Eggplant (Solanum melongena) belong from the family Solanaceae and the genus Solanum L. consists of over 2000 species distributed worldwide is the largest in Solonaceae and is one of the largest among all flowering plants. The species have the property of medicinal herbs and contain unique alkaloids and other biochemical constituents used for the treatment of diverse ailments i.e. diabetes, cholera, bronchitis, high blood pressure and as laxatives. The powerful antioxidants such as flavonoids, vitamin A, ascorbic acid and phenolics compounds, such anthocyanins are present in the eggplant. Eggplant is nutritious, being low in calories, fat, sodium and is a non-starchy which contains a large volume of water. It is good for balancing diets that are heavy in protein and starches. It is high in fibre and good source of vitamins and minerals such as potassium, magnesium, calcium, iron, folic acid, vitamin B6 and A so could be used to control diabetes, hypertension and obesity. Egg plant contains a higher free reducing sugar, anthocyanin, phenols, glycoalkaloids and amide proteins. Literature review of plant possessed some important pharmacological activity such as, anti-inflammatory and hepatoprotective, anticancer and antihelicobacter pylori activity, antiangiogenic activity, analgesic and antioxidant activity, hypotensive, hypoglycemic activity, cholinesterase and antimicrobial activity. This review is an attempt to discuss the various aspects of nutritional, phytochemical and therapeutic reports on Solanum melongena.
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