Bioactive compounds and health benefits of pomegranate: An updated narrative review

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Please use this identifier to cite or link to this item: https://oar.a-star.edu.sg/communities-collections/articles/19004

Title:

Bioactive compounds and health benefits of pomegranate: An updated narrative review

Journal Title:

Food Bioscience

DOI:

10.1016/j.fbio.2023.102629

Publication URL:

http://dx.doi.org/10.1016/j.fbio.2023.102629

Authors:

Jin Cheng, Jiahui Li, Ruo-Gu Xiong, Si-Xia Wu, Si-Yu Huang, Dan-Dan Zhou, Adila Saimaiti, Ao Shang, Yibin Feng, Ren-You Gan, Hua-Bin Li

Keywords:

Biochemistry, Food Science

Publication Date:

10 April 2023

Citation:

Cheng, J., Li, J., Xiong, R.-G., Wu, S.-X., Huang, S.-Y., Zhou, D.-D., Saimaiti, A., Shang, A., Feng, Y., Gan, R.-Y., & Li, H.-B. (2023). Bioactive compounds and health benefits of pomegranate: An updated narrative review. Food Bioscience, 53, 102629. https://doi.org/10.1016/j.fbio.2023.102629

Abstract:

Pomegranate is one of the most popular fruits worldwide, and contains many bioactive compounds, such as punicalagin, ellagic acid, and gallic acid. Pomegranate and its bioactive compounds possess varieties of health benefits, such as antioxidant, anti-inflammatory, and antimicrobial activities, as well as the prevention and treatment of some chronic diseases, including obesity, diabetes mellitus, cardiovascular disease, liver disease, kidney disease, neurodegenerative diseases, and so on. Pomegranate has been widely utilized in the food industry, such as juice and gluten-free cake production, and its extract for extending the shelf life of food. This review paper summarizes the bioactive compounds and health benefits of pomegranate, with special attention paid to related mechanisms of action. This narrative review can provide people with an updated knowledge of the health benefits of pomegranate, and also can be helpful for the development of pomegranate into functional food and nutraceuticals.

License type:

Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)

Funding Info:

This study was funded by the Key Project of Guangdong Provincial Science and Technology Program (No. 2014B020205002).

Description:

URI:

https://oar.a-star.edu.sg/communities-collections/articles/19004

ISSN:

2212-4292

Collections:

Singapore Institute of Food and Biotechnology Innovation

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pomegranate-manuscript-final-version-before-proofing.pdf	1.44 MB	PDF	Open