Pomegranate (Punica granatum L.) is a fruit that is widely consumed as fresh fruit and juice. The use of pomegranate fruit dates from ancient times and literature about its therapeutic qualities has echoed throughout the ages. Several in vitro and in vivo studies have shown how this fruit acts as antioxidant, antidiabetic, and hypolipidemic and shows antibacterial, antiparasitic antifungal, anti-including primarily hydrolysable ellagitannins, anthocyanins, sugars, organic acids and other polyphenols. The aim of this review is to present an updated overview of the functional, medical, chemical and physiological properties of this fruit &/or its agri-food residues aiming to figure out the significance of pomegranates.