By Bhavana KunkalikarJun 6 2023Reviewed by Lily Ramsey, LLM In a recent study published in the Nutrients Journal, researchers explored the phytochemical contents and health benefits of consuming figs.
Figs contain various beneficial components such as vitamins, organic acids, minerals, amino acids, carotenoids, dietary fibers, and polyphenolic compounds. Figs are often disregarded for their health benefits in comparison to other fruits. Linolenic is the most abundant fatty acid found in various fig varieties, along with linoleic, oleic, and palmitic acids. Figs are rich in carbohydrates and amino acids, including leucine, valine, lysine, and arginine.
Related StoriesSeveral organic acids have been analyzed in fig fruits and their parts, including malic, oxalic, citric, ascorbic, shikimic, quinic, and fumaric acids. The benefits of consuming these organic acids include reducing inflammation, regulating the immune system, promoting calcium absorption, and preventing blood clots.
The study found no significant alterations in body weight and minimal effects on lipid levels in both groups. In the crossover study, initiating fig intake first increased cholesterol levels, indicating a sequence effect.Diabetes A decoction of fig leaves has been found to effectively control postprandial glycemia in type 1 diabetes mellitus patients, according to bio-efficacy testing in humans.
The reduction was observed at higher doses of ABA administered with the FFEs. Ficusin, derived from F. carica leaves, positively affected blood glucose levels, lipid profile, nephrotic markers, plasma insulin, liver enzymes, liver glycogen, and β-cells in a rat study conducted in vivo.
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