Eggplant/Brinjal - Health benefits, application, chemical constituents, side effects and many more

 

Eggplant/Brinjal/vangi

Eggplant is the fifth most economically important solanaceous crop after potato, tomato, pepper, and tobacco. Eggplant can provide significant nutritive benefits thanks to its abundance of vitamins, phenolics and antioxidants. There are many varieties that range in size and color. And while eggplants with a deep purple skin are most common, they can be red, green or even black.

It shows anti-oxidant, anti-inflammatory, antibacterial, antifungal, antidiabetic, antihypertensive, anti-obesity, hepatoprotective, and hypolipidemic properties.

               Click here for more information about Antioxidants and Free radicals

It has different names in different languages such as English Name(Brinjal, Eggplant, Aubergine),  Marathi Name(Vange, Vangi),  Hindi Name(Bhanta, Baingan, Baiguna, Baijani),  Telugu Name(Vankaya),  Tamil Name(Katarikai, Kattiri),  Gujarati Name(Rin............read more





Vitamin and Mineral content

Vitamin : B1, B2, B3, B5, B6, B9, C, E, K

Minerals : Calcium, Magnesium, Iron, Manganese, Phosphorus, Potassium, Zinc

• Raw eggplant is 92% water, 6% carbohydrates, 1% protein, and has negligible fat.

• Major phytochemicals in brinjal, caffeic, chlorogenic (phenolic components) glucoside, delphinidin and nasunin (flavonoid).

• Anthocyanins, an important group of naturally occurring pigments of red and/or purple colored fruits, are the main phenolic compounds in eggplant peel. Eggplant contains a higher content of free reducing sugars, anthocyanin, phenols, glycoalkaloids (solasodine) and amide proteins. Bitterness in eggplant is due to the presence of glycoalkaloids.

• Fruits contain arginine, aspartic acid, histidine, 5–HT, delphinidine −3 bioside (nasunin), oxalic acid, solasodine, ascorbic acid, tryptophan, etc. Leaves contain chlorogenic, hydrocaffeic and protocatechuric a............read more




Properties and Benefits

  • Taste – sweet
  • Potency (virya) – hot
  • Taste conversion after digestion – pungent
  • Effect on Tridosha : increases kapha and pitta
  •             Click here for more information about Tridosha (vata-Kapha-Pitta)
  • Tikshna – penetrating in nature
  • Laghu – light to digest
  • Deepana – kindles digestive fire
  • Hridya – cardiac tonic
  • Shukralu – increases quality and quantity of sperm
  • Used in
  • Jwara – fever
  • Kasa – cough
  • Aruchi – anorexia
  • Krimi – intestinal worm infestation


Unripe Brinjal

  • Balances kapha and pitta dosha


Ripe Brinjal

  • Guru – heavy to digest
  • Pittakaram – increases pitta dosha
  • Kshara – alkaline in nature


Roasted Brinjal 




Uses Benefits and Application

1) As per Astanga Hridaya Sutrasthana, Brinjal is pungent, bitter, hot in potency, sweet, mitigates kapha and vata, is slightly alkaline, kindles digestion, improves taste and does not aggravate pitta, but per the Nighantus, Brinjal is one among the 4 substances (like Black gram, Curds and Fish) that increases kapha and pitta.


2) For allergic rhinitis – 15-20 seeds of Brinjal (Vrintaka) are taken, crushed well and made into fine powder. This is used as errhine (nasya) twice or thrice in a gap of 15-20 minutes.


3) Brinjal is rich in phytonutrients that protect the cell membrane and also improves memory functions.


4) Piles – Fruit ash is used in a dry hot poultice to treat piles. This is practiced in Malaysia.


5) In India the eggplant is used in medicines to cur


6) Brinjal helps in controlling wrinkles due to its Vata balancing property. It also restores the moisture in the skin.

             - apply the mixture of Brinjal and sesame oil.

         Click here for more information about sesame oil


7) Soup made up of brinjal and tomato increases the appetite and helps in digestion.


8) It is a better herbal cure for dry and rough Hair. It is ef............read more




Brinjal as per doshas

Brinjal is Kapha-pittavardhaka (increases Kapha and Pitta) and decreases Vata Dosha. Moreover it disturbs Pitta dosha (Pachaka-ranjaka and bhrajaka pitta) followed with Kapha dosha (Kledaka-Shleshaka kapha) in their respective places of  occupation(site).

Due to this, free movement of the dhatus (tissues) especially in  Rasa, Rakta (blood), Mamsa (muscle) and Meda (fat) tissue  are obstructed. Hence dhatwagni dushti (altered metabolism at tissue level)is caused.

Further in turn it leads low digestion strength at tissue level (dhatu Agnimandya) and dhatu vaishamya – vitiation / imbalance in tissues. This leads to tissue toxicity. This leads to sep............read more





Research

It has been reported that delphinidin can induce endothelial vasodilation by the activation of the nitric oxide (NO) pathway. Delphinidin also has shown antihypertensive effects via interrupting the renin (an aspartyl protease)-angiotensin system (RAS) signaling pathway. The overactivation of this system is one of the most important risk factors for the development of hypertension. Delphinidin reduces the expression and activation of the angiotensin-converting enzyme (ACE). α-Amylase, as an enzyme in saliva and pancreas, plays an essential role in carbohydrate digestion. The inhibition of salivary and pancreatic α-amylase enzymes can reduce glucose uptake. Moreover, delphinidin has exhibited inhibitory properties against the α-amylase enzyme, and thereby it may be useful in the treatment of diabetes and its complications such as overweight and obesity, and cardiovascular disease.

Chlorogenic acid has been found to enhance NO status, improve endothelial function, and lower blood pressure. Also, chlorogenic acid has sh............read more


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References

1) Front Plant Sci. 2017; 8: 1484.   Published online 2017 Aug 25.  PMCID: PMC5609569

2) Sushruta Samhita

3) ) Molecules. 2018 Dec; 23(12): 3210.  Published online 2018 Dec 5.    PMCID: PMC6321115

4) Gürbüz N, Uluişik S, Frary A, Frary A, Doğanlar S. Health benefits and bioactive compounds of eggplant. Food Chem. 2018;268:602-610. doi:10.1016/j.foodchem.2018.06.093

5) Iran J Basic Med Sci. 2021 Apr; 24(4): 420–427.    PMCID: PMC8143715

6) NCBI

7) PUBMED

8) Food Science and Technology, 7(sp3): 31-36, 2019

10) Handbook of Vegetable Preservation and processing

11) EASJ Pharm & Pharmacol; Vol-1, Iss-5 (Sept-Oct, 2019): 103-114



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