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

Figs (Ficus carica L.) are among the earliest cultivated plants, central to the Mediterranean diet and traditional medicine. They are now grown worldwide in warm, dry climates, with Turkey, Egypt, and Morocco among top producers. Edible figs are consumed fresh and dried and are incorporated into diverse foods. They contain numerous bioactive components (vitamins, minerals, dietary fiber, carotenoids, and polyphenols) linked historically to benefits for gastrointestinal, respiratory, inflammatory, metabolic, and cardiovascular conditions. Despite this, figs are underappreciated relative to other fruits. The present review aims to comprehensively evaluate the phytochemical composition and health benefits of fresh and dried figs, focusing on cardiovascular disease, diabetes, gut/digestive health, cognitive function, obesity, satiety, and dietary patterns. It also seeks to identify research gaps and opportunities for future work. Literature from 2000 to 2022 was identified primarily via PubMed/Medline, complemented by Web of Science, Google searches, and cross-referencing.

Phytochemical content: Figs contain two major categories of phytochemicals—polyphenols (phenolic acids, flavones, flavanones, flavonols, anthocyanins, proanthocyanidins) and carotenoids. Spectrophotometric assays have quantified total phenolics (TPC), anthocyanins (TAC), flavonoids (TFC), proanthocyanidins (TPAC), carotenoids, tannins, and antioxidant capacities (e.g., ORAC, DPPH, FRAP, ABTS). Dark-skinned cultivars generally show higher TPC, TAC, TFC, and antioxidant capacity than light cultivars. Leaves and peels tend to have higher phenolic content than pulps. Reported TAC ranged from 0.41 to 57.47 mg cyanidin-3-O-rutinoside/100 g DW across 135 Moroccan varieties. Targeted analyses (HPLC-DAD/PDA/UV, LC–MS) identify rutin (quercetin-3-O-rutinoside), catechin/epicatechin, cyanidin-3,5-diglucoside, cyanidin-3-O-rutinoside, bergapten, myricetin, kaempferol, and various phenolic acids. Cyanidin-3-O-rutinoside is a predominant anthocyanin in many cultivars; cyanidin-3-O-glucoside may dominate in others. Additional anthocyanins (pelargonidin derivatives; pyranoanthocyanins) and flavone C-glycosides have been reported. Carotenoids include lutein, zeaxanthin, β-cryptoxanthin, β-carotene; tocopherols (α, β, γ, δ) are present. Extraction and processing: Extraction efficiency varies by solvent and technique (water, acetone, methanol/ethanol with/without acid; ultrasound-assisted extraction; microwave; high pressure). Optimized conditions for maximal phenolic/anthocyanin recovery have been described, often favoring acetone or acidified methanol and ultrasound assistance. Processing and drying method influence phytochemicals: sun-drying may reduce phenolics and anthocyanins in some studies, while microwave or greenhouse drying can better preserve TPC. Harvest time, crop type (breba vs main crop), and maturity alter phenolic profiles. Nutrients: Figs supply carbohydrates, dietary fiber, protein (on DW basis), and fatty acids (linolenic, linoleic, palmitic, oleic), plus organic acids (malic, citric, oxalic, quinic, ascorbic, etc.), sugars (glucose, fructose, sucrose, trehalose), and minerals (notably potassium, calcium, magnesium, phosphorus; trace elements iron, manganese, zinc, copper, nickel, strontium). Dried figs concentrate sugars and acids relative to fresh. Bio-accessibility/bioavailability: In vitro digestion models show reduced bio-accessibility of total phenolics and antioxidant capacity through oral-gastric-intestinal phases; anthocyanins exhibit particularly low bio-accessibility, likely due to pH sensitivity. Some components (e.g., proanthocyanidins, chlorogenic acid) may show higher bio-accessibility in sun-dried figs. Human bioavailability data are scarce; one study observed increased plasma antioxidant capacity for up to 4 hours after 40 g fig intake, especially counteracting oxidative stress from a sugary beverage. Health outcomes: Evidence from animals suggests fig fruit/leaf extracts and seed oil may lower blood pressure, improve lipid profiles (↑HDL, ↓TG), and exert anti-inflammatory/antioxidant effects. Human data for CVD risk factors are limited and largely null for lipids/glucose when figs are consumed as fruit or in dried fruit mixes. For diabetes, leaf decoctions and abscisic acid (ABA)-standardized fig extracts improved postprandial glycemia and reduced insulin responses in small human trials; multiple animal studies support hypoglycemic effects and mechanisms (e.g., GLUT4 translocation, PPARγ upregulation). Limited data suggest potential benefits for IBS-C and cognition (in AD mouse models).

