Regular fig consumption increases select micronutrient intake

An article published recently in Nutrients provides a comprehensive review of the scientific literature assessing the phytochemical composition and health benefits of fresh and dried figs.

The purpose of the review was to evaluate the evidence on the chemistry of figs and their potential health-promoting role in the diet, to identify gaps in the current research, and to suggest potential opportunities for future research and development. The article summarizes the latest information on the phenolic composition, antioxidant capacity and other functional properties of fresh and dried figs cultivated in various parts of the world, highlighting variation in phenolic composition based on cultivar, harvesting time, maturity stage, processing and fig parts.

The findings suggest that regularly eating figs, alone or with other dried fruits, increases select micronutrient intake and is associated with higher diet quality, respectively. Research provides preliminary data on the health benefits of figs and their extracts, particularly in cardiovascular disease, diabetes and obesity, as well as cognitive function and digestive/gut health.

Sandhu, A. K., Islam, M., Edirisinghe, I., & Burton-Freeman, B. (2023). Phytochemical Composition and Health Benefits of Figs (Fresh and Dried): A Review of Literature from 2000 to 2022. Nutrients, 15(11), 2623.

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