Australian bush food could be the next antioxidant superfood

Blackmores Institute has commissioned new research into the antioxidant and anti-inflammatory properties of the Davidson’s Plum (Davidsonia jerseyana). Southern Cross University will undertake the research into the native fruit, which grows around northern NSW.

“Davidson’s Plum has a long history of use as a food, both by Indigenous people and early settlers in Australia,” said Blackmores Institute Director of Research Chris Oliver. “The study of native bush foods is an exciting direction for Blackmores Institute and part of our commitment to undertaking research into traditional medicines to help expand our knowledge base.”

“If there are substantial antioxidant and anti-inflammatory properties of the plum extract, this would suggest that it may be beneficial in stopping oxidative damage which is a major cause of cell damage,” said Professor Stephen Myers, Director NatMed Research Unit, Southern Cross Plant Science, who is undertaking the research.

Blackmores Institute is working with Native Extracts, a northern NSW-based group which has developed a unique extraction method to retain the therapeutic properties of the fruit.