“Agbissan” prevents blood clots

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Extract from the article: Few vegetables come in such a wide variety of shapes, sizes, and colors. Eggplants can be round, oval, or elongated like a banana. Their skin can be purple, green, reddish, or even white. Only one characteristic is common to all varieties of egg....

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Few vegetables come in such a wide variety of shapes, sizes, and colors. Eggplants can be round, oval, or elongated like a banana. Their skin can be purple, green, reddish, or even white. Only one characteristic is common to all varieties of eggplant: the whitish color of its flesh and seeds. Eggplants can improve blood circulation, prevent blood clots, and boost immunity.

Low in calories, African eggplants are packed with antioxidants, fiber, and micronutrients. Rich in water (93%) and low in sugar (2.5%), it contains all the B vitamins except B12. After cooking and heat loss, a medium eggplant provides 10 to 15% of the recommended daily intake of vitamins B1, B3 (or PP), B5, B6, and B9.

Eggplants promote the synthesis of proteins, lipids, and nucleic acids, which can increase oxygen supply, improve blood circulation, prevent blood clots, and boost the body's immunity.

Preventing blood clots

Blood clots, or thrombi, can cause serious health problems such as strokes, heart attacks, or pulmonary embolisms. Thus, incorporating “Agbissan” into your daily diet can help reduce the risk of these potentially fatal complications.

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

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

Eggplant salad recipe: Take 10 fresh eggplants, 4 tomatoes, 2 cucumbers, 3 onions, 2 tablespoons of olive oil, juice of 1 ripe lemon, salt, and pepper. Cut the eggplant into thin slices and lightly cook in a frying pan. Dice the tomatoes, cucumbers, and red onions. Mix all the vegetables in a salad bowl. Add olive oil, lemon juice, salt, and pepper to taste. Serve chilled as a side dish with a main course.

Raymond DZAKPATA