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Open AccessReview

Food Applications and Potential Health Benefits of Pomegranate and its Derivatives

Laboratory of Oenology and Alcoholic Beverages, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
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Foods 2020, 9(2), 122; https://doi.org/10.3390/foods9020122
Received: 31 December 2019 / Revised: 16 January 2020 / Accepted: 21 January 2020 / Published: 23 January 2020
(This article belongs to the Special Issue Grapes and their Derivatives in Functional Foods)
Pomegranate (Punica granatum L.) is an ancient fruit that is particularly cultivated in west Asia, though it is also cultivated in the Mediterranean region and other parts of the world. Since ancient years, its consumption has been associated with numerous health benefits. In recent years, several in vitro and in vivo studies have revealed its beneficial physiological activities, especially its antioxidative, antimicrobial and anti-inflammatory properties. Furthermore, human-based studies have shown promising results and have indicated pomegranate potential as a protective agent of several diseases. Following that trend and the food industry’s demand for antioxidants and antimicrobials from natural sources, the application of pomegranate and its extracts (mainly as antioxidants and antimicrobials), has been studied extensively in different types of food products with satisfactory results. This review aims to present all the recent studies and trends in the applications of pomegranate in the food industry and how these trends have affected product’s physicochemical characteristics and shelf-life. In addition, recent in vitro and in vivo studies are presented in order to reveal pomegranate’s potential in the treatment of several diseases.
Keywords: extract; juice; peel; seed; antioxidant; polyphenols; health benefits; dairy; meat; food extract; juice; peel; seed; antioxidant; polyphenols; health benefits; dairy; meat; food
MDPI and ACS Style

Kandylis, P.; Kokkinomagoulos, E. Food Applications and Potential Health Benefits of Pomegranate and its Derivatives. Foods 2020, 9, 122.

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