The eggplant in the scientific classification represents the Paslenov family and, in this sense, it can be called relative of potatoes, tomato, pepper, tobacco, but, in addition, it is also the "brother" of the poisonous and bleached drug.
The culinary destiny of this vegetable crop was difficult. As a food product, eggplant in Europe became interesting only since the 19th century. Before that, it was not appreciated and even considered the cause of some mental disorders. Over time, thanks to the discovery of a number of useful properties, the eggplant became interesting not only for chefs, but also for doctors. Then, a relatively recent study by American scientists found in the eggplant the presence of chlorogenic acid, a powerful antioxidant that can "cure" cell damage and reduce the development of a number of diseases. And this is not the only study that reveals the healing properties of the "blues."
Eggplant fruits demonstrate numerous medicinal properties. Then, due to the abundance of non-digestible fiber that acts as a piston in the digestive system, cholesterol is effectively eliminated from the body (decreases in the blood by 40%, depending on the regimen of the product). This, in turn, prevents the formation of new cholesterol plaques in the blood vessel walls, thereby inhibiting the development of atherosclerosis and reducing the risk of coronary heart disease.
At the time of the composition of the drugs, the eggplant compound Solasodine Rhamnosyl Glycosides plays the most important role and is included in the cream "Curaderm", which is prescribed as a complement in the treatment of non-melanoma skin cancer. Medical journals describe the successful experience of using the cream in the treatment of basal cell carcinoma (basal cell carcinoma of the skin) in the head and neck. Although the useful properties of eggplant are still being studied in official scientific medicine, the pharmacological possibilities of a number of elements that make up the plant in large quantities are already known. Thanks to them, the following medical development instructions can be considered the most promising.
The use of chlorogenic acid. Eggplant contains several polyphenols, but chlorogenic acid is 27 times ahead of flavonoid naringenin in its antioxidant activity. This acid has a beneficial effect on the cardiovascular system by reducing the oxidation sensitivity of low density lipoproteins. It can inhibit the development of diabetes, tuberculosis and even cancer, showing an antitumor effect. In addition, it is able to protect liver cells, is active in opposite strains of staphylococci and Escherichia coli. Some forms of acid are active against the causative agents of herpes.
Use of potassium salts. Salts help eliminate fluids from the body, creating a mild diuretic effect, prevent the development of coronary heart disease and improve the functioning of the entire cardiovascular system.
Traditional medicine learned to use the healing properties of eggplant faster than official medicine. Several parts of the fetus are used (together or separately).
Pulp It is used in different variants for atherosclerosis (as a means to clean the blood vessels of cholesterol deposits), for edema caused by alterations in the heart and also as a prophylaxis of gout as an effective way to excrete uric acid . Alternative therapy widely uses eggplant to stimulate metabolic processes, bile secretion and peristalsis (ripple contraction of the intestinal wall to move the contents of the colon to the exit).
Peel The dried and powdered eggplant peel is prescribed for diseases of the oral cavity (as a basis for rinsing) and at high pressure. It is only necessary to keep in mind that in the classic bitter varieties of these vegetables, the greatest amount of poisonous solanine is concentrated in the shell, so you should be careful with self-medication in this way.
Juice In traditional medicine, freshly squeezed eggplant juice is actively used, which, thanks to its antiseptic and antibacterial properties, fights eczema, external ulcers and skin damage. They also treat wounds to prevent the spread of infection. Usually, eggplant juice is extracted by first rubbing the vegetable on a grater and then passing the resulting suspension through a press (or simply squeezing the juice by hand). At the same time, to reduce the intensity of oxidative processes, plastic is used, instead of metal graters, whenever possible. If there is none, you can finely cut the meat with a ceramic knife and then squeeze the juice of this mash. To normalize the functioning of the heart and improve the condition of blood vessels (by eliminating cholesterol formations), raw teplan juice is consumed in 1-2 teaspoons with food for 10 days.
In oriental medicine, the attitude towards eggplant is ambiguous. Tibetologist Zhoma Dongzhi in his book "Inadequate Nutrition" states that excessive consumption of eggplants for people in poor health threatens the development of cancerous tumors. He also warns patients with tuberculosis to include eggplants in the diet, because in the context of tuberculosis medications, this can cause a hypersensitive reaction. According to the author, dishes with eggplants and crabs will negatively affect the activity of the intestines and stomach.
