{"title":"Bioactive Compounds, Their Mechanisms of Action, and Cardioprotective Effects of Pomegranate (Punica granatum): A Comprehensive Review","authors":"Esha Saeed, Farah Javed, Zoya Rana, Rashida Perveen, Iftikhar Younis Mallhi, Izza Amjad, Quratulain Maqsood, Nauman Ali Chaudhary, Saleha Binte Tahir, Arooj Fatima, Noor Fatima Rasheed, Esther Ugo Alum","doi":"10.1002/efd2.70075","DOIUrl":null,"url":null,"abstract":"<p>Pomegranate (<i>Punica granatum</i> L.) is a nutritionally dense fruit containing antioxidants and bioactive compounds, demonstrating significant potential in preventing and managing cardiovascular diseases (CVDs). This review evaluates the vasculoprotective effects of various pomegranate components, including the fruit arils, seeds, peel, and flower extracts. The arils and seeds are abundant in anthocyanins, ellagic acid, and polyphenols, while the peel and flower extracts contain high concentrations of punicalagin, gallic acid, and other potent polyphenols. Human and animal studies have consistently demonstrated that pomegranate consumption can lower blood pressure, improve lipid profiles, and reduce inflammation. Researchers found that daily consumption of should be 50–240 mL of pomegranate juice, 1–1.5 g of peel extract, or 200–500 mg of standardized flower extract. However, due to the high natural sugar content of pomegranate juice and its potential to interact with certain medications, moderate consumption is advised. Overall, pomegranate represents a promising nonpharmacological adjunct in CVD prevention. Further research is needed to optimize its use for maximum cardiovascular benefits. This review highlights pomegranate's potential as a valuable, nonpharmaceutical resource for supporting cardiovascular health.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 4","pages":""},"PeriodicalIF":4.0000,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70075","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"eFood","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/efd2.70075","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Pomegranate (Punica granatum L.) is a nutritionally dense fruit containing antioxidants and bioactive compounds, demonstrating significant potential in preventing and managing cardiovascular diseases (CVDs). This review evaluates the vasculoprotective effects of various pomegranate components, including the fruit arils, seeds, peel, and flower extracts. The arils and seeds are abundant in anthocyanins, ellagic acid, and polyphenols, while the peel and flower extracts contain high concentrations of punicalagin, gallic acid, and other potent polyphenols. Human and animal studies have consistently demonstrated that pomegranate consumption can lower blood pressure, improve lipid profiles, and reduce inflammation. Researchers found that daily consumption of should be 50–240 mL of pomegranate juice, 1–1.5 g of peel extract, or 200–500 mg of standardized flower extract. However, due to the high natural sugar content of pomegranate juice and its potential to interact with certain medications, moderate consumption is advised. Overall, pomegranate represents a promising nonpharmacological adjunct in CVD prevention. Further research is needed to optimize its use for maximum cardiovascular benefits. This review highlights pomegranate's potential as a valuable, nonpharmaceutical resource for supporting cardiovascular health.
期刊介绍:
eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health.
The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following:
● Food chemistry
● Nutrition
● Food safety
● Food and health
● Food technology and sustainability
● Food processing
● Sensory and consumer science
● Food microbiology
● Food toxicology
● Food packaging
● Food security
● Healthy foods
● Super foods
● Food science (general)