One of the north coast’s rare bush foods, the Davidson’s plum, is a popular ingredient in gourmet jam, wine, ice-cream and sauces.
It has been a staple of the indigenous diet in the rainforests of Queensland and northern NSW for thousands of years.
Now Southern Cross University researchers are investigating its health benefits and they are looking for volunteers to help test its potential anti-ageing properties.
The University’s Special Research Centre Southern Cross Plant Science is conducting the study into at the antioxidant and anti-inflammatory effects of the Davidson’s plum (Davidsonia jerseyana), often referred to locally as the Mullumbimby plum.
The study is being conducted by Professor Stephen Myers and Dr Don Baker from the NatMed-Research Unit of Southern Cross Plant Science. Blackmores is financing the study and providing the study medication.
‘Davidson’s plum has a long history of use as a food, both by Indigenous people and early settlers in Australia, and is now grown commercially for human consumption,’ said Professor Myers.
‘Laboratory studies have confirmed the antioxidant and anti-inflammatory properties of the plum, suggesting that it may be beneficial in stopping oxidative damage, which is a major cause of cell ageing.
‘We are now testing it in humans to explore this potential.’
During the study, participants will take a 100mL daily dose of an active medication for a fortnight, which is approximately equivalent to eating four Davidson’s plums per day.
The researchers are looking for people who are:
• women and men aged between 18 and 40 years
• smokers or non-smokers
• reasonably healthy
• able to travel to the university’s Lismore campus.
For more information about taking part in the study, contact Shelley Robinson by calling 0419 098 018 or email [email protected]