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Health Benefits of Egg Plant
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Health Benefits of Egg Plant
Article ID: 32026
1 2 3
Polepalli Siva Kumar , Dr. V. M. Prasad , Shaik Moulana
2 1&3
Professor, PG Student, Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom
University of Agriculture and Sciences Prayagraj 211007(UP) India.
Introduction - Brinjal
Scientific name: Solanum melongena
Brinjals, also referred to as eggplants, belong to the same family (Solanaceae). The plant flourishes in hot
climates, but cannot tolerate drought. Brinjals are sensitive to cold weather and are damaged easily by frost.
Because of the crop's high yield, only a few plants (6) are needed to feed a family. Brinjals are low in
calories, contain mostly water with some protein, fibre and carbohydrates and no fats.
Vegetables are commonly known as “Protective food” as they supply essential amino acids, nutrients and
vitamins to the human body and also fight against several diseases like diabetes, hypertension, cancer, which are
associated with ageing by supplying antioxidants. Among these vegetables, brinjal or aubergine or eggplant
[Solanum melongena L.] is an important vegetable crop growing mainly in Asian, European and African countries.
Eggplant is mainly cultivated for its immature fruits consumed as a vegetable. Fruits are widely used in various
culinary preparations viz., sliced baji, stuffed curry, bartha, chutney, pickles, etc. Eggplant fruit is reported to be a
rich source of ascorbic acid and phenolics, both of which are powerful antioxidants. Presence of phenolic
compounds like Caffeic, p-coumaric, ferulic, gallic, protocatechuic and p-hydroxybenzoic acids (Kowalski and
Kowalski, 10) and anthocyanin compounds supply a good amount of antioxidants to the human body (Chanasut
and Rattanapanone, 1) They help in binding of the free ion radicals, thereby, protects the body tissues from
damage and ageing associated diseases like cancer, rheumatism and heart attack.
Nutrient Facts
1. For 100 gms of Brinjal.
2. Calories – 25.
3. Fat - 0.2 gms.
4. Sodium – 2 mg.
5. Potassium – 229m g.
6. Carbohydrate – 6gm.
7. Protein – 1 g.
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8. Vitamin A- 0%.
9. Vitamin C – 3%.
10. Vitamin B-6 -5%.
11. Calcium – 0%.
12. Iron – 1%.
13. Magnesium – 3%.
Health Benefits of Egg Plant
Except for the nutritional and agricultural importance of eggplant, it has also numerous quantities of therapeutic
benefits. Various research shows that the eggplant extracts have superb healing effects on different disorders
like burns, warts, inflammatory infections, gastritis, stomatitis and arthritis (Im et al., 2016).
Eggplant is producing a widespread choice of various secondary metabolites along with some other
compounds such as glycol-alkaloids, antioxidant compounds, and vitamins which carried a significant part in
keeping good health. For example, a major phenolic compound chlorogenic acid (5-O-caffeoyl-quinic acid;
CGA), found in fruit skin (Prohens et al., 2013) which work as an anti-obesity, anti-inflammatory, anti-
diabetic agent and also have cardio-protective functions (Plazas et al., 2013).
A research conducted by Afshari et al., (2016) proved that extracts from brinjal have an extra toxic result on
cancer cells than on normal cells. Chlorogenic acid also shows anticarcinogenic functions by making
apoptosis in many human cancer cells, such as leukemia and lung cancer cells (Tajik et al., 2017). Eggplant
also shown an effective action against various bacteria like Escherichia coli, Staphylococcus aureus, Bacillus
subtilis, Vibrio cholerae, Pseudomonas sp. and B. cereus (Ahmed et al., 2016). Eggplants are the rich source
of anthocyanin compounds, besides their coloring functions.
It has been known that anthocyanin has significant role against diabetes, neuronal problems, cardiovascular
disorders, and cancer as well. Purple eggplant has a high amount of nasunin compound in their flesh that
consumption of such purple eggplant helps against lipid peroxidation and ROS accumulation which occur
due to a high level of iron in cells (Casati et al., 2016).
Anthocyanins present in the skin of eggplant rise serum antioxidant volume and support against heart illness and
hyperlipidemia by decreasing LDL (low-density lipoprotein) oxidation. Anthocyanin in peels of brinjal seems vital
part in stopping overweightness by plummeting serum triglyceride and cholesterol and increasing high-density
lipoprotein (HDL) cholesterol and decreasing serum triglyceride level (Seeram et al., 2001). Moreover, they are
also helpful in ulcer treatment and vision (Yousuf et al., 2016, Ghosh and Konishi, 2007).
As carotenoids cannot be synthesized by our body, they should be taken in our diet. Carotenoid-rich foods
consumptions strongly related through reducing the hazard of some types of cancer (Linnewiel-Hermoni et
al., 2015). Vitamin A deficiency is one of the major problems for school-age children mostly in developing
countries. Carotenoid-rich eggplant diet can reduce this problem in such countries (Kamga et al., 2013).
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References
1. Afshari F, Serah H, Hashemi Z.S, Timajchi M, Olamafar E, Ghotbi L, Asadi M, Elyasi Z, and Ganjibakhsh M. 2016. The cytotoxic effects of
eggplant peel extract on human gastric adenocarcinoma cells and normal cells. Mod Med Lab J., 1: 42-48
2. Ahmed FA, Mubassara S, Sultana T. 2016. Phytoconstituents, bioactivity and antioxidant potential of some commercial brinjal (Solanum
melongena L.) cultivars of Bangladesh. Jahangirnagar University Journal of Biological Sciences., 5:41-50.
3. Asiedu–Addo S. 2014. Turkey berry: The wonderful medicinal plant. Daily Graphic Online. Thursday, 16th January, Retrieved 29th July, 2015,
graphic.com.gh/…/15850-turkeyberry-the-wonderful-medicine-plant.html.
4. Bhaskar B, Ramesh KP. 2015. Genetically modified (GM) crop face an uncertain future in India: Bt Brinjal Appraisal – A perspective, Annals of
Plant Sciences 4(2): 960-975
5. Dias JS. 2011. World Importance, Marketing and Trading of Vegetables. Acta Horticulturae, Vol. 921: 153-169.
6. Fraikue FB. 2016. Unveiling the potential utility of eggplant: a review, Conference Proceedings of INCEDI., 883-895.
7. Friedman M. 2006. Potato glycoalkaloids and metabolites: roles in the plant and in the diet. J Agr Food Chem., 54: 8655-8681.
8. Golberg G. 2003. Plants: diet and health. The Report of a British Nutrition Foundation Task Force, Blackwell Science, Oxford.,152-163. Hirst
KK. 2014.
9. Eggplant history (Solanum melongena) History of Eggplant Domestication. Archaeology Expert © 2014 About.com. Retrieved on 11th July, 2015.
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