plums

Studies have not established the effect of plums on breast cancer

Plums are a good dietary source of vitamin A and vitamin C and various carotenoids, phenolics and anthocyanins. Chlorogenic acids and glycosides of cyanidin, peonidin, and quercetin are the major phenolics found in plums. Plums also contain fiber and potassium, as well as some magnesium and boron. Plums have been shown to possess antioxidant and anti-inflammatory properties. Chlorogenic acid has been shown to decrease anxiety in mice. Laboratory rats that drank plum juice had improved working memory in a water maze in one experiment. Dried plum (prune) consumption has been shown to improve bone health by improving bone density and strength. Prunes also have a laxative effect. Plums have substantial bile acid binding potential, which has been associated with lower cholesterol and lower risk of heart disease and cancer.

Cancer-related effects of eating plums

Plum extract has been shown to decrease the proliferation of breast cancer cells. Plum extract also has been shown to induce apoptosis and reduce viability of human liver cancer cells. Plum consumption has been found to be associated with reduced risk of head and neck cancer.

Additional comments

Non-organic plums must be washed thoroughly to remove pesticide residue. Anthocyanin and phenolic content and antioxidant activity is higher in plums with dark skin and flesh than in lighter colored plums, and is also higher in the peels than in the flesh of plums.

Below are links to recent studies concerning this food. For a more complete list of studies, please click on plum.

Tags: anthocyanins, boneHealth, carotenoid, fiber, inflammation, plum, proanthocyanidins, proliferation, quercetin, vitaminA, vitaminC

Selected breast cancer studies

Phenolic compounds in Rosaceae fruit and nut crops-A review Anthocyanins potentiate the activity of trastuzumab in human epidermal growth factor receptor 2‑positive breast cancer cells in vitro and in vivo Effects of cooking techniques on vegetable pigments: a meta-analytic approach to carotenoid and anthocyanin levels Polyphenols of selected peach and plum genotypes reduce cell viability and inhibit proliferation of breast cancer cells while not affecting normal cells Japanese plums (Prunus salicina Lindl.) and phytochemicals - breeding, horticultural practice, post-harvest storage, processing and bioactivity Cytotoxicity and apoptosis induction in human breast adenocarcinoma MCF-7 cells by (+)-cyanidan-3-ol Fruit, vegetable, and animal food intake and breast cancer risk by hormone receptor status The Effect of Quercetin On Doxorubicin Cytotoxicity in Human Breast Cancer Cells Phytochemical composition and antioxidant capacity of various botanical parts of the fruits of Prunus domestica L. from the Lorraine region of Europe Modulation of angiogenesis by dietary phytoconstituents in the prevention and intervention of breast cancer Antioxidant capacities and total phenolic contents of 62 fruits Anticancer Activities of an Anthocyanin-Rich Extract From Black Rice Against Breast Cancer Cells In Vitro and In Vivo Identifying peach and plum polyphenols with chemopreventive potential against estrogen-independent breast cancer cells Dietary Supplementation with Dried Plum Prevents Ovariectomy-Induced Bone Loss in C57BL/6 Mice and Modulates the Immune Response Changes in hydrophilic and lipophilic antioxidant activity and related bioactive compounds during postharvest storage of yellow and purple plum cultivars Comparison of the Antioxidant Activities of Nine Different Fruits in Human Plasma Comparative effects of food-derived polyphenols on the viability and apoptosis of a human hepatoma cell line (HepG2) Inhibition of Cancer Cell Proliferation in Vitro by Fruit and Berry Extracts and Correlations with Antioxidant Levels

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