A REVIEW: ANTI DIABETIC FIG

Mohd. Usman*, Sahil Kumar, Madhuri Shringirishi and Sanwar Mal Yadav

ABSTRACT

Millions of individuals throughout the world suffer with diabetes, a chronic lifestyle illness. Diabetes is a condition when either insufficient or ineffective insulin production occurs in the body. The pancreatic beta-cells produce more insulin as a result of insulin resistance in conditions like diabetes or obesity. There are several types of diabetes, including type 1, type 2, type 3, and gestational. 90–95% of people with diabetes have type 2, which is characterised by both decreased insulin synthesis by the pancreatic beta cells and impaired insulin release in response to high blood glucose levels. The fig was prized both as a meal and for its medicinal qualities. For their functional features as well as their technological capability as a dietary supplement, a wide variety of biologically active chemicals, including as carotenoids, flavonoids, phenols, and vitamin C, are required. These compounds are also responsible for the majority of health effects. Due to their diverse and rich chemical makeup, biologically active compounds have a variety of biological properties. These properties include antioxidant, anti-inflammatory, antidiabetic, antimicrobial, and hepatoprotective activity. This suggests that bioactive substances may be used to develop new foods and medications. The fig fruit should be universally acknowledged as a healthy, useful food. The idea of growing fig species as a practical and novel component for its numerous food and nonfood applications as a remarkable and basic source of medication and sustenance is presented by this systematic and thorough review. The anti-diabetic qualities of fig. are the subject of this essay. It discusses an effort to include the aforementioned value in the creation of anti-diabetic tea.

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