An Overview of the Health Benefits, Extraction Methods and Improving the Properties of Pomegranate

Pomegranate (Punica granatum L.) is a polyphenol-rich edible food and medicinal plant of ancient origin, containing flavonols, anthocyanins, tannins, with ellagitannins as the most abundant polyphenols. In last decades, its consumption scientific interest increased, due to multiple beneficial effects. balausta fruit, large berry surrounded by thick colored peel composed exocarp mesocarp arils inside, from which pomegranate juice can be produced pressing. Seeds are used obtain seed oil, rich in fatty acids. The non-edible part peel, although generally disposed waste or transformed into compost biogas, also extract bioactive products. This review summarizes some recent preclinical clinical studies on pomegranate, highlight promising effects several fields. Although further insight needed key aspects, including limited oral bioavailability role possible active metabolites, ongoing development suitable encapsulation green extraction techniques enabling valorization products point great potential constituents dietary supplements adjuvants therapies cardiovascular non-cