A person’s diet has a significant impact on how healthy their cholesterol levels are. Consuming meals that keep cholesterol levels in a healthy range can help prevent health problems such as a heart attack or stroke. Cholesterol is a waxy molecule that circulates in the bloodstream as a component of two lipoproteins: low-density lipoprotein (LDL) and high-density lipoprotein (HDL). LDL cholesterol is commonly referred to as “bad” cholesterol because it causes fatty deposits to form in blood vessels. These deposits can obstruct blood flow, resulting in heart attacks or strokes. HDL, or “good” cholesterol, aids in the removal of cholesterol from the body via the liver. High HDL cholesterol levels can lower the risk of heart disease and stroke.
Read on to find out what food you should consume if you are trying to lower your bad cholesterol.
The eggplant, also known as an aubergine, contains fiber and a variety of nutrients. The Mediterranean diet includes this low-calorie vegetable. Many of us are familiar with enormous, dark purple eggplants, but the shape, size, and color can range from small and rectangular to long and thin, and from purple to white or green. A serving of eggplant has at least 5% of a person’s daily fiber, copper, manganese, B-6, and thiamine requirements. Other vitamins and minerals are also present. Furthermore, eggplants contain phenolic chemicals that function as antioxidants. Antioxidants are molecules that aid the body in the elimination of free radicals, which are unstable molecules that can harm cells if they accumulate in excessive quantities. Antioxidant-rich foods may help prevent a variety of ailments. Anthocyanins, such as nasunin, lutein, and zeaxanthin, are antioxidants found in eggplants.