About Dried Plums (Prunes)

Dried plums are also known as prunes. They are delicious eaten alone, or incorporated into recipes that call for their sumptuous and intense plum flavor. They are well known as a rich source of fiber that can aid gastro intestinal function. But did you know that dried plums may also be effective for curbing the growth of many food borne pathogens? And, did you know that dried plums are high in antioxidants? Antioxidants may slow the effects of aging. Read about the research that supports these claims below. The links at the bottom of the page provide additional sources of information.

Study finds new image for “dried plums”: agent to protect meats             Prunes, or “dried plums” as growers now prefer to call them, have long been the butt of jokes. A new study might bring the fruit a little more respect.             Researchers have found that dried plums have anit-microbial properties that help make meat products safer.             Daniel Y.C. Fung, a professor at Kansas State University, and graduate student Leslie Thompson tested the effect that varying levels of dried plum mixtures had on ground meat that was contaminated with common food borne pathogens.             Their research indicates that raw meats mixed with as little as 3 percent of plum extract are more than 90 percent effective in curbing the growth of pathogens such as E. coli, salmonella, listeria, Y. enterocolitica and staphylococcus.             Fung said the plum extracts lack flavor, so foods taste normal. The extracts also can enhance the moistness of meat, he said. The research was sponsored by the California Dried Plum Board. Article reprinted by permission by the Oregonian Newspaper Science Editor, James Holman. The Oregonian is published in Portland, Oregon.

Antioxidants In Prunes & Raisins Dried plums and raisins are high in antioxidants. In a research brief published for the web in April of 1999, the U.S. Department of Agriculture placed prunes and raisins at the top the list of foods that are high in antioxidants. The measure of the antioxidant power of foods is called ORAC units. About 3.5 ounces of dried plums contain 5770 ORAC units. The same amount in raisins yield 2830 ORAC units. The ORAC units of fresh fruits is lower. This may be because dried fruits contain less water, and so have a higher concentration of ORAC units by weight than fresh fruits. By comparison, fresh plums contain 949 ORAC units and fresh red grapes contain 739 ORAC units. Studies of animal and human blood indicated that foods that are high in anti-oxidants may help to protect cells in the body and brain from damaging oxygen radicals. Researchers claim that this protection may help to slow the process of aging. Learn more about this study at the U.S. Department of Agriculture Research Services Food and Nutrition web page located at: http://www.ars.usda.gov/is/np/fnrb/fnrb499.htm   Links to additional information about dried plums: California Dried Plum Board Sunsweet Foods: Antioxidants in Prunes Sunsweet Foods: Potassium - Prune Juice