« Agbissan » to prevent blood clots

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Extract from the article: Few vegetables come in such a wide variety of shapes, sizes and colours. There are round, oval and banana-shaped aubergines. Their skin can be purple, green, reddish or even white. Only one characteristic is common to all varieties of aubergine: the

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Few vegetables come in such a wide variety of shapes, sizes and colours. There are round, oval and banana-shaped aubergines. Their skin can be purple, green, reddish or even white. Only one characteristic is common to all varieties of aubergine: the whitish colour of their flesh and seeds. Aubergines can improve blood circulation, prevent blood clots and boost immunity.

Low in calories, African aubergines are a real concentrate of antioxidants, fibre and micronutrients. Rich in water (93%) and low in sugars (2.5%), it contains all the B group vitamins, with the exception of B12. After cooking and heat loss, an average aubergine provides 10-15% of the recommended intake of vitamins B1, B3 (or PP), B5, B6 and B9.

Aubergines have the function of promoting the synthesis of proteins, lipids and nucleic acid, which can increase oxygen supply capacity, improve blood circulation, prevent the formation of blood clots and increase the body's immunity.

Preventing blood clots

Blood clots, or thrombi, can cause serious health problems such as strokes, heart attacks and pulmonary embolisms.Incorporating 'Agbissan' into the daily diet can help reduce the risk of these potentially fatal complications.

Studies conducted by researchers from several renowned institutes have revealed the protective properties of wild aubergine against stroke.Research published in the « Journal of Neurology and Stroke » showed that extracts of this plant contain bioactive compounds, such as glycoalkaloids and flavonoids, which have beneficial effects on cardiovascular health.The glycoalkaloids found in aubergine have been shown to have anti-inflammatory and anticoagulant properties, helping to reduce the risk of blood clots causing ischaemic strokes. The flavonoids present in this plant have also demonstrated neuroprotective properties, protecting the brain's nerve cells against oxidative damage, thereby reducing the risk of haemorrhagic strokes.

Another study by phytochemistry researchers has identified specific bioactive compounds in wild aubergines, notably flavonoids, which may play a crucial role in protecting blood vessels and preventing blood clots, thereby reducing the risk of ischaemic stroke.

Aubergine salad recipe: Take 10 fresh aubergines, 4 tomatoes, 2 cucumbers, 3 onions, 2 tablespoons olive oil, juice of 1 ripe lemon, salt and pepper.  Cut the aubergine into thin slices and lightly fry in a pan. Cut the tomatoes, cucumbers and red onions into small pieces. Mix all the vegetables together in a salad bowl. Add olive oil, lemon juice, salt and pepper to taste. Serve chilled with a main course.

Raymond DZAKPATA