Figs: Past, Present, and Future

@article{Slavin2006FigsPP,
  title={Figs: Past, Present, and Future},
  author={J. Slavin},
  journal={Nutrition Today},
  year={2006},
  volume={41},
  pages={180-184}
}
  • J. Slavin
  • Published 2006
  • Medicine
  • Nutrition Today
Fig consumption by humans has been recorded since ancient times. The fig is the most mentioned fruit in the Bible. As early as 2000 BC, the medicinal properties of figs have been described. Unlike most fruits, figs are rich in calcium and iron and are considered a "keystone" plant resource for fruit-eating birds and mammals throughout the tropics. Most figs are now consumed as dried fruit and are a concentrated source of nutrients. A single serving of figs contains 20% of the daily value for… Expand
Physiochemical Composition of Fig Seed Oil from Turkey
Fig (Ficus carica Linn (Moraceae)) is a deciduous tree that grows in tropical and subtropical zones [1]. Ficus carica has a broad spectrum of pharmacological activity and is widely used inExpand
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Evaluating the phenolic profile of fig fruit with the HPLC-PDA system identified the following phenolics: gallic acid, chlorogenic acid, syringic Acid, (+)-catechin, (−)-epicatechin and rutin. Expand
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Fig fruit has been a typical component in the health-promoting Mediterranean diet for millennia. The aim of the study was to analyse the potential health-promoting constituents of 10 differentExpand
IDENTIFICATION AND CHARACTERISATION OF VOLATILE COMPOUNDS DETERMINED BY HS/GC-MS TECHNIQUE IN PULP OF 'ABBAS' FIG (Ficuscarica L.) VARIETY
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It is shown that after hundreds of years, black figs have adapted to local environmental condition in Central Mexico, yielding at least six clearly distinct landraces that represent valuable and previously undescribed genetic diversity. Expand
Physicochemical and Nutritional Characterization of Brebas for Fresh Consumption from Nine Fig Varieties (Ficus carica L.) Grown in Extremadura (Spain)
TLDR
The quality characteristics of brebas for fresh consumption from nine fig varieties at different commercial ripening stages were determined, and the major nutrient components in brebas are sugars, such as glucose and fructose, and mineral elements, including K, Ca, P, and Mg. Expand
Effect of drying of figs (Ficus carica L.) on the contents of sugars, organic acids, and phenolic compounds.
TLDR
The results indicate that properly dried figs can be used as a good source of phenolic compounds and higher total phenolic content and antioxidant activity were detected after the drying process. Expand
Agronomic behaviour and quality of six fig cultivars for fresh consumption
TLDR
‘Cuello Dama Blanco’ was characterised by presenting the highest TSS and MI levels both the breba and main crops, followed by ‘San Antonio’. Expand
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