Prunes Scores High in Antioxidants

Long recognized as a good source of fiber, prunes may also help slow the aging process in both the body and brain, according to a recent study from Tufts University in Boston. The study ranks the antioxidant value of commonly eaten fruits and vegetables using an analysis called ORAC (Oxygen Radical Absorbance Capacity). Prunes top the list with more than twice the level of antioxidants than other high-scoring fruits such as blueberries and raisins.

Top Scoring Fruits and Vegetables
(ORAC units per 100 g)

Prunes	5570
Raisins	2830
Blueberries	2400
Blackberries	2036
Kale	1770
Strawberries	1540
Spinach	1260
Raspberries	1220
Brussel Sprouts	980
Plums	949

ORAC is a test tube analysis that measures the total antioxidant power of foods and other chemical substances. Early findings suggest that this same antioxidant activity translates to animals, protecting cells and their components from oxidative damage.

The studies conducted at the USDA Human Nutrition Research Center on Aging at Tufts University found that feeding middle-aged rats foods with plenty of antioxidants prevented loss of long-term memory and learning ability and maintained their ability to respond to a chemical stimulus.

While antioxidant vitamin supplements have grown in popularity, it may be the combination of the nutrients in the foods that have the greatest effect.

"If these studies are borne out in further research, young and middle-aged people may be able to reduce risk of diseases of aging—including senility—simply by adding high (antioxidant) foods to their diets," said Floyd Horn, administrator of the USDA's Agricultural Research Service, in Beltsville, MD.

This isn't the first research indicating prunes are high in antioxidant compounds. Researchers at the University of California-Davis, found that prunes contain high amounts of neochlorogenic acid, a phenolic compound, and a strong antioxidant.