What makes the TINTO FIG® so special among desert fruits? A Moroccan study provides the answer: bioactivity, pigments, minerals, and a unique structure.
Researchers characterized the morphology and biochemical properties of the ripe fruit of Opuntia dillenii (FIGO TINTO®) cultivated in Morocco. The results confirm that it is a complete functional fruit , containing antioxidant pigments, fiber, essential minerals, and a phenolic profile ideal for cellular, digestive, and cardiovascular health.
What was analyzed?
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Samples of ripe TINTO® FIG from southern Morocco were studied.
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The following were evaluated:
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Size, shape and weight of the fruit
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Content of water, ash, fiber, lipids and proteins
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Composition of organic acids, minerals, betalains and phenols
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Main results
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High water content (82–87%) , ideal for natural hydration.
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Rich in dietary fiber , ideal for intestinal transit.
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High content of betalains , pigments with antioxidant and anti-inflammatory effect.
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Presence of minerals such as potassium, magnesium, calcium and iron .
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Phenolic compounds and flavonoids with confirmed antioxidant capacity.
Why is it functional?
The fruit profile suggests that it may:
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To aid intestinal transit
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Protect against cellular oxidative stress
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Provides essential minerals for muscle and neurological function
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Reduce the risk of mild metabolic inflammation
Related products from Tuno Canarias
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Dried TINTO FIG® powder : preserves the fruit's compounds in their purest and most versatile form
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HIGO TINTO® Family Max : functional beverage for all ages, rich in fiber, minerals and betalains
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HIGO TINTO® BOOST : Antioxidant and metabolic energy with whey protein and synbiotics
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Digestive Creamer : Daily support for gut microbiota, mental energy and digestion
Conclusion
This study reinforces the nutritional value of the FIGO TINTO® not only as a traditional fruit, but also as a modern functional ingredient . Its richness in fiber, pigments, and minerals makes it a natural tool for daily health.
The FIGO TINTO® is not just color. It's science, nutrition, and functionality in a single bite.
Reference
El Azzouzi, M., et al. (2024)
Morphological and biochemical characterization of Moroccan Opuntia dillenii fruit: Natural source of bioactive compounds
Journal of Food Composition and Analysis, Vol. 124, 105615.
DOI: 10.1016/j.jfca.2024.105615
