Round Black, Long White Eggplant Diets for Clinical Nutrition of Fructose Induced Hypertensiona, Hyperglycemia and Hyperlipidemia

Abstract

The aim of the present study was to evaluate some potential therapeutic effects of peel and pulp of two eggplant varieties (round black and long white) which are widely consumed among Egyptian people using experimental rats. Peel and pulp samples were analyzed to determine the chemical composition and some minerals (Na, K and Fe). Total phenols content also were determined in addition to the identification of phenolic compounds by HPLC. The dried peel and pulp of two eggplant varieties were supplemented as 15% to the diet and used for treating diabetic, hypertensive, and hyperlipidemic rat. Thirty male albino rats weighing 140±10 g were divided to 6 groups (5 rats in each group). Five groups were given 10% fructose in the drinking water for 6 weeks to induce hypertension, hyperlipidemia and hyperinsulinemia. At the end of the experiment, Serum glucose, insulin, total cholesterol, triglycerides, lipoprotein fractions, blood pressure, serum Na, K, and MDA levels were determined in rats serum. In addition the kidney and liver of rats were removed after ether anaesthetesia and making histopathological examination. Briefly, different tested eggplant types can be considered as a good healthy food which can prevent and improve the status of hyperglycemia, hyperlipidemia, and hypertension. Peel of round black eggplant was more effective for lowering hyperlipidemia and hypertension and improved lipid profile, while the long white type was more effective for lowering hyperglycemia. These healthy effects of eggplant can be attributed to its good content of fibers, phenolic compounds, and potassium. Furthermore, the eggplant has the ability to bind with bile acids and inhibiting the activity of some enzymes as αglucosidase and angiotensin converting the enzyme which increases hypertension.

Nasunin, an Amazing Chemical Constituent in Eggplants (Solanum melongenaL.): A Review of Its Major Properties and Health-Promoting Effects

“…131 The nonenzymatic antioxidant defense system's main component, polyphenols, has an exceptional ability to neutralize free radicals and shield the body from rising ROS levels, which are abundant in eggplant. 136 The advantages of eggplant for health have also been widely reported. Except for the peel and pulp, little data have been released on the antioxidant properties or chemical composition of eggplant.…”

“…Chronic disorders and associated consequences over time are common in today's world. 136 Artery atherosclerosis refers to a generalized condition of the arterial system that is recognized as an invisible killer and a progressive disease that involves the development of lesions identified as atherosclerosis plaques in medium to large-sized coronary arteries' walls that reduce the flow of blood to the myocardium described as "coronary artery disease (CAD)". 165 Numerous studies have linked hyperlipidemia to atherosclerosis.…”

“…The nonenzymatic antioxidant defense system’s main component, polyphenols, has an exceptional ability to neutralize free radicals and shield the body from rising ROS levels, which are abundant in eggplant . The advantages of eggplant for health have also been widely reported.…”

Elaboração De Produtos Adicionados De Casca De Berinjela Em Oficinas De Culinária

“…Foram realizadas as seguintes avaliações nos produtos (em triplicata): Umidade: determinada em estufa a 105 °C até peso constante (AOAC, 2011); Cinzas: analisadas em mufla (550 °C) (AOAC, 2011); Lipídio: utilizou-se o método de extração a frio (BLIGH; DYER, 1959); Proteína: avaliada através do teor de nitrogênio total da amostra, pelo método Kjeldahl, determinado ao nível semimicro (AOAC, 2011); Fibra Alimentar: mensurada por cálculo teórico (EL-DASHLOUTY et al, 2016;USDA, 2019); Carboidrato: avaliação por meio de cálculo teórico (por diferença), conforme a fórmula: % Carboidrato = 100 -(% umidade + % proteína + % lipídio + % cinzas + % fibra alimentar); Valor calórico total (kcal): o cálculo foi teórico utilizando-se fatores de Atwater e Woods (1896) para lipídio (9 kcal g -1 ), proteína (4 kcal g -1 ) e carboidrato (4 kcal g -1 ).…”

“…Apresenta um bom perfil de vitaminas e minerais, especialmente potássio (229 mg 100 g -1 ), fósforo (24 mg 100 g -1 ), magnésio (14 mg 100 g -1 ), vitamina A (23 UI 100 g -1 ), folato (22 µg 100 g -1 ) e valor calórico reduzido (25 kcal 100 g -1 ) (USDA, 2019). Geralmente a casca da berinjela é descartada, apesar de conter quantidades significativas de proteína (7,5 g 100 g -1 ), carboidrato (48,6 g 100 g -1 ) (EL-DASHLOUTY et al, 2016), carotenoides (1,4 mg 100 g -1 ), além de conter compostos fenólicos, como as antocianinas (51,6 mg 100 g -1 ) (BOULEKBACHE-MAKHLOUF et al, 2013). Esses últimos compostos possuem capacidade antioxidante no organismo, reduzindo riscos do desenvolvimento de doenças crônicas não transmissíveis (GURBUZ et al, 2018).…”