Jump to main content
Jump to site search
Access to RSC content Close the message box

Continue to access RSC content when you are not at your institution. Follow our step-by-step guide.



Pomegranate juice as a functional food: a comprehensive review of its polyphenols, therapeutic merits, and recent patents

Author affiliations

Abstract

Pomegranate (Punica granatum) is an ancient perennial plant species of the Punicaceae family and is regarded as the ‘miracle fruit’ for its seeds being consumed as food, juice and as a functional food. Significant modern pharmacological and clinical evidence has highlighted the wide medicinal applications of pomegranate fruit parts and its juice. Pomegranate juice (PJ) that is superior to other fruit juices is a fortified source of dietary polyphenols with potential antioxidant capacity. Polyphenols of PJ include tannins, anthocyanins, and flavonoids. The presence of these beneficial phytochemicals is directly linked to its favourable health benefits viz., obesity and diabetes management and anti-inflammatory effects. This comprehensive review capitalizes on PJ with emphasis on the interrelationship between its holistic chemical composition, metabolism and biological effects. Moreover, the review recapitulates on the diverse health benefits of PJ and related patents in the field of PJ production to ensure the best produced juice quality.

Graphical abstract: Pomegranate juice as a functional food: a comprehensive review of its polyphenols, therapeutic merits, and recent patents

Back to tab navigation

Article information


Submitted
13 May 2020
Accepted
13 Jun 2020
First published
15 Jun 2020

Food Funct., 2020, Advance Article
Article type
Review Article

Pomegranate juice as a functional food: a comprehensive review of its polyphenols, therapeutic merits, and recent patents

H. Fahmy, N. Hegazi, S. El-Shamy and M. A. Farag, Food Funct., 2020, Advance Article , DOI: 10.1039/D0FO01251C

Social activity

Search articles by author

Spotlight

Advertisements