Eggplants are a vegetable with a long history, cultivated since the Three Kingdoms period, and have often appeared on the dining table throughout history. In particular, the purple pigment anthocyanin, abundant in eggplants, has excellent antioxidant properties that reduce cell damage and slow down aging. This component is also found in large amounts in purple fruits such as blueberries and grapes. Let’s explore the amazing benefits of eggplants.
◆ Anthocyanin, Elimination of Waste in Blood Vessels
The reason why purple foods like eggplants, blueberries, and grapes are gaining attention as health foods is due to the rich presence of anthocyanin in them. Purple eggplants also contain a large amount of anthocyanin, which has powerful antioxidant effects, making it effective in reducing cell damage in the body. This component helps regulate blood triglyceride and cholesterol levels and aids in the elimination of waste in blood vessels. It is particularly effective in preventing various cardiovascular diseases such as heart disease and stroke.
◆ Steaming Eggplants, Significantly Increases Antioxidant Effects
According to a study published in the Journal of Korean Food and Nutrition Science, the antioxidant capacity and nutritional components of eggplants vary depending on the cooking method. In particular, when eggplants are cooked by steaming, it has been confirmed that not only the antioxidant effect but also the total polyphenol content, chlorogenic acid, and calcium content all significantly increase. Eggplants are often used as a side dish and can be prepared in various ways such as pickling, grilling, stir-frying, and braising.
◆ Eating with Meat, Inhibiting Blood Cholesterol
Eggplants also help alleviate symptoms of anemia. In particular, there are research results indicating that consuming them with fatty meat can inhibit the rise in blood cholesterol levels. Additionally, eggplants contain components called scopolamine and scopoletin, which can help relieve muscle cramps. They also have diuretic effects, making them beneficial for people who tend to swell or for those with high blood pressure. However, cooking them in a way that does not strain the liver is helpful for managing blood pressure and preventing obesity.
