A Complete Survey of Glycoalkaloids Using LC-FTICR-MS and IRMPD in a Commercial Variety and a Local Landrace of Eggplant (Solanum melongena L.) and their Anticholinesterase and Antioxidant Activities.
Lelario F, De Maria S, Rivelli AR, Russo D, Milella L, Bufo SA, Scrano L.
Toxins (Basel). 2019 Apr 19;11(4). pii: E230. doi: 10.3390/toxins11040230.

Phytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives.
Frond AD, Iuhas CI, Stirbu I, Leopold L, Socaci S, Andreea S, Ayvaz H, Andreea S, Mihai S, Diaconeasa Z, Carmen S.
Molecules. 2019 Apr 18;24(8). pii: E1536. doi: 10.3390/molecules24081536.

Nutritional content of selected species of tropical eggplant fruit (Solanum spp) diet Attenuates hepatic inflammation in high-fat fed male Wistar rats induced with streptozotocin.
Nwanna EE, Ibukun EO, Oboh G.
Food Sci Nutr. 2018 Nov 19;7(1):109-119. doi: 10.1002/fsn3.811.

Eggplant fruits protect against DNA damage and mutations.
Sukprasansap M, Sridonpai P, Phiboonchaiyanan PP.
Mutat Res. 2019 Jan;813:39-45. doi: 10.1016/j.mrfmmm.2018.12.004.

Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods.
Rodriguez-Jimenez JR, Amaya-Guerra CA, Baez-Gonzalez JG, Aguilera-Gonzalez C, Urias-Orona V, Nino-Medina G.
Molecules. 2018 Dec 5;23(12). pii: E3210. doi: 10.3390/molecules23123210.

Characterization and Quantitation of Steryl Glycosides in Solanum melongena.
Heinz P, Glomb MA.
J Agric Food Chem. 2018 Oct 31;66(43):11398-11406. doi: 10.1021/acs.jafc.8b04045

A Polyphenol Rich Extract from Solanum melongena L. DR2 Peel Exhibits Antioxidant Properties and Anti-Herpes Simplex Virus Type 1 Activity In Vitro.
Di Sotto A, Di Giacomo S, Amatore D, Locatelli M, Vitalone A, Toniolo C, Rotino GL, Lo Scalzo R, Palamara AT, Marcocci ME, Nencioni L.
Molecules. 2018 Aug 17;23(8). pii: E2066. doi: 10.3390/molecules23082066.

Health benefits and bioactive compounds of eggplant.
Gürbüz N, Uluişik S, Frary A, Frary A, Doğanlar S.
Food Chem. 2018 Dec 1;268:602-610. doi: 10.1016/j.foodchem.2018.06.093.

Phenolics content, fruit flesh colour and browning in cultivated eggplant, wild relatives and interspecific hybrids and implications for fruit quality breeding.
Kaushik P, Gramazio P, Vilanova S, Raigón MD, Prohens J, Plazas M.
Food Res Int. 2017 Dec;102:392-401. doi: 10.1016/j.foodres.2017.09.028.

Eggplant (Solanum melongena L.), an annual plant, belongs to the Solanaceae family.

It is among the most consumed plants in human nutrition with a worldwide  production, in 2017, of 52.3 million tons.

The various cultivars have different shapes, colors and sizes.

It is widespread all over the world and China is the first producer followed by India, Egypt, Turkey, Iran, Italy.

Among its components are chlorogenic acid and its polyphenols, which exert many biological activities such as anti-proliferative, antimutagenic, antioxidants (1).

Thanks to the high content of phenolic acids, aubergine can provide the human body with protection against chronic diseases such as arthritis and cancer. Chlorogenic acid, the content of which may vary depending on cultivars, accounts for 90% of phenolic acids and appears to be responsible for the dark colouring of the eggplant (2).

In this study, oral administration of aubergine orphyilized powder demonstrated antihypertensive effects (3).

Eggplant studies

References_________________________________

(1) Monitoring of Chlorogenic Acid and Antioxidant Capacity of Solanum melongena L. (Eggplant) under Different Heat and Storage Treatments.
Šilarová P, Boulekbache-Makhlouf L, Pellati F, Česlová L.
Antioxidants (Basel). 2019 Jul 20;8(7). pii: E234. doi: 10.3390/antiox8070234.

(2) Genetic Analysis for Fruit Phenolics Content, Flesh Color, and Browning Related Traits in Eggplant (Solanum melongena).  Kaushik P.  Int J Mol Sci. 2019 Jun 19;20(12). pii: E2990. doi: 10.3390/ijms20122990.

(3) Antihypertensive effects of orally administered eggplant (Solanum melongena) rich in acetylcholine on spontaneously hypertensive rats.  Yamaguchi S, Matsumoto K, Koyama M, Tian S, Watanabe M, Takahashi A, Miyatake K, Nakamura K.  Food Chem. 2019 Mar 15;276:376-382. doi: 10.1016/j.foodchem.2018.10.017