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The functional food properties of figs
... Like other fruit, figs contain sugars and organic acids that influence their quality. They have high amounts of crude fibre (5.5%, w/w) and polyphenols (Vinson, 1999) [25] , (Vinson et al., 2005) [26] , which are good for human health. ...
... Like other fruit, figs contain sugars and organic acids that influence their quality. They have high amounts of crude fibre (5.5%, w/w) and polyphenols (Vinson, 1999) [25] , (Vinson et al., 2005) [26] , which are good for human health. ...
... ," 2021) [4] . (Vinson, 1999) [25] reported significant antioxidant activity in dried fruits of Ficus carica. Dried figs are in vitro antioxidants after human consumption. ...
... The fig is a sweet and nutritious fruit with numerous therapeutic properties. Figs are among the most valuable and energy-rich fruits consumed in various forms such as fresh, dried, canned, jam, syrup, concentrate, fruit jelly or chocolate and nut cookies (15). This fruit contains a variety of beneficial substances, including essential vitamins, antioxidants and antimicrobial and anticancer compounds. ...
... Fig syrup has the potential to be used as a natural sweetener or sugar substitute in baked and cooked products. Compared to most fruits and vegetables, it is an excellent source of dietary fibre, which aids digestion (15). Therefore, the aim of the present study is to investigate the characteristic changes in ice cream after the addition of B. coagulans and partial replacement of sugar with fig syrup. ...
Research background. Various sectors of the food industry demand the enrichment of food with functional compounds. Probiotic products with valuable nutritional and therapeutic properties have attracted great attention in the fields of industry, nutrition, and medicine. The aim of the present study was to investigate the sensory and physicochemical properties of probiotic ice cream containing fig syrup and to evaluate the survival of Bacillus coagulans after 90 days of storage at -18 °C. Experimental approach. In this study, four experimental groups of ice cream were produced as follows: plain dairy ice cream (without additives), ice cream containing 10e9 CFU/g B. coagulans, ice cream containing 25 % fig syrup substitute, and ice cream containing 25 % fig syrup substitute and 10e9 CFU/g B. coagulans. They were stored at -18 °C for 3 months. Texture analysis, pH, acidity, viscosity determinations, and microbial counts were performed at 1, 30, 60, and 90 days of storage. Organoleptic evaluation was performed at days 1 and 90. Results and conclusions. The results showed that during the initial freezing process and the transformation of the mixture into ice cream, the number of B. coagulans decreased from 10e9 to 10e7 CFU/g, with no significant changes observed over the 90-day period. No significant changes were also observed in the sensory and textural properties of the samples. Replacement of fig syrup with 25 % sugar reduced the pH, increased the acidity of ice creams and, improved their viscosity. In conclusion, the production of functional ice cream using fig syrup and B. coagulans was recommended due to their health benefits. Novelty and scientific contribution. The findings of this study can be used to prepare functional and healthy foods. Our results suggest that fig syrup has the potential to be used as a natural sweetener or sugar substitute in various products.
... The major classes of polyphenols in figs include phenolic acids, flavones, flavonones, flavonols, anthocyanins, and proanthocyanidins ( Figure 2). The phenolic content of figs is higher than red wine and tea, the two prominent and well-published sources of various phenolic compounds [11]. In addition, the anthocyanin content of some fig cultivars is comparable to blackberries and blueberries [12]. ...
... Minerals: Figs have the highest mineral content compared to other common fruits [11]. Figs are an important source of potassium, calcium, sodium, magnesium, phosphorous [41,79,80,85,86], and trace elements such as iron, manganese, zinc, copper, nickel, and strontium [70,79,86]. ...
With their rich history dating back 6000 years, figs are one of the oldest known plants to mankind and are a classical fruit in the Mediterranean diet. They possess a diverse array of bioactive components, including flavonoids, phenolic acids, carotenoids, and tocopherols, which have been used for centuries in traditional medicine for their health-promoting effects addressing gastrointestinal, respiratory, inflammatory, metabolic, and cardiovascular issues. This review summarizes the updated information on the phenolic composition, antioxidant capacity and other functional properties of fresh and dried figs cultivated in various parts of the world, highlighting variation in phenolic composition based on cultivar, harvesting time, maturity stage, processing, and fig parts. Additionally, the review delves into the bio-accessibility and bio-availability of bioactive components from figs and their potential influence on cardiovascular health, diabetes, obesity, and gut/digestive health. Data suggest that the intake of figs regularly in the diet, alone or with other dried fruits, increases select micronutrient intake and is associated with higher diet quality, respectively. Research in animal and human models of health and disease risk provide preliminary health benefits data on figs and their extracts from fig parts; however, additional well-controlled human studies, particularly using fig fruit, will be required to uncover and verify the potential impact of dietary intake of figs on modern day health issues.
