Ume Health & Wellness Database

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Citric Acid & Fatigue

Key compound: クエン酸・リンゴ酸

Citric acid, the source of ume's sourness, is involved in energy metabolism and has been studied for its effect on feelings of fatigue.

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Mumefural & Circulation

Key compound: ムメフラール（梅肉エキス）

Mumefural forms when green ume juice is slowly boiled down into bainiku extract, and has been studied for its relationship with blood flow.

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Ume Polyphenols & Healthy Aging

Key compound: 梅ポリフェノール

Polyphenols found in ume and in umezu (plum vinegar) are being researched for their antioxidant properties.

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Ume & Digestion

Key compound: 有機酸・梅リグナン

Ume's sourness is said to stimulate saliva and digestive juices, and it has long been eaten when appetite is low.

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Ume as a Natural Preservative

Key compound: 有機酸・塩分

The acid and salt in umeboshi are known to slow bacterial growth, which is why they are a staple of onigiri and bento.

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Living Well with Salt

Key compound: ナトリウム・カリウム

Traditional umeboshi can be around 20% salt. Here is how to choose low-salt types and how much to eat.

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