Thomas Ramey Watson

Eggplant Protects Against Cancer

Eggplant is more than just a pretty face. It’s packed with nutrition too. One of the clues to its impressive health benefits lies in the deep purple color of its skin. You may recall from my earlier articles that bright and deep-colored fruits and vegetables give clues into their nutritional benefits.

In the case of eggplant, the gorgeous dark-purple skin contains a potent phytonutrient called nasunin which acts as a powerful antioxidant, protecting cell membranes from damage. In animal studies, nasunin protected the fats in brain cell membranes. Since our brains are about 60 percent fat (yes, we actually ARE fat heads!) that’s great news. And the membranes of cells are almost completely composed of fats. Cellular membranes work by protecting cells from free radical damage, allowing wastes to leave the cells while letting nutrients into them.

Eggplant also contains chlorogenic acid, which protects DNA from mutations and has anti-cancer properties. It is also antiviral, antibacterial, and helps lower the harmful cholesterol (LDL).

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