Figs, their nutrients and health effects in people and animals
What it found
Figs contain many plant compounds and nutrients, and early studies in people and animals suggest possible benefits for heart health, blood sugar, gut health and memory.
The authors say more well-controlled human studies using fig fruit are needed.
What they found
Studies in people
Heart health in people
In people who were overweight or had high cholesterol, eating figs or a dried fruit mix for 4 to 5 weeks mostly did not change blood lipids or body weight. One study found cholesterol went up when fig intake came first in a crossover, and another found LDL and fasting glucose went up with a dried fruit mix.
Blood sugar in people
In people with type 1 or type 2 diabetes, fig leaf decoction lowered after-meal blood sugar. In one study, metformin lowered blood sugar by 27.6% and figs by 13.5% after 2 months. Fig fruit extracts also lowered after-meal blood sugar and peak insulin in healthy adults.
Animal and lab studies
Heart health in animals
In rodents, fig fruit extract lowered blood pressure, and fig leaf extract raised HDL, lowered triglycerides and reduced atherogenic risk after 6 weeks. These effects have not been seen in human research so far.
Blood sugar in animals
In diabetic rats and rabbits, fig leaf extracts and compounds from leaves lowered blood glucose and improved lipid profiles. Fig fruit and seed extracts also reduced serum glucose in diabetic rat models.
Memory in mice
In a mouse model of Alzheimer's disease, a diet with 4% figs protected against memory decline and reduced anxiety-related behavior and motor coordination problems.
Studies in people and animals
Gut and digestive health
In a trial in people with irritable bowel syndrome with constipation, dried figs improved symptoms such as pain, defecation and hard stool. In rats with colitis, fig extract increased gastrointestinal transit and gastric emptying and reduced constipation severity.
Other findings
Plant compounds in figs
Figs contain polyphenols such as anthocyanins, rutin and chlorogenic acid, plus carotenoids and tocopherols. Darker varieties and fresh or unprocessed figs tend to have higher amounts of some of these compounds.
What the authors conclude
“Despite the promising preliminary research of figs and extracts from fig parts, additional well-controlled human studies, particularly using fig fruit, will be required to uncover and verify the potential impact of dietary intake of figs or nutraceutical applications on critical health issues such as managing cardiovascular disease, diabetes, and supporting gut health.”
Also in their conclusions
- They say that additional well-controlled human studies, particularly using fig fruit, are required to uncover and verify the potential impact of eating figs on health issues such as cardiovascular disease, diabetes and gut health.
- They note that future research on how fig compounds are absorbed and used by the body, including short-term and long-term intake, will reveal new information about figs and how they can be applied in the diet.
- They suggest that satiety and cognitive function may also be worthy of exploration as evidence develops.
How it was done
The authors wanted to pull together what is known about the chemistry of fresh and dried figs and their possible health-promoting role in the diet, since figs are under appreciated for health benefits compared to other fruits.
They reviewed research published between 2000 and 2022 on fig composition and health effects, found through Medline, Web of Science, Google and cross-referencing. The studies they looked at included people, animals, and lab tests.
What it can’t tell you
- Many of the studies were in animals or in lab tests, so they cannot show what happens in people.
- The human studies were mostly small or short, and some looked at fig leaf extracts rather than the fruit.
- The review cannot show that eating figs causes any health benefit or harm, only that some studies found links or effects.
Who paid
- Funding
- Funded by California Fig Advisory Board (from the PubMed record).
- Conflicts
- The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.
- Authors work at
- Institute for Food Safety and Health, USA
The paper
- Title
- Phytochemical Composition and Health Benefits of Figs (Fresh and Dried): A Review of Literature from 2000 to 2022
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Evidence
- Studies in people · animals · lab
- Summarised from
- Full text
- Licence
- CC BY. Words in quotation marks are the authors’; the rest is our summary.
- Cite
- Sandhu AK, 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. doi:10.3390/nu15112623Free full textPubMed 37299587DOI
Summary written 30 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error