The plum is a drupe, a fruit with a single pit that is related to the peach, nectarine and apricot. Plums are a significant source of nutrients, dietary fibre and antioxidants, such as phenolic compounds. The phenolic compounds occurring in plums include mainly phenolic acids, such as neochlorogenic acid, chlorogenic acid and anthocyanins: cyanidin-3 rutinoside, cyanidin-3-glucoside and peonidin-3-rutinoside
Plum fruits are utilized to a limited extent in the preparation of beverages of various types, such as ready-to-serve beverages, nectar, squashes and appetizers.
Plum juice is an excellent source of iron and potassium. It is also a good source of vitamin C. Plums have low calorie content and relatively high nutritive value. They contain carbohydrates, first of all sucrose, glucose and fructose, organic acids, e.g., citric and malic acids, fibre (pectins), tannins, aromatic substances and enzyme.
Plums have high content of Vitamin C, which means that they help protect the body against health conditions like asthma, colon cancer, osteoarthritis and rheumatoid arthritis. Plum juice concentrate is effective in preventing and reducing human influenza A.
Plums do not usually give up a juice upon crushing and pressing and must be treated with a macerating enzyme in order to yield an actual juice. Many people find that the consumption of plum juice helps to promote regularity of bowel movement.
Plum and plum juice health benefits
