chlorogenic acid, which have been shown to provide protective benefits against cancer.

Chlorogenic acid, in particular, prevents free radicals from forming cancer cells and prevents tumor growth and cancer cell proliferation.

Chlorogenic acid also acts as an antimicrobial, antiviral, anti-inflammatory and helps lower bad cholesterol.

5. Helps Lower Cholesterol

Eggplant has long been recognized as a powerful, heart-healthy food, but many don't realize that it can even lower cholesterol levels. In fact, one study found that eggplant has the same ability to lower LDL cholesterol as statins. The secret lies in one of the most potent phytochemicals in eggplant, Nasunin (also known as Nasin). Nasunin is a powerful anthocyanin that has been shown to lower cholesterol levels.

High cholesterol is a significant risk factor for heart disease, increased blood pressure, stroke, and heart attack.

Eggplant is also high in soluble fiber, which has been shown to lower cholesterol levels and prevent bile reabsorption, which helps lower cholesterol levels.

6. Promotes Weight Loss

Eggplant can help you lose weight in several ways. First, it is rich in fiber and has been shown to aid in healthy digestion and weight loss. Plus, its low calorie content means eggplant can help control appetite while satisfying hunger cravings between meals. Plus, it also helps you feel full faster, so you don't overeat when it's mealtime.

The fiber in eggplant also inhibits the release of the hunger hormone, ghrelin, which stimulates food intake.

Finally, there is evidence that eating foods high in fiber can help you feel fuller faster after eating. This may be due to increased water weight and an increased feeling of fullness. As a result, people who follow a high-fiber diet tend to consume fewer calories overall. This may help explain why so many people lose weight when they start eating a lot of vegetables! For example, just one cup of cooked eggplant contains 10% of the recommended daily fiber intake. It gives a good boost in addition to other foods rich in fiber.

7. Improves Heart Health

Eggplant is rich in bioflavonoids, which are great for lowering blood pressure. This, in turn, will reduce stress on the heart, improve blood circulation, and generally support a healthy cardiovascular system.

The fiber in eggplant can lower bad cholesterol and triglycerides, which are risk factors for heart disease.

Low HDL may also reduce the risk of stroke, heart attack, and atherosclerosis.

The anthocyanins in eggplant also help reduce inflammation, which can increase the risk of heart disease.

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