Characteristics of Eggplant. Scientific name. Identification, characteristics, origin, content and active ingredients. Medicinal properties attributed. Benefits and uses of Eggplant. Preparation and dosage.
Scientific name: Solanum melongena
Annual, thorny and pubescent herb. With erect stalks, branched, thorny or unarmed stems, stellate, pubescent with ovate, pointed leaves.
The part used is the fruit, edible, with smooth skin, bright commonly purple or black.
The eggplant is considered native to India. It was introduced into Europe from Spain and its cultivation has spread across the Mediterranean and worldwide.
Acids: caffeic and chlorogenic,
Phosphorus, calcium, iron and potassium.
Statins are responsible for their cholesterol-lowering action.
It is antiatherogenic, diuretic and cholagogue.
It has antioxidant effect and protects organic cells of aging.
It has a remarkable anticancer effect and it is also antirheumatic.
Indicated in cases of hypercholesterolemia, atherosclerosis, hepatobiliary dyskinesias.
It is also used to relieve rheumatic pain, lower cholesterol and skin conditions.
Use as food.
Decoction to 2%. A cup fasting.
Macerating the fruit in water (popular usage):
Cut the eggplant, macerate in water overnight and the liquid is taken fasting, as novenas to lower cholesterol, diabetes and rheumatic pains.
It's prepared raw, liquefied, to produce diuresis.