The Eggplant (Solanum melongena) is a berry in a variable (spherical, ovoid or oblong) and purple color more or less intense.

CHEMICAL COMPOSITION

contains a high amount of water, while the percentage of carbohydrates, proteins and fats is very low. No fiber, except a small quantity in the skin and seeds. The majority is the mineral potassium, plus small amounts of calcium, magnesium and phosphorus. Regarding the vitamin content emphasizes its small amount of vitamin C, provitamin A and folate. It also contains chlorogenic and caffeic acid, choline and trigonelina. His epicarp (shell) is rich in antocianócidos, compounds responsible for their color, inside of which is the violamina and ester of coumarin delfinidol.

The studies indicate that anthocyanins present in the eggplant help lower cholesterol levels by modulation of their metabolism and increased excretion of it. The paper acknowledged benefactor of its antioxidant compounds such as chlorogenic acid and caffeic, turn the eggplant in a vegetable recommended for the entire population by the prominent role of these compounds in the prevention of cardiovascular disease and cancer.

Uses

Excellent grade to eliminate the bad cholesterol. You favor the circulation. You help to combat the arteriosclerosis. Decrease the weight because you absorb the grease. It is beneficial to constipation and arthritis.

Adult: 1 to 2 capsules before food.

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