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Food Chem. 2018 Dec 1;268:602-610. doi: 10.1016/j.foodchem.2018.06.093. Epub 2018 Jun 20.

Health benefits and bioactive compounds of eggplant.

Author information

1
Izmir Institute of Technology, Department of Molecular Biology and Genetics, 35430 Urla Izmir, Turkey.
2
Mehmet Akif Ersoy University, Burdur Food Agriculture and Livestock Vocational School, 15030 Burdur, Turkey.
3
Izmir Institute of Technology, Department of Molecular Biology and Genetics, 35430 Urla Izmir, Turkey. Electronic address: annefrary@iyte.edu.tr.
4
Mount Holyoke College, Department of Biological Sciences, The Biochemistry Program, 50 College St, South Hadley, MA 01075, USA. Electronic address: afrary@mtholyoke.edu.
5
Izmir Institute of Technology, Department of Molecular Biology and Genetics, 35430 Urla Izmir, Turkey. Electronic address: samidoganlar@iyte.edu.tr.

Abstract

Eggplant is a vegetable crop that is grown around the world and can provide significant nutritive benefits thanks to its abundance of vitamins, phenolics and antioxidants. In addition, eggplant has potential pharmaceutical uses that are just now becoming recognized. As compared to other crops in the Solanaceae, few studies have investigated eggplant's metabolic profile. Metabolomics and metabolic profiling are important platforms for assessing the chemical composition of plants and breeders are increasingly concerned about the nutritional and health benefits of crops. In this review, the historical background and classification of eggplant are shortly explained; then the beneficial phytochemicals, antioxidant activity and health effects of eggplant are discussed in detail.

KEYWORDS:

Bioactive compounds; Chemical composition; Eggplant; Metabolic profiling; Solanum melongena

PMID:
30064803
DOI:
10.1016/j.foodchem.2018.06.093
[Indexed for MEDLINE]

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