The antioxidants present in fruits and vegetables have been credited with protecting humans from various diseases. Research performed by the University of Scranton has determined that dried figs have a phenol makeup ranging from 4 to 50 times higher than other fruits. To put this data in perspective, 100 grams of processed California figs provide more polyphenols than the total daily per capita consumption of polyphenols from 21 commonly consumed vegetables (218 mg/day) or 12 fruits (155 mg/day), and for 10 beverages (1092 mg/day).
Research performed by Rutgers University in New Jersey has also determined that dried figs contain Omega-3 and Omega-6 essential fatty acids, as well as a number of phytosterols. Phytosterols are credited with decreasing natural cholesterol synthesis in the body, thus lowering overall cholesterol counts.
To pull up the article:
"The Functional Food Properties of Figs" by Dr. Joe A. Vinson, published in Cereal Foods World (February 1999, Vol. 44, No. 2),
