Jamun has also been reported to be protective in liver disease which could play an important role in prevention of liver damage
(necrosis and fibrosis). In addition, studies also show an anti-cancer potential of jamun fruit extract. These could be possibly due to several bioactive phytochemicals including polyphenols which have the purple pigment called anthocyanin. Studies show that berry fruit consumption may also provide benefits during chemotherapy and radiation. Research confirms that polyphenolic compounds have far reaching health benefits. They help in preventing of several chronic diseases like cancer, heart disease, diabetes, ageing and arthritis.
The fruit also has been known to have blood purifying properties. The leaves of the jamun tree possess anti-bacterial properties and is used for making medicines that strengthen teeth and gums.
The bark of the tree is useful for de-worming, urinary disorders and is used to formulate many herbal medicines by traditional healers. Extracts from bark of the jamun tree are believed to possess moderate antibiotic activity. Due to its high astringent properties, it is used for gargles and as a mouthwash particularly for bleeding gums (Gingivitis). The bark and leaves are useful in controlling high blood pressure.
The juice of the jamun fruit is extremely soothing and has a cooling effect. It helps in proper functioning of the digestive system.
Jamun fruit is best eaten raw, with a sprinkling of salt, or preserved as squashes, preserves, jams and candies, which have a distinct flavor. Unripe fruits are used to make vinegar and ripe fruits are often made into excellent quality wines. The white-fleshed jamun has adequate pectin and makes a very stiff jelly. The more common purple-flesh ones yield rich jelly but is deficient in pectin. They require a commercial jelling agent or must be combined with pectin-rich fruit such as unripe or sour guavas. Do be careful in consuming the fruit from roadside stalls. It may be contaminated by lead and heavy metals from exhaust fumes.
The subjects consumed a low-fat background diet and were counseled on strategies to maintain weight and to consistently follow their usual exercise routines throughout each test phase.
The researchers wanted to investigate possible antioxidant effects from eating almonds.
The team found that when the volunteers ate the full dose of almonds, their concentration of two biomarkers of oxidative stress–plasma malondialdehyde (MDA) and urinary isoprostanes–were significantly lowered.
MDA decreased by nearly 19 percent compared to the start of the study in the full-dose almond group.
Isoprostane decreased by 27 percent in both the almond groups when compared to the control period, suggesting a possible threshold effect for that biomarker.
While the study helps to show the antioxidant benefit of eating almonds, further research is needed to shed light on the individual contributions of vitamin E and polyphenolic constituents, such as flavonoids, found in almonds and other tree nuts.