Fig ( Ficus carica ) as a Source of Bioactive Compounds: Nutritional, Medicinal, and Food Industry Perspectives

Abstract Fig (Ficus carica), one of the primary fruits used in human history, 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 F. carica. Figs are a great source of minerals, especially potassium, magnesium, calcium, and phosphorus, and 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, anti-diabetic, anti-fungal, anti-bacterial, and anti-cancer effects, and exerting great anti-oxidant 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.