Introduction to Fig (Ficus carica): Production, processing, and properties

Abstract

Fig (Ficus carica L., family Moraceae) is one of the essential and oldest fruit trees. Since the ancient team, Ficus carica has been appreciated as food, for its medical traits and considered the symbol of longevity. Ficus carica fruit is rich in phytochemicals as well as macro- and micro-nutrients. Phenolics are the main phytochemicals in figs (fresh or dried), wherein their amounts are affected by fruit part, the color, the maturity, and drying conditions. Ficus carica roots, leaves, latex, and fruits exhibited health-promoting traits, including antimicrobial, acetylcholinesterase inhibition, antioxidant, antidiabetic, antiulcer, anti-helminthic, and anti-carcinogenic effects. The long-term therapeutic applications of Ficus carica and no reported adverse effects suggest that Ficus carica could be considered safe. Thus, Ficus carica is a promising candidate for developing drug formulations and for nutritional and clinical applications. Appreciated in the past, unique in the present, and promising in the future, Ficus carica is an exciting plant for healthy food, nutraceuticals, and pharmaceutics. This scientific work gathers information in the literature regarding the cultivation, production, processing, properties, and applications of Ficus carica.