DWNFAN COLUMN: [HEALTH BENEFITS OF EATING GARDEN EGG] Many studies have suggested that increasing consumption of plant foods like the garden egg also known as the eggplant decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy and overall lower weight. HEART HEALTH: The fiber, potassium, vitamin C, vitamin B-6, and phytonutrient content in garden eggs all support heart health. According to the American Journal of Clinical Nutrition, eating foods containing flavonoids is affiliated with a lower risk of mortality from heart disease. Consuming even small quantities of flavonoid-rich foods may benefit human health. Several studies show that consumption of the flavonoids known as anthocyanins has played a major role in lowering risk of cardiovascular disease. One particular study revealed that those who consumed more than three servings of fruits and vegetables containing anthocyanins had 34% less risk of heart disease than those who consumed less. In another clinical study, researchers found that increased intake of anthocyanins was associated with significantly lower blood pressure. BLOOD CHOLESTEROL: Research on the effects of eggplant consumption in animal studies has shown that rabbits with high cholesterol that consumed eggplant juice displayed a significant decrease in weight and blood cholesterol levels. Laboratory analyses of the phenolic compounds in eggplant reveal that the vegetable contains significant amounts of chlorogenic acid, which is one of the most powerful free radical scavengers found in plants. Chlorogenic acid has been shown to decrease LDL levels, and also serves as an antimicrobial, antiviral, and anticarcinogenic agent. CANCER: Polyphenols in garden eggs have been found to exhibit anti-cancer effects. Anthocyanins and chlorogenic acid function as antioxidants and anti- inflammatory compounds. They protect body cells from damage caused by free radicals and in turn prevent tumor growth and invasion and spread of cancer cells. They also stimulate detoxifying enzymes within cells and promote cancer cell death. COGNITIVE FUNCTION: Findings from animal studies suggest that nasunin, an anthocyanin within eggplant skin, is a powerful antioxidant that protects the lipids comprising cell membranes in brain cells from free radical damage. It has also been proven to help facilitate the transport of nutrients into the cell and wastes out. Research has also shown that anthocyanins inhibit neuroinflammation and facilitate blood flow to the brain. This helps prevent age-related mental disorders and also improves memory. WEIGHT MANAGEMENT AND SATIETY: Dietary fibers are commonly recognized as important factors in weight management and loss by functioning as bulking agents in the digestive system. These compounds increase satiety and reduce appetite, making you feel fuller for longer and thereby lowering your overall calorie intake. Since garden egg is already low in calories, it makes a great part of a healthy, low-calorie diet. [DWN/Dr. Oyeyemi Olusegun Adeniyi]
Posted on: Fri, 07 Nov 2014 20:40:23 +0000
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