Fig ( Ficus carica ) as a source of bioactive compounds: nutritional, medicinal, and food industry perspectives
Abstract
Abstract Fig (Ficus carica), one of the primary fruit used by human, has significant cultural importance and has been traditionally used for the treatment of various disorders. This review provides a detailed description of the multiple aspects of Fig. These are a great source of minerals, especially potassium, magnesium, calcium, and phosphorus. The phytochemical profiling of different parts of the fig plant reveals that it is a great source of anthocyanins, epicatechins, γ-tocopherol, chlorogenic acids, and flavonoids, presenting various health benefits, notably anti-inflammatory, antidiabetic, antifungal, antibacterial, and anticancer effects, and exerting great antioxidant potential. Moreover, F. carica extract has multiple applications as a bioactive coating, and the integration of figs into baked goods presents valuable prospects for functional foods.
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