Chemical composition and potential health effects of prunes: A functional food?

Prunes are dried plums, fruits of Prunus domestica L., cultivated and propa gated since ancient times. Most dried prunes are produced from cultivar d'A gen, especially in California and France, where the cultivar originated. Af ter harvest, prune-making plums are dehydrated in hot air at 85 to 90 degre esC for 18 h, then further processed into prune juice, puree, or other prun e products. This extensive literature review summarizes the current knowled ge of chemical composition of prunes and their biological effects on human health. Because of their sweet flavor and well-known mild laxative effect, prunes are considered to be an epitome of functional foods, but the underst anding of their mode of action is still unclear. Dried prunes contain simil ar to6.1 g of dietary fiber per 100 g, while prune juice is devoid of fiber due to filtration before bottling. The laxative action of both prune and p rune juice could be explained by their high sorbitol content (14.7 and 6.1 g/100 g, respectively), Prunes are good source of energy in the form of sim ple sugars, but do not mediate a rapid rise in blood sugar concentration, p ossibly because of high fiber, fructose, and sorbitol content. Prunes conta in large amounts of phenolic compounds (184 mg/100 g), mainly as neochlorog enic and chlorogenic acids, which may aid in the laxative action and delay glucose absorption. Phenolic compounds in prunes had been found to inhibit human LDL oxidation in vitro, and thus might serve as preventive agents aga inst chronic diseases, such as heart disease and cancer. Additionally, high potassium content of prunes (745 mg/100 g) might be beneficial for cardiov ascular health. Dried prunes are an important source of boron, which is pos tulated to play a role in prevention of osteoporosis. A serving of prunes ( 100 g) fulfills the daily requirement for boron (2 to 3 mg). More research is needed to assess the levels of carotenoids and other phytochemicals pres ent in prunes to ensure correct labeling and accuracy of food composition t ables in order to support dietary recommendations or health claims.