Research shows that
antioxidents found in plums
protect the brain as well as
the heart.

Plums come in a variety of colors, from the more common red and purple varieties to yellow and white.
The fruits are well known for their health-giving phenolic compounds— neochlorogenic and chlorogenic acids—which are particularly effective in neutralizing free radicals, which contribute to disease and the aging process. They seem to be especially beneficial in their antioxidant action on the fatty tissues in the brain and help prevent damage to fats circulating in our blood. The red and purple varieties are also rich in anthocyanins, the pigments that help to prevent heart disease and cancers.

  • Low glycemic index is useful for dieters and diabetics.

  • Good source of carotenes for cancer protection and eye health.

  • Rich in phenolic compounds for healthy brain and strong antioxidant action.

  • Source of easily absorbed iron for healthy blood and body maintenance.

Practical tips:

Buy plums that are almost ripe, preferably still with a slight bloom on the skin, and allow to ripen at room temperature for one to two days—fully ripe plums contain the most antioxidants. Plums bought for cooking should be poached in a little water and eaten with the juices because some of the nutrients will leach into the water.


Plums, native to China and Europe, have been eaten for at least 2,000 years. There are also over 2,000 varieties.

Post a Comment