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Pomegranate: A Comprehensive Review of Functional Components, Health Benefits, Processing, Food Applications, and
Mengwei Zhang1,2, Xin Tang1,2, Bingyong Mao1,2
1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, P. R. China.
Journal of Agricultural and Food Chemistry
|February 26, 2025
Summary
Pomegranate
Area of Science:
- Food Science
- Nutraceuticals
- Pharmacology
Background:
- Pomegranate is recognized for its 'medicine and food homology' properties.
- Pomegranate juice and peel are rich in bioactive compounds like punicalagin and ellagic acid.
- Gut microbiota metabolize these compounds, influencing various signaling pathways.
Purpose of the Study:
- To review the health benefits of pomegranate's functional components.
- To summarize pomegranate processing and applications.
- To identify research limitations and future directions.
Main Methods:
- Literature review of existing research on pomegranate.
- Analysis of bioactive compounds and their metabolic pathways.
- Overview of extraction techniques (microwave-assisted, ultrasonic-assisted, pressurized liquid extraction).
Main Results:
- Pomegranate compounds (punicalagin, ellagic acid, cyanidin-3-O-glucoside) impact Nrf2/HO-1, miR-126/VCAM-1, Akt/IKK/NF-κB, and SIRT1/PGC-1α pathways.
- Pomegranate peel extracts are viable for food additives and functional foods.
- Safety concerns include extraction method variability and food-drug interactions.
Conclusions:
- Standardized extraction methods and clear dosage guidelines are crucial for pomegranate's food industry application.
- Further research is needed to address safety and optimize utilization.
- Pomegranate holds significant potential as a functional food ingredient.
Keywords:
Beneficial effectsFood-drug interactionsFunctional foodIntestinal flora metabolitesPomegranate componentsProcessing techniquesMore Related Videos
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