Prunes (Prunus domestica)

Prunes do much more than stimulate digestion. Despite being sweet, they help regulate blood sugar and can even strengthen bones.

- Words by Dr Karen Bridgman

While Prunus domestica is the most common plum used, a prune is a dried plum of any of the 1000-or-so varieties available worldwide. Prunes can be used in cooking for both sweet and savoury dishes and have even been made into a highly alcoholic drink similar to cider, called jerkum.

Active ingredients

Prunes are high in phenolic compounds such as chlorogenic and neochlorogenic acids, sorbitol and both soluble and insoluble dietary fibre (seven per cent). This fibre contains a significant amount of the prebiotics inulin and pectin. Prunes are high in potent antioxidant and anti-inflammatory compounds (anthocyanidins), giving them the highest antioxidant capacity of any dried fruit, and provide a range of vitamins (particularly vitamins B6 and K) and minerals (potassium, manganese, boron and magnesium).

Therapeutic uses

Gastrointestinal