Chemical Composition and Potential Health Effects of Prunes: A Functional Food?

  title={Chemical Composition and Potential Health Effects of Prunes: A Functional Food?},
  author={Maria Stacewicz‐Sapuntzakis and Phyllis E. Bowen and Erum Akbar Hussain and B I Damayanti-Wood and N. R. Farnsworth},
  journal={Critical Reviews in Food Science and Nutrition},
  pages={251 - 286}
Referee: Paul La Chance, Dept. of Food Science, Rutgers University, New Brunswick, NJ Supported in part by an educational grant from California Dried Plum Board. Prunes are dried plums, fruits of Prunus domestica L., cultivated and propagated since ancient times. Most dried prunes are produced from cultivar d'Agen, especially in California and France, where the cultivar originated. After harvest, prune-making plums are dehydrated in hot air at 85 to 90°C for 18 h, then further processed into… 

California Prunes

This paper describes composition of dried plums and their products (prune juice and dried plum powder) with special attention to possibly bioactive compounds. Dried plums contain significant amounts

Dried Plums and Their Products: Composition and Health Effects–An Updated Review

Investigation of phenolic compounds in dried plums, particularly of high molecular weight polymers, their metabolism and biological actions, alone and in synergy with other dried plum constituents, is necessary to elucidate the observed health effects and to indicate other benefits.

Antioxidant and Antibacterial Activities of ethanol fruit extract of Cherry Plum-Prunus cerasifera

Foods that have disease-preventing potential are designated as functional foods. Functional foods are foods that provide health benefits beyond basic nutrition. A large number of antioxidants, both

Plum pomaces as a potential source of dietary fibre: composition and antioxidant properties

Plums because of their composition, especially of dietary fibre, sorbitol and polyphenols content, have positive influence on human health and can be used for production of dietary fiber preparations, considering their health-beneficial components.

Chemical Constituents and Health Benefits of Four Chinese Plum Species

It is suggested to perform extensive and indepth studies to find new phytochemicals from these four Chinese Prunus species which could boost the local industry to fulfill the increasing demands.

The Polyphenolic Composition and Antioxidant Capacity of Yellow European Plums (Prunus domestica L.) and Novel Golden Prunes

Although plums and their dried counterparts, prunes, have been distinguished as abundant sources of nutrients, the diversity of unique phytochemicals and the effects of processing on these bioactive

Developing Fruit Cultivars with Enhanced Health Properties

In this review, potentially cancer-protective phytochemicalicals in fruits are reviewed to describe the research approaches, the range of chemistry and mechanisms seen in the study of the health benefits of fruit phytochemicals, and the potential breeding targets.

Characteristics of plums as a raw material with valuable nutritive and dietary properties - a review.

In Poland plums are an important raw matenal used for desserts and processing. A traditional Polish plum preserve, called "powidla" being a kind of plum jam, exhibits high nutritive value, due to a

Effect of Dried Plums on Colon Cancer Risk Factors in Rats

Dried plums did not reduce ACF number, but favorably altered other colon cancer risk factors, and both the LCDP and HCDP diets greatly increased cecal supernatant oxygen radical absorbance capacity (ORAC).

The pharmacological activities of prunes: The dried plums

Prunes are dried plums and consumed as food or medicine and used for treatment of hypertension, diabetes, jaundice and fever, and the recent studies showed that it has antioxidant, anticancer, anti-hyperglycemic, pro-hyperlipidemic, antihypertensive,Anti-osteoporosis, laxative and hepatoprotective activities.



Phenolic composition and antioxidant activity of prunes and prune juice (Prunus domestica)

Phenolic compounds in foods have been associated with reduced incidences of heart disease by acting as antioxidants for low-density lipoprotein (LDL). Commercial prune and prune juice extracts

The Laxative Principle in Prunes

No satisfactory study of the widely recognized cathartic effect of the French or Santa Clara variety of prune has ever been reported as far as we know. The purgative action appears in foodstuffs

Consumption of prunes as a source of dietary fiber in men with mild hypercholesterolemia.

This crossover study designed to determine the effect of prunes as a source of fiber on plasma cholesterol and on fecal output and bile acid concentration in men with mild hypercholesterolemia found that subjects supplemented their usual diets with 12 prunes daily.

Dried Plums: A Multi-Functional Bakery Ingredient

Dried plums are noted for their high content of dietary fiber, carotenes (Vitamin A precursor), iron and potassium, which has resulted in an ideal positioning for combining the benefits of dried plums with those of bakery products.

Accumulation of Caffeoyl-D-quinic Acids and Catechins in Plums Affected by the Fungus Taphrina pruni

The accumulation of a high concentration of odiphenols may be a defence response directed towards fungal enzymes, and all the compounds identified in infected plums in increased concentrations had a common structural feature: they were o-diphenol.

Research on Chemical Composition of Some Varieties of European Plums (Prunus domestica) Adapted to the Aegean District of Turkey

The physical characteristics and chemical composition of 11 plum varieties adapted to the Aegean region of Turkey at Ege Agricultural Research Institute, Izmir, were investigated. Variety Giant had

Compositional characterization of prune juice

Processed juices from dried prunes with or without pulp, juice from prune concentrate, and the juices of fresh prune and nine other fruits were analyzed for anthocyanins, organic acids, sugars,

The phenolics of fruits

The concentrations of hydroxycinnamic acids increase in a similar manner, but show in part a remarkable loss when examined after removal of the harder seeds, especially during the progressive growth of the fruits.

Collaborative study of a method for soluble and insoluble dietary fiber.

  • L. Prosky
  • Mathematics, Medicine
    Advances in experimental medicine and biology
  • 1990
The collaborative study reported on in this chapter is not yet completed, but sufficient data to assess its value as a method for determining SDF and IDF in a variety of foods and food products have been obtained.