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Issue 7, 2011
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Cardioprotective properties of raw and cooked eggplant (Solanum melongena L)

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Abstract

Although eggplants are known to be part of a healthy diet, the effects of this fruit on cardioprotection are not known. The present study examined the role of raw and grilled eggplants on cardioprotection using an isolated perfusion heart model. The animals were fed freeze-dried products of either raw or grilled eggplants for 30 days. After 30 days, isolated working hearts were subjected to 30 min ischemia followed by 2 h of reperfusion. Left ventricular function was monitored, and myocardial infarct size and cardiomyocyte apoptosis were assessed. To determine the antioxidant function of eggplants, their DPPH scavenging ability were determined, and polyphenolic components, especially nasunin content, were determined. The chemical composition of raw and grilled eggplants were determined in order to examine whether grilling was associated with major changes in their composition. The results of this study demonstrated eggplants as containing potent cardioprotective compounds judging by their ability to increase left ventricular function, and reduce myocardial infarct size and cardiomyocyte apoptosis. However, there was no difference in cardioprotective ability between the raw and grilled products. The antioxidant vitamins, including vitamin A, vitamin C and β-carotene, were lower and some of the polyphenolic components, especially nasunin content, were higher in grilled eggplants, but they were unable to demonstrate better cardioprotective properties compared to the raw fruit.

Graphical abstract: Cardioprotective properties of raw and cooked eggplant (Solanum melongena L)

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Publication details

The article was received on 24 Mar 2011, accepted on 23 May 2011 and first published on 10 Jun 2011


Article type: Paper
DOI: 10.1039/C1FO10048C
Citation: Food Funct., 2011,2, 395-399
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    Cardioprotective properties of raw and cooked eggplant (Solanum melongena L)

    S. Das, U. Raychaudhuri, M. Falchi, A. Bertelli, P. C. Braga and D. K. Das, Food Funct., 2011, 2, 395
    DOI: 10.1039/C1FO10048C

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