Vegetable Eggplant and Type II diabetes

Kyle J. Norton

Eggplant is a species of S. melongena, belonging to the family Solanaceae and native to India, cultivated in southern and eastern Asia since prehistory. It is famous with its deeply purple and the best eggplant can be found from August through October when it is in season.

Nutritional Supplements
1. Carbohydrates
2. Sugars
3. Fiber
4. Fat
5. Protein
6. Thiamine (Vitamin B1)
7. Riboflavin (Vitamin B2)
8. Niacin (Vitamin B3)
9. Pantothenic acid (B5)
10. Vitamin B6
11. Folate (Vitamin B9)
12. Vitamin C
13. Tryptophan
14. Manganese
15. Calcium
16. Copper
17. Iron
18. Magnesium
19. Phosphorus
20. Potassium
21. Zinc
22. Etc.

Chemical constituents
The vegetable chemical compounds containing include sterols (i.e. typical plant sterols, androstane, pregnane and cholestane derivatives, steroidal alkaloids and sapogenins), phytosterols, triterpenes, δ-amyrin, Chlorogenic acid, Nasunin and other Polyphenolic compounds.

Diabetes is defined as a condition caused by insufficient insulin entering the bloodstream to regulate the glucose. It is either caused by cells in pancreas dying off or receptor sites clogged up by fat and cholesterol. In some cases, diabetes is also caused by allergic reactions of cells in the immune system.

According to University of Massachusetts, phenolic-enriched extracts of eggplant in moderation of free radical scavenging-linked antioxidant activity had high alpha-glucosidase inhibitory activity, through inhibition of key enzymes relevant for type 2 diabetes and hypertension(1). Chlorogenic acids (CGAs (71 compounds), being esters of derivatives of cinnamic acids with quinic acid  found in many foods, including eggplant may be associated to reduce risk of human chronic diseases such as inflammation, diabetes(2).
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References
(1) In vitro studies of eggplant (Solanum melongena) phenolics as inhibitors of key enzymes relevant for type 2 diabetes and hypertension by Kwon YI¹, Apostolidis E, Shetty K.(PubMed)
(2) n outlook on chlorogenic acids-occurrence, chemistry, technology, and biological activities by Upadhyay R¹, Mohan Rao LJ.(PubMed)