... Proper packaging of dried fruits is crucial for adequate product protection, and the packaging materials used should be clean and not cause any external or internal alterations to the product [9]. Figs possess skin that can range from yellow to black, with light-skinned figs being yellow, yellow-green, or green in color and dark-skinned figs being red, purple, black, or brown, allowing for the classification of figs into two categories [10]. ...
The eastern region of Morocco is renowned for the production of two varieties of figs, Ghoudane (GD) and Chetoui (CH), which are characterized by their high productivity and quality. To ensure a profitable selling price, producers often dry these figs, a process that not only increases their storage capability but also enhances their nutritional and health benefits. The aim of this study was to investigate the composition and potential health benefits of dried GD and CH figs. The findings of this study reveal that both varieties of dried figs have a rich composition of sugars, lipids, proteins, vegetable fibers, vitamins, minerals, polyphenols, and other nutrients. Moreover, both GD and CH figs that have been sun-dried meet the United Nations Economic Commission for Europe's standard in terms of dry matter and diameter. However, their marketability and commercial quality as dried figs are only classified as Category I or lower-caliber figs. In terms of color, CH figs are lighter and brighter than their GD counterparts, making them more appealing to consumers. Furthermore, this study investigated the extraction of polyphenols and flavonoids from both dried fig varieties using different solvents. Distilled water was found to be the best extraction solvent for polyphenols in both varieties, with GD figs showing a higher content (483.6 mg GAE/100 g) than CH figs (408.3 mg GAE/100 g). Meanwhile, ethanol was found to be the best extraction solvent for flavonoids, with GD figs (180.2 mg of QE/100 g) showing a higher content than CH figs (122.9 mg of QE/100 g). In addition, the majority of the extracts, particularly the ethanol extracts, showed high efficiency against the tested bacteria and yeast. Notably, dried GD figs had higher amounts of total phenolics, total flavonoids, and antioxidant and antimicrobial activities compared to dried CH figs. The study also revealed high correlations between phytochemical content and both antioxidant and antimicrobial activities. In conclusion, this study highlights the nutritional and health benefits of dried figs, particularly the GD variety, and their potential as a natural source of antimicrobial compounds. The findings suggest that dried figs could be an alternative source of natural antimicrobial agents for various applications in the food, pharmaceutical, and cosmetic industries.
... In addition to a wide range of biologically active phytochemical components like anthocyanins, carotenoids, flavonoids, polyphenols, phenolic acids, triterpenoids, glycosides, polysaccharides, reducing compounds, and vitamins C, K, and E, the fig fruit is rich in trace and microelements (Vinson, 1999). Oxidative stress is a state in which the body experiences an imbalance between the production of free radicals and its ability to counteract them. ...
... Ficus carica L., a part of the family (Moraceae), Fruits are high in fiber, potassium (Vinson, 2018), amino acids, sugar, calcium, and iron. source of vitamins C, E, and (Solomon et al., 2006) as an important source of food that most benefits humans. ...
This study was carried out in the village of Kane kawai chbux, located in the Sulamani governorate of Iraq in 2021. Two options were used to suppress population destiny: a bait trap and a light trap. The effect of color and light density on the attractiveness of adults of the moth Ocnerogyia amanda species of moth leaf worm of fig was studied, and the results showed that light traps yellow color were more effective than white color, Whereas the means monthly captured of adults/trap had (6.278,14.400,12.078), and white light traps means captured adults/trap monthly had ( 6.830,10.488,10.080)The results of the statistical analysis also showed significant differences between white light traps and yellow light intensity with (50, 100, and 150) watts of bulb power, and traps with a 50-watt bulb had less influence on adult capture. Molasses with water at 1:9 and molasses with vinegar at 1:3. The mean monthly captured adults/trap had (7.304, 3.018, and 0.041).Fermented palm sugar and water were superior in attracting a significant number of captures as compared to vinegar and molasses. Molasses and vinegar were the least attractive. The conclusion is that bait traps are an attraction and capture, and that collectors and attraction are aids to light traps that capture most adults active at night as the best method to reduce population density, these are the two selected methods and their relationship as integrated pest management methods.
