New insights of fig (Ficus carica L.) as a potential function food

Background: Ficus carica Linn. (Fig), an important fruit tree of Moraceae family is originated from Asia. Fig fruit has been accepted widely by people all over the word due to its impressive health benefits and desirable organoleptic properties, which make it a new functional food. Scope and approach: The up to date reports on nutrients and phytochemicals in fig are reviewed in this paper. Additionally, the health benefits and side effects reported in last decade are also summarized to fully understand this special fruit resource. As postharvest processing and variety can bring big difference in fig quality, these aspects are also discussed in this paper. Key findings and conclusions: Figs are rich resources of bioactive phytochemicals with diverse structure charac-teristics. Prenylated phenolics are characteristic bioactive compounds in this fruit, which are rare in nature and present good antioxidant, antidiabetic, anticancer, anti-inflammatory, immunomodulatory and neuroprotective activities. Sugars, organic acids, coumarins and prenylated phenolics can be the marker chemicals for variety selection. The review would provide a valuable information for further exploitation and utilization of fig.