Researchers working in the Department of Agriculture in the US, a global reference centre in deciding the nutritional values of foods, have confirmed that Almagro Aubergines contain high levels of chlorogenic acid, a potent antioxidant with multiple health benefits.
The analysis was conducted by two of the worlds specialists in aubergine polyphenols, Researchers and Doctors, John Stommel and Bruce Whitaker. Using samples sent from Ciudad Real, they confirmed and concluded that the results in one of the first analyses to be carried out in Spain.
The working group was led by Professor Jaime Prohens of the Polytechnic University of Valencia, in collaboration with Dr. Francisco Ribas Centre for the Agricultural Improvement “The Chaparrillo” and the Association for the promotion of IGP ‘Berenjena de Almagro.’ They had previously confirmed in other scientific trials that the Almagro aubergine had a “very high” polyphenol content.
The results that were sent from the United States Department of Agriculture, confirmed not only its high polyphenol content but also showed that the main phenolic compound in Almagro aubergines is chlorogenic acid, representing a massive 83 percent of the total. The values of chlorogenic acid in Almagro aubergines are “four times higher than those used as fresh consumption to use as a reference. They are also higher than those of the wild species of aubergine Solanum Incanum, known for its high values in this compound. ”
There are many clinical studies showing health benefits of chlorogenic acid, including reducing high-density cholesterol (the so-called “bad cholesterol”), the regulation of glucose levels in the blood and antitumor and cancer preventative properties and antioxidant.All this research reinforces the “excellent qualities of Almagro aubergines and shows the health benefits of this unique product in the world.”