Ficina

Ficin is a proteolytic enzyme obtained from the latex of the fig (Ficus carica); as such, it has the ability to hydrolyze the peptide bonds of proteins, especially in an acidic environment.

From the molecular point of view, ficin is a cysteine ​​protease (due to the presence of the amino acid cysteine ​​in the active site), like the papain of the papaya, the bromelain of the pineapple stem and the human caspases (involved in apoptotic phenomena).

Ficin is mainly used:

• in phytotherapy, for topical applications on warts and more generally for operations of peeling;
• in the food industry, as a coagulant enzyme (useful in the production of cheese);
• in medicine, for its ability to reduce the negative electrostatic potential of red blood cells, which prevents agglutination in the presence of incomplete antibodies.

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