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Plums are important source of compounds influencing human health and preventing the occurrence of many diseases. Plums have abundance of bioactive compounds such as phenolic acids, anthocyanin’s, carotenoids, flavanols, organic acids, (e.g., citric and malic acids), fibre (pectin), tannins, aromatic substances, enzymes, minerals (e.g., potassium, phosphorus, calcium and magnesium, organic) and vitamin A, B, C and K. Plums are being used in Indian medicine as a component of natural drugs used in case of leucorrhea, irregular menstruation and miscarriage. Plum helps in prevention of heart disease, lung and oral cancer, lower the blood sugar, blood pressure, Alzheimer’s disease, muscular degeneration, improve memory capacity, boost bone health, regulates the functioning of the digestive system and so on. Incorporation of plums in dairy and food products like Yoghurt, Pies, Biscuits, Lassi, Ice cream etc., in form of extract, pulp, powder or dried chunks would surely boost up the nutritional and flavour quality.

Keywords: dried plum, prune, bone, bioactive compounds, functional foods, menopause, nutrition, polyphenols, (poly)phenols, prune, osteopenia, osteoporosis, Hypercholesterolemic, intestinal microflora, lipid profile, antioxidant capacity, Phenols, Anthocyanin’s, Nutrition, Apoptosis, bioactive molecule, carotenoids, genistein, prostate c

Summary of Abstracts:

Dried Plums, Prunes and Bone Health: A Comprehensive Review The beneficial effects of dried plums on bone health may be in part due to the variety of phenolics present in the fruit. Animal and cell studies suggest that dried plums and/or their extracts enhance bone formation and inhibit bone resorption through their actions on cell signaling pathways that influence osteoblast and osteoclast differentiation.

Bone-Protective Effects of Dried Plum in Postmenopausal Women: Efficacy and Possible Mechanisms Osteoporosis is an age-related chronic disease characterized by a loss of bone mass and quality, and is associated with an increased risk of fragility fractures. Postmenopausal women are at the greatest risk of developing osteoporosis due to the cessation in ovarian hormone production, which causes accelerated bone loss. Overall, the findings of our studies and others strongly suggest that dried plum in its whole form is a promising and efficacious functional food therapy for preventing bone loss in postmenopausal women, with the potential for long-lasting bone-protective effects.

Medicinal Effect of Nutraceutical Fruits for the Cognition and Brain Health Fruits possess various chemicals such as antioxidants and polyphenols, which reduce and balance the effect of hormone in brain responsible for brain disease. Natural remedy is cheap, easily available, nontoxic, and easy to prepare and provides good mental health as compared to other remedies. The plum comes in the subgenus Prunus of the genus Prunus. The subgenus is differentiated from other subgenera (such as peaches, cherries, and bird cherries) in the shoots with a terminal bud and lonely side buds (not grouped), the flowers in bunch of 1–5 together on short stems, and the fruit bearing a furrow along one side and a flat stone (or pit). Thus, addition of polyphenol-fortified Oriental plum to a cholesterol rich diet may alleviate few of the manifestations of neurodegenerative disorders. The resveratrol, principal stilbene, may be occurring in the cis or trans configurations, either glucosylated (piceid) or in lesser amounts as the parent molecule of a class of polymers like viniferine, pallidol, or ampelopsin A. A prune is a dried plum of any cultivar, mostly Prunus domestica or European Plum. Prunes provide main nutrients, embracing carbohydrates, many amino acids, vitamin A, vitamin B-complex, vitamin K, potassium, calcium, magnesium, zinc, copper, manganese, selenium, boron, and dietary fibers. The pathogenesis of anxiety conditions has recently been found to implicate role of oxidative stress in brain. The presence of chlorogenic acid and ability to enhance antioxidant protection make prunes promising in anxiety disorders.

Regulatory/modulatory effect of prune essence concentrate on intestinal function and blood lipids Prunus domestica Linn (Rosaceae) has been considered a functional food, owing to its various pharmacological activities, including antioxidant, anti-inflammatory, antidiabetic and anticancer. Overall, the results suggest that the use of PEC may positively regulate the intestinal microflora and thereby effectively lower the TC levels and thus act as a hypocholesterolemic agent.

Plums: A Brief Introduction Plums are important source of compounds influencing human health and preventing the occurrence of many diseases. Plums have abundance of bioactive compounds such as phenolic acids, anthocyanin’s, carotenoids, flavanols, organic acids, (e.g., citric and malic acids), fibre (pectin), tannins, aromatic substances, enzymes, minerals (e.g., potassium, phosphorus, calcium and magnesium, organic) and vitamin A, B, C and K. Plums are being used in Indian medicine as a component of natural drugs used in case of leucorrhea, irregular menstruation and miscarriage. Plum helps in prevention of heart disease, lung and oral cancer, lower the blood sugar, blood pressure, Alzheimer’s disease, muscular degeneration, improve memory capacity, boost bone health, regulates the functioning of the digestive system and so on. Incorporation of plums in dairy and food products like Yoghurt, Pies, Biscuits, Lassi, Ice cream etc., in form of extract, pulp, powder or dried chunks would surely boost up the nutritional and flavour quality.

Effect of prune prunus domestica consumption on blood lipid profile in patients with moderate hypercholesterolemia Consumption of prunes resulted in a significant reduction in total cholesterol, LDL fraction and the LDL/HDL athero-genicity index. Dried plums of temperate climate origin exhibit a health-promoting effect on individuals with a disturbed blood lipid profile.

Functional foods and their role in cancer prevention and health promotion: a comprehensive review More than half of all cancer cases and deaths worldwide are consider being preventable. Following cardiovascular disease, cancer is the second leading cause of death in most affluent countries. The 13.3 million new cases of cancer in 2010 were predicted to cost US$ 290 billion, but the total costs were expected to increases to US$ 458 billion in the year 2030 on basis of World Economic Forum. Functional foods are foods and food components that supply health benefits beyond basic nutrition. It’s-believed these functional foods do more than simply provide nutrients because they help to maintaining health and thereby reducing the risk of disease. There are some reported evidences showing association between functional foods and cancer. Similarly, vitamin D3 with genistein in combination form precipitated a growth inhibition of prostate cancer cells at much lower concentration than when these substances were provided individually. The evaluation of cancer will indicate where cancer treatment is ineffective and wasteful, and offer alternative cancer care packages that are cost-effective and suited to low-resource settings. In the present paper, cancer prevention by functional foods is reviewed and the possible mechanisms of action are described. Oxidation is not only reason for cancer; rather inflammation is other factor for carcinogenesis. Inflammation causes cancer by several mechanisms including the production of free radicals by inflammatory cells. A number of compounds naturally occurring in foods, particularly antioxidative compounds in plants or their extracts and essential oils, have shown promise as potential chemopreventive factors. Seem antioxidants are able to reduce free radical damage to DNA which is believed to be the root cause of most cancers. It’s-believed antioxidant compounds can reduce mutagenesis, and thus carcinogenesis, both by decreasing oxidative damage to DNA and by decreasing oxidant-stimulated cell division. Of course functional foods not only involved phytochemicals, but there is other substances act similar functional foods. For example, growth factors and conditionally essential nutrients (i.e. amino acids and polyunsaturated fatty acids-PUFAs), prebiotic, probiotic and synbiotic may be benefit as ingredients in functional foods.

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Email: greg@swissmixit.com


CONTACT TEL: 608-238-6001 Email: greg@swissmixit.com