The Food Guys: Don’t Fear the Eggplant;
It’s Your Purple-skinned Friend
Researchers say eggplant is another possible brain food. According to researchers, eggplant contains a potent phytonutrient called nasunin that, in animal studies, has been found to protect brain cell membranes from damage. Research also suggests that other compounds found in eggplant may play roles in cardiovascular health, cancer protection and arthritis relief.

Eggplant is a very versatile vegetable. It can be baked, roasted, pureed, stir-fried, stuffed or prepared in just about any imaginable way. Most eggplant recipes instruct one to “sweat” the eggplant by salting it after cutting. This process tenderizes the flesh and reduces some of the naturally bitter taste. It also is thought that salt will make the eggplant absorb less oil during cooking. Rinsing after the “sweating” process is an important step to remove excess salt.

See story at The Anniston Star's website: www.annistonstar.com .

Note: JSU faculty, staff and students may access The Anniston Star online through their affiliation with the University. Those not affiliated with JSU may have to subscribe to receive The Anniston Star online. If you already subscribe to The Anniston Star, you receive a complimentary online membership. This provides complete access to all the content and services of the site at no additional charge. Otherwise there is a $5 online monthly charge for their online service. Contact The Anniston Star for information.

---

Submit items for news releases by using the request form at www.jsu.edu/newswire/request.