Eggplant, (Solanum melongena), tender perennial plant of the nightshade family (Solanaceae), grown for its edible fruits. The purple egg-shaped fruit is a large plant which bears aubergines.

History and Origin
Eggplant was domesticated in South or South-East Asia thousands of years ago, likely in the area stretching from India to Southwest China. It was cultivated in China as early as the 1st century BCE and later spread to the Middle East, Africa, and Europe, where it was introduced by the Arabs in the Middle Ages. The English name "eggplant" comes from its early white, egg-shaped varieties, while its alternative name "aubergine" has Arabic and Persian origins.

Nutrient Database - USDA (United States Department of Agriculture)

Reference Values for Nutrition - FDA U.S. Food and Drug Administration

• • • Eggplant Facts -

  Wikipedia (The free Encyclopaedia).

Eggplants are rich in antioxidants (particularly anthocyanins found in the purple skin and chlorogenic acid present in the flesh) which protect cells from free radical damage and inflammation, contributing to the prevention of chronic diseases. These polyphenols can help support heart health, brain function, and blood sugar control, and studies show purple and black varieties have higher antioxidant content than white ones.

Eggplant supports digestive health (due to its dual content of soluble fiber and insoluble fiber). Soluble fiber forms a gel in the gut, helping to regulate blood sugar, lower cholesterol, and firm up loose stools. Insoluble fiber adds bulk to stool, promoting regular bowel movements and preventing constipation by helping food move through the intestines. Together, these fibers contribute to a healthy gut by aiding nutrient absorption and feeding beneficial gut bacteria.

Eggplant benefits brain health (primarily through nasunin), a powerful antioxidant found in its skin that scavenges free radicals, protects brain cell membranes, reduces neuroinflammation, and improves blood flow to the brain, potentially preventing age-related cognitive decline. Nasunin also helps transport nutrients into brain cells and clear out waste, further supporting healthy brain function.

Nasunin is a potent free radical scavenger, neutralizing harmful molecules that can damage brain cells. 

Eggplant helps manage blood sugar levels (due to its high fiber content), which slows sugar absorption, and its polyphenols, which inhibit enzymes like α-glucosidase that break down starches into sugar. This combination helps to reduce spikes in blood glucose and can improve insulin sensitivity.

Eggplants benefit heart health by providing anthocyanins (powerful antioxidants in their purple skin that protect against cellular damage and reduce inflammation, a key risk factor for heart disease). Anthocyanins also help regulate blood pressure, lower LDL (bad) cholesterol, and improve arterial function, contributing to a reduced risk of heart disease and stroke.

Eggplant fruits protect against DNA damage and mutations (Eggplants contain solenodon rhamnosyl glycosides, which test-tube studies indicate may aid in cancer treatment. Eating more fruits and vegetables may also protect against some types of cancer).

Eggplant aids weight management (due to its high fiber and low-calorie count), which promotes fullness, reduces overall calorie intake, and supports digestion. Its low-calorie density allows for larger portions, while the fiber slows digestion, increasing satiety and preventing overeating

Eggplant - From Wikipedia, the free encyclopedia

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