Phytochemical Composition and Health Benefits of Figs (Fresh and Dried): A Review of Literature from 2000 to 2022

Abstract

With their rich history dating back 6000 years, figs are one of the oldest known plants to mankind and are a classical fruit in the Mediterranean diet. They possess a diverse array of bioactive components, including flavonoids, phenolic acids, carotenoids, and tocopherols, which have been used for centuries in traditional medicine for their health-promoting effects addressing gastrointestinal, respiratory, inflammatory, metabolic, and cardiovascular issues. This review summarizes the updated information on the phenolic composition, antioxidant capacity and other functional properties of fresh and dried figs cultivated in various parts of the world, highlighting variation in phenolic composition based on cultivar, harvesting time, maturity stage, processing, and fig parts. Additionally, the review delves into the bio-accessibility and bio-availability of bioactive components from figs and their potential influence on cardiovascular health, diabetes, obesity, and gut/digestive health. Data suggest that the intake of figs regularly in the diet, alone or with other dried fruits, increases select micronutrient intake and is associated with higher diet quality, respectively. Research in animal and human models of health and disease risk provide preliminary health benefits data on figs and their extracts from fig parts; however, additional well-controlled human studies, particularly using fig fruit, will be required to uncover and verify the potential impact of dietary intake of figs on modern day health issues.

Industrial Approach to Invertase Production from Fruit Waste for Enhanced Efficiency and Conservation

“…The pulp of Figures is composed of various compounds, such as sugar, water, aromas, potassium, tartaric acid, and malic acid. However, it is worth noting that the total phenol, total flavonoid, and total anthocyanins of the frozen Figures decrease significantly compared to fresh Figures . Lastly, grape pulp, which is the heaviest and most voluminous part of the grape, contributes the most material during the crushing phase.…”

“…However, it is worth noting that the total phenol, total flavonoid, and total anthocyanins of the frozen Figures decrease significantly compared to fresh Figures. 21 Lastly, grape pulp, which is the heaviest and most voluminous part of the grape, contributes the most material during the crushing phase. Its main components are water, sugars, acids, mineral salts, and vitamins.…”

Physicochemistry, Nutritional, and Therapeutic Potential of Ficus carica – A Promising Nutraceutical

“…7 F. carica, or commonly known as fig, is a deciduous tree in the Moraceae family and is one of the oldest cultivated trees in the world, with both fresh and dry consumption. [8][9][10] According to a recent market report by Future Market Insights (FMI), the Middle East and Africa regions are the largest markets for fresh F. carica, and hold 71.2% of the market share for the year 2022. 11 FMI also reported an increase in the demand for fresh as well as processed F. carica products in developed countries owing to the viability of the fresh plant.…”

Deep eutectic solvent (DES)‐assisted extraction of pectin from Ficus carica Linn. peel: optimization, partial structure characterization, functional and antioxidant activities

“…Fig is a natural food with medicinal properties which contains active ingredients such as polysaccharides, organic acids, carotenoids, amino acids, proteins, vitamins, and trace elements 11 . Studies have shown that fig has diverse bioactivities, such as antibacterial, anticancer, anti‐inflammatory, anti‐aging, antioxidant, and wound healing effects 12 . Fig is also known as a healthy food associated with longevity, which has attracted widespread attention from consumers.…”