Figs
Antioxidant, antimicrobial and cytotoxic activities of selected medicinal plants from Yemen
1: J Ethnopharmacol. 2007 Jan 19; [Epub ahead of print]
Antioxidant, antimicrobial and cytotoxic activities of selected medicinal plants from Yemen.
Faculty of Medicine and Health Sciences, Pharmacy Section, Department of Pharmacognosy, Aden University, Aden, Yemen.
Ninety crude extracts, including dichloromethane, methanol and aqueous extracts from 30 medicinal plants used in the Yemeni ethnomedicine to treat common infections, were screened in vitro for antimicrobial activities against three Gram-positive bacteria and two Gram-negative bacteria, Candida maltosa and five opportunistic human fungal pathogens (two yeasts, three hyphomycetes). Most of the plants showed antibacterial activities. Extracts from Tamarindus indica flowers and Ficus vasta fruits have been the most active. Of the 30 plants tested, 13 showed antifungal activity (40%) against one ore more human pathogenic fungi. The strongest inhibition was exhibited by Azima tetracantha (fruits), Sansevieria ehrenbergii (fruits) and Solanum incanum (fruits). Ten methanol extracts, especially those of Acacia asak barks and Solanum nigrum fruits, showed effective free radical scavenging activities in the DPPH assay. Remarkable cytotoxic activity against FL-cells was shown only for five plants, among them Plicosepalus curviflorus (stems).
PMID: 17306942 [PubMed - as supplied by publisher]
Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.).
1: J Agric Food Chem. 2006 Oct 4;54(20):7717-23
Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.).
- Solomon A, Golubowicz S, Yablowicz Z, Grossman S, Bergman M, Gottlieb HE, Altman A, Kerem Z, Flaishman MA.
Department of Fruit Tree Sciences, Institute of Horticulture, ARO, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel.
Fig fruit has been a typical component in the health-promoting Mediterranean diet for millennia. To study the potential health-promoting constituents of fig fruits, six commercial fig varieties differing in color (black, red, yellow, and green) were analyzed for total polyphenols, total flavonoids, antioxidant capacity, and amount and profile of anthocyanins. Using reversed-phase liquid chromatography (RP-LC), various concentrations of anthocyanins but a similar profile was found in all varieties studied. Hydrolysis revealed cyanidin as the major aglycon. Proton and carbon NMR confirmed cyanidin-3-O-rhamnoglucoside (cyanidin-3-O-rutinoside; C3R) as the main anthocyanin in all fruits. Color appearance of fig extract correlated well with total polyphenols, flavonoids, anthocyanins, and antioxidant capacity. Extracts of darker varieties showed higher contents of phytochemicals compared to lighter colored varieties. Fruit skins contributed most of the above phytochemicals and antioxidant activity compared to the fruit pulp. Antioxidant capacity correlated well with the amounts of polyphenols and anthocyanins (R2 = 0.985 and 0.992, respectively). In the dark-colored Mission and the red Brown-Turkey varieties, the anthocyanin fraction contributed 36 and 28% of the total antioxidant capacity, respectively. C3R contributed 92% of the total antioxidant capacity of the anthocyanin fraction. Fruits of the Mission variety contained the highest levels of polyphenols, flavonoids, and anthocyanins and exhibited the highest antioxidant capacity.
PMID: 17002444 [PubMed - indexed for MEDLINE
Dried fruits: excellent in vitro and in vivo antioxidants
1: J Am Coll Nutr. 2005 Feb;24(1):44-50.
Dried fruits: excellent in vitro and in vivo antioxidants.
Chemistry Department, University of Scranton, Scranton, PA 18510, USA. vinson@uofs.edu
OBJECTIVE: The goal of this work is to determine the amount and quality of phenol antioxidants in dried fruits and compare them with the corresponding fresh fruits; to compare the nutrients in fresh and dried fruits; to determine if figs are a source of in vivo antioxidants when eaten. METHODS: Commercial samples of dried fruits and fresh fruits were compared in the in vitro studies using a colorimetric method to measure phenolic antioxidants. The quality of the antioxidants was measured by inhibition of lower density lipoprotein oxidation. Ten normal free-living subjects were tested in the human study. Fasting subjects were given 40 g of figs with or without a carbonated beverage and the plasma antioxidant capacity was measured for six hours using the trolox equivalent antioxidant capacity assay. RESULTS: Dates have the highest concentration of polyphenols among the dried fruits. Figs and dried plums have the best nutrient score among the dried fruits, and dates among the fresh fruits. Processing to produce the dried fruit significantly decreases the phenols in the fruits on a dry weight basis. Compared with vitamins C and E, dried fruits have superior quality antioxidants with figs and dried plums being the best. Fig antioxidants can enrich lipoproteins in plasma and protect them from subsequent oxidation. Figs produced a significant increase in plasma antioxidant capacity for 4 hours after consumption, and overcome the oxidative stress of consuming high fructose corn syrup in a carbonated soft drink. CONCLUSION: Dried fruits and especially figs, are a convenient and superior source of some nutrients, but in the American diet amount to less than 1% of total fruit consumed. Figs are in vivo antioxidants after human consumption. The findings suggest that dried fruits should be a greater part of the diet as they are dense in phenol antioxidants and nutrients, most notably fiber.
PMID: 15670984 [PubMed - indexed for MEDLINE]
