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EggplantEggplants contain healthy levels of the antioxidants nasunin, an anthocyanin, and chlorogenic acid, a phenolic compound. These antioxidants function protectively in our systems, potentially improving our cardiovascular system and neurological functioning.
Phenolic acids are formed by plants, such as eggplants, to fight off invaders like microbes and fungi. The eggplant specifically produces chlorogenic acid for this role, which we can also use to scavenge free radicals which can damage our cells. Chlorogenic acid also can provide us with some defence against bacterial and viral infections. Potentially, it can perform a special function, particular to fighting cancer growth. Chlorogenic acid is sometimes shown to have antimutagenic benefits, that is it is a preventative in terms of cells mutating which is one of the first stages of a cancer forming growth.
In eggplants, it is the phenolic compounds that start of the chain reactions that account for the eggplants characteristic bitter taste and tendency to brown when cut.
The dark purple colour of eggplants is due to crystals containing the anthocyanin called nasunin. Studies have shown that nasunin can help relax artery walls and improve circulation. Alongside this protective function, nasunin has also been shown to be protective of the healthy fats that make up the membranes that surround brain cells. The health of our cellular membranes is critical for the transport of nutrients in, and wastes out, of our cells. Likewise it is the cellular membrane that transmits messages to and from our cells which is the basis of all our experiences. Nasunin has also been shown to help remove excess iron from our systems. While iron is an essential mineral, excesses have been shown to increase production of free radicals potentially causing damage to the cardiovascular system. Nasunin can function as an iron chelater and has the potential to safely escort out excessive iron.
Information supplied by Steph Askeur |