Figs for vitamin D deficiency? – Amount of Vitamin D in Figs

Figs for vitamin D deficiency? - Amount of Vitamin D in Figs

Vitamin D is a fat-soluble vitamin.

There are many fat-soluble secosteroids in the body that are responsible for boosting intestinal absorption of calcium, magnesium, and phosphate, as well as for a wide range of other biological functions.
The most significant chemicals in this category in humans are vitamin D3 (also known as cholecalciferol) and vitamin D2 (also known as cholecalciferol) (ergocalciferol).

The most important natural source of vitamin D is the production of cholecalciferol in the lower layers of the epidermis of the skin, which occurs as a result of a chemical reaction that is reliant on exposure to the sunlight (specifically UVB radiation).

Cholecalciferol and ergocalciferol may be obtained from dietary and supplement sources, respectively.

Rarely do foods, such as the meat of fatty fish, provide considerable levels of vitamin D from their natural sources. In the United States,

Cow’s milk and plant-derived milk alternatives, as well as many breakfast cereals, are fortified with vitamin D in the United States and other countries. Mushrooms that have been exposed to UV light produce significant levels of vitamin D.

In most cases, dietary recommendations assume that a person’s vitamin D needs are met entirely through oral intake. This is because sun exposure in the general population is variable, and recommendations for the amount of sun exposure that is considered safe in light of the skin cancer risk are uncertain.
Vitamin D obtained from the food or through skin production is not physiologically active in the body.

Activation is accomplished by two protein enzyme hydroxylation processes, the first occurring in the liver and the second taking place in the kidneys.

Because most animals can generate appropriate levels of vitamin D if they are exposed to enough sunshine, it is not considered to be a vitamin because it is not required by the body.

As a hormone, it is activated by the vitamin D prohormone, which results in the production of the active form, calcitriol, which subsequently exerts its effects via the activation of nuclear receptors at different sites throughout the body.

Cholecalciferol is metabolized in the liver to calcifediol (25-hydroxycholecalciferol), while ergocalciferol is transformed to 25-hydroxyergocalciferol. Cholecalciferol is converted to calcifediol (25-hydroxycholecalciferol).
The presence of these two vitamin D metabolites (also known as 25-hydroxyvitamin D or 25(OH)D) in a person’s blood may be used to evaluate their vitamin D status.

It is the kidneys and a few immune system cells that hydroxylate calcifediol to generate vitamin D3, also known as calcitriol (also known as 1,25-dihydroxycholecalciferol). Calcitriol is the physiologically active form of vitamin D.

Calcitriol is a hormone that circulates in the bloodstream and plays an important function in controlling the concentrations of calcium and phosphate in the body as well as fostering the proper development and remodeling of bone.

It also has additional benefits, including those that are related to cell development, neuromuscular and immunological functioning, as well as the suppression of inflammatory responses.

Vitamin D has an important function in the regulation of calcium homeostasis and metabolism. It was discovered as a result of an endeavor to identify the nutritional component that was absent in children with rickets (the childhood form of osteomalacia).

Vitamin D supplements are used to treat or prevent osteomalacia and rickets in children and adults. In contrast to vitamin D deficiency, there is conflicting data on the health benefits of vitamin D supplementation in vitamin D deficient patients.
The impact of vitamin D supplementation on mortality is not well understood, with one meta-analysis suggesting a modest reduction in mortality among the senior population.

It is possible that, apart from the prevention of rickets and osteomalacia in high-risk populations, the benefits of vitamin D supplementation to musculoskeletal or general health would be minimal.

Figs: Everything You Need to Know

Figs are a one-of-a-kind fruit that resembles a teardrop in shape.

They’re roughly the size of your thumb, contain hundreds of tiny seeds, and have a peel that may be eaten (it can be purple or green).

Despite its pink color, the flesh of the fruit has a moderate, sweet flavor.

Carica is the scientific name for the fig tree, which grows throughout Central and South America.

In addition to being high in nutritional value, figs and their leaves also have a number of possible health advantages.

They may aid in the promotion of good digestion, the reduction of your risk of heart disease, and the management of your blood sugar levels.

This article discusses figs, including their nutritional value, advantages, and disadvantages, as well as how to include them into your diet.

Nutritional value of figs

Figs for vitamin D deficiency? - Amount of Vitamin D in Figs
Figs for vitamin D deficiency? – Amount of Vitamin D in Figs

In addition to being high in nutrients, fresh figs are also relatively low in calories, making them an excellent supplement to any balanced diet.

One small (40-gram) fresh fig includes the following nutrients:

  • Calories in a serving: 30
  • 0 grams of protein are included in this recipe.
  • 0 grams of fat
  • Carbohydrates: 8 grams
  • 1 gram of dietary fiber
  • Copper accounts for 3 percent of the Daily Value (DV)
  • Magnesium accounts for 2 percent of the DV.
  • Potassium accounts for 2 percent of the DV.
  • Riboflavin accounts for 2 percent of the daily value.
  • Thiamine accounts for 2 percent of the daily value.
  • Vitamin B6: 3 percent of the Daily Value (DV)
  • Vitamin K: 2 percent of the Daily Value (DV)

Despite the fact that fresh figs include calories derived from natural sugar, a few figs makes for a good, low-calorie snack or supplement to a meal.

