SOURCES:
Iowa State University Extension and Outreach: “Food of the Week: Plum.”
Mayo Clinic: “Stone Fruits: What Are They?” “A Grocery Bag of Beneficial Ingredients,” “Do you know the different between a prune and a dried plum?” “Vitamin C.”
Iowa Department of Public Health: “Focus on Fruit.”
U.S. Department of Agriculture: “Plums, Raw,” “Prunes, dried,” “Ja-plum, (jambolan), raw.”
Produce for Better Health Foundation: “Can eating dried prunes lower blood sugar levels?”
Harvard Health Publishing: “Resolution: Eat your way to a healthy heart,” “Nutritional strategies to ease anxiety.”
U.S. National Library of Medicine: “Sorbitol.”
American Heart Association: “How Potassium Can Help Control High Blood Pressure.”
Michigan Nutrition Network: “Michigan Harvest of the Month.”
Journal of Agricultural and Food Chemistry: “Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California.”
World Journal of Diabetes: “Functional foods-based diet as a novel dietary approach for management of type 2 diabetes and its complications: A review.”
Ageing Research Reviews: “Viewpoint: dried plum, an emerging functional food that may effectively improve bone health.”
Australian Native Food and Botanicals: “Kakadu Plum,” “Rural Industries R&D Corporation Factsheet: Kakadu Plum.”
American Optometric Association: “Diet and Nutrition.”
Clinics in Dermatology: “Healing fats of the skin: the structural and immunologic roles of the omega-6 and omega-3 fatty acids.”
Clinical Nutrition Research: “Nutritional Management of Kidney Stones (Nephrolithiasis).”
Foods: “Antioxidant Rich Extracts of Terminalia ferdinandiana Inhibit the Growth of Foodborne Bacteria,” “Chemical and Nutritional Composition of Terminalia ferdinandiana (Kakadu Plum) Kernels: A Novel Nutrition Source,” “Buchanania obovata: Functionality and Phytochemical Profiling of the Australian Native Green Plum.”
Food Research International: “Organic acids in Kakadu plum (Terminalia ferdinandiana): The good (ellagic), the bad (oxalic) and the uncertain (ascorbic).”
Harvard Health Publishing: “Understanding antioxidants.”
Journal of Clinical and Aesthetic Dermatology: “Topical Vitamin C and the Skin: Mechanisms of Action and Clinical Applications.”
Kakadu National Park: “Kakadu plum.”
Pharmacognosy Review: “The chemotherapeutic potential of Terminalia ferdinandiana: Phytochemistry and bioactivity.”
Cancers: “Eugenia jambolana (Ja Plum) Fruit Extract Exhibits Anti-Cancer Activity against Early Stage Human HCT-116 Colon Cancer Cells and Colon Cancer Stem Cells.”
Indonesian Food and Nutrition Progress: “The Potential of Ja Plum (Syzygium cumini)as a Source of Food Natural Antioxidant.”
International Journal of Advanced Engineering and Management Research: “Jamun's: Medicinal impact and Benefits (S.cumini).”
IOP Conference Series: Earth and Environmental Science: “The effect of Ja Plum Fruit (Zyzygium cumini) extract on leucocyte and lung histopathology of mouse exposed cigarette smoke.”
NutritionData: “Plums, raw Nutrition Facts & Calories.”
Nutrition Value: “Ja-plum, raw, (jambolan) nutrition facts and analysis.”
Purdue University: “Jambolan.”
Research Journal of Science and Technology: “Antibacterial, Antioxidants analysis of Phytochemical Extracts derived from the seeds of Syzygium cumini L. against Pathogenic Bacteria.”
RxList: “Jambolan.”
ScienceDirect: “Ja Plum.”
Stroke: “Potassium intake and risk of stroke in hypertensive and non-hypertensive women in the Women's Health Initiative.”
The National Gardening Association: “Plum varieties.”