Brief Commentary Based on Articles “Biological Activity Evaluation of Olive, Grape and Fig at Various Mixing Ratios”

Kim et al. have published a study on biological activity evaluation of olive, grape, and fig at various mixing ratios [1]. The Mediterranean diet proved to be one of the healthiest diets in the world by the consumption of a wide variety of foods such as olive, legumes, cereals, nuts, fruits, vegetables, dairy products, fish, and wine [2]. 

Among the Mediterranean foods such as olive, grape, and fig to aid in explaining reduced mortality and morbidity experienced by people consuming a traditional Mediterranean diet [3]. 

Olive (Olea europea L.) is the major source of unsaturated fatty acids and other components, such as fat-soluble vitamins, polyphenols, chlorophylls, and phytosterols [4,5]. 

Grape (Vitis vinifera L.) is the major source of antocyanin, flavonol, phenolic acid which have inhibitory effect on cardiovascular disease [6,7]. 

Fig (Ficus carica L.) is the major source of lanosterol and stigmastrol which have depressive effect on high level of serum cholesterol [8]. 

Thus, these Mediterranean foods provide several phytonutrients play a significant role against several chronic diseases [7]. 

So our study focused on synergy effect of olive, grape, and fig by determination of anti-oxidative and enzymatic activities. Four types of mixtures of Mediterranean foods were mixed in following ratios: olive-to-grape (OG), olive-to-fig (OF), and grape-to-fig (GF) at ratios of 1:1 (30 g of each) as well as olive-to-grape-to-fig (OGF) at a ratio of 1:1:1 (20 g of each). The total polyphenol and flavonoid contents along with DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and ABTS( (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, α-glucosidase inhibitory activity and ACE (angiotensin-converting enzyme) inhibitory activity of the four aforementioned mixtures were determined. 

In this study, the highest total polyphenol (26.25±0.20 mg TAE/g) and flavonoid contents (27.91±2.14 mg QE/g), were shown in OGF. The highest DPPH radical scavenging activity (98.72±0.38%) and ABTS radical scavenging activity (42.88±1.19%) were shown in OGF. The highest inhibitory activities of α-glucosidase (79.75±0.15%) and ACE (88.61±0.08%) were appeared in OGF. 

In conclusion, highest physiological activity levels (anti-oxidative and enzymatic activites) were observed in the olive, grape, and fig (1:1:1) mixture (OGF). Hence, its consumption in the regular diet may decrease metabolic disease such as hypertension, diabetic disease and cardiovascular disease.

1. Lee CH, Lee SY, Kim AJ (2024) Biological activity evaluation of olive, grape, and fig at various mixing ratios. Asian J Beauty Cosmetol 22: 91-101.
2. Naureen Z, Bonetti G, Medori MC, Aquilanti B, Velluti V, et al. (2022) Foods of the Mediterranean diet: lacto-fermented food, the food pyramid and food combinations. J Prev Med Hyg 3: 28-35.
3. Piroddi M, Albini A, Fabiani R, Giovannelli L, Luceri C, et al. (2017) Nutrigenomics of extra-virgin olive oil: A review. Biofactors 43:17-41.
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5. Keast R, Lucas L, Cicerale S (2010) Biological activities of phenolic compounds present in virgin olive oil. International J Molecular Sci 458-479.
6. Chang EH, Jung SM, Park KS, Lim BS (2013). Contents of phenolic compounds and trans-resveratrol in different parts of Korean new grape cultivars. Korean J Food Sci and Technology 45: 708-713.
7. Nassiri-Asl M, Hosseinzadeh H (2016) Review of the pharmacological effects of vitis vinifera (Grape) and its bioactive constituents: an update. Phytotherapy Research 30: 1392-1403.
8. Smruti P, Sunitha K, Sailaja N (2022) Phyto-constituents and pharmacological profile of ficus species: A review. J PHARM PHARM SCI 11: 582-596.