POMEGRANATE

Pomegranates’ (Punica granatum L.) antioxidant potential has been explored for more than a decade.  The antioxidant compounds found in the pericarp, punicalagins, have been the subject of 35 medical research studies since 1990, including 27 reports within the past six years. A 2006 study documented the anti-oxidative effects of pomegranate consumption on apolipoprotein e levels and cellular uptake of oxidized lipids in relation to atherosclerosis development in mice.1 Consumption of whole fruit pomegranate byproduct resulted in a significant reduction in atherosclerotic lesion size by up to 57 percent. Also, low-density lipoprotein (LDL) cholesterol uptake was reduced by up to 19 percent. More recently, pomegranate antioxidants are being studied for their ability to help the body fight cancer.

The pomegranate has a tart, refreshing flavor. The pomegranate is one of the oldest cultivated fruits in the world. It has been held sacred by many of the world's major religions; it has been revered through the ages for its medicinal properties because of its high antioxidant value.

Pomegranates contain various nutritious and pharmacological substances such as vitamins (B1, B2, C and niacin), minerals (potassium, in particular), amino acids (glutanic acid, aspartic acid), tannins (punicalagin, ellagic acid) and alkaloids (pelletierines) As a potent source of antioxidants, the pomegranate is rich in polyphenols and hydrolyzed tannins.

One of the pomegranate’s main characteristics is its color. The vibrant scarlet of its skin and arils (seeds) comes from the concentration and type of anthocyanins contained in the fruit. The three major anthocyanins are delphinidin, cyanidin, and pelargonidin. Delphinidin derivatives give blue and purple shades; pelargonidin is responsible for orange-red shades.

As a fresh fruit and juice, pomegranate compares favorably in ORAC value to other well-known antioxidant stars, such as blueberries, grapes, cranberries, red wine, green tea and orange juice.

105 ORAC units/gram for pomegranate fruit

93 ORAC units/gram for cranberry fruit

77 ORAC units/gram for blueberry

55 ORAC units/gram for blackberries and raspberries.