Preeti Birwal1, Deshmukh G1, Saurabh SP1 and Pragati S2
Plums are important source of compounds influencing human health and preventing the occurrence of many diseases. Plums have abundance of bioactive compounds such as phenolic acids, anthocyanin’s, carotenoids, flavanols, organic acids, (e.g., citric and malic acids), fibre (pectin), tannins, aromatic substances, enzymes, minerals (e.g., potassium, phosphorus, calcium and magnesium, organic) and vitamin A, B, C & K. The predominant phenolic compounds in plums are caffeic acid, 3-O-caffeicquinic (neochlorogenic acid), 5-O-caffeicquinic (chlorogenic acid) and 4-O-caffe-icquinic (crypto-chlorogenic acid). Plums are being used in Indian medicine as a component of natural drugs used in case of leucorrhea, irregular menstruation and miscarriage. Plum helps in prevention of heart disease, lung and oral cancer, lower the blood sugar, blood pressure, Alzheimer’s disease, muscular degeneration, improve memory capacity, boost bone health, regulates the functioning of the digestive system and so on. Incorporation of plums in dairy and food products like Yoghurt, Pies, Biscuits, Lassi, Ice cream etc., in form of extract, pulp, powder or dried chunks would surely boost up the nutritional and flavour quality.
