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).
