Composition and health-promoting effects of fig (Ficus carica) extracts

Abstract

Fig (Ficus carica; Family: Moraceae) is one of the earliest cultivated crops in history, originally from the Middle-Eastern region but has become commercially important worldwide. The demand and consumption of figs are mainly due to the associated health benefits. For example, they are believed to help manage chronic diseases such as diabetes, cancer, hypertension, cardiovascular ailments, etc., primarily based on the positive results from in vitro and pre-clinical studies. These pharmacological effects have been related to various health-promoting bioactive compounds (notably, polyphenols, carotenoids, and vitamins) in the leaves, seeds, peels, or fruits of the fig plant. In this chapter, the nutritional and phytochemical constituents of figs vis-á-vis their health-promoting activities were comprehensively discussed to fully maximize the clinical potentials of the plant. The importance of employing novel post-harvest techniques that focus on preserving the bioactive compounds during the processing of figs for consumption or long-term storage was highlighted. The inclusion of fig fruits and other edible parts in staple food is hugely recommended, especially for the enrichment and fortification of otherwise nutritionally-deficient foods and in low-middle-income regions with minimal access to essential micronutrient-rich foods.