Editing Prunus (section)

==Benefits to human health==
People are often encouraged to consume many fruits because they are rich in a variety of nutrients and phytochemicals that are supposedly beneficial to human health. The fruits of ''Prunus'' often contain many [[phytochemical]]s and [[antioxidant]]s.<ref name="Terry-2011"/><ref name="Nile-2014">{{Cite journal|date=1 February 2014|title=Edible berries: Bioactive components and their effect on human health|journal=Nutrition|language=en|volume=30|issue=2|pages=134–144|doi=10.1016/j.nut.2013.04.007|pmid=24012283|issn=0899-9007|last1=Nile|first1=Shivraj Hariram|last2=Park|first2=Se Won}}</ref><ref name="Cevallos-Casals-2006">{{Cite journal|date=1 May 2006|title=Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional properties|journal=Food Chemistry|language=en|volume=96|issue=2|pages=273–280|doi=10.1016/j.foodchem.2005.02.032|issn=0308-8146|last1=Cevallos-Casals|first1=Bolívar A.|last2=Byrne|first2=David|last3=Okie|first3=William R.|last4=Cisneros-Zevallos|first4=Luis}}</ref> These compounds have properties that have been linked to preventing different diseases and disorders.<ref name="Nile-2014" /><ref name="Liu-2013">{{Cite journal|last=Liu|first=Rui Hai|date=1 June 2013|title=Dietary Bioactive Compounds and Their Health Implications|journal=Journal of Food Science|language=en|volume=78|issue=s1|pages=A18–A25|doi=10.1111/1750-3841.12101|pmid=23789932|issn=1750-3841|doi-access=free}}</ref><ref name="Wang-2000">{{Cite journal|last1=Wang|first1=Shiow Y.|last2=Jiao|first2=Hongjun|title=Scavenging Capacity of Berry Crops on Superoxide Radicals, Hydrogen Peroxide, Hydroxyl Radicals, and Singlet Oxygen|journal=Journal of Agricultural and Food Chemistry|language=en|volume=48|issue=11|pages=5677–5684|doi=10.1021/jf000766i|pmid=11087538|year=2000|bibcode=2000JAFC...48.5677W }}</ref> Research suggests that the consumption of these fruits reduces the risk of developing diseases such as cardiovascular diseases, cancer, diabetes, and other age-related declines.<ref name="Liu-2013" /><ref name="Wang-2000" /> Many factors can affect the levels of bioactive compounds in the different fruits of the genus ''Prunus'', including the environment, season, processing methods, orchard operations, and postharvest management.<ref name="Terry-2011" />

===Cherries===
Cherries contain many different [[phenols|phenolic compounds]] and [[anthocyanin]]s, which are indicators of being rich in antioxidants.<ref name="Usenik-2008">{{Cite journal|date=1 March 2008|title=Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.)|journal=Food Chemistry|language=en|volume=107|issue=1|pages=185–192|doi=10.1016/j.foodchem.2007.08.004|issn=0308-8146|last1=Usenik|first1=Valentina|last2=Fabčič|first2=Jerneja|last3=Štampar|first3=Franci}}</ref><ref name="Liu-2013" /> Recent research has linked the phenolic compounds of the sweet cherry (''[[Prunus avium]]'') with antitumor properties.<ref name="Bastos-2015">{{Cite journal|date=15 April 2015|title=Chemical characterisation and bioactive properties of Prunus avium L.: The widely studied fruits and the unexplored stems|journal=Food Chemistry|language=en|volume=173|pages=1045–1053|doi=10.1016/j.foodchem.2014.10.145|pmid=25466123|issn=0308-8146|last1=Bastos|first1=Claudete|last2=Barros|first2=Lillian|last3=Dueñas|first3=Montserrat|last4=Calhelha|first4=Ricardo C.|last5=Queiroz|first5=Maria João R.P.|last6=Santos-Buelga|first6=Celestino|last7=Ferreira|first7=Isabel C.F.R.|hdl=1822/39810|hdl-access=free}}</ref>

[[Reactive oxygen species]] (ROS) include [[superoxide radical]]s, [[hydrogen peroxide]], [[hydroxyl radical]]s, and [[singlet oxygen]]; they are the byproducts of metabolism. High levels of ROS lead to oxidative stress, which causes damage to lipids, proteins, and nucleic acids. The oxidative damage results in cell death, which ultimately leads to numerous diseases and disorders. Antioxidants act as a defense mechanism against the oxidative stress.<ref name="Liu-2013" /><ref name="Wang-2000" /> They are used to remove the [[Radical (chemistry)|free radicals]] in a living system that are generated as ROS.<ref name="Lee-etal-2007">{{Cite journal|last1=Lee|first1=Bo-Bae|last2=Cha|first2=Mi-Ran|last3=Kim|first3=Soo-Yeon|last4=Park|first4=Eunju|last5=Park|first5=Hae-Ryong|last6=Lee|first6=Seung-Cheol|date=1 June 2007|title=Antioxidative and Anticancer Activity of Extracts of Cherry (Prunus serrulata var. spontanea) Blossoms|journal=Plant Foods for Human Nutrition|language=en|volume=62|issue=2|pages=79–84|doi=10.1007/s11130-007-0045-9|pmid=17577669|bibcode=2007PFHN...62...79L |s2cid=19550239|issn=0921-9668}}</ref><ref name="Liu-2013" /> Some of those antioxidants include [[Glutathione S-transferase|gutathione S-transferase]], [[glutathione peroxidase]], [[superoxide dismutase]], and [[catalase]].<ref name="Lee-etal-2007" /> The antioxidants present in cherry extracts act as inhibitors of the free radicals.<ref name="Nile-2014" /> However, the DNA and proteins can be damaged when an imbalance occurs in the level of free radicals and the antioxidants. When not enough antioxidants are available to remove the free radicals, many diseases can occur, such as cancers, cardiovascular diseases, Parkinson's disease, etc.<ref name="Wang-2000" /> Recent studies have shown that using natural antioxidants as a supplement in chemotherapy can decrease the amount of oxidative damage. Some of these natural antioxidants include vitamin C, [[tocopherol]], and [[epigallocatechin gallate]]; they can be found in certain cherry extracts.<ref name="Lee-etal-2007" />

===Almonds===
Similar to cherries, strawberries, and raspberries, almonds are also rich in [[phenols|phenolics]]. Almonds have a high oxygen radical absorbing capacity (ORAC), which is another indicator of being rich in antioxidants.<ref name="Terry-2011" /><ref name="Wijeratne-2006">{{Cite journal|last1=Wijeratne|first1=Subhashinee S. K.|last2=Amarowicz|first2=Ryszard|last3=Shahidi|first3=Fereidoon|date=1 March 2006|title=Antioxidant activity of almonds and their by-products in food model systems|journal=Journal of the American Oil Chemists' Society|volume=83|issue=3|pages=223|doi=10.1007/s11746-006-1197-8|s2cid=83628789|issn=0003-021X}}</ref> As stated before, high levels of free radicals are harmful, thus having the capacity to absorb those radicals is greatly beneficial. The bioactive compounds, polyphenols and anthocyanins, found in berries and cherries are also present in almonds.<ref name="De Souza-2014">{{Cite journal |date=1 August 2014|title=Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits|journal=Food Chemistry |volume=156|pages=362–368|doi=10.1016/j.foodchem.2014.01.125|pmid=24629981|issn=0308-8146 |last1=De Souza|first1=Vanessa Rios|last2=Pereira|first2=Patrícia Aparecida Pimenta|last3=Da Silva |first3=Thais Lomônaco Teodoro |last4=De Oliveira Lima|first4=Luiz Carlos |last5=Pio|first5=Rafael |last6=Queiroz|first6=Fabiana|url=http://www.repositorio.ufop.br/handle/123456789/5585}}</ref><ref name="Wijeratne-2006" /> Almonds also contain nonflavonoid and [[flavonoid]] compounds, which contribute to their antioxidant properties.<ref name="Terry-2011" /><ref name="Monagas-2007">{{Cite journal|last1=Monagas |first1=Maria|last2=Garrido|first2=Ignacio|last3=Lebrón-Aguilar|first3=Rosa |last4=Bartolome |first4=Begoña|last5=Gómez-Cordovés|first5=Carmen|title=Almond (''Prunus dulcis'' (Mill.) D.A. Webb) Skins as a Potential Source of Bioactive Polyphenols|journal=Journal of Agricultural and Food Chemistry |volume=55|issue=21|pages=8498–8507|doi=10.1021/jf071780z|pmid=17867638|year=2007|bibcode=2007JAFC...55.8498M }}</ref><ref name="Wijeratne-2006" /> Flavonoids are a group of structurally related compounds that are arranged in a specific manner and can be found in all vascular plants on land. They also contribute to the antioxidant properties of almonds.<ref name="Monagas-2007" /> Some of the nonflavonoid compounds present are [[Protocatechuic acid|protocatechuic]], [[Vanillic acid|vanillic]], and [[P-Hydroxybenzoic acid|p-hydroxybenzoic]] acids. Flavonoid compounds that can be found in the skin of the almond are [[flavanols]], [[dihydroflavonols]], and [[flavanone]]s.<ref name="Monagas-2007" /><ref name="Wijeratne-2006" />

===Plums===
Of all of the different species of stone fruits, plums are the richest in antioxidants and phenolic compounds. The total antioxidant capacity (TAC) varies within each fruit, but in plums, TAC is much higher in the skin than in the flesh of the fruit.<ref name="Terry-2011" /><ref name="Gil-2002">{{Cite journal|last1=Gil|first1=María I.|last2=Tomás-Barberán|first2=Francisco A.|last3=Hess-Pierce|first3=Betty|last4=Kader|first4=Adel A.|title=Antioxidant Capacities, Phenolic Compounds, Carotenoids, and Vitamin C Contents of Nectarine, Peach, and Plum Cultivars from California|journal=Journal of Agricultural and Food Chemistry|language=en|volume=50|issue=17|pages=4976–4982|doi=10.1021/jf020136b|pmid=12166993|year=2002|bibcode=2002JAFC...50.4976G }}</ref><ref name="Cevallos-Casals-2006" />

===Apricots===
Apricots are high in [[carotenoid]]s, which play a key role in light absorption during development. Carotenoids are the pigments that give the pulp and peel of apricots and other ''Prunus'' fruits their yellow and orange colors. Moreover, it is an essential precursor for vitamin A, which is especially important for vision and the immune system in humans.<ref name="Terry-2011" /><ref name="Hegedú´s-2010">{{Cite journal|last1=Hegedú´s|first1=Attila|last2=Engel|first2=Rita|last3=Abrankó|first3=László|last4=Balogh|first4=Emó´ke|last5=Blázovics|first5=Anna|last6=Hermán|first6=Rita|last7=Halász|first7=Júlia|last8=Ercisli|first8=Sezai|last9=Pedryc|first9=Andrzej|date=1 November 2010|title=Antioxidant and Antiradical Capacities in Apricot (Prunus armeniaca L.) Fruits: Variations from Genotypes, Years, and Analytical Methods|journal=Journal of Food Science|language=en|volume=75|issue=9|pages=C722–C730|doi=10.1111/j.1750-3841.2010.01826.x|pmid=21535583|issn=1750-3841}}</ref> Moreover, these fruits are quite rich in phenolic substances, including [[catechin]], [[epicatechin]], [[P-Coumaric acid|p-coumaric acid]], [[caffeic acid]], and [[ferulic acid]].<ref name="Hegedú´s-2010" /><ref>{{Cite journal|last1=Sochor|first1=Jiri|last2=Zitka|first2=Ondrej|last3=Skutkova|first3=Helena|last4=Pavlik|first4=Dusan|last5=Babula|first5=Petr|last6=Krska|first6=Boris|last7=Horna|first7=Ales|last8=Adam|first8=Vojtech|last9=Provaznik|first9=Ivo|date=7 September 2010|title=Content of Phenolic Compounds and Antioxidant Capacity in Fruits of Apricot Genotypes|journal=Molecules|language=en|volume=15|issue=9|pages=6285–6305|doi=10.3390/molecules15096285|pmid=20877223|pmc=6257765|doi-access=free }}</ref>

===Peaches and nectarines===
Similar to the plum, peaches and nectarines also have higher TAC in the skin than in the flesh.<ref name="Terry-2011" /><ref name="Gil-2002" /> They also contain moderate levels of carotenoids and ascorbic acid.<ref name="Legua-2011">{{Cite journal|last1=Legua|first1=Pilar|last2=Hernández|first2=Francisca|last3=Díaz-Mula|first3=Huertas M.|last4=Valero|first4=Daniel|last5=Serrano|first5=María|title=Quality, Bioactive Compounds, and Antioxidant Activity of New Flat-Type Peach and Nectarine Cultivars: A Comparative Study|journal=Journal of Food Science|volume=76|issue=5|pages=C729–C735|doi=10.1111/j.1750-3841.2011.02165.x|pmid=22417419|year=2011}}</ref><ref name="Gil-2002" /><ref name="Cevallos-Casals-2006" /> Peaches and nectarines are orange and yellow in color, which can be attributed to the carotenoids present.<ref name="Terry-2011" />