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The functional food properties of figs
... 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. ...
... The genus Ficus (Moraceae) is one of the largest genera of angiosperms, with more than 800 flowering plants widespread in tropical and semitropical temperate areas (Vinson 1999). Ficus spp. ...
Field surveys conducted during 2021 and 2022 in Western Sicily, Italy, revealed the presence of common fig trees severely affected by trunk and crown root canker and bark cracking. Moreover, in conjunction with the symptomatic tissues, the same surveyed plants showed the presence of bark beetle holes and internal wood galleries. The predominant beetle Criphalus dilutus was previously reported attacking figs in Sicily. Phylogenetic analyses based on multi-locus DNA data showed the presence of different fungal taxa associated with disease symptoms, including Botryosphaeria dothidea, Ceratocystis ficicola, Diaporthe foeniculina, Neocosmospora bostrycoides, N. perseae and Neofusicoccum luteum. Pathogenicity tests conducted on potted fig plants showed that all the species were pathogenic to fig, with C. ficicola and Neocosmospora spp. as the most aggressive fungal species. Moreover, isolations conducted from the bodies of emerging adult insects recovered from disease samples confirmed the presence of C. ficicola and Neocosmospora spp., suggesting the potential involvement of C. dilutus in their dissemination.
... The genetic diversity of figs is very high, so far more than 800 genotypes and cultivars have been identified worldwide. Figs are used both fresh and dried, and dried figs have similar properties to fresh figs, such as antioxidant activity (Vinson 1999), free radical scavenging activity (Yang et al. 2009), erythropoietic effect (Lohar, Lohar, and Roychoudhury 2009), antimicrobial activities (Benmaghnia et al. 2019) and anticancer effect (Cai et al. 2004). Researchers found that the level and abundance of phenolic compounds in fruits may depend on the growth period, harvest time (Ates 2023;van der Sluis et al. 2001), geographical location (McGhie, Hunt, and Barnett 2005), conservation conditions (Rössle et al. 2010) and above all, the genetic diversity (Wojdyło, Oszmiański, and Laskowski 2008). ...
... Aunque actualmente en México se consumen alimentos funcionales y nutracéuticos que se distribuyen comercialmente, en realidad se han consumido alimentos funcionales naturales con propiedades nutracéuticas desde la época prehispánica en la dieta tradicional mexicana. El maíz, chile y frijol son ejemplos de esto, pues se denominan alimentos funcionales por sus componentes fisiológicos activos que proporcionan beneficios más allá de la nutrición básica y que pueden prevenir enfermedades o promover la salud (Vinson, 1999). ...
En la actualidad, la alimentación en México es de vital importancia como estrategia de prevención debido a la alta incidencia de enfermedades, como diabetes y obesidad, causadas por una mala alimentación. Debido a las innovaciones tecnológicas, los alimentos convencionales se han podido transformar en alimentos funcionales con valor nutricional agregado y grandes beneficios para la salud. Asimismo, los nutracéuticos han revolucionado el mercado por ser ingredientes o compuestos bioactivos de origen natural que se usan como complementos en la dieta. Estos productos tienen como propósito mantener la salud, prevenir y tratar enfermedades e incrementar la calidad de vida. El objetivo de este artículo de revisión es brindar la información necesaria sobre el potencial que los nutracéuticos y los alimentos funcionales tienen en la salud de los mexicanos, su panorama actual, algunas innovaciones y sus regulaciones y perspectivas en México para romper las barreras de la mala información sobre ellos y aclarar sus diferencias.
... Ficus carica Linn is a plant that is rich in polyphenol antioxidants such as flavonoids, especially in fruit and leaves to prevent free radical damage, besides being a source of minerals, high in fiber, low in sodium and free of fat or cholesterol (13) . ...
Introduction: Lead can induce lipid oxidation in cell membrans, thus forming free radicals. The process of imbalance of free radicals and antioxidants will disrupt the normal function of cells, causing cell death and decreased sperm quality. Purpose: The purpose of this research is to explain the mechanism of steeping tin leaves (Ficus carica) increase sperm quality in male mice (Mus musculus) exposed to lead acetate. Methods: This type of research was true experimental design with posttest only control group design with the number of replications of 10 male mice, the experimental unit will be distributed proportionally to 5 groups. Steeping tin leaves will be given with a dose of Pb + Tin Leaf 1.664 mg (P1) and Pb + Tin Leaf 3.328 mg (P2), while for lead acetate dose 0.5 mg and quercetin dose 0.7 mg. The analyzed variables included spermatozoa motility, spermatozoa morphology, and spermatozoa concentration. Data analysis was conducted including the Shapiro-Wilks normality test, and the homogeneity test used the Levene test. If the data were not homogeneous, the group average test would use the Brown-Forsythe test, then continued with a different test for each group using the Post Hoc Games-Howell test. If the Levene test data were homogeneous, the group average test would use Oneway Anova. Findings: The results showed that giving of steeping tin leaves with a dose of Pb + Tin leaves 3.328 mg (P2) is able to increase spermatozoa motility and spermatozoa morphology. Conclusion: The steeping tin leaves increase sperm quality
... A.J. Galán et al. Figs are characterised by being very rich in reducing sugars, with glucose and fructose being the main ones (Genna et al., 2005;Vinson, 1999;Wojdyło et al., 2016). Jemni et al. (2019) reported a decrease in glucose and fructose after freezing palm dates at different temperatures for 10 months. ...
