By Jenny Astrow
There are a few fruits that come in such a panorama of colors as the juicy crunchy taste of the plum. The plum season starts from May through October with Japanese varieties first in the fall. Plums originated from the Prunes genus of plants and are relatives of the peach, nectarine, and almond. They are all considered “drupes” fruits that have a hard stone pit surrounding their seeds.
To begin with, the ability of the plum to increase absorption of iron has been documented in published research for many years. The ability for the plum to make iron available may be related to the vitamin C content of the fruit. The annual global food ranking system qualified plums one of the fruit with highest dosages of vitamin because of the amounts of iron stored.
In addition to vitamin C consumption, eating plums can also improve your eyesight. According to a study published in the Archives of Opthalmology, indicates that eating three or more servings of plums a day can reduce your risk of macular degeneration (ARMD), the primary cause of vision loss in older adults by 36 percent compared to people who consume less than 1.5 servings of fruit daily.
Furthermore, plums have stored inside damage preventing are particularly effective in neutralizing a particularly destructive oxygen radical called superoxide anion radical, and they have also been shown to help prevent oxygen-based damage to fats, such as the fats that comprise a substantial portion of our brain cells or neurons, the cholesterol and triglycerides circulating in your blood stream.
Also see Papaya: the fruit of the angels