The study showed that consuming dried plums can protect from ionising radiation that increases oxidative damage in skeletal tissues and results in an imbalance in bone remodelling.
"Bone loss caused by ionising radiation is a potential health concern for those in occupations or in situations that expose them to radiation," said Nancy Turner, from Texas A&M AgriLife Research.
"This is relevant to not only astronauts in space, but also cancer patients, those undergoing radiotherapy, radiation workers and victims of nuclear accidents," said Turner.
The team investigated interventions they hypothesised might prevent bone damage and oxidative stress-related factors leading to cancellous bone loss, also known as "spongy bone," from exposure to both low linear energy transfer and high linear energy transfer radiation.
"We evaluated different interventions with antioxidant or anti-inflammatory properties, including an antioxidant cocktail, dihydrolipoic acid, ibuprofen and dried plum, to determine their ability to prevent bone loss and to blunt the expression of genes in marrow cells that lead to the breakdown of bone after irradiation with either gamma rays or simulated space radiation," said Turner.
"Bone loss caused by ionising radiation occurs quite rapidly in rodents," Turner said.
The interventions were evaluated first by using early gene expression markers and then were tested for their ability to prevent radiation-induced bone loss.
Of the interventions tested, dried plum was most effective in reducing the expression of genes related to the breakdown of bone and preventing the spongy bone effect caused by irradiation with either photons or heavy ions.
"Dried plums contain biologically active components that may provide effective interventions for loss of structural integrity caused by radiotherapy or unavoidable exposure to space radiation incurred over long-duration spaceflight," Turner said.
Turner noted purified dried plums contain various bioactive compounds, including polyphenols that are known for their high antioxidant and anti-inflammatory properties.
The research was published in the journal Scientific Reports.
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