One of the main problems for the dried fig industry is pest control during storage and subsequent marketability. For this reason, the dried fig industry has traditionally applied pest control treatments with chemical-based insecticides, usually phosphine. However, current consumers want healthier products and a reduction in chemical use to reduce the environmental impact, so the dried fig industry is seeking alternatives to chemical treatments. Low temperatures have been shown to be an effective alternative for controlling dried fig pests. Treatments of 1 day at -18 ◦C, 2 days at -10 ◦C, and 7 days at -5 ◦C reduced pest incidence, with up to 100% efficiency, during the subsequent storage of dried figs. Moreover, these low-temperature treatments provided better quality dried figs, both from a sensory point of view, as was the case of dried figs subjected to 7 days at -5 ◦C, and from a bioactive compound point of view. Dried figs exposed for 2 days at -10 ◦C maintained a higher concentration of phenolic compounds. We conclude that low temperatures would be an appropriate alternative to phosphine treatments for pest control in dried figs
Animal venom and plant extracts have been used since ancient times in traditional medicine worldwide. Natural components, valued for their safety and effectiveness, have been consistently used in cosmetic and pharmaceutical applications. We propose a journey along the boulevard of active compounds from natural sources, where bee venom (BV), cobra venom (CV), and Ficus carica reveal their individual therapeutic and cosmetic properties. The originality of this review lies in exploring the synergy of these bioactive sources, an approach that has not been presented in the literature. Although BV, CV, and Ficus carica have different origins and compositions, they have multiple common pharmacological and cosmetic actions, which make them ideal for inclusion in various products that can be used for skin care and health in general. Their anti-inflammatory, antioxidant, immunomodulatory, antimicrobial, neuroprotective, and regenerative properties give them an essential role in the creation of potential innovative and effective products in the pharmaceutical and cosmetics industry. Although many plant extracts have antioxidant and anti-inflammatory properties, Ficus carica was chosen due to its complex biochemical composition, which provides valuable benefits in skin regeneration and protection against oxidative stress. According to the International Nomenclature of Cosmetic Ingredients (INCI), Ficus carica is used in the form of an extract of fruits, leaves, juice, bark or stem, each having specific applicability in topical formulations; due to the diversity of bioactive compounds, it can amplify the effectiveness of BV and CV, helping to enhance their beneficial effects and reducing the risk of adverse effects, due to its well-tolerated nature. Thus, this combination of natural ingredients opens up new perspectives in the development of innovative products, optimizing efficiency and maintaining a favorable safety profile. In this context, due to the reported experimental results, the three natural sources caught our attention, and we conceived the present work, which is a review made following the analysis of the current progress in the study of the bioactive compounds present in BV, CV, and Ficus carica. We focused on the novelties regarding pharmacological and cosmetic actions presented in the literature, and we highlighted the safety profile, as well as the modern approaches regarding the delivery and transport systems of the active substances from the three natural sources, and we evaluated their prospects in therapeutic and cosmetic use. This paper not only expands our knowledge of bioactive compounds, but it can also generate new ideas and motivations for the research and development of innovative treatments and skincare methods.
The fig represents one of the oldest and widespread species in the Mediterranean basin, and thanks to man-made selections, it is possible to survey numerous varieties currently used for both main crop and brebas production. The fig is often associated with the birth of horticulture in Mediterranean and Near Asia areas. Figs were probably carried to southern Italy by Phoenicians and successively by Greeks and played an important role in Roman society. Puglia was in the past the most important region in southern Italy to produce figs and especially brebas (first crop), thanks to the excellent qualitative aspects of some varieties such as ‘Petrelli’ (syn. “Fiorone di S. Giovanni,” “Fiorone di S. Antonio”) and ‘Domenico Tauro’ that are mainly cultivated in the provinces of Bari and Brindisi. Main crop production, on the other hand, has always been based on the ‘Dottato’ variety, which was mainly used for drying and is partly consumed fresh, but also processed into jams and marmalades. There are numerous ‘minor’ varieties, which allow Puglia to be among the regions in the world with the greatest fig biodiversity, a kind of living repository grown during the centuries and in the last years rediscovered. However, the consumption and trade are exclusively at the local level, due to limited resistance to handling and shipping of such fruit; only a limited amount is destined to export. The main fig varieties cultivated in Puglia allow a wide ripening calendar starting from the first 10 days of June for brebas (often at the end of May) and ending in late September–October with late ripening varieties. The purpose of this mini review is to highlight the high degree of biodiversity that exists in Puglia region since many centuries, and the importance that this ancient crop could have in modern fruit growing, as it was once a key player in market scenarios in many Mediterranean and Near Asia countries. The fig biodiversity could be used either for fresh and processed consumption or for breeding programs for new varieties with desired traits and qualities.
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.
Background: Iron deficiency is first cause of nutritional anaemia in infancy and the further growth period. It can be prevented with appropriate, adequate and timely intervention. Anaemia has been a prevalent health issue in India with over 70% children.79% of children below the age of three suffer from varying degrees of anaemia. The management of this entity is supplementing elemental iron or bio-iron through food or as medicine. Elemental iron supplements have a few drawbacks and present as unwarranted effects like constipation, vomiting, metallic taste, non-compliance, iron deposition in the tissues and sometimes iron toxicity. Bio iron i.e. iron of natural origin (plant and animal origin) bypasses these symptoms, it is readily absorbed and readily bio-converted into haemoglobin. Methodology: The present study compares the supplements elemental iron and bio iron i.e. iron of natural origin from Figs, Black Currants and Dates combination in the management of Iron Deficiency Anaemia in children. Results and Conclusions: The effect of these supplements was studied on anaemia markers and it was observed that it had positive effect on rise in haemoglobin, serum iron level and serum ferritin levels with a marked fall in total iron binding capacity, on administration of the control and trial drug for 30 days.
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 (