An unexpected vegetable named a natural remedy for lowering cholesterol

Cholesterol is one of the most discussed substances in the human body. It is commonly divided into "bad" and "good," and while the former provokes the formation of plaques in blood vessels and increases the risk of cardiovascular diseases, the latter, on the contrary, is necessary for the normal functioning of the body. However, modern lifestyle, unbalanced nutrition, and lack of physical activity often lead to an increase in the level of "bad" cholesterol in the blood.

Medical professionals have long spoken about the importance of diet adjustments, and fish, nuts, oatmeal, and legumes are most often mentioned in the list of foods that can lower cholesterol levels. But scientists have turned their attention to another, rather unexpected vegetable - the eggplant.

Why eggplant specifically helps

Eggplants are rich in soluble fiber and a special substance - nasunin. This is a powerful antioxidant contained in the skin of the vegetable, which helps protect cells from damage. The fiber in eggplant helps eliminate excess cholesterol from the body, preventing it from being absorbed into the bloodstream in large quantities.

Additionally, eggplants are low in calories and contain almost no fats, making them an ideal product for people monitoring their weight and vascular health. Regular consumption of this vegetable helps maintain the elasticity of arteries and improves heart function.

Scientific data

A number of studies conducted in Asia and Europe note that adding eggplants to the diet reduces the level of low-density lipoproteins, that is, that very "bad" cholesterol. At the same time, the level of high-density lipoproteins, which are considered "good," remains stable or even slightly increases. This creates the balance necessary for cardiovascular health.

How to properly consume eggplants

To preserve the maximum amount of nutrients, it is recommended to steam, bake, or stew eggplants. Frying with a large amount of oil makes the dish too fatty and negates the positive effect of the vegetable. It is especially beneficial to combine eggplants with olive oil, garlic, and tomatoes - such combinations enhance the antioxidant properties of the dish.

Nutritionists advise including eggplants in the diet at least two to three times a week. These can be vegetable stews, appetizers, casseroles, or even puree.

Other beneficial properties

In addition to lowering cholesterol, eggplants have other positive effects:

help regulate blood sugar levels due to their low glycemic index;

improve the digestive system;

support bone and joint health through the content of manganese, potassium, and B vitamins;

facilitate the removal of excess fluid from the body, easing the workload on the kidneys.

Eggplant, seemingly an ordinary and well-known vegetable, has turned out to be an unexpected ally in the fight against high cholesterol. Its regular consumption helps reduce the risks of cardiovascular diseases, maintain normal metabolism, and improve overall well-being.

Thus, including eggplants in the diet is a simple and affordable way to strengthen health without medications, using the power of natural products.