Narrative review of literature published between 2000 and 2022. Primary search conducted in Medline (PubMed) using predefined keywords (e.g., figs, dried figs, fresh figs, appetite, blood pressure, body weight, bioavailability, cardiovascular disease, diabetes, lipids, gut health, cognition, obesity, phytochemicals, polyphenols, type 2 diabetes), alone and in combination (as detailed in Table 1). Supplementary searches performed in Web of Science and Google, with additional studies identified via citation chaining. No detailed inclusion/exclusion criteria, risk-of-bias assessments, or meta-analytic methods were reported.

- Dark fig cultivars consistently show higher total polyphenols (TPC), total anthocyanins (TAC), total flavonoids (TFC), and antioxidant capacity than light cultivars. In one study, black cultivars had ~2× total antioxidant capacity, ~15× TAC, and ~2.5× TPC compared to green/yellow cultivars. - TAC across 135 Moroccan varieties ranged 0.41–57.47 mg cyanidin-3-O-rutinoside/100 g DW. In five varieties, TPC ranged 45.24–160.42 mg GAE/100 g DW; anthocyanins 0–5.32 mg cyanidin-3-O-glucoside/100 g DW; flavonoids 18.31–36.95 mg (+)-catechin/100 g DW. - Peels and leaves contain higher phenolic concentrations and antioxidant capacity than pulp; rutin is often a major flavonol in fruits, skins, and leaves, with reported maxima up to ~28.7 mg/100 g FW in some cultivars. - Major anthocyanins include cyanidin-3-O-rutinoside and cyanidin-3,5-diglucoside; cyanidin-3-O-glucoside can predominate in some Chinese cultivars. Carotenoids (lutein, β-carotene, α-carotene, cryptoxanthin, lycopene) and tocopherols (α, β, γ, δ) are present. - Extraction optimization: double extraction with 60% acetone (non-acidified) at ~40°C for ~120 min (1:75 w/v) optimized phenolic recovery in one study; acidified 90% methanol and ultrasound-assisted extraction enhanced anthocyanin/phenolic yields from peels. - Processing effects: Sun-drying sometimes reduces phenolic acids (~29%) and flavonoids (~86%) and lowers TAC/antioxidant activity; microwave or greenhouse drying better preserves TPC. Dried figs may have higher bio-accessibility for some phenolics due to concentration effects. - Bio-accessibility: In vitro digestion shows decreases across oral→gastric→intestinal phases; anthocyanins show very low bio-accessibility (potential conversion to colorless forms at neutral pH). One human study (n=10) found 40 g figs increased plasma antioxidant capacity up to 4 h and mitigated soft-drink-induced oxidative stress. - CVD risk (humans): Trials with fig intake (e.g., 120 g/day dried figs; mixed dried fruits) generally showed no significant changes in HDL/TG; sequence effects and increases in LDL or fasting glucose were reported in some dried fruit mix settings; no effects in RA patients on methotrexate. - CVD risk (animals): Fig fruit and leaf extracts and seed oil reduced blood pressure (acute and over 3 weeks), improved HDL, lowered TG, and reduced inflammatory/oxidative markers in ischemia-reperfusion and high-fat diet models. - Diabetes (humans): Fig leaf decoctions lowered postprandial glucose in T1DM and T2DM; ABA-standardized fig fruit extracts reduced postprandial glycemia and insulin in healthy adults in a dose-dependent manner. - Diabetes (animals): Leaf extracts and isolated ficusin improved fasting glucose, OGTT/ITT, lipid profiles (↓TC, ↓TG, ↓FFA), body weight, hepatic carbohydrate enzyme activities, β-cell protection, and upregulated GLUT4 and PPARγ. - Obesity: Animal studies show dose-dependent body weight reductions with fig fruit or leaf extracts under obesogenic diets. - Gut health: In IBS-C, 45 g/day dried figs improved IBS symptoms (reduced pain frequency, distention, hard stools; improved quality of life) vs control. In DSS-colitis rats, aqueous fig extract improved GI motility/emptying and reduced constipation severity. - Dietary patterns: Including 120 g/day figs for 5 weeks displaced desserts, grains, dairy, and beverages; NHANES analyses link dried fruit consumption to better diet quality, lower BMI, waist circumference, and lower systolic BP.

