Botany
Tangisang-bayauak is a tall, spreading tree, with pale bark. Leaves are broadly or elliptic-ovate, 10 to 17 centimeters long, the base rounded, notched or heart-shaped and the tip tapering to a point, with the margins entire, subexpanded or toothed. Receptacles are about 1 centimeter in diameter, red when ripe, and clustered on long branches.

Distribution
- Common in primary forests at low and medium altitudes from Cagayan to Sorsogon in Luzon, in Palawan and Mindanao.
- Also occurs in the Malay Peninsula and Archipelago and in southern China.

Constituents
- Various dried bark extracts yielded sugar, protein, alkaloids, flavonoids, sterols, and glycosides.

Parts used
Leaves, bark, latex.

Uses
Culinary
- In Java the young shoot-tips and young fruits are eaten raw or cooked.
- Fruit used as food by the Ayta people of Pampanga.
Folkloric
- In the Philippines fresh leaves are applied as topical in boils.
- In Malaya, the bark, reportedly sweet, is chewed or used in decoction for dysentery.
- Latex of the bark used as a coat over wounds.
- In Pakistan, paste prepared from fresh milky juice of the plant mixed with milk is applied to boils and affected skin three times daily. (1)

Studies
• Antioxidant / Antiacetylcholine Esterase Potential: Study evaluated the antioxidant and enzyme inhibition potential of various extracts and fractions of aerial parts of three selected plants viz. C. erectus, Ficus variegata, and F. maclellandii. All the extracts and fractions contained reasonable amounts of phenolic compounds. The chloroform leaf extract of F. variegata was the most active in total antioxidant capacity (TAC). All the extracts showed significant enzyme inhibition activity. (2)

Availability
Wild-crafted.