... confirmed that 1. [38] . Vinson et al [42] . Detailed critical cell reinforcement action in dried products of Ficus carica Linn. ...
... Be that as it may, 45% hindrance was displayed in hydrogen peroxide rummaging measure. Caliskan and Polat (5) (42) detailed critical cell reinforcement action in dried products of Ficus carica Linn. These discoveries propose that dried organic products ought to be a larger piece of the eating routine as they are thick in phenol cell reinforcements and supplements, most presumably fiber. ...
Background: Iron deficiency is a major cause amongst those of anaemias arising due to inadequate nutrition, worldwide. A large number of iron deficiency cases can be prevented with timely, adequate and appropriate intervention. Anaemia is a major health issue in the developing nations including India with over nearly 70% children affected by it. Around 73 million children suffer from varying degrees of anaemia before they attain the age of three. Pāṇḍu, is a disease narated in Āyurveda, is supposed to be the closest ailment entity similar to that of anaemia, symptomatically. IDA can be effectively managed by providing adequate iron substrate or biological iron through diet. Chemical iron preparations present with various unwarranted effects viz. constipation, vomiting, metallic taste, causing deposits of iron in the tissues which might lead to iron toxicity. Iron from biological origin (from plant and animal origin), also known as biological iron or bio-iron can reduce these symptoms and unwarranted effects to a greater extent, it can be readily absorbed by the human body and readily bio-converted into haemoglobin. Methodology: This interventional study had supplemented iron from dietary origin i.e biological form of iron from dietary sources using a folklore combination of Figs, Black Currants and Dates fruit, which are considered to be a rich source of iron of biological origin, for the management of children suffering from iron deficiency anaemia of mild to moderate grade. Results and Conclusions: The trial combination was studied on symptomatology and measured on hematological and biochemical markers of iron deficiency anaemia and it was found to have positive effect with reduction in symptoms, on increasing haemoglobin levels, iron level and ferritin levels in the serum and a marked fall in total iron binding capacity.
The extract of fig fruit has shown significant medical usefulness in various fields. The entrance of nanotechnology into the field of medicinal and pharmacology has shown remarkable advantages. Plants contain diverse molecules thatcan reduce metals, and provide a safe, eco-friendly approach for synthesizing nanoparticles. Iron oxide nanoparticles (IONPs) have been reported to possess an antimicrobial effect against some strains of bacteria and moulds. We have aimed to synthesize IONPs from fig fruit extract and investigate the influence of fig extract and IONPs in wound healing of mice. UV-Vis spectroscopy, X-ray diffraction (XRD), and field emission scanning electron microscopy were used to characterize the IONPs that were produced. The UV-Vis spectrum has indicated a maximum absorbance of around 400 nm, which is characterized by IONPs. The XRD examination has indicated the formation of α-Fe 2 O 3 NPs, while the morphological examination by FESEM indicated the presence of aggregated rough IONPs. Then, 15 mice were divided into three groups equally; control, fig extract treated, and IONPs treated mice. Mice treated with fig extract or IONPs have shown obvious improvement after 5 days compared to control. On the 14 th day, almost complete healing was observed in mice treated with fig fruit extract or IONPs. In conclusion, the possibility of using plants and NPs as antibacterial and anti-inflammatory agents would provide a great advancement in the administration of mild skin injuries.
