The National Diabetes Education Program of the National Institute of Health, The Mayo Clinic and American Diabetes Association recommend eggplant in the diet as a choice for management of type 2 diabetes. The rationale for this suggestion is the high fiber and low soluble carbohydrate content of eggplant.
However, researchers at the University of Massachusetts, in Amherst suggest a more physiologically relevant explanation. Their research indicates the phenolic antioxidant activity and the α-glucosidase inhibitory potential of eggplant likely contributes to reduce high blood sugar (hyperglycemia) based diseases such as type 2 diabetes.
Results from this study indicate that phenolic-enriched extracts of eggplant with moderate free radical scavenging antioxidant activity had high α-glucosidase inhibitory activity and in specific cases moderate to high angiotensin I-converting enzyme inhibitory activity.
Inhibition of these enzymes provides a strong biochemical basis for management of type 2 diabetes by controlling glucose absorption and reducing the associated hypertension. This phenolic antioxidant enriched dietary strategy also has the potential to reduce hyperglycemia induced conditions that are linked to cellular oxidation stress. For example, LDL cholesterol becomes troublesome when it is stimulated by oxidative stress.
An eggplant sandwich made with pumpernickel bread (low glycemic) provides a heart healthy lunch. A baked eggplant casserole with a vibrant herbal tomato sauce helps stabilize blood sugar. A pasta casserole (high glycemic) tends to elevates blood sugar. Elevated blood sugar contributes to stored body fat.
Before carbohydrates are absorbed from food, they must be broken down into smaller sugar particles like glucose by enzymes in the small intestine. Alpha glucosidase is an enzyme involved in breaking down carbohydrates.
Alpha-glucosidase inhibitors are a class of oral medications for type 2 diabetes that decrease the absorption of carbohydrates from the intestine, resulting in a slower and lower rise in blood sugar (glucose) throughout the day, especially right after meals.
Angiotensin converting enzyme. The angiotensins are peptides (substances smaller than proteins) that act as vasoconstricting agents (causing blood vessels to narrow). Narrowing the diameter of the blood vessels tends to increase blood pressure.
Source:
In vitro studies of eggplant (Solanum melongena) phenolics as inhibitors of key enzymes
relevant for type 2 diabetes and hypertension
Y. Kwona, E. Apostolidisa, K. Shetty,
Bioresource Technology
Volume 99, Issue 8, May 2008, Pages 2981-2988
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