An updated review of composition, health benefits, and applications of phenolic compounds in Ficus Carica L.
Qinqiu Zhang,
Yue Peng,
Fan Li,
Yi Xu,
Qing Zhang,
Dingtao Wu,
Mingrui Chen,
Shang Lin,
Wen Qin
Affiliations
Qinqiu Zhang
Sichuan Key Laboratory of Fruit and Vegetable Postharvest Physiology, College of Food Science Sichuan Agricultural University China
Yue Peng
Sichuan Key Laboratory of Fruit and Vegetable Postharvest Physiology, College of Food Science Sichuan Agricultural University China
Fan Li
Sichuan Key Laboratory of Fruit and Vegetable Postharvest Physiology, College of Food Science Sichuan Agricultural University China
Yi Xu
Sichuan Key Laboratory of Fruit and Vegetable Postharvest Physiology, College of Food Science Sichuan Agricultural University China
Qing Zhang
Sichuan Key Laboratory of Fruit and Vegetable Postharvest Physiology, College of Food Science Sichuan Agricultural University China
Dingtao Wu
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Centre of Coarse Cereal Industralization, School of Food and Biological Engineering Chengdu University Chengdu China
Mingrui Chen
Sichuan Key Laboratory of Fruit and Vegetable Postharvest Physiology, College of Food Science Sichuan Agricultural University China
Shang Lin
Sichuan Key Laboratory of Fruit and Vegetable Postharvest Physiology, College of Food Science Sichuan Agricultural University China
Wen Qin
Sichuan Key Laboratory of Fruit and Vegetable Postharvest Physiology, College of Food Science Sichuan Agricultural University China
Abstract Ficus carica L. (FC) is rich in phenolic compounds such as phenolic acids, flavonoids, and anthocyanins. Phenolic compounds in FC show remarkable health benefits and applications. The composition of phenolic compounds in FC can vary with some factors, such as variety, ripeness, geographical location, extraction methods and processing methods. New techniques such as supercritical fluid extraction, subcritical water extraction and ionic liquid extraction should be further developed and combined with traditional techniques to obtain higher quality sources of phenolic compounds. Numerous in vivo and in vitro studies reported healthy benefits of phenolic compounds in FC, such as anti‐oxidant, anti‐inflammatory, anti‐diabetic, anti‐obesity, anti‐cancer and anti‐Alzheimer's. Further works are required to reveal mechanisms and structure‐activity relationships, such as targeted metabolomics and pharmacological studies. In terms of applications, phenolic compounds in FC as prebiotics on the intestinal flora need to be further studied to expand their applicability in food fermentation. In a word, this review highlights the remarkable health benefits and application value of phenolic compounds in FC.
