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

Abstract

<p>A review on pomegranate juice as a functional food in the context of its polyphenol composition, therapeutic merits, and recent patents.</p>

Anthocyanin Hybrid Nanopigments from Pomegranate Waste: Colour, Thermomechanical Stability and Environmental Impact of Polyester-Based Bionanocomposites

“…The substitution of the B-ring with OH groups tends to increase the maximum absorption of ACNs, altering their colour. The intense red colour of pomegranate juice has been reported to be due to the presence of anthocyanins, mainly 3-glucosides and 3,5-diglucosides of cyanidin (red pigments), delphinidin (purple pigments), and pelargonidin (orange pigments) [27,41], in agreement with the results found in this work. Turfan et al [42] also detected the same six ACNs shown in Table 2 in the pomegranate juice of several pomegranate cultivars from different geographical regions, being the relative amounts of ACNs dependent on variety, climatic and cultural variables.…”

“…The substitution of the B-ring with OH groups tends to increase the maximum absorption of ACNs, altering their colour. The intense red colour of pomegranate juice has been reported to be due to the presence of anthocyanins, mainly 3-glucosides and 3,5-diglucosides of cyanidin (red pigments), delphinidin (purple pigments), and pelargonidin (orange pigments) [27,41], in agreement with the results found in this work. Turfan et al [42] ACNs are generally identified by their flavylium cationic forms (Table 2) which are related to the final colour observed for ACNs in aqueous solution, due to a series of reactions that take place with thermodynamic and kinetic implications, mainly based on different pH values and equilibrium constants [10,43].…”

“…Pomegranate (Punica granatum L.) is a well-known edible fruit widely consumed as fresh fruit and juice and it is considered a 'super fruit' since it is rich in antioxidant phytochemicals, being recognized for a myriad of health benefits [27][28][29]. Moreover, the juice is gaining popularity worldwide for its uniqueness, exclusive colour, taste and high content in phytochemicals, mainly polyphenols.…”

A Review of Registered Clinical Trials on Dietary (Poly)Phenols: Past Efforts and Possible Future Directions

“…In details, among polyphenol-rich foods, there is still a great interest in berries due to their high content in phenolic compounds, such as phenolic acids, flavonols and anthocyanins and there are many papers demonstrating their positive role in the modulation of several physiological functions [54][55][56][57]. Conversely, a minor number of trials assessed the study of other polyphenol-rich foods on different outcomes, although evidence supports the positive role of other polyphenol-rich foods on markers of human health [58][59][60][61][62][63]. This may be due a lower interest and/or, more plausibly, to the lower availability of funding.…”

Bioconversion of black rice and blueberry regulate immunity system through regulation of MAPKs, NF-kB in RAW264.7 macrophage cells

“…These ingredients exhibit relatively lower toxicity and have broad-spectrum therapeutic properties (Fan et al, 2020;Paramanantham et al, 2020). Recently, these ingredients have been used in functional foods, which keep us healthy by verifying the efficacy of the ingredients (Fahmy et al, 2020). Since a long time, people in the East have eaten a lot of fermented foods.…”