For their part, dried figs are high in sugar and calories due to the fact that the sugar is concentrated as a result of the process of drying the fruits.

Additionally, figs contain trace levels of a broad range of vitamins and minerals, with copper and vitamin B6 being especially abundant.

A important mineral, copper is involved in a variety of body activities, including metabolism and energy generation, as well as the development of blood cells, connective tissues, and neurotransmitters. 

Copper is found in abundance in nature.

In order for your body to break down dietary protein and produce new proteins, vitamin B6 is a critical vitamin to have on hand. It also has a significant impact on the health of the brain.

SUMMARY

Fresh figs are low in calories and high in a range of vitamins and minerals, making them a nutritious snack. Dried figs, on the other hand, are heavy in sugar and calories.

Benefits

FIGS offer several potential health advantages, including the promotion of digestive and cardiovascular health, as well as the ability to assist in controlling blood sugar levels.

Improve the health of your digestive system.

In traditional Chinese medicine, figs have long been used as a home cure or alternative therapy for digestive issues such as constipation.

They include fiber, which may aid in the promotion of digestive health by softening and adding volume to stools, lowering constipation, and acting as a prebiotic — or food source for the beneficial bacteria that live in your gut — among other things.

It has been shown in animal tests that fig fruit extract or paste may assist accelerate food through the digestive system, hence decreasing constipation and alleviating the symptoms of digestive illnesses such as ulcerative colitis (UC).

It was discovered in a study of 150 people suffering from irritable bowel syndrome with constipation (IBS-C) that those who consumed about 4 dried figs (45 grams) twice daily experienced a significant reduction in symptoms, which included pain, bloating, and constipation, when compared to those who did not consume dried figs.

Furthermore, a comparable research conducted on 80 persons discovered that supplementing with around 10 ounces (300 grams) of fig fruit paste daily for 8 weeks dramatically reduced constipation when compared to a control group.

It is possible to enhance vascular and heart health.

Blood pressure and blood fat levels may be improved by consuming figs, which may assist to enhance vascular health and reduce the risk of heart disease in certain people.

Fig extract was proven to lower blood pressure in rats with normal blood pressure as well as those with increased levels, according to one research.

Animal studies have also shown that supplementation with fig leaf extract will lower total cholesterol, HDL (good) cholesterol, and triglyceride levels in addition to improving overall cholesterol.

While conducting a 5-week trial on 83 participants with high LDL (bad cholesterol), researchers discovered that those who added around 14 dried figs (120 grams) to their diet every day did not see any changes in blood fat levels when compared to a comparison group.

More human research are required in order to have a better understanding of the association between figs and heart disease.

It may be possible to regulate blood sugar levels.

One old research from 1998, which included ten participants with type 1 diabetes, discovered that drinking fig leaf tea before breakfast may have reduced their insulin requirements.

Patients’ insulin dosages reduced by around 12 percent throughout the month they received fig leaf tea.

Furthermore, according to a more recent research, beverages containing large dosages of fig fruit extract had a lower glycemic index (GI) than beverages having no fig fruit extract, indicating that these beverages might have a more beneficial influence on blood sugar levels.

However, fig fruits, particularly dried figs, are rich in sugar and may cause a short-term spike in blood sugar levels.

 Consuming dried figs in large quantities should be avoided if you have difficulty controlling your blood sugar levels.

Possibilities for anti-cancer qualities

There have been a large number of promising test-tube studies undertaken on the impact of fig leaves on cancer cells.

Fig leaves and natural latex from fig plants have been proven to have anticancer action against human colon cancer, breast cancer, cervical cancer, and liver cancer cells, among other cancers, in laboratory studies.

However, this does not imply that eating figs or infusing fig leaf tea will have the same consequences as doing so.

Test-tube studies provide a promising beginning point, but human research are required to determine whether or not swallowing figs or fig leaves has an effect on cancer development.

It is possible to encourage healthy skin.

Figs may offer some skin-beneficial properties, particularly in persons who suffer from allergic dermatitis, which is characterized by dry, itchy skin as a consequence of allergies.

Researchers discovered that a cream derived from dried fig fruit extract, used twice daily for two weeks, was more efficient in treating the symptoms of dermatitis than hydrocortisone cream, which was previously the conventional therapy for the condition.

Furthermore, in a test-tube and animal investigation, a mixture of fruit extracts — including fig extract — was found to have antioxidant effects on skin cells, to reduce collagen breakdown, and to improve the look of wrinkles.

However, it is impossible to tell whether the good benefits seen were caused by the fig extract or by one of the other extracts under investigation.

More study is required to establish the impact of figs on the health of the skin.

SUMMARY

Figs offer a wide range of possible health advantages, which are listed below. They may aid in the improvement of digestion and the reduction of constipation, the management of blood fat and blood sugar levels, and the killing of cancer cells. More human research, on the other hand, is required.

Tags: diet, vitamins

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