Figs are a good source of fiber, micronutrients (e.g., Iron, Copper, Potassium, and Calcium), and polyphenols (e.g., proanthocyanidins and quercetin).1 Figs contain antioxidant activities by reducing damage from free radicals in the body.2 Adequate consumption of Figs may prevent destroying acetylcholine, which plays an important role in the brain.2 It has been suggested in a preclinical study that figs may improve cognitive function and decrease anxiety-related behavior.1 Fig also has been used for gastrointestinal and inflammatory disorders.3
Subash S, Essa MM, Braidy N, Al-Jabri A, Vaishnav R, Al-Adawi S, Al-Asmi A, Guillemin GJ. Consumption of fig fruits grown in Oman can improve memory, anxiety, and learning skills in a transgenic mice model of Alzheimer’s disease. Nutr Neurosci. 2014 Jun 18. [Epub ahead of print] PubMed PMID: 24938828.
Puoci F, Iemma F, Spizzirri UG, Restuccia D, Pezzi V, Sirianni R, Manganaro L, Curcio M, Parisi OI, Cirillo G, Picci N. Antioxidant activity of a Mediterranean food product: “fig syrup”. Nutrients. 2011 Mar;3(3):317-29. doi: 10.3390/nu3030317. Epub 2011 Feb 28. PubMed PMID: 22254099; PubMed Central PMCID: PMC3257744.
Gilani AH, Mehmood MH, Janbaz KH, Khan AU, Saeed SA. Ethnopharmacological studies on antispasmodic and antiplatelet activities of Ficus carica. J 2008 Sep 2;119(1):1-5. doi: 10.1016/j.jep.2008.05.040. Epub 2008 Jun 11. PubMed PMID: 18586078.