This review consolidates evidence that figs are nutrient- and phytochemical-dense foods with profiles shaped by cultivar, plant part, maturity, harvest timing, processing, and extraction methods. The consistent presence of anthocyanins (notably cyanidin glycosides), rutin, catechins, chlorogenic acid, carotenoids, and tocopherols provides a rationale for observed antioxidant and anti-inflammatory activities in vitro and in vivo. While animal and mechanistic studies support cardiovascular, glycemic, and anti-obesity effects with plausible pathways (e.g., improved lipid handling, blood pressure reduction, GLUT4 translocation, PPARγ activation, reduced systemic inflammation), translation to humans remains limited. Human trials show acute improvements in antioxidant capacity and postprandial glycemia/insulinemia with ABA-standardized fig extracts, and symptomatic relief in IBS-C with dried figs, but effects on traditional CVD risk factors (lipids/glucose) from whole fig intake are modest or null in small studies. The bio-accessibility and bioavailability of fig phenolics—especially anthocyanins—are limited and context-dependent, likely influencing efficacy. These findings highlight the need to link the phytochemical matrix of figs (variety, processing) to pharmacokinetics and clinical outcomes in well-controlled human studies.

Figs are rich in polyphenols (anthocyanins, rutin, catechins, chlorogenic acid), carotenoids, tocopherols, fiber, and essential minerals. Dark-colored varieties and minimally processed (fresh) forms generally provide higher phytochemical densities, though agronomic and processing factors substantially influence profiles. Evidence from animal models supports benefits for cardiometabolic health and gut function; in humans, preliminary data suggest improvements in postprandial glycemia/insulinemia with ABA-standardized fig extracts and IBS-C symptom relief with dried figs, whereas effects on lipids/glucose from whole fig intake are limited to date. Future research should prioritize: (1) pharmacokinetic studies to define bioavailability and metabolism of fig phytochemicals; (2) well-controlled RCTs using defined fig varieties/forms/doses targeting cardiometabolic and gut outcomes; (3) evaluation of processing methods to optimize bioactive retention and bioavailability; (4) studies on interactions with the gut microbiome and long-term dietary integration; and (5) characterization of figs grown in the USA to broaden applicability.

- Limited human clinical trials, often small sample sizes, short durations, and heterogeneous interventions (whole figs vs extracts, mixed dried fruit). - Lack of human pharmacokinetic/bioavailability studies for fig polyphenols; most bio-accessibility data are from in vitro digestion models. - Variability in cultivars, growing regions, maturity stages, and processing methods complicates cross-study comparisons. - Focus of phytochemical profiling largely outside the USA; generalizability to figs grown in different regions is uncertain. - Diverse analytical methods and assays (spectrophotometric vs LC–MS) introduce methodological heterogeneity. - Animal findings may not translate directly to humans.