Skip to main content

Peach (Prunus Persica)—Morphology, Taxonomy, Composition and Health Benefits

  • 349 Accesses

Abstract

Peaches, a fruit of family Rosaceae and genus prunus, are generally preferred due to their exotic taste and vibrant colour. However, the fruit is low in nutrients. Vitamin A and its precursors such as carotenoids, β-carotene (primarily), α-carotene and β-cryptoxanthin are found in abundance in peaches but it is low in proteins and fat. However, it contains substantial amount of fibre, vitamin C and E. Peaches are reserved for various medicinally important compounds, primarily antioxidants, polyphenolics and carotenoids and thus its consumption has positive implications on health. Various therapeutic effects have also been reported with peach intake such as cardiovascular effects, chemopreventive effects, maintaining ophthalmic health and antidiabetic activity.

Order: Rosales
Family: Rosaceae
Genus: Prunus
Sub-genus: Amygdalus
Local name: Aadu

This is a preview of subscription content, access via your institution.

Buying options

Chapter
USD   29.95
Price excludes VAT (USA)
  • DOI: 10.1007/978-3-030-75502-7_16
  • Chapter length: 11 pages
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
eBook
USD   129.00
Price excludes VAT (USA)
  • ISBN: 978-3-030-75502-7
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book
USD   169.99
Price excludes VAT (USA)
Hardcover Book
USD   169.99
Price excludes VAT (USA)
Fig. 1
Fig. 2
Fig. 3

References

  • Aczel, A. (1977). Change of the carotenoid contents of yellow peach during the canning process and storage. LWT Lebensmitt Wissensch Technol., 10, 120–121.

    CAS  Google Scholar 

  • Andreotti, C., Ravaglia, D., Ragaini, A., & Costa, G. (2008). Phenolic compounds in peach (Prunus persica) cultivars at harvest and during fruit maturation. Annals of Applied Biology, 153(1), 11–23.

    CAS  CrossRef  Google Scholar 

  • Asami, D. K., Hong, Y. J., Barrett, D. M., & Mitchell, A. E. (2003). Processing-induced changes in total phenolics and procyanidins in clingstone peaches. Journal of the Science of Food and Agriculture, 83(1), 56–63.

    CAS  CrossRef  Google Scholar 

  • Bresgen, N., & Eckl, P. M. (2015). Oxidative stress and the homeodynamics of iron metabolism. Biomolecules, 5(2), 808–847.

    CAS  CrossRef  Google Scholar 

  • Brewer, M. S. (2011). Natural antioxidants: sources, compounds, mechanisms of action, and potential applications. Comprehensive reviews in food science and food safety, 10(4), 221–247.

    CAS  CrossRef  Google Scholar 

  • Eilat-Adar, S., Sinai, T., Yosefy, C., & Henkin, Y. (2013). Nutritional recommendations for cardiovascular disease prevention. Nutrients, 5(9), 3646–3683.

    CrossRef  Google Scholar 

  • Elkins, E. R. (1979). Nutrient content of raw and canned green beans, peaches, and sweet potatoes. Food Technol, 33(2), 66–70.

    CAS  Google Scholar 

  • Feldman, A. L., Kostinskaya, L. I., & Globina, N. N. (1979). Determination of mineral substances in peaches. Konservnuyu i Ovashchesushil’nuyu Promyshlemost, 12, 23–24.

    Google Scholar 

  • Fraser, P. D., & Bramley, P. M. (2004). The biosynthesis and nutritional uses of carotenoids. Progress in Lipid Research, 43(3), 228–265.

    CAS  CrossRef  Google Scholar 

  • Ganesan, K., Jayachandran, M., & Xu, B. (2017). A critical review on heptoprotective effects of bioactive food components. Critical Reviews in Food Science and Nutrition, 58(3), 1–65.

    Google Scholar 

  • Gil, M. I., Tomás-Barberán, F. A., Hess-Pierce, B., & Kader, A. A. (2002). Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California. Journal of Agricultural and Food Chemistry, 50(17), 4976–4982.

    CAS  CrossRef  Google Scholar 

  • Heatherbell, D. A. (1974). Rapid concurrent analysis of fruit sugars and acids by gas-liquid chromatography. Journal of the Science of Food and Agriculture, 25(9), 1095–1107.

    CAS  CrossRef  Google Scholar 

  • https://nutritiondata.self.com/facts/fruits-and-fruit-juices/1990/2

  • Leksan, M. (1971). The variability of chemical composition of some peach cultivars under ecological circumstances in Slovenia. Zbornik Biotehniske Fukultete Univerze v Ljublani, 18, 109–118.

    Google Scholar 

  • Leterme, P., García, M. F., Londoño, A. M., Rojas, M. G., Buldgen, A., & Souffrant, W. B. (2005). Chemical composition and nutritive value of peach palm (Bactris gasipaes Kunth) in rats. Journal of the Science of Food and Agriculture, 85(9), 1505–1512.

    CAS  CrossRef  Google Scholar 

  • Merwin, I. (1994). Growing stone fruits in New York. Cornell Gardening Resources: Cornell University.

    Google Scholar 

  • Morozova, S. Y., Misova, E., Foltasova, L., Juraskova, E. S., & Tvrda, V. (2016). Food Components in Oral Health International. Journal of Pharmaceutical Science Invention, 5, 42–47.

    CAS  Google Scholar 

  • Nimse, S. B., & Pal, D. (2015). Free radicals, natural antioxidants, and their reaction mechanisms. RSC advances, 5(35), 27986–28006.

    CAS  CrossRef  Google Scholar 

  • Parrish, A. B., Freel, C. D., & Kornbluth, S. (2013). Cellular mechanisms controlling caspase activation and function. Cold Spring Harbor Perspectives in Biology, 5(6),

    CrossRef  Google Scholar 

  • Patiño, V. M. (2002). Historia y dispersión de los frutales nativos del Neotrópico (No. 326). CIAT.

    Google Scholar 

  • Patino, R., & Historia, V. M. (2002). dispersión de los frutales nativos del Neotrópico. Cali, Colombia: CIAT.

    Google Scholar 

  • Presnell, S. R., & Stafford, D. W. (2002). The vitamin K-dependent carboxylase. Thrombosis and Haemostasis, 87(06), 937–946.

    CAS  CrossRef  Google Scholar 

  • Rickman, J. C., Barrett, D. M., & Bruhn, C. M. (2007). Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. Journal of the Science of Food and Agriculture, 87(6), 930–944.

    Google Scholar 

  • Salunkhe, D. K., Deshpande, P. B., & Do, J. Y. (1968). Effects of maturity and storage on physical and biochemical changes in peach and apricot fruits. Journal of Horticultural Science, 43(3), 235–242.

    CrossRef  Google Scholar 

  • Souty, M. (1975). Composition biochimique et qualité des pêches.

    Google Scholar 

  • van Raam, B. J., & Salvesen, G. S. (2012). Proliferative versus apoptotic functions of caspase-8: hetero or homo: the caspase-8 dimer controls cell fate. Biochimica et Biophysica Acta (BBA)-Proteins and Proteomics, 1824(1), 113–122.

    Google Scholar 

  • Wills, R. B., Scriven, F. M., & Greenfield, H. (1983). Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum. Journal of the Science of Food and Agriculture, 34(12), 1383–1389.

    Google Scholar 

  • Yuyama, L. K., Aguiar, J. P., Yuyama, K., Clement, C. R., Macedo, S. H., Fávaro, D. I., … & Vannucchi, H. (2003). Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in Central Amazonia, Brazil. International Journal of Food Sciences and Nutrition, 54(1), 49–56.

    Google Scholar 

  • Zhao, Q., Guo, X., Nash, G. B., Stone, P. C., Hilkens, J., Rhodes, J. M., et al. (2009). Circulating galectin-3 promotes metastasis by modifying MUC1 localization on cancer cell surface. Cancer Research, 69(17), 6799–6806.

    CAS  CrossRef  Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Rights and permissions

Reprints and Permissions

Copyright information

© 2021 The Author(s), under exclusive license to Springer Nature Switzerland AG

About this chapter

Verify currency and authenticity via CrossMark

Cite this chapter

Hussain, S.Z., Naseer, B., Qadri, T., Fatima, T., Bhat, T.A. (2021). Peach (Prunus Persica)—Morphology, Taxonomy, Composition and Health Benefits. In: Fruits Grown in Highland Regions of the Himalayas. Springer, Cham. https://doi.org/10.1007/978-3-030-75502-7_16

Download citation