Those who suffer from chronic diarrhea and other digestive problems should not eat them, and people with skin diseases should reduce the consumption of this vegetable. It is also known that in traditional Tibetan medicine, recommendations for the use of certain products depend on the constitutional type of a person (there are seven of those types in total). And if people of one type really do not recommend eating eggplants, then this vegetable can be beneficial for people of another type. So, for example, for the type of "long trip" with the predominance of two vital principles "wind bile", a decrease in the diet of a number of products, including eggplant, is really required. And for the type of "lung" with a predominance of the vital principle of "wind", this vegetable is quite allowed.
In general, Tibetan medicine uses eggplants for blood and heat diseases, among which are intestinal bleeding, ulcerative colitis and urination delays. Eggplant is used to treat itchy skin, to cure microdamage in the mammary glands and even to lower blood pressure. In traditional Chinese medicine, which classifies food products by the presence of Yin and Yang beginnings with a scale of "-3" to "+3", respectively, the eggplant occupies an extreme position with a value of "-3" corresponding to the maximum concentration of the beginning of "Yin". Since balanced foods are those that are close to neutral zero, eggplants should be used very carefully and only with a particularly weak start of "Yin".
In therapy, eggplant, according to Chinese medical practice, can drown out the heat of the bladder and also regulate the fullness of the pericardium (Yang Fire). In the Eastern tradition, the adrenal glands are considered the pericardium, which, by controlling metabolic processes, the circulatory system and the water-electrolyte balance, are responsible for the balance of physical (sexual) and spiritual (sensory) satisfaction. Curious cases are also known that arise in the absence of a critical look at the application of certain recipes for oriental medicine. Then, a news story (confirmed by numerous photographs) recently appeared about a Chinese man who, following the advice of a local healer, used an ancient eggplant therapy to cure constipation and abdominal pain. The patient introduced a whole vegetable 30 cm long through the rectum, and did so persistently that a lung was damaged. The eggplant after such treatment had to be surgically removed.
On the European continent, people managed to recognize the culinary advantages of eggplant quite late, only in the nineteenth century, but since then, more than two hundred years ago, different national cuisines managed to include this vegetable in the composition of traditional dishes. The reason for this is the good compatibility of eggplant with cereals, meat and other vegetables. In addition, the vegetable not only brings its flavor to the dishes. It gives them volume and participates in the creation of the form, while maintaining a delicate texture that other vegetables cannot.
Like other Solanaceae (potatoes, tomatoes, etc.), the eggplant, among other organic compounds, contains solanine, a poisonous glycoside (alkaloid), which is produced by various parts of the plant for protective purposes, acting as a fungicide and insecticide. . The Latin name for eggplant, Solanum melongena, indirectly indicates a significant amount of poisonous alkaloid in this vegetable crop, which gives it a bitter taste. However, unlike, for example, tomatoes, in which a toxic compound accumulates in green and immature fruits, in the eggplant solanine reaches its maximum concentration when ripe. In addition, berries of dark varieties collect it mainly on the skin.
Solanine is toxic even in small doses. First, it causes some excitation of the nervous system, after which its inhibition occurs. In parallel, the breakdown of red blood cells occurs. Poisoning manifests itself in the form of nausea, abdominal pain, diarrhea and vomiting. Headaches, disorientation may occur in space. The victims noticed an expansion of the students. In severe cases, it can reach seizures and coma.
Of course, for severe eggplant poisoning, you should eat many overripe raw fruits of dark varieties. However, in order not to experiment with yourself, you can simply take a series of preventive measures:
Remove the fruits in the "technical maturity" stage, without waiting until they accumulate a toxic compound.
Get rid of particularly toxic shells in old dark varieties.
Buy modern hybrids, saved by breeders of high concentrations of solanine and, therefore, of characteristic bitterness.
Pretreat the pulp (for example, soak it in brackish water).
Treat the product with heat, which will greatly eliminate the alkaloid (although it will also "relieve" the dish of some useful substances).
The most progressive way is the scientific one. Breeders, who introduce new modern hybrids, relieve the eggplant from conditionally poisonous solanine, so that light meaty fruits can be eaten even without soaking and raw. However, in addition to solanine, eggplant also contains oxalic acid, which contributes to the formation of oxalate stones in the kidneys, which is dangerous for people with urolithiasis. This is considered the most serious contraindication. In addition, the use of eggplants should be limited to people with gastrointestinal problems (gastritis, ulcers, disorders), as well as insulin dependent patients in whom eggplant in the diet can cause a pathological decrease in glucose concentration.
