Bioactive Compounds, Their Mechanisms of Action, and Cardioprotective Effects of Pomegranate (Punica granatum): A Comprehensive Review

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY
eFood Pub Date : 2025-07-01 DOI:10.1002/efd2.70075
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
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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.

Abstract Image

石榴(Punica granatum)的生物活性化合物、作用机制和心脏保护作用综述
石榴(Punica granatum L.)是一种营养丰富的水果,含有抗氧化剂和生物活性化合物,在预防和治疗心血管疾病(cvd)方面显示出巨大的潜力。本文综述了石榴的各种成分,包括果皮、种子、果皮和花提取物对血管的保护作用。假种皮和种子富含花青素、鞣花酸和多酚,而果皮和花的提取物含有高浓度的果蕊苷、没食子酸和其他有效的多酚。人类和动物研究一致表明,食用石榴可以降低血压,改善血脂,减少炎症。研究人员发现,每天应饮用50-240毫升石榴汁,1-1.5克石榴皮提取物,或200-500毫克标准石榴花提取物。然而,由于石榴汁的高天然糖含量及其与某些药物的潜在相互作用,建议适量饮用。总的来说,石榴代表了一种有希望的非药物辅助预防心血管疾病。需要进一步的研究来优化其使用,以获得最大的心血管益处。这篇综述强调了石榴作为一种有价值的、支持心血管健康的非药物资源的潜力。
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来源期刊
eFood
eFood food research-
CiteScore
6.00
自引率
0.00%
发文量
44
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)
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