According to Dr. Phung Tuan Giang, Chairman of the Vietnam Institute for Research and Development of Traditional Medicine, eggplant (Solanum melongena) possesses abundant nutrients including fiber, essential minerals such as iron, calcium, potassium, magnesium, sodium, zinc, phosphorus, and a rich array of vitamins including C, thiamin, niacin, B6, B12, A, E, D, and K.
In addition, eggplant contains many valuable bioactive compounds such as delphinidin and chlorogenic acid. These compounds play an important role in supporting the control of metabolic syndrome through mechanisms such as lowering blood sugar, reducing blood pressure, lowering blood lipids, and preventing obesity.
In medicine, eggplant has been used to help treat various conditions such as asthma, bronchitis, diabetes, arthritis, and high cholesterol.
These outstanding clinical benefits largely stem from the high content of phenolics and alkaloids. Delphinidin (an anthocyanin) and chlorogenic acid (a phenolic acid) are the two main phenolic compounds, concentrated in the peel and pulp of the fruit.
Accordingly, numerous scientific studies indicate that eggplant positively impacts health by inhibiting starch-digesting enzymes, enhancing glucose transport, dilating blood vessels through the action of nitric oxide, and limiting fat absorption, thereby comprehensively improving metabolic health.
In particular, several studies have indicated that this food can support and control diabetes. Phenolic compounds, glycoalkaloids, and carotenoids, which are present in high concentrations in eggplant, aid in the treatment of diabetes.
In particular, eggplant contains flavonoids, an important component capable of inhibiting the activity of α-amylase - an enzyme secreted by the pancreas and salivary glands, which plays a vital role in the digestion of starch and glycogen.
Furthermore, the peel of the eggplant contains the highest antioxidant activity, which inhibits α-glucosidase in the intestine. Therefore, eggplant has the potential to reduce glucose absorption in the intestine.
Dr. Giang stated that, through its antioxidant properties and ability to inhibit the activity of α-amylase and α-glucosidase, eggplant can help control diabetes, making it a very good food for people with this disease.