Mediterranean Figs (Ficus carica L.) Functional Food Properties
| dc.authorscopusid | 16038833300 | |
| dc.contributor.author | Caliskan, Oguzhan | |
| dc.date.accessioned | 2024-09-19T15:47:15Z | |
| dc.date.available | 2024-09-19T15:47:15Z | |
| dc.date.issued | 2015 | |
| dc.department | Hatay Mustafa Kemal Üniversitesi | en_US |
| dc.description.abstract | In recent years, consumers have been increasingly interested in fruits and vegetables due to increasing knowledge about the foods' high content of health-promoting nutrients. In this regard, the fig is one of the most important fruit species in the Mediterranean diet, and it is accepted as a symbol of long life throughout the world. This chapter shows the functional food properties of the Mediterranean fig. Figs are low in sodium and have no fat or cholesterol, and their functional food properties include significant amounts of vitamins, amino acids, sugars, and antioxidant compounds. The richness of a fig's nutrient contents depends on the cultivar that produces it. The black- and purple-fruited cultivars have 2-fold greater total antioxidant capacity, 15-fold greater total anthocyanins, and 2.5-fold greater total phenolics than green- and yellow-fig cultivars. The soluble fiber content of figs has been shown to help control blood sugar, lower blood cholesterol, and supplement the diet, aiding weight loss in obese humans. Interest in figs with rich nutrient contents is expected to increase. © 2015 Elsevier Inc. All rights reserved. | en_US |
| dc.identifier.doi | 10.1016/B978-0-12-407849-9.00056-7 | |
| dc.identifier.endpage | 637 | en_US |
| dc.identifier.isbn | 978-012407942-7 | |
| dc.identifier.isbn | 978-012407849-9 | |
| dc.identifier.scopus | 2-s2.0-84941912487 | en_US |
| dc.identifier.scopusquality | N/A | en_US |
| dc.identifier.startpage | 629 | en_US |
| dc.identifier.uri | https://doi.org/10.1016/B978-0-12-407849-9.00056-7 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12483/15066 | |
| dc.indekslendigikaynak | Scopus | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Elsevier Inc. | en_US |
| dc.relation.ispartof | The Mediterranean Diet: An Evidence-Based Approach | en_US |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Fig | en_US |
| dc.subject | Functional foods | en_US |
| dc.subject | Mediterranean diet | en_US |
| dc.subject | Phytochemical characteristics | en_US |
| dc.title | Mediterranean Figs (Ficus carica L.) Functional Food Properties | en_US |
| dc.type | Book Chapter | en_US |
