Recent research published in the journal “Foods” has shed light on the nutritional and health benefits of the Mysore fig, scientifically known as Ficus drupacea Thunb. This tropical fruit, native to Southeast Asia and Northeast Australia, has long been underappreciated despite its potential as a food source and medicinal plant. Led by Hosakatte Niranjana Murthy from the Department of Botany at Karnatak University in India, the study provides a comprehensive analysis of the fruit’s nutritional value, mineral content, fatty acid composition, phytochemical makeup, and antioxidant properties.
The findings reveal that the ripened Mysore fig fruits contain essential nutrients, including 3.21% carbohydrates, 3.25% protein, and 2.20% fiber, contributing to an energy content of 30.18 kcal per 100 grams. The fruits are particularly rich in minerals such as potassium, magnesium, and calcium, making them a valuable addition to diets lacking these essential nutrients. The study highlights that the fruit’s mineral profile includes significant amounts of iron and zinc, which are crucial for various bodily functions.
One of the standout features of the Mysore fig is its oil content, with seed oil containing omega-3, omega-6, and omega-9 fatty acids. These healthy fats are known for their role in reducing inflammation and promoting heart health. The research indicates that the fatty acid composition of Ficus drupacea oil is similar to that of other commercially valuable figs, suggesting potential for its use in food products and dietary supplements.
Moreover, the study emphasizes the antioxidant properties of the Mysore fig. The fruit extracts demonstrated strong free radical scavenging abilities, attributed to their high concentrations of phytochemicals such as flavonoids, phenolics, and alkaloids. These compounds are recognized for their health benefits, including reducing the risk of chronic diseases. Murthy notes, “The fruits of Ficus drupacea are a strong source of nutrients and phytochemicals, and they merit more investigation and thought for possible uses.”
This research opens up several commercial opportunities. Food manufacturers could explore the incorporation of Mysore fig into health foods, dietary supplements, and functional beverages, capitalizing on its nutrient density and antioxidant properties. Additionally, the findings may attract the attention of the cosmetics industry, which often seeks natural ingredients with proven health benefits.
In summary, the study conducted by Murthy and his team highlights the untapped potential of the Mysore fig as a nutrient-rich fruit with significant health benefits. As the demand for natural and functional foods continues to rise, Ficus drupacea could play an important role in various sectors, from food production to health and wellness. The research not only contributes valuable knowledge to the field but also paves the way for further exploration of this underutilized fruit.
