VOLUME 7 NUMBER 2 (July to December 2014)

PSL%202014 vol07-no02-p401-405%20Santiago

Philipp. Sci. Lett. 2014 7 (2) 401-405
available online: December 12, 2014

*Corresponding author
Email Address: santiagolibrado@yahoo.com
Submitted: April 1, 2014
Revised: August 13, 2014
Accepted: August 16, 2014


Ethnobotanical Survey and Nutritional Composition of Ficus pseudopalma Blanco (Moraceae)

by Librado A. Santiago*1,2,3, Anna Beatriz R. Mayor1,3, and Joshua B. Arimado3

1Research Center for the Natural and Applied Sciences, University of Santo Tomas, Manila, Philippines
2Department of Biochemistry, Faculty of Pharmacy, University of Santo Tomas, Manila, Philippines
3The Graduate School, University of Santo Tomas, Manila, Philippines
Ficus pseudopalma is an endemic medicinal plant with great ethnobotanical applications. Aside from being an ornamental plant, it is also being consumed as food and medicine. However, there are no data yet on its nutritional composition that supports its nutritional significance and utilization in the healthcare industry. For that reason, this study was conducted to provide essential information regarding the plant's health benefits, as well as to evaluate its current traditional use. A local survey was conducted in Baao, Camarines Sur, Bicol, Philippines that involved 51 respondents who are residents of the place and who are familiar with the plant. Powdered leaves of F. pseudopalma were subjected to chemical analysis in the Food and Nutrition Research Institute-Department of Science and Technology. The results of the survey showed that leaf decoction was most popularly used as medication for the treatment of high blood pressure, urinary problems, diabetes, high cholesterol and other medical conditions. High values of dietary fiber (46.3%) and total carbohydrates (51.0%), and minimal mineral content were recorded from the powdered leaves of F. pseudopalma. These data strongly suggest that the powdered dried leaf may be used as an indigenous ingredient in various healthy high-fiber-enriched, nutritious recipes and menus, and/or dietary functional foods and energy drinks.

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