Eggplants vs dyslipidemia

• April 25, 2024

The dyslipidemia is a condition that registers abnormalities in the concentration of fats in blood (triglycerides , HDL and LDL cholesterol ), whose main affectation derives the risk of presenting cardiovascular diseases .

In this regard, the properties of eggplant against hypercholesterolemia , help to significantly reduce these affectations, for this reason it is important to incorporate them into the diet habitual.

This vegetable, from the group of vegetables, has a high content in Soluble fiber , which acts by trapping, enveloping and eliminating excess cholesterol circulating of the organism. This process is achieved by stimulating the intestinal peristalsis and thus increasing, the bowel evacuation .

It contains antioxidants natural as flavonoids (nasunin) and compounds phenolic (chlorogenic and caffeic acid), which improve the cellular metabolism , prevent the damage of the membranes and prevent plugging arterial .

So you know more about the dyslipidemia , its implications, risk factors and some other recommendations to prevent it, in GetQoralHealth we present a video of the Departmental Hospital Santa Sofia de Caldas:

The eggplant they contain very few calories (24/100 gr.), As well as a good amount of Vitamin A, vitamin B complex and vitamin C. It also contains potassium , zinc , magnesium , manganese Y selenium (minerals antioxidants ) Y iron . Reduces the formation of free radicals and, because it is a vegetable food, it does not have saturated fats.

You can take advantage of these benefits with regular consumption in your diet ; Therefore, we present a recipe to always have it at hand:

Canned eggplant

1. Wash, peel eggplant .
2. Place them in a large sieve and cover with coarse salt.
3. Let marinate for 2 hours.
4. Eliminate the resulting juice.
5. Cooking these eggplant Steam for 10 minutes.
6. Remove from heat and remove liquid.
7. Let cool.
8. In a wide-mouthed bottle place a layer of slices of eggplant , olive oil, bay leaves mixed with chopped garlic and peppercorns.
9. Place more oil until completely covering the slices of eggplant.
10. Close the bottle tightly, preventing air from entering.
11. Store and store in the refrigerator.

Remember the importance of cooking eggplant to avoid intoxication because of an alkaloid substance that has call solanine , which can be toxic .

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Video Medicine: Lower Your Cholesterol Naturally -- Doctor Willie Ong Health Blog #5 (April 2024).