Eggplant is an affordable and nutritious vegetable, and is also an excellent food for cardiovascular patients. It is particularly beneficial for those with arteriosclerosis, hypertension, coronary heart disease, and scurvy, serving as an adjunct therapy. Regular consumption of eggplant can also help prevent cerebral hemorrhage caused by hypertension and retinal hemorrhage caused by diabetes.
The efficacy of eggplant is closely related to the special compounds it contains. Eggplant contains saponins, which have the effect of lowering cholesterol. Brazilian scientists conducted experiments on obese rabbits and found that the cholesterol levels in rabbits that drank eggplant juice decreased by 10% compared to those that did not. An American magazine, in an article introducing "12 Ways to Lower Cholesterol," also ranked eggplant first. Furthermore, eggplant is rich in vitamin P, especially in purple eggplant. Vitamin P can enhance the adhesion between human cells, protect microvessels, improve their resistance to disease, maintain the normal permeability of cells and capillary walls, and increase the strength and elasticity of microvessels. Eggplant also provides a large amount of potassium. Potassium has important physiological functions in the human body, helping to maintain osmotic pressure within cells, participate in energy metabolism, and maintain the normal excitability of nerves and muscles. A deficiency in potassium can easily lead to rupture of cerebral blood vessels. Potassium can also help balance blood pressure and prevent hypertension. Additionally, some important phytochemicals in eggplant can prevent oxidative damage, thereby avoiding cardiovascular diseases caused by oxidation.
When eating eggplant, some people are accustomed to peeling it, unaware that the eggplant skin contains a large number of nutrients, and the concentration of some health-beneficial compounds is also higher in the skin. It is best to eat eggplant with its skin on.
Also, when braising or stir-frying eggplant, it is very easy for it to absorb oil, leading to excessive fat intake. Here are two tips to prevent eggplant from "absorbing" too much oil. One is to steam the eggplant in a steamer before braising it, which will make it less likely to absorb a large amount of oil. The second is to stir-fry the eggplant without oil first over low heat until its water content is reduced and the flesh becomes soft, and then add oil to cook.
Because eggplant is considered cold and slippery in nature, people with a weak spleen and stomach, or who experience loose stools and diarrhea, should not eat too much of it. Additionally, some studies have shown that patients undergoing surgery should preferably avoid eating eggplant for a week before the operation because it contains a substance called SCAS, which can delay the patient's recovery from anesthesia and affect the speed of recovery.