 JULY TO OCTOBER IS PEAK EGGPLANT SEASON! The flavonoid nasunin isolated from the peel of the eggplant fruit is a potent antioxidant and free radical scavenger and has been demonstrated to guard cell membranes from damage. HISTORY The eggplant (Solanum melongena) is a plant species in the nightshade family Solanaceae. Botanically a fruit, large eggplant (brinjal) are indigenous to India and small eggplant (茄子) are indigenous to China. The texture of eggplant brings an earthiness and heft to vegetable-based cuisines and vegetarian diets. Chefs recommend that eggplant not be stored hot or cold. It is highly perishable. Medieval Europeans were ambivalent toward eggplant. The literature warns about bitterness and pungency and the belief that eggplant creates a melancholic and angry mood. These properties are far less pronounced in current eggplant cultivars. Since the development of varieties without the bitter taste, the popularity of eggplants has increased and they are now celebrated worldwide for their health benefits and medicinal properties. MEDICINAL PROPERTIES Henry C. Lu notes in Chinese System of Food Cures: Preventions and Remedies that eggplant nourishes the blood, supplements vegetarian diets, and contains vitamin P (flavonoids). Eggplant possesses anticancer and antioxidant effects and prevents hardening of the blood vessels. In Traditional Chinese Medicine, eggplant was used to treat abscesses, intestinal bleeding, and toothache. EGGPLANT STUDIES Pakistan Journal of Nutrition (2004). In a rabbit animal model fed a normal diet supplemented by eggplant, blood lipid levels decreased and high-density lipoprotein cholesterol (good cholesterol) increased. There were strong hypolipidemic effects as well as improved HDL/LDL ratios, indicating eggplant's potential for treating ischemic heart disease and arteriosclerosis. Modern Medical Laboratory Journal (2018). The cytotoxic effects of eggplant peel extract on human gastric cancer cells and normal cells from a cell bank in Iran were investigated. Delphinidin-3-rutinoside-5-galactoside may have antioxidant properties and protective activity against lipid peroxide. A relationship between eggplant’s cytotoxic effects and its antioxidant activity has been demonstrated. Food Elixir Science (2014). An evaluation of the nutrient and phytochemical constituents of four eggplant cultivars found high concentrations of alkaloids, tannins, and saponins. Tannin compounds have antibacterial, antiviral, and antiparasitic effects, and alkaloids and saponins have antimicrobial properties. Polyphenols may promote the uptake of glucose in tissues and improve insulin sensitivity. Journal of Carcinogenesis & Mutagenesis (2013). Three steroidal alkaloids and two steroidal glycosides isolated from the peel of Solanum melongena L. exhibited moderate to potent activity against human cancer cell lines – most pronounced against liver cancer cell lines. Subsequent in vivo testing against hepatocellular carcinoma in rats demonstrated reduced tumor marker levels. CHEMICAL CONSTITUENTS OF EGGPLANT Phytonutrients in eggplant include vitamin B1 (thiamine), vitamin B6 (pyridoxine), copper, manganese, potassium, magnesium, vitamin B3 (niacin), and vitamin B9 (folate). The flavonoid nasunin isolated from the peel of the eggplant fruit is a potent antioxidant and free radical scavenger that protects cell membranes from damage. Flavonoids extracted from the fruits of Solanum melongena show significant hypolipidemic potential in animal model studies.  CAUTIONS The nightshade family is rich is alkaloids. Solanine is the bitter glycoalkaloid found in most Solanum species. Raw eggplant contains solanine and the fruit should be cooked before eating. Eggplant also has substantial levels of oxalates. If you have a history of oxalate-containing kidney stones, then you should consume eggplant in moderation. Avoid feeding raw eggplant to babies and toddlers. Eggplant contains compounds that may irritate the digestive system. Nitrates in eggplant convert to nitrites when cooked and may present a hazard to infants younger than four months. It is important to know the symptoms of nitrite poisoning. People with chronic inflammatory conditions might consider limiting consumption of eggplant until the cause of the inflammation is resolved. Please note: The medicinal properties of eggplant described above are for educational and historical purposes only. This information is not intended to replace the advice of a healthcare provider. 
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