“Identification of 157 Compounds in Fig Fruit and Leaves and Their Antioxidant Activity: Implications for Functional Food”

https://pubmed.ncbi.nlm.nih.gov/38115189

The abstract reports the identification of 157 compounds in fig fruit and leaves, including prenylated flavonoids and coumarins as characteristic phytochemicals, and the extracts’ good cellular antioxidant activity, providing valuable information for using fig in functional food.