“…Over the past few years, consumer demand-based research on functional foods gave a basis for traditional using of pomegranate, which lead to an increase in number of scientific papers concerning pomegranate and its products with health-improving effects (Mehta & Lansky, 2004;Rettig et al, 2008;Turk et al, 2008;Alam et al, 2010;Dai et al, 2010;Jadeja et al, 2010;Park et al, 2010). The reports have focused on in vitro, ex vivo, and in vivo antioxidant actions, of pomegranate and its products, which are attributed to the chemical composition.…”