Ficus carica is a deciduous plant commonly referred to as fig. The edible part is the fleshy, hollow fruit and receptacle. The dried fruits of F. carica have been reported as an important source of vitamins, minerals, carbohydrates, sugars, organic acids, and phenolic compounds. Fresh and dried figs also contain high amounts of fiber and polyphenols. Figs are an excellent source of phenolic compounds, such as proanthocyanidins. Its fruit, root, and leaves are used in traditional medicine to treat various gastrointestinal, respiratory, and cardiovascular disorders and as anti-inflammatory and anti-spasmodic remedies.

As one of the most cultivated and consumed fruits, many research articles were published to prove the beneficial effects of F. carica. They are anti-oxidant activity obtained by a high level of polyphenols, flavonoids, and anthocyanins; anti-bacterial activity, especially against oral bacteria; and cell protection activity by protecting fibroblasts from oxidative damage.