Fruits and vegetables in the diet have been found in epidemiology studies to be protective against several chronic diseases. Epidemiological evidence suggests that flavonoid consumption in the diet is protective against heart disease. Phenols in 23 vegetables have been measured by extraction with and without acid hydrolysis to determine the percent of conjugated and free phenols. Phenols were measured colorimetrically using the Folin−Ciocalteu reagent with catechin as the standard. The extracts' antioxidant quality was assayed by the inhibition of lower density lipoprotein oxidation mediated by cupric ions. Vegetables had antioxidant quality comparable to that of pure flavonols and were superior to vitamin antioxidants. The phenol antioxidant index, measuring both the quantity and the quality of antioxidants present, was used to evaluate 23 vegetables. Isolated lower density lipoproteins from plasma spiked with two vegetable extracts were enriched with phenol antioxidants and showed decreased oxidizability. The average per capita consumption of vegetable phenols in the United States was estimated to be 218 mg/day of catechin equivalents. This is 3 times higher than the recommended intake of vitamin antioxidants. Keywords: Phenols; antioxidants; vegetables; lipoprotein oxidation
Background: Epidemiological studies suggested that consumption of fruit and vegetables may protect against stroke. The hypothesis that dietary antioxidant vitamins and flavonoids account for this observation is investigated in a prospective study. Methods: A cohort of 552 men aged 50 to 69 years was examined in 1970 and followed up for 15 years. Mean nutrient and food intake was calculated from crosscheck dietary histories taken in 1960, 1965, and 1970. The association between antioxidants, selected foods, and stroke incidence was assessed by Cox proportional hazards regression analysis. Adjustment was made for confounding by age, systolic blood pressure, serum cholesterol, cigarette smoking, energy intake, and consumption of fish and alcohol. Results: Forty-two cases of first fatal or nonfatal stroke were documented Dietary flavonoids (mainly quercetin) were inversely associated with stroke incidence after adjustment for potential confounders, including antioxidant vitamins. The relative risk (RR) of the highest vs the lowest quartile of flavonoid intake (greater than or equal to 28.6 mg/d vs <18.3 mg/d) was 0.27 (95% confidence interval [CI], 0.11 to 0.70). A lower stroke risk was also observed for the highest quartile of beta-carotene intake (RR, 0.54; 95% CI, 0.22 to 1.33). The intake of vitamin C and vitamin E was not associated with stroke risk. Black tea contributed about 70% to flavonoid intake. The RR for a daily consumption of 4.7 cups or more of tea vs less than 2.6 cups of tea was 0.31 (95% CI, 0.12 to 0.84). Conclusions: The habitual intake of flavonoids and their major source (tea) may protect against stroke.
Objective:
To determine whether flavonoid intake explains differences in mortality rates from chronic diseases between populations.Design:
Cross-cultural correlation study.Setting/Participants:
Sixteen cohorts of the Seven Countries Study in whom flavonoid intake at baseline around 1960 was estimated by flavonoid analysis of equivalent food composites that represented the average diet in the cohorts.Main Outcome Measures:
Mortality from coronary heart disease, cancer (various sites), and all causes in the 16 cohorts after 25 years of follow-up.Results:
Average intake of antioxidant flavonoids was inversely associated with mortality from coronary heart disease and explained about 25% of the variance in coronary heart disease rates in the 16 cohorts. In multivariate analysis, intake of saturated fat (73%; P=.0001), flavonoid intake (8%; P=.01), and percentage of smokers per cohort (9%; P=.03) explained together, independent of intake of alcohol and antioxidant vitamins, 90% of the variance in coronary heart disease rates. Flavonoid intake was not independently associated with mortality from other causes.Conclusions:
Average flavonoid intake may partly contribute to differences in coronary heart disease mortality across populations, but it does not seem to be an important determinant of cancer mortality.(Arch Intern Med. 1995;155:381-386)
Fruit-eating animals regularly prefer to eat figs even when other food is abundant. We propose that high calcium levels contribute to the desirability of figs as food for many forest animals.
: The in vitro antiproliferative activity and in vivo phototoxicity of some methyl derivatives of 5–methoxypsoralen and 5–methoxyangelicin, i.e. 4,4′–dimethyl–5–methoxyangelicin (compound I), 3,4′–dimethyl–5–methoxyangelicin (compound II), 4,4′–dimethyl–5–methoxypsoralen (compound III); and 3.4′–dimethyl–5–methoxypsoralen (compound IV), have been investigated. The effects of the compounds were evaluated in vitro on HL60 and A431 cells, using 5–methoxypsoralen as the reference compound. In both cell lines compound I, II and III showed better antiproliferative activity than compound IV and 5–methoxypsoralen. Scanning electron microscopy revealed that all the compounds induced the formation of blebs and blisters on a A431 cell surface. Significant variations in the nuclear area strictly related to the toxicity of the compounds have been shown in both cell lines. Skin irritancy in vivo was evaluated by mean of histopathological responses on guinea–pig skin. For each compound a damage index was determined by morphometrical analysis of empty spaces in the epidermis. Histopathology revealed skin phototoxicity of compounds which lacked erythemogenic activity by visual scoring. By coupling cytotoxicity data in vitro to skin sensitization ones in vivo, compound I proved a promising candidate for use in clinical trials since due to a high inhibitory effect on the growth of human cell lines coupled to low skin phototoxicity.
The purpose of this study is to provide a comprehensive survey on the compositional properties of LDL (e.g., lipid classes, fatty acids, antioxidants) relevant for its susceptibility to oxidation, on the mechanism and kinetics of LDL oxidation, and on the chemical and physico-chemical properties of LDL oxidized by exposure to copper ions. Studies on the occurrence of oxidized LDL in plasma, arteries, and plaques of humans and experimental animals are discussed with particular focus on the use of poly- and monoclonal antibodies for immunochemical demonstration of apolipoprotein B modifications characteristic for lipid peroxidation. Apart from uptake of oxidized LDL by macrophages, studies describing biological effects of heavily or minimally oxidized LDL are only briefly addressed, since several reviews dealing with this subject were recently published. This article is concluded with a section on the role of natural and synthetic antioxidants in protecting LDL against oxidation, as well as some previously unpublished material from our laboratories.
Pentane extracts from figs of Ficus carica, the common fig tree, were analysed by GC-mass spectroscopy. Four series of extracts were prepared from receptive male figs, non-receptive male figs, receptive female figs and non-receptive female figs. Extracts from non-receptive figs are characterised by furanocoumarins (tentatively identified as angelicin and bergapten), sesquiterpene hydrocarbons (i.e. trans-caryophyllene, and a compound tentatively identified as germacrene D), oxygenated sesquiterpenes (i.e. hydroxycaryophyllene) benzyl alcohol and benzylaldehyde. Extracts from receptive figs of both sexes are characterised by benzyl alcohol, linalool and linalool oxides (furanoid), cinnamic aldehyde, cinnamic alcohol and indole. Extract from female receptive figs has in addition large amounts of pyranoid (linalool oxides), whereas an extract from male receptive figs contains eugenol and an unidentified sesquiterpene hydrocarbon. Differences between extracts from male and female figs appear to be mainly qualitative due to pyranoid compounds, sesquiterpenes 1, 2 and 3 for female figs and eugenol and sesquiterpene 5 for male figs.
The content of the potentially anticarcinogenic flavonoids quercetin, kaempferol, myricetin, apigenin, and luteolin of commonly consumed beverages was determined by RP-HPLC with UV detection. Flavonoid levels in beer, coffee, chocolate milk, and white wine were below 1 mg/L. Twelve types of tea infusion, six types of wine, apple juice, tomato juice, grape juice, orange juice, grapefruit juice, and lemon juice were analyzed. No luteolin or apigenin were detected in any of the beverages. In red wines and in grape juice quercetin and myricetin levels varying from 4 to 16 mg/L and from 7 to 9 mg/L, respectively, were detected. Quercetin levels in fruit juices were generally below 5 mg/L except for lemon juice (7 mg/L) and tomato juice (13 mg/L). In black tea infusions quercetin (10-25 mg/L), kaempferol (7-17 mg/L), and myricetin (2-5 mg/L) were detected. Flavonoid levels in green tea were comparable to those in black tea. The flavonoid content of tea prepared with tea bags was generally higher than that of tea prepared with loose leaves. Together with data on the flavonoid content of vegetables and fruits published previously (Hertog et al. J. Agric. Food Chem. 1992, 40, 2379-2383), these data provide a base for an epidemiological evaluation of the potentially anticarcinogenic effects of flavonoids.
The content of the potentially anticarcinogenic flavonoids quercetin, kaempferol, myricetin, apigenin, and luteolin of 28 vegetables and 9 fruits was determined by RP-HPLC with UV detection. Fresh foods were purchased in a supermarket, agrocery, and a street market and combined to composites. Processed foods were purchased additionally. Sampling was carried out in spring, summer, winter, and spring of the following year. Quercetin levels in the edible parts of most vegetables were generally below 10 mg/kg except for onions (284-486 mg/kg), kale (110 mg/kg), broccoli (30 mg/kg), French beans (32-45 mg/kg), and slicing beans (28-30 mg/kg). Kaempferol could only be detected in kale (211 mg/kg), endive (15-91 mg/kg), leek (11-56 mg/kg), and turnip tops (31-64 mg/kg). In most fruits the quercetin content averaged 15 mg/kg, except for different apple varieties in which 21-72 mg/kg was found. The content of myricetin, luteolin, and apigenin was below the limit of detection (