Eat your figs

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J Am Coll Nutr. 2005 Feb;24(1):44-50.

 

Dried fruits: excellent in vitro and in vivo antioxidants.

 

Vinson JA, Zubik L, Bose P, Samman N, Proch J.

 

Chemistry Department, University of Scranton, Scranton, PA 18510,

USA. vinson

 

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 - in process]