How Aubergines Reduce Cholesterol

aubergines-plant

Perhaps one of the most significant contributions of eating aubergines to our health is its role in reducing the bad cholesterol levels in the body.

This isn’t something that’s taken out of science fiction.  Contrary to popular belief that aubergines are devoid of significant vitamins and nutrients, it has been found to fight the bad guy – Low Density Lipoprotein, or simply called the “bad” cholesterol.

Modern nutritionists have agreed that nasunin, a free radical scavenger and terpene phytonutrient which are both found in auberdines, help improve the flow of blood in the veins and relax the blood vessels.

They have come to this conclusion after conducting recent experiments on people with hypertension who drink eggplant juice every day.  They have significantly lowered their cholesterol levels in just about four weeks, even less.

Another study conducted by the Institute of Biology of Sao Paulo State University in Brazil also showed the same thing: that aubergine effectively treats high blood cholesterol hypercholesterolemia.

Another vitamin found in auberdines, Vitamin P, has also been discovered to work hand-in-and in the fight against hypertension.

With 7200 milligrams per kilogram per eggplant of this essential vitamin, regular consumption of eggplants reduces the risk of blood clots.  Also called the “permeability vitamin,” Vitamin P helps strengthen the human body’s adhesive power and capillary force.

Eating eggplants in nutritional therapy also helps fight angiosclerosis and capillary bursts.

Tags:

Comments