White, spongy-fleshed vegetable with purple, shiny skin that is cooked and used to make dishes such as eggplant parmesan (Italian cooking), baba ghanoush (Middle Eastern cooking), ratatouille (French cooking), and stir-fried eggplant (Asian cooking). Eggplant is a good source of fiber8 and contains anthocyanins, phenolics, saponins, terpenoids, and steroidal alkaloids.9
Dried powdered fruits of eggplant provided as capsules containing 450 mg of Solanum melongena (SM) or placebo (450 mg) twice daily reduced serum lipids in a small (n = 41 subjects with hyperlipidemia), randomized, placebo-controlled clinical trial.10 After 3 months, serum total cholesterol, LDL, and LDL/HDL decreased in the eggplant-treated group.10 To compare eggplant to lovastatin, a small, placebo-controlled study (n = 21 individuals with total cholesterol >200 mg/dL) divided participants into three groups each having similar baseline cholesterol levels: (1) a group that consumed eggplant extract; (2) a group that received 20 mg of lovastatin; and (3) a control group. After 6 weeks, a significant reduction in total cholesterol levels and in LDL-cholesterol levels was seen in the statin-treated group, but not in the eggplant-treated group.11
Presumed safe when consumed in normal dietary quantities by non-allergic individuals.
Native to tropical Asia, this vegetable has a long history and many names, including eggplant, aubergine, eggfruit, and brinjal. Ancient...
The eggplant (Solanum melongena) originated in Southern Asia and was imported into Europe by Arabs in the 14th century. There are numerous varieties
definition White, spongy-fleshed vegetable with purple, shiny skin that is cooked and used to make dishes such as eggplant parmesan (Italian cook