Exploring the nutritional characteristics of different parts of fig in relation to hypoglycemic potential

The current research study was designed to characterize leaf, peel and pulp of locally grown black variety of common fig (Ficus carica) followed by exploring its hypoglycemic potential through animal modeling. For the purpose, raw materials (fig, fruit and leaves) were procured from Abbotabad (Khyber Pakhtunkha, Pakistan) and nutritional profiling was carried out through their respective methods. In addition, antioxidants rich fractions were extracted using different solvents i.e. aqueous, methanol and ethanol. In the last, 56 days efficacy study was conducted in rats to assess the hypoglycemic potential of different parts of fig. Results showed that fig components are good sources of fiber, protein and minerals. Regarding extraction efficiency, aqueous extract exhibited the highest recovery (8.17%) followed by methanolic (7.65%) and ethanolic (7.30%) fractions, respectively. Additionally, Total phenolics, anthocyanins and flavonoids were estimated through HPLC and were found in descending order in leaf, peel and pulp, correspondingly. The highest amount of cyanidine-3-rutinoside (C3R) was recorded in aqueous extract of fruit peel, while leaf showed higher ferric reducing antioxidant power (FRAP) and 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) inhibition potential in comparison of peel & pulp. The leaf extract of fig was effective in reducing the blood glucose level as compared to other treatments in both trials from 98±4.25 to 90.90±4.38 and 100±4.13 to 93.46±4.29 mg/dL, respectively. The results might be due to reduced cell damage that improved the insulin concentrations (Trial I) in experimental group i.e. 7.12, 5.23 & 3.56% by feeding leaf, peel and pulp extract, respectively, and similar trends were observed in trial II. Conclusively, fig leaf should be included in dietary regimens in addition to fig fruit due to health promoting potential that can combat lifestyle related disorders.