Research in Australia claims that the Queen garnet a Plum variety from Queensland can make you thin.

If one is from Australia, like me, one would enjoy a variety of plums in summer. I especially love the sweet variety Prunus salicina also called 'blood plum'. Apart from the blood plums other common ones are Cherrie plums, Dawson plums and the Victoria plums. Most houses in Australia have a plum tree in their backyard. Hence the hybrids and colures in which they come are very common. These stone fruits have an extraordinarily high level of anthocyanin. Anthocyanin is the pigment that gives plums, strawberries and blueberries their deep blush. It is also a class of antioxidant - a compound that reduces oxidative stress in living cells, and which has been investigated for its role in preventing or helping fight disease.

The Queen Garnet came under the spotlight in February 2015 when the fruit's praises were sung by popular ABC TV show Landline. The programme detailed new research by the University of Southern Queensland (USQ) that produced evidence of the berry's weight-loss potential.

Research

The Queen Garnet plum has a little story of itself. It was accidentally created by plant breeders trying to make a disease-resistant version of the common Japanese plum for the Queensland government a decade ago. The Queensland government scientist identified the QGP as having particularly high antioxidant capacity and anthocyanin content compared with other fruits. “QGP ranks above blackberries and blueberries and has similar capacity to cranberry in regards to antioxidant capacity measured by ORAC (oxygen radical absorbance capacity)” according to the scientists.

Their research showed that QGP from the 2008 season had an anthocyanin content of 260 mg/100 g which compares well with other berry fruit such as bilberry at 215-300 mg. Blackberry at 135-152 mg and blackcurrant at 135-152 mg.

Roger Stanley, science leader with the Queensland Government Department of Employment, Economic Development and innovation, said: “Research suggests that high levels of antioxidants, especially anthocyanin, can help reduce the inflammation that is underlying cause of certain cancers, heart disease and neurological degenerative disorders, the compounds have been shown to inhibit cancer cell growth in several studies overseas. The Queensland Scientists also believe QGP products could also befit digestive health, bone health, vascular, obesity and diabetes.

In addition to plum’s fibre, magnesium and potassium content, they are a rich source of sorbitol which has a laxative quality and may benefit healthy gut micro flora.

Dried plums (prunes) can benefit bone density while anthocyanin-rich purple corn extract has been shown to have beneficial effect in preventing high obesity and normalizing blood glucose, leptin and insulin levels in mice fed a fat diet.

Then researchers at USQ took a closer look at the plum's positive properties. They fed rats a diet high in fats and carbohydrates until they were obese. Then they added a few drops of Queen Garnet plum juice to the rats' drinking water, while exercising the rats half an hour a day. Within eight weeks, the rats had shed most of their excess weight.

That research, coupled with the Queen Garnet's reputedly deliciously sweet flesh proved a public relations masterstroke for farming co-op Nutrafruit, which paid the Queensland Government for the global license to commercialise the fruit.

But how much weight should be placed on scientific research conducted on rats? USQ Biomedical Sciences Professor Lindsay Brown, who led the research, says the results make a strong case for the Queen Garnet's health claims and for further funding for human trials.

"All the changes that rats experience with obesity - glucose levels, cardiovascular functions, inflammation - all those occur the same way in humans," Prof Brown told the BBC, adding: "The plums taste really nice."

Critics of cultivated fruit such as the Queen Garnet argue native fruits such as lemon myrtle can deliver even higher levels of anthocyanins. But Nutrafruit director Hugh Macintosh says indigenous foods are extremely difficult to commercialise. "There are many fruits out there with high levels of antioxidants but they have to be harvested in the wild so the supply is unreliable, whereas we've been growing plums for a long time so know how to do it consistently," says Mr Macintosh.

"Our plums may not be as sexy as something found in the Amazon but they're something most of us have been eating all our lives and they have a lot of potential," the Nutrafruit director adds. And I totally endorse this statement.  The fresh fruit is available only for about a month in the market, processing it into a range of health products would allow a year-round supply.  It is enjoyed as a fresh fruit, plum puddings, plum jams, plum wine and plum sauce.

For more information visit the link below

http://m.bbc.com/news/world-australia-31629272