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The perfect Prune > The healthiest fruit in the world ! > So what makes Dried Plums Unique ?

Thanks to a unique combination of fibre (7.5%), sorbitol (15%) and organic acids (primarily malic acid at 1.5-2.0%), the dried plum fruit system can function, for example, either as a fat substitute in baked goods or as a humectant to retain moisture (and therefore juiciness) in pre-cooked meat products.

Pectin

Dried plums contain a unique blend of both soluble and insoluble pectins (7.5%) which, for example in reduced-fat baked goods, help to form a stable film around air and leavening gas during mixing and bench time. The pectins are also believed to have the ability to entrap flavor components of gradual release during mastication.

Sorbitol/Reducing Sugars

Dried plums are unique in their naturally high sorbitol content (15%). Sorbitol is an effective humectant, and thus helps to keep bakery products soft and moist over an extended shelf life. In meat products, sorbitol helps to retain the moisture attracted by the dried plum pectins. The reducing sugars, fructose and glucose work with sorbitol to provide further humectancy.

Malic Acid

Dried plums contain about 2% naturally occurring malic acid which has been shown to be an effective flavor enhancer. Malic acid is released more slowly than other organic acids, and thus has a greater carry-through during the chewing process. Additionally, malic acid helps to inhibit microbial spoilage and can also serve as the natural acid component of chemical leavening systems.

Antioxidants

Dried plums have been shown to have the highest total antioxidant power among the most commonly eaten fruits and vegetables (ORAC Method). This antioxidant activity has been linked to the suppression of microbial development in meat and poultry and the reduction of lipid oxidation and warmed-over flavour (WOF).

Prunes are a good source of fibre and have long been recognised as a nutrient-rich fruit with multiple health benefits. But according to a recent study from Tufts University in Boston, prunes may also help slow the ageing process in both the body and brain. The study ranked the antioxidant value of commonly eaten fruits and vegetables using an analysis called ORAC (Oxygen Radical Absorbency Capacity). Prunes topped the list with more than twice the antioxidant capacity as other high-scoring fruits such as blueberries and raisins.

"If these studies are borne out in further research, young and middle-aged people may be able to reduce risk of diseases of ageing – including senility – simply by adding high (antioxidant) foods to their diets," said Floyd P. Horn, administrator of the USDA's Agricultural Research Service, in Beltsville, Md.

Antioxidants are special compounds that help protect cells from damage caused by free radicals. When healthy cells are damaged, they are more susceptible to ageing, cardiovascular disease and certain types of cancers. Diets that contain fiber-rich foods such as fruits and vegetables, and are low in fat, saturated fat and cholesterol, are linked to a reduced risk of heart disease and certain cancers. Prunes, which are dried plums, are a good source of fibre and make an excellent choice.

Prune Research

http://fruitsandnuts.ucdavis.edu/prune/pruneVII.html

Prune Nutrition facts

http://www.jtcwd.com/vegie/nutrition/prunesdried.html
http://www.sunsweetdryers.com/Sunsweet.htm

Iron :
the iron content of Agen prunes helps the body to maintain the right serum iron level, especially in young girls and pregnant women, and also helps oxygen capture by the blood.

Potassium :
this is associated with low sodium levels (4 mg per 100 g) and gives the Agen prune its natural diuretic properties as well as stimulating cellular exchanges

Vitamins :
- Agen prunes contain virtually all the B vitamins, which are known to play a part in the mechanisms that stimulate cell immune systems and detoxification
- Provitamin A (or Beta-carotene), in great demand nowadays for its anti-oxidising properties and protective effects against free radical damage, which causes cell ageing
- Vitamin E, which also has biological anti-oxidising properties