Pomegranate is a source of some very potent antioxidants (tannins, anthocyanins) which are considered to be also potent anti-atherogenic agents. The combination of the above unique various types of pomegranate polyphenols provides a much wider spectrum of action against several types of free radicals. Indeed, pomegranate is superior in comparison to other antioxidants in protecting low-density lipoprotein (LDL, “the bad cholesterol”) and high-density lipoprotein (HDL,
“the good cholesterol”) from oxidation, and as a result it attenuates atherosclerosis development and its consequent cardiovascular events. Pomegranate antioxidants are not free, but are attached to the pomegranate sugars, and hence were shown to be beneficial even in diabetic patients.
Furthermore, pomegranate antioxidants are unique in their ability to increase the activity of the HDL-associated paraoxonase 1 (PON1), which breaks down harmful oxidized lipids in proteins, in macrophages, and in atherosclerotic plaques. Finally, unique pomegranate antioxidants beneficially decrease blood pressure. All the above beneficial characteristics make the pomegranate a uniquely healthy fruit.
The pomegranate tree, which is said to have flourished in the Garden of Eden, has been extensively used as a folk medicine in many cultures.1 Edible parts of pomegranate fruits (about 50% of the total fruit weight) comprise 80% juice and 20% seeds.
Pomegranate juice (PJ) consists of the crushed fruit only. Fresh juice contains 85% moisture, 10% total sugars, 1.5% pectin, and also antioxidants such as ascorbic acid and polyphenols. Content of soluble polyphenols in PJ varies within the limits of 0.2%–1.0%, depending on the variety,
and includes mainly anthocyanins (such as cyanidin-3-glycoside, cyanidin-3,3-diglycoside, and delphindin-3-glycoside) and anthoxantins (such as catechins, ellagic tannins, and gallic and ellagic acids). Ellagic acid and hydrolyzable ellagitannins are both implicated in protection against atherogenesis, along with their potent antioxidant capacity. Punicalagin is the major ellagitannin in PJ, and this compound is responsible for the high antioxidant activity of PJ
