Pomegranate: historical origins, nutritional composition, health functions and processing development research.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2025-05-06 DOI:10.1080/10408398.2025.2500676

Chen Liu, Nan Wang, Ying-Yuan Zhang, Hai-Tao Qu, Ling-Xiao Liu, Li-Hua Zhang, Yun-Guo Liu

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引用次数: 0

Abstract

Pomegranate, native to Iran and Central Asia, has a long history of cultivation and widespread dissemination through trade. Its extensive geographic distribution highlights its ecological adaptability and economic importance. The fruit contains about 80% water, 12-20% carbohydrates, and 10-60 mg of dietary fiber per 100 g. It is rich in vitamins, including vitamin C, potassium, and folate. Pomegranate also contains bioactive compounds like polyphenols, flavonoids, triterpenes, and tannins, which contribute to its antioxidant, anti-inflammatory, antimicrobial, and antiviral properties. The concentration of bioactive compounds varies by genotype and environmental conditions, with Punicalagin ranging from 16.67 to 245.47 mg/g and Ellagic acid between 0.44 and 3.04 mg/g. Genotypic variations significantly influence the bioactive potential. Historically consumed as fresh fruit or juice, pomegranate's by-products, such as peels and leaves, also contain bioactive compounds. Recent research has expanded its applications in pharmaceuticals, cosmetics, and high-tech industries, promoting sustainable resource utilization. This review provides an overview of pomegranate's cultivation, composition, bioactive substances, and research advancements for further development.

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石榴：历史渊源、营养成分、保健功能及加工开发研究。

石榴原产于伊朗和中亚，种植历史悠久，并通过贸易广泛传播。其广泛的地理分布突出了其生态适应性和经济重要性。每100克水果含有约80%的水，12-20%的碳水化合物和10-60毫克的膳食纤维。它富含维生素，包括维生素C、钾和叶酸。石榴还含有生物活性化合物，如多酚、类黄酮、三萜和单宁，这些都有助于其抗氧化、抗炎、抗菌和抗病毒的特性。不同基因型和环境条件下，黄芩苷的含量在16.67 ~ 245.47 mg/g之间，鞣花酸的含量在0.44 ~ 3.04 mg/g之间。基因型变异显著影响生物活性潜能。石榴的副产品，如果皮和叶子，在历史上被当作新鲜水果或果汁食用，也含有生物活性化合物。最近的研究扩大了其在制药、化妆品和高科技行业的应用，促进了资源的可持续利用。本文综述了石榴的栽培、成分、生物活性物质及进一步开发利用的研究进展。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.