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Eggplant, binder Iron and Antioxidants
Minggu, 23 Oktober 2011
Vegetables that one is not familiar in the ears. Distinctive shape with a purple color makes it easily recognizable from other vegetables.
Did you know that the eggplant has good antioxidant properties due to its content fitonutriennya phenol-containing components such as caffeic, chlorogenic acid and flavonoids such as nasunin?
Researchers from the U.S. Agricultural Service in Beltsville, Maryland phenol components stated in eggplant efficacious as an antioxidant. In addition to phenol, in aubergine there are other components that protect the body from bacterial and fungal infections.
Although eggplant vary, but it turns out there are variations in all the predominant content of phenol chlorogenic acid. Aside from being a free radical, an acid compound also serves as anticancer, antimicrobial and antiviral and anti-LDL.
In addition to chlorogenic acid, flavonoid components such as nasunin also an antioxidant and the body's cell membranes giving protection against free radicals by providing nutritious food for the brain. Cell membrane lipids in the brain contains cells that not only protects the body from free radicals but also for the body to absorb nutrients and dispose of the body's metabolism.
