Results: Seven studies were included in this review, comprising acute trials (n = 4) and longer-term (n = 3) interventions that assessed multiple cogni-tive outcomes in children, adults and older adults with cognitive impairment. The literature search followed PRISMA guidelines and included six databases, as well as additional hand searching. Methods: A systematic review was conducted to identify the published literature on food-based anthocyanin consumption and cognitive outcomes in human intervention trials.
Evidence on the health effect of plums has not been extensively studied, and the available evidence needs further confirmation.īackground: Preclinical evidence suggests that the anthocyanins, which comprise a subclass of dietary flavonoids providing the purple and red pigmentation in plant-based foods, may have a beneficial impact on cognitive outcomes. Most of the human trials used the dried version of plums rather than fresh fruit, thus limiting translation to dietary messages of the positioning of plums in a healthy diet. Plums have been shown to possess antioxidant and antiallergic properties, and consumption is associated with improved cognitive function, bone health parameters and cardiovascular risk factors. Of the 25 human studies, 6 were confirmatory studies of moderate quality, while 19 were exploratory.
A total of 73 relevant peer-reviewed journal articles were included in this review. A number of databases were searched according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines for relevant studies on plum health effects in vitro, animal studies and clinical trials. A systematic review of literature was carried out to summarize the available evidence on the impact of plums (Prunus species domestica and salicina) on disease risk factors and health outcomes. The increased interest in plum research has been attributed to its high phenolic content, mostly the anthocyanins, which are known to be natural antioxidants. Research on the health effects of plum continue to show promising results on its antiinflammatory, antioxidant and memory-improving characteristics. In recent times, plums have been described as foods with health-promoting properties.
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