The flavonoid nasunin in eggplant is turning out to be a powerful antioxidant and free-radical scavenger, and is able to help protect cell walls from damage… Eggplants are an excellent source of folate, potassium, manganese, and fiber when eaten. They’re also a good source of copper, phosphorus, magnesium, pantothenic acid, vitamin C, K, B6, niacin and thiamin…
Apart from your neighbour’s cat, you can juice almost anything, including eggplant. And it makes a whole lot of nutritional sense to do so. This antioxidant-rich plant is in the nightshade family, which also includes potatoes and tomatoes. Originally growing wild in India, eggplant was first cultivated in China around 500 years B.C. and was finally brought to North America by the European explorers. Even though it is now commercially grown all over the world, China is still the world’s leading exporter of eggplant.
The healing powers and health benefits of eggplant juice
- Improves Blood Flow
- Lowers Cholesterol Levels
- Protects Cell Walls
- Reduces Risk of Cancer
- Eggplant Juice Nutrition
Eggplants are an excellent source of folate, potassium, manganese, and fiber when eaten. They’re also a good source of copper, phosphorus, magnesium, pantothenic acid, vitamin C, K, B6, niacin and thiamin.
- Nutrition Facts
- Eggplant Juice is an excellent source of:
- Fibre (when eaten)
- Folate Acid
- Eggplant Juice is a good source of:
- Vitamin C
- Vitamin K
- Vitamin B6
- Vitamin B5
Phytochemicals & Antioxidants in Eggplant Juice
It is the anthocyanin flavonoid called nasunin in eggplant that has caught researcher’s attention. It is found in the richly colored skin, and when it comes to edible plants, where there is color, there is a treasure of health-protecting phytochemicals. Nasunin is turning out to be a powerful antioxidant and free-radical scavenger, and is able to help protect cell walls from damage. This is very significant, considering it is the cell walls that act like a gateway, allowing nutrients in and waste out. Also it is the cell walls that are responsible for communicating with other cells, kind of like a cell phone. When the reception is not good between cells, diseases like cancer can take over. Nasunin can also help remove excess iron from the body. This is very important because surplus iron causes an increase in free-radical production, which is associated with a greater risk of cancer and heart disease.
Eggplant is showing promise in lowering blood cholesterol and improving blood flow. This effect is likely to do with other phytochemicals called terpenes. Research performed at the US Agricultural Service in Maryland has found that eggplant is a good source of one of the most potent antioxidants in plants, chlorogenic acid, which has the ability to lower bad cholesterol, and is also an anti-cancer and antiviral.
Make the Ultimate Eggplant Juice
- Preparing for Juicing:
- Rinse off and cut into hopper-sized pieces. Juice the whole eggplant, skin, seeds and all.
Eggplant Juice Tips
Uncooked eggplant can taste a little bitter, but begrudge not its raw tang, as powerful antioxidant phenolic acids are responsible for this tart taste. Once cooked, eggplant is less bitter, which obviously means less antioxidant punch, therefore raw is better. When adding eggplant to your favorite veggie juices, simply add an apple to soften the eggplant’s sharp disposition.
WHY FRESH JUICE?
If you’re not nuts about juicing, you should be. Here’s why…
Fresh juice is more bio-available, better tasting, higher in nutrients, and full of living enzymes. The digestive system is a very efficient juice machine. From teeth to intestine, your digestive track reduces the nutrients in foods to a liquid form, small enough for the tiny villi that line the intestinal wall to absorb the liquefied nutrients into the bloodstream. These nutrients are then transported to every cell of your body.
Seems like a great system, so why not just eat your fruit and veggies instead of juicing them? First of all, I’m sure it’s no surprise to you that now, more than any time in history, your body is forced to absorb thousands of man-made toxins. They are in the water, food, and air, and therefore every cell of your body. This is the primary reason for the epidemic rise of diseases, including cancer. Your body has an internal cleaning system to clean out toxins, but what happens when there are more toxins going in than being removed?
Think about it for a moment. Throughout history, from tree huggers to rednecks, folks ate and drank organic produce. It was not a choice; it was simply how the world was. Today we breathe, eat, and drink so many toxins, preservatives, and additives that, by FDA standards, your body could not be approved for human consumption. More toxins coming in than going out results in a toxic overload, and the fallout is DNA damage and cells that are unable to function properly, causing premature aging, chronic low energy, a foggy mind, and depression. It seems that our internal cleaning system can use a little help.
Add one well-made juicer plus the wide spectrum of fruits and veggies available in today’s supermarkets, and you have everything you need to stay healthy and full of vitality, in spite of the increase of environmental toxins. Take a few minutes and read about some amazing protective phytochemicals found in foods, such as the anthocyanin pigments in blueberries, the powerful antioxidant lutein in kale, and the indoles in broccoli.
Looks great on paper, but if you are like most people I talk to, you do not eat enough raw, fresh produce to benefit from these amazing protective compounds. This is where a juicer fits perfectly into a busy lifestyle. Within minutes, I can juice five pounds of carrots, a bag of spinach, one lemon, three apples, three broccoli bunches, one red pepper, and four stalks of celery, producing three 16-ounce bottles of living juice. This makes two days’ worth of juice that goes with me to the gym. The color pouring out of the juicer says it all. Talk about adding an energy boost to my workouts!
But what about the variety of pre-made fruit and vegetable juices found in your local grocery store? There is “Frozen Concentrated,” “Flash-Pasteurized,” “Not From Concentrate,” and as long as they are 100 per cent juice with nothing added, all are good in a pinch. But simple taste will tell you that there is no comparing juice that has been sitting on a shelf for months and the living juice pouring from your juicer. Besides when you own your own juicer, you can use the information on this site and make juices to suit your specific health needs. Fresh juice is more bio-available, better tasting, higher in nutrients, and full of living enzymes. n
— The Juicenut