1.1 INTRODUCTION

All eggplants belong to the scientific family solanaceae or nightshade and a scientific order called Polemoniaries. They are non-climacteric fruits, described as an agronomically important crop and an autogamous diploid having 12 chromosomes [Bhaskar and Ramesh kumar, 2015, Concellòn, An˜o´n, and Chaves, 2005, Sękara, Cebula, and Kunicki, 2007]. Eggplants was initially named by an experimental Botanist, Thomas Jefferson, who also introduced it in the United States in 1706 [Jett, 2011, 5, Noda, Igarashi and Mori, 2000,]. In the 18th century, some cultivars from Europe upon seeing the colour of some eggplants resembling yellow/white eggs of hen and goose also gave it the name eggplant [Asiedu-Addo, 2014]. Knowledge of eggplant began in the 3rd century in India, 4th and 5th century in China, then in Africa around the 9th century [Bhaskar and Ramesh kumar, 2015, Sękara, et al, 2007].

Historical evidence revealed that, production of eggplant originated from India but was first widely cultivated in China [Bhaskar and Ramesh kumar, 2015, Chong, 2005, Matsubara, Kaneyuki, Miyake, and Mori, 2005]. India was further labeled as the center of diversity and primary growth of varietal eggplant. The production of eggplant was highly concentrated in China - 58% and India - 25%, thus these two countries were termed as the leading producers worldwide. Similarly, world production records affirm that China and India yield about 84% output [Caguiat and Hautea, 2014, Matsubara et al, 2005].

In the midst of fear to consume eggplants among some people due to some historical rumour, production of eggplant kept increasing due to the culinary and health benefit [Sękara, et al, 2007]. Among the elite, they preferred the intake of exotic vegetables such as cauliflower, lettuce, cabbage, carrot and cucumber [Habwe, Waling, and Onyango, 2008], more than eggplant, dandelion, alefo, ayoyo because it was indigenous and not suitable for formal food service. Also, most people only are eggplants when they desired because they have limited knowledge on the health benefits and usage of eggplants [Bhaskar and Ramesh kumar, 2015, Habwe, et al, 2008, Putra, 2011, Tweneboah, 1998]. The review mainly focused on description, health benefits and usage of eggplants in general.

1.2 Description of Eggplant:

Eggplant/aubergine/brinjal are common names used to call all the numerous species of eggplant depending on the country or continent. They also have several shapes ranging from huge, through to small due to cultivar differences. As some look like large,elongate-round, oval and long necked fruit such as large zucchini, others look like round, small green fruits such as peas pebbles and [Bhaskar and Ramesh kumar, 2015, Sękara, et al, 2007, Hirst, 2014,]. They also grow in colours such as purple, white lavender, jade, green, orange, yellow-white, creamy-white, lime, pink, red-plum, burgundy and dusty brown [Concellòn et al, 2005,Jett, 2011]. Their varying composition of fruits appear as single or in clusters of about 10-15 for the pea sized [Ali, Xu, Zhang, He, Bahadur and Yi, 2011, Biology of Brinjal, 2015,PolignanoUggenti, Bisignano, Della, and Genet, 2010,].

Eggplant is known as one of the ten sources of the world’s healthiest food which is also described as best species cultivated worldwide [Caguiat and Hautea, 2014, Bliss and Elstein, 2004]. Globally, 98 accessions of eggplants have been discovered, 58 belonged to Solanummelongena, 27 S. aethiopicum and 13 were S. macrocarpon [Polignano et al, 2010, Sękara, et al, 2007,]. All these species of eggplant have significant similarities/dissimilarities [Ali et al, 2011, Biology of Brinjal, 2015,Sękara, et al, 2007,]. It has also gained the interest of scientist in a pharmacological sense as they belong to a group of compounds called alkaloids [McGehee, Krasowski, Fung, Wilson, Gronert and Moss, 2000]. In general, alkaloids are toxins found in all eggplants. These substances are what develops the green tint and bitter flavour, although, cooking aids in the reduction of alkaloids [McGehee et al, 2000]. In India, South Africa, Malaysia and Singapore, eggplant is captioned as the king of vegetables due to the common usage [Bhaskar and Ramesh kumar, 2015, Sękara, et al, 2007,]. It is measured as poor man’s vegetable because it is mostly consumed by low income earners, however, it is still a staple diet for Indians [Bhaskar and Ramesh kumar, 2015].

1.3 Health Benefits of Eggplants:

Eggplant is described clinically as a fruit due to the seeds present. Contrariwise, it is used as a vegetable which is inexpensive so majority of consumers can afford. It also has copious medicinal qualities enumerated as beneficial to human health when it is highly patronised [Bhaskar and Ramesh kumar, 2015, Caguiat and Hautea, 2014, Concellòn et al, 2005, Krisban, 2013, Kwon Apostolidis and Shetty, 2008, Noda et al, 2000, Putra, 2011, Sharma, Sharma and Rana, 2013,Tweneboah, 1998,].

· Eggplant is captioned as an iron chelator highly recommended for all especially expectant/lactating mothers. The presence of iron in eggplant is able to deal with premenstrual syndrome, amenorrhea and antenatal anaemia.

· It reduces the risk of cancer because the fibres have the predisposition of soaking injurious chemical substances and toxins that results in the growth and development of cancerous cells.

· As eggplant is highly patronized, it is responsible for normalizing and controlling iron levels since the nasunin present has the ability to eradicate iron build-up within our bodies effortlessly.

· It also aids in the decrease of cardiovascular diseases (stroke, cardiac arrest, heart diseases) by cleaning up damaging free radicals, unwinding blood vessels within the heart and finally strengthens blood circulation.

· Variety of eggplants consumed works as a cholesterol lowering agent. Chlorogenic acid act as a dominant antioxidant mediator, whilst the high fibre content present sees to the absorption of blood cholesterol by the liver to produce bile.

· There is control of blood pressure when eggplant is consumed because potassium maintains electrolyte balance and aids in the neutralization effect of sodium liable for blood pressure control.

· Eggplant enables weight loss in that fibres produce the bulk of food which takes up room in the belly as the sluggish nature keeps an individual satisfied.

· There is promotion of better skin tone as well as healthy hair and nails. In this context, high water content, vitamins, minerals and healthy fat present in eggplant enhances the quality of hair, nail and skin as well as general functioning.

· Type 2 diabetes is managed as eggplant own higher alpha-glycosidase and angiotensin that absorbs the body glucose and extensively controls it together with other fighting nutrients. Also, phenolic-enriched extracts are able to holdback enzymes and glucose assimilation needed to control diabetes.

· Eggplant is good for the brain; therefore, massive consumption prevents the damage of brain cells.

· It also contains phytonutrients which boost memory function and protect cell membranes.

· There is promotion of bone health since eggplants contains powerful minerals required by man.

· It induces healthy digestion by the fibre acting as a push away of waste materials, chemical substances, harmful toxins and contaminants.

· It keeps the mind healthy by safeguarding the brain cell and protecting it against the destruction of free radical cells, whilst the anti-oxidants has the ability to avoid brain tumor.

· Chlorogenic acid and phenolic substance present in eggplants assist the supply of mild-antibodies by working as an antiviral, antimutagenic and anti-microbial substance for the control of healthy living.

· The fibre present in eggplants help to speed up bowel motion responsible for the removal of faecal matter, thoroughly clean harmful toxins and saves mankind from constipation.

Source:[Bhaskar and Ramesh kumar, 2015, Caguiat and Hautea, 2014, Concellòn et al, 2005, Krisban, 2013, Kwon et al, 2008, Noda et al, 2000, Putra, 2011, Sharma et al, 2013, Tweneboah, 1998,].

1.4 Uses of Eggplant:

In both traditional and modern countries, eggplants are used as food, curer of several diseases, fuel, religious rituals and for ornament [Bhaskar and Ramesh kumar, 2015, Matsubara et al, 2005, Putra, 2011, Sękara, et al, 2007, Small, 2009,]. In the preparation of food, mostly it is the fruit that is used and the broad leaves as well [Sękara, et al, 2007]. The raw food theory according to [Adachi, 2008], focuses on the advantages of eating non-processed food for healthy living. However, for medicinal purpose, both fresh and mature fruits are utilized. More so, the fruit stalk, leaves, roots and skin are pharmaceutically used for medicine [Asiedu-Addo, 2014, Bhaskar and Ramesh kumar, 2015, Sękara, et al, 2007, Sharma et al, 2013,]. Conversely, the dietetic theory lays emphasis on ensuring a proper diet together with their positive impact on growth and development of humankind [Bhaskar and Ramesh kumar, 2015, Sharma et al, 2013,].

Due to the versatile nature of eggplant, it can be boiled, grilled, roasted, stewed, baked, dried, braised, pickled, pureed or breaded, microwaved, sauté, mashed and fried [Bhaskar and Ramesh kumar, 2015, Asiedu-Addo, 2014]. The leaves are used for green vegetable dishes just as spinach [Krisban, 2013, Sękara, et al, 2007].

Eggplants possess ayurvedic medicinal properties (father of modern medicine) [Sękara, et al, 2007, Small, 2009,]. The fruit is used to cure diabetes, bronchitis, asthma. Dysuria, dysentery, high blood pressure, osteoporosis, arthritis, Alzheimer’s, some types of cancer (skin, colon, stomach), heart disease and stroke [Matsubara et al, 2005, Sękara, et al, 2007,]. Additionally, the mature fruits are used to cure stomach pains, poultice for abscesses and cracked nipples [Small, 2009, Mak, 2013,]. The fruit stalk is also used to cure fistula and piles [Small, 2009] whilst the fruit juice (sometimes with pounded leaves) are used for the treatment of syphilitic eruptions of the hands [Mak, 2013]. The leaves and roots are juiced and boiled for tonic and then used to cure skin diseases, rheumatism, inflammation, intestinal hemorrhages, foot pain, cough, otitis, anorexia, tooth ache, burns, general stimulant, piles, throat and stomach troubles [Adachi, 2008, Mak, 2013,Sękara, et al, 2007,].

Still on the usefulness of the roots, they are boiled, blended with sour milk and grain porridge for syphilis treatment. Roots are decocted and used to cure asthma, skin diseases, and hemorrhages and as a general stimulant [Lawless, 2010, Mak, 2013,]. More so, the skin of eggplant called nasunin is used to protect the brain cell from damage. An electrolyte leakage from the pulp of eggplant is used to measure the membrane damage of a person [Concellòn et al, 2005].

The fruits are used for the control of series of microbial activities. It has been discovered by [Mak, 2013] that, in India, the leaves which contain glycoalkaloidssolasodine is used to manufacture steroidal sex hormones for oral contraceptives. Still in India, then in Central America and Gabon, the leaves are applied on cuts and wounds. As eggplant fruit is used for cough medicine for children in Sierra Leone, the people of Senegal use it to treat sore throat and stomach ache [Sharma et al, 2013].

In most villages around the globe, as the plant of eggplants (leaves and stalk) are dried for fuel [Bhaskar and Ramesh kumar, 2015,], the shoots are also dried and used as fuel [Small, 2009]. The leaves, stalk and shoots are sundried so that they become free from moist. These are easily lighted and used as fuel for the preparation of food, medicinal concoctions and for incense [Bhaskar and Ramesh kumar, 2015,].

Two authors [Bhaskar and Ramesh kumar, 2015, Caguiat and Hautea, 2014] aver that some eggplant are used for rituals in both India and Ghana. In India, wild eggplant, pea eggplant is used by MuttuGulla in the Udupi district of Karnataka, Bangalore. Another type is solely used for rituals at the Sodematha temple as offering to their main deity [Bhaskar and Ramesh kumar, 2015,]. In Ghana, pea eggplant is also used for rituals among certain cultures [Bliss and Elstein, 2004]. Again, it is used in Haitian voodoo rituals where the fruits scent is used in incense burned for ritual purposes [Lawless, 2010]. Additionally, some types such as black and bittersweet nightshade/scarlet berry used as a ritual ointment, are also used for offering [Adachi, 2008].

The purple dark shades of eggplant are used for decoration because it is highly ornamental and beautiful. It has an outstanding possession of being denoted to as a love portion amongst some people in India and the Medieval Europe [Adachi, 2008, Sękara, et al, 2007,]. Similarly, in America too, they were described as apples of love. In China, the high society ladies used the dark specie of eggplant to colour their teeth as a cosmetic for fashion. More so, they are used for adornment dubbed as purple wedding. During Christmas, they are used for Christmas tree decoration [Bhaskar and Ramesh kumar, 2015,Hirst, 2014,Sharma et al, 2013,Sękara, et al, 2007]. Some Europeans for centuries still make use of eggplant as a decorative garden plant.

Appreciation:

I wish to Thank Prof. Prasanna Kumar and Dr. Edem Amenumey for their immerse assistance.

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Received on 10.11.2017 Modified on 11.12.2017

Asian Journal of Management. 2018; 9(1):471-474.

DOI: 10.5958/2321-5763.2018.00073.2