Editing Prunus (section)

===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" />