Eating aubergine, a fruit costing just 95p, could help lower cholesterol levels within four weeks, according to experts. The fruit, also known as eggplant, is rich in antioxidants and fibre, which may block cholesterol absorption from the intestines into the bloodstream.
Cheryl Lythgoe, matron at Benenden Health, said: 'Aubergines are a tasty vegetable which can easily be added to a lot of our favourite dishes. The vegetable has an antioxidant that may help to lower bad cholesterol. Along with this, it is a great source of fibre and has various important nutrients which can support the immune system and brain function.'
Heart UK, the cardiovascular health charity, also advocates for aubergine due to its fibre content, stating it blocks some cholesterol from being absorbed. Research published in the journal of the Brazilian Society of Cardiology found that aubergine consumption reduced cholesterol in rabbits in as little as four weeks.
In the study, rabbits were split into three groups, with two groups fed a diet supplemented with cholesterol and coconut oil. One of these groups also received 10 ml of aubergine juice daily during the last two weeks. The aubergine group showed significantly lower weight, plasma cholesterol, LDL, triglyceride and aortic cholesterol content.
Medical guidance suggests a safe total cholesterol reading should typically be five millimoles per litre or below. High-density lipoprotein should be one mmol/l or higher, while low-density lipoprotein should remain at four mmol/l or lower. A blood test is required to determine cholesterol levels.
Lifestyle factors such as physical inactivity, smoking and excessive alcohol consumption can contribute to raised cholesterol. Lythgoe recommends a healthy balanced diet with plenty of fruit, vegetables, lean meat, wholegrain cereals and pulses, along with at least 150 minutes of activity per week. At the time of publication, Tesco was selling aubergines for 95p each.
