Biochemical Composition of Eggplant Fruits: A Review

Meenakshi Sharma and Prashant Kaushik · Applied Sciences · 2020 July 30

Objective

An attempt is made to explain the qualitative and quantitative aspects of different biochemicals present in eggplant, in addition to their beneficial health effects.

Conclusions

This article concluded that eggplant is a highly nutritional dense vegetable with high phenolic as antioxidant. It is also high in anthocyanins which reduces cardiovascular disorders and cancer. It is also high in minerals and vitamins (such as Vitamin C/B5) which makes it a favourable vegetable to reach daily recommended consumptions.

Critical Appraisal

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Insights

Eggplant may possibly be used in the treatment of anemia, atherosclerosis, and fatty degeneration.

Eggplant is progressively becoming more well-known due to its composition of carbohydrates, proteins, vitamins, and several other bioactive compounds, such as phenolic acids. Eggplant also contains traces of minerals such as copper, zinc, and iron. Due to this biochemical composition, eggplant may possibly be used in the treatment of anemia, atherosclerosis, and fatty degeneration. Its antioxidant property potentially reduces the risk of various types of cancer, protects against cardiovascular diseases, and prevents acute respiratory infections. Further, eggplant fibers help in digestion by removing toxins and harmful materials from the stomach and reducing colon cancer. Plant polyphenols present in eggplants can help protect cell membranes and boost the brain’s memory function.