Plum fruit (Prunus domestica and related species) has attracted attention in recent years for its potential role in cancer prevention. This interest is primarily due to its rich content of polyphenols, flavonoids, and antioxidants, such as chlorogenic acid, neochlorogenic acid, and anthocyanins. Several in vitro and animal studies have reported that plum extracts may inhibit the proliferation of various cancer cell lines, including breast, colon, and liver cancers. The proposed mechanisms include induction of apoptosis (programmed cell death), inhibition of oxidative stress, and modulation of inflammatory pathways.

Some research, such as a 2009 study published in Journal of Medicinal Food, demonstrated that plum extracts selectively induced apoptosis in breast cancer cells without harming normal cells. Other studies have found that dried plums (prunes) and their polyphenolic compounds can positively affect gut microbiota, which may have indirect benefits in reducing colorectal cancer risk.

However, most of the evidence to date comes from laboratory and animal studies; robust human clinical trials are lacking. While the antioxidant and anti-inflammatory properties of plums provide a scientific rationale for their potential cancer-preventive effects, the direct impact on human cancer incidence remains unproven. Thus, while there is scientific interest and some promising preclinical evidence, the overall strength of evidence is currently moderate to low.