ABSTRACT
Eggplant is very low in saturated fat, cholesterol, and sodium; is a good source of vitamin C, vitamin K, thiamin, niacin, vitamin B
, and pantothenic acid; is an excellent source of manganese, potassium, magnesium, phosphorus, and copper; and is a good source of folate. Eggplant contains an
anthocyanin
phytonutrient called
nasunin
, which is a potent antioxidant (see Chapter 8). In addition, it is an excellent source of numerous phenolic compounds such as
chlorogenic acid
,
which is one of the most potent free-radical scavengers found in plant tissues. Benefits attributed to chlorogenic acid include antimutagenic (anticancer), antimicrobial, anti-LDL, and antiviral activities. Nasunin is also an iron chelator. Excess iron generates free radicals and causes cellular damage (see Chapter 8). Eggplant contains
oxalates
, which may interfere with absorption of
calcium
, hence calcium supplementation is recommended. Eggplant contain
solanine
, a calcium inhibitor, hence individuals with arthritis should avoid fruit of the night shade family, including eggplant (see Noda et al., 1998 and 2000; Sakamura et al., 1963; Wantanabe et al., 1996).
