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The nutritional properties of eggplant

The nutritional properties of eggplant

Few people know, however, that it is a plant with a power to lower cholesterol and reduce the action of fats on the liver. Its juice is used in inflammation of the kidneys, bladder and urethra as a powerful diuretic.

Eggplant is highly recommended for anyone suffering from arthritis, gout, rheumatism, diabetes and general inflammation of the skin.

Diabetes, Cholesterol and Eggplant

Diets with high dietary fiber content have shown positive results in relation to glucose tolerance, reduction of post-operative hyperglycemia, prandial and secretory rate of insulin in diabetic individuals. The soluble fiber fraction, which is present in the eggplant, is indicated as responsible for these beneficial physiological effects and several mechanisms have been proposed to explain its action. The change in the rate of diffusion of glucose due to the formation of gel in the intestinal lumen is one of them. However, the alteration in the structure of the intestinal mucosa, with rarefaction of the crypts and villi of the intestinal mucosa and increased mucin production, which acts as a barrier to the absorption of glucose, is another.

Eggplant extract and juice , have been used to lower cholesterol and bad cholesterol, LDL. The production of short chain fatty acids, such as acetate and propionate, as a result of the fermentation of soluble fiber by colon bacteria, also exert effects on the decrease of glucose and blood cholesterol levels. Acetate inhibits the lipolysis of adipose tissue that is responsible for the excess of free fatty acids that reaches the liver and leads to the production of acetoacetate in diabetic subjects. Several scientific studies have verified that diets rich in eggplant have a hypoglycemic effect and an improvement the tolerance to glucose, and whether the presence of soluble fiber (soluble pectin) is a determining factor in these effects. Diets rich in eggplant have a hypoglycemic effect, and contribute to delayed absorption of postprandial glucose and the soluble fiber fraction is correlated with these effects.

Experiments performed with the use of eggplant in shell and without shell, and shell of eggplant for a period of 42 days. Blood glucose was determined at the beginning of the experiment and at 13, 21, 34 and 42 days. Oral glucose tolerance tests (TOTG) were performed at the end of the experiment.

The results showed that eggplant meal with eggshell meal and eggplant bark meal had a reduction in glucose levels. This effect was not significant for the eggplant meal without shelled meal. The animals in the diabetes group that received eggplant-in-shell ration had a lower area under the glucose curve than did the control (casein and eggplant-in-shell rations) groups and the diabetic group received the casein ration. These results indicate the presence of a compound responsible for the hypoglycemic effect in eggplant bark and that the soluble pectin of the ration was not sufficient to promote such an effect, but that continuous administration of soluble pectin contributed to the improvement of TOTG.Experiments showed that eggplant juice administered to hypercholesterolemic patients significantly reduced body weight, total cholesterol, bad cholesterol, LDL, and triglycerides, as well as increased endothelium-dependent relaxation, improving blood pressure. , storage and preparation

At the time of purchase, preference should be given to those that are firm, of a uniform and lustrous purple color. The eggplants should be stored in a refrigerator, inside plastic bags, so they remain in good condition for two weeks. People have a habit of soaking them in water and salt before they are prepared, but this will negate the taste of the vegetable and much of its nutritional properties. The eggplant harvest period runs from January to May.


Watercress: Know the benefits and care when consuming

Watercress: Know the benefits and care when consuming

Watercress is considered to be the oldest vegetable consumed by the population - it is present on all continents, most salads. It is a very important food because it has a lot of nutrients in few calories, in addition to being rich in antioxidants, bioflavonoids and other substances that protect against some types of cancer, mainly those of the digestive system.

(Food)

Janes Roberto da Costa lost 23.7 kg with health and a lot of dedication

Janes Roberto da Costa lost 23.7 kg with health and a lot of dedication

Janes Roberto da Costa did not like being known as the chubby kid in the class where he studied in Cuiabá. Even so, he could not resist the salty and sodas of the high school canteen. "When he got home, he would attack whole packages of wafer and other sweets and, like most of the pre-teens, he would ignore salads and fruit," he recalls.

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