The efficacy and function of figs

Medicinal effects

Figs have anti-inflammatory and detumescent effects and can be used to relieve sore throat and swelling.

The ingredients such as lipase and hydrolase contained in figs have the function of lowering and decomposing blood lipids, which can effectively reduce the deposition of fat in blood vessels, play a role in lowering blood pressure and preventing coronary heart disease.

Figs are rich in amino acids, which are beneficial for restoring physical strength and eliminating fatigue, and also play a certain role in fighting leukemia. A fig drink is also used as a "coffee substitute" abroad.

The serum of unripe figs contains active ingredients such as psoralen and bergapten, while the juice of ripe figs can be extracted from an aromatic substance called benzaldehyde. These have certain effects on cancer prevention and treatment, enhance disease resistance, and prevent the occurrence of various cancers while promoting the degeneration of lymphosarcoma and other cancers, and will not be toxic to normal cells.

Nutritional Value

Figs have a high edible rate, low acid content, and no hard, large seeds, making them very suitable for consumption by the elderly and children.

Figs are rich in vitamins, especially carotene. Figs also contain polysaccharides, which have a certain effect on anti-aging. The malic acid, lipase, hydrolase and other ingredients contained in figs can promote the body's digestion of food, thereby increasing appetite. Because it contains a variety of lipids, it also has the effect of moisturizing the intestines and promoting bowel movements.

In addition, figs are mostly processed into dried figs, which have high substance content and low calories. They are a low-calorie food and an ideal health food for weight loss.