Plum fruit (Prunus domestica)
Synopsis of plum fruit
Plum fruit, derived from species in the Prunus genus—particularly Prunus domestica (European plum) and Prunus salicina (Japanese plum)—is a sweet, juicy stone fruit widely consumed around the world for its nutritional and therapeutic benefits. Plums are rich in vitamin C, vitamin K, potassium, fiber, and a range of polyphenolic compounds such as chlorogenic acid, quercetin, and anthocyanins, particularly in darker-skinned varieties.
Medicinally, plums are best known for their mild laxative effects, due primarily to their fiber and sorbitol content, making them helpful for relieving constipation and promoting digestive health. Dried plums, or prunes, are particularly effective in this regard and are often used in clinical and dietary settings to improve bowel regularity without harsh stimulant effects.
Beyond digestion, plum's antioxidant profile contributes to cellular protection, supports cardiovascular health, and helps reduce inflammation. The high concentration of anthocyanins in purple plums provides anti-aging and anti-inflammatory benefits, while their potassium content helps regulate blood pressure. Recent research has also explored their potential in supporting bone health, particularly in postmenopausal women, by reducing bone loss markers.
Plum fruit is consumed fresh, dried, or in the form of juices, jams, teas, and supplements. In traditional medicine, both the fruit and the bark or seeds of some Prunus species have been utilized for a variety of therapeutic purposes.
Historical Use in Medicine:
Plum has a long history of use in traditional European, Chinese, and Ayurvedic medicine. In Traditional Chinese Medicine (TCM), plums (wu mei) are used for their astringent and digestive qualities, especially in formulas that address diarrhea, dysentery, chronic cough, and parasitic infestations. Wu Mei Wan, a classic TCM formula containing smoked plum, is used to treat chronic gastrointestinal issues and worm-induced disorders.
In European folk medicine, plum syrup was a common remedy for constipation, particularly in children and the elderly. Plum juice and stewed prunes were used to gently stimulate digestion and relieve sluggish bowels, especially in times before pharmaceutical laxatives were available. Plums were also regarded as a tonic food, useful during recovery from illness or for people with weak digestion.
In Ayurveda, while the plum fruit itself is not a major herb, the general principles of using sweet, cooling, and hydrating fruits to soothe Pitta imbalances support the occasional use of plum in diets to manage inflammation, acidity, or digestive heat.
Plum fruit is used for these health conditions
Abdominal Pain (Traditional)
Acid Indigestion (Traditional)
Anemia (Traditional)
Appetite (deficient) (Traditional)
Asthma (Traditional)
Bronchitis (Traditional)
Cancer (natural therapy for) (Scientific)
Cancer (prevention) (Scientific)
Cancer Treatment (reducing side effects) (Scientific)
Cholesterol (high) (Scientific)
Colds (general) (Traditional)
Constipation (adults) (Scientific)
Constipation (children) (Scientific)
Cough (dry) (Traditional)
Cough (general) (Traditional)
Cough (spastic) (Traditional)
Diabetes (Scientific)
Diarrhea (Traditional)
Digestion (poor) (Traditional)
Dyspepsia (Traditional)
Fatigue (Traditional)
Fever (Traditional)
Gastritis (Traditional)
Gout (Traditional)
Hemorrhoids (Traditional)
Hepatitis (Traditional)
Hypertension (Scientific)
Indigestion (Traditional)
Inflammation (Scientific)
Irritable Bowel Syndrome (Scientific)
Jaundice (adults) (Traditional)
plum fruit is used to support these body systems
Blood (Traditional)
Digestive System (Scientific)
Gastrointestinal Tract (Scientific)
Heart (Traditional)
Immune System (Traditional)
Intestinal System (Scientific)
Large Intestines (Colon) (Traditional)
Liver (Traditional)
Skin (Traditional)
