Pomegranate as a natural source of phenolic antioxidants

Abstract

Pomegranate, a recognized source of phenolic compounds, has been associated with health-promoting benefits, mostly due to its antioxidant activity. Ellagic and gallic acids, anthocyanins, and ellagitannins are the main phenolics in pomegranate, showing antioxidant activity. For this reason, pomegranate has been used in foods, such as meat products, as an attempt to retard lipid oxidation and increase shelf-life. In recent years, in vitro, in vivo, and human studies reported the antioxidant activity of pomegranate, especially its peels, with reduced incidence of chronic diseases (e.g., cardiovascular ailments, cancer, neurodegenerative disease, type 2 diabetes, chronic kidney disease). This review aims to present the main antioxidant compounds on pomegranate and their biological effects, the antioxidant activity of pomegranate-based foods, the application of pomegranate as a natural antioxidant food additive, the role of pomegranate in the prevention and management of chronic diseases, as well as the trends and prospects regarding the application of pomegranate in innovative food and health.

Vitamin C and Phenolic Antioxidants of Jua (Ziziphus joazeiro M.) Pulp: A Rich Underexplored Brazilian Source of Ellagic Acid Recovered by Aqueous Ultrasound-Assisted Extraction

“…Therefore, the high concentration of ellagic acid in jua pulp extracts may render a significant contribution to its bioactive properties, classifying jua as an alternate source for the recovery of ellagic acid. Other sources of ellagic acid include pecans [22], Brazil nuts [23], fennel seed [24], mango seed, longan seed, pomegranate peel, walnuts' skin, and other underutilized fruits such as Canarium odontophyllum, Dacryodes rostrata, Mangifera pajang, and Parkia speciosa [25][26][27][28].…”

Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits

“…Pomegranate fruit, regarded as superfruit of the next generation, is quite popular throughout the globe due to its sweetness, acidic juices, and extensive medicinal properties, including antimicrobial, antioxidant, antimutagenic, antihypertensive and hepatoprotectant properties [ 37 , 39 , 40 ]. The outer hard covering of the fruit is red-purple in colour and called pericarp, whereas the inner spongy wall is called mesocarp (white “albedo”), where seeds are attached.…”

“…A recently published article suggest that pomegranate rich diet may help a person to avoid cardiovascular diseases [ 40 ]. In fact, the polyphenolic compounds derived from pomegranate are able to decrease serum cholesterol and intima-media thickness, reduce lipid peroxidation levels and blood pressure, and decrease nitric oxide concentrations [ 106 , 107 ].…”

“…Therefore, enriching food products with health-promoting bioactive compounds is good from the consumer point of view [ 13 ]. As far as pomegranate is concerned, its coproducts are a good source of phenolic compounds, such as ellagic acid, gallic acids, anthocyanins, and ellagitannins, offering great antioxidant potentiality [ 40 , 72 ]. Interestingly, the antioxidative potential of pomegranate peels are better than the seeds [ 118 ].…”

Postharvest Losses of Pomegranate Fruit at the Packhouse and Implications for Sustainability Indicators

“…It is sweet, sour, or acidic depending on the cultivar and rich in vitamins, minerals, and other organic compounds [4,5]. The consumption of pomegranate has been linked with a great health outcome in different studies [3,[7][8][9][10]. The phenolic compounds present in pomegranate have been found to be great anti-inflammatory, anti-oxidative, and anti-carcinogenic chemical compounds, which helps to reduce tumour growth and chronic inflammation [11].…”