California Prune Board Holds 'Prune Nutrition Seminar' for Students at Hokkaido Bunkyo University

The California Prune Board held a 'Prune Nutrition Seminar' on Tuesday, May 26, 2026, at Hokkaido Bunkyo University (Eniwa, Hokkaido) for students in the Department of Health and Nutrition, Faculty of Human Sciences, who are aiming to become registered dietitians. This seminar was conducted with the aim of deepening the understanding of the nutritional value and health benefits of California prunes, as well as their versatility in various dishes, for students aspiring to become nutrition experts who will play an important role in dietary guidance and nutrition education in the future. Two lectures were held for first-year students in the Department of Health and Nutrition. Each lecture had 29 attendees, for a total of 58 participants. Three experts gave lectures at the seminar: Dr. Seiichi Kasaoka (Online lecture) Professor and Registered Dietitian, Department of Clinical Nutrition, Faculty of Health and Nutrition, Bunkyo University 'Supporting Gut Health with California Prunes' Dr. Kazuhiro Uenishi Professor, Laboratory of Nutritional Physiology, Japan University of Nutrition (formerly Kagawa Nutrition University) 'Health Benefits of Prunes for Bone Nutrition' Dr. Yumi Date Chairperson and Registered Dietitian, NPO Corporation Women's Wellness Food Promotion Organization Visiting Professor, Toita Women's College 'Delicious Gut-Health and Bone-Health Meals with Prunes! Secrets to Adding Umami and Nutrition' Dr. Date reportedly felt the effects of prunes beyond just bowel regularity and had been incorporating them into her daily diet even before serving as a lecturer for this seminar. [Detailed Seminar Report] Dr. Seiichi Kasaoka (Online lecture) Professor and Registered Dietitian, Department of Clinical Nutrition, Faculty of Health and Nutrition, Bunkyo University Dr. Kasaoka primarily discussed the health benefits of California prunes for the gut. [Definition of Gut Health Activity] 'Gut health activity' means improving the environment in the large intestine, increasing beneficial bacteria (such as bifidobacteria), and providing food for these bacteria. Dietary fiber is important for this purpose. [Advantages of Prunes for Gut Health] ・Dietary Fiber Prunes have a high concentration of dietary fiber compared to other fruits, and a major characteristic is that they contain an ideal balance (approximately 1:1) of two types of fiber: 'soluble' and 'insoluble'. ・Sorbitol Prunes contain more sorbitol than other fruits. Sorbitol is not absorbed in the small intestine and enters the large intestine. Increased sorbitol raises osmotic pressure, making it easier to absorb water, which helps soften stools and relieve constipation. [Intestinal Bacteria and Short-Chain Fatty Acids] Soluble dietary fiber becomes food for intestinal bacteria (beneficial bacteria), and during the decomposition process, 'short-chain fatty acids (acetic acid, propionic acid, butyric acid)' are produced. Short-chain fatty acids function to 'strengthen the immune barrier', 'promote insulin secretion', and 'prevent obesity and lifestyle-related diseases'. Dr. Kazuhiro Uenishi Professor, Laboratory of Nutritional Physiology, Japan University of Nutrition (formerly Kagawa Nutrition University) Dr. Uenishi discussed the health benefits of California prunes for bones. [Elements Necessary for Bone Health] Bone metabolism is so active that the entire skeleton is replaced every three years. For successful renewal, 'bone materials', 'bone metabolism', and 'suppressing glycation and oxidation' are necessary. ・Bone materials: Calcium and protein are needed. ・Bone metabolism: Vitamin D, Vitamin K, B vitamins, and Vitamin C are needed. ・Suppressing glycation and oxidation: Antioxidants, etc., are needed. Among these, the following nutrients found in prunes are useful for 'bone metabolism' and 'suppressing glycation and oxidation'. [Bone Metabolism] Nutrients involved in bone metabolism found in prunes include 'Vitamin K', 'Vitamin B6' which is effective in improving bone quality, and 'β-cryptoxanthin (plant-based Vitamin A)' which reduces the number of osteoclasts, suppresses bone resorption, promotes bone formation, and improves not only bone density but also bone quality and metabolism. [Antioxidation] Oxidative stress reduces the activity of osteoblasts, which build bone. The polyphenols in prunes have strong antioxidant properties and can convert harmful substances like reactive oxygen species into harmless substances. Prunes contain a large amount of polyphenols, following red wine and coffee, and have the highest antioxidant value among vegetables and fruits. Dr. Yumi Date Chairperson and Registered Dietitian, NPO Corporation Women's Wellness Food Promotion Organization Visiting Professor, Toita Women's College Dr. Date spoke about practical ways to deliciously and naturally incorporate prunes into one's diet. [Ways to Incorporate Prunes] ・Eat them as is A major advantage of prunes is their portability. They are not only a convenient source of nutrition but also contain sorbitol, which provides a refreshing sensation, making them a good substitute for snacks. ・Eat with yogurt Since prunes aid bone metabolism, eating them with yogurt, which contains calcium and protein (bone materials), is even more effective for bone health (and gut health, of course). ・Use in cooking Prunes can add natural sweetness and umami, as well as provide richness and glaze, tenderize meat, and improve the moistness of baked goods. [Recipes] ・Prune and New Onion Potage: Combining prune sorbitol with onion fructooligosaccharides energizes beneficial gut bacteria. ・Soft Simmered Chicken and Prunes: The natural sweetness and umami of prunes allow for reduced sugar. ・Fluffy Tofu and Prune Meatballs: Using prunes as a binder in meatballs enhances nutrition and umami. We hope you will incorporate prunes into your recipes in future practical training and in your actual work as dietitians. Please also check out the recipes provided by the California Prune Board at the link below. https://www.prune.jp/recipe About the California Prune Board The California Prune Board was established in 1980 under the authority of the California Department of Food and Agriculture to represent growers and processors. In California, the world's largest production area, premium prunes are cultivated in orchards spread across the Sacramento and San Joaquin Valleys. Guided by the philosophy of 'A lifetime of health through California prunes,' the board leads the market with strict standards for food safety and sustainability, as well as cultivation techniques and knowledge passed down through generations. California Prunes. Prunes. For life. ■California Prune Board Japan Official Website: https://www.prune.jp ■Official X Account: https://twitter.com/prune_fan?lang=ja ■Official Instagram Account: https://www.instagram.com/californiaprunejp/ ■Official Facebook Account: https://www.facebook.com/prunefan/?locale=ja_JP