Chemical composition and potential health effects of prunes: a functional food?

@article{StacewiczSapuntzakis2001ChemicalCA,
  title={Chemical composition and potential health effects of prunes: a functional food?},
  author={Maria Stacewicz-Sapuntzakis and Phyllis E. Bowen and Erum A Hussain and B I Damayanti-Wood and N. R. Farnsworth},
  journal={Critical reviews in food science and nutrition},
  year={2001},
  volume={41 4},
  pages={251-86}
}
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 degrees C for 18 h, then further processed into prune juice, puree, or other prune products. This extensive literature review summarizes the current knowledge of chemical composition of prunes and their… CONTINUE READING
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