This review summarizes updated information on the phenolic composition, antioxidant capacity, and functional properties of fresh and dried figs. It highlights variations in phenolic composition based on cultivar, harvesting time, maturity, processing, and fig parts. The review also explores the bioaccessibility and bioavailability of bioactive components and their potential effects on cardiovascular health, diabetes, obesity, and gut health. While animal and human studies show preliminary benefits, further well-controlled human studies are needed to confirm the impact of fig consumption on modern health issues.

Amandeep K Sandhu, Maria Islam, Indika Edirisinghe, Britt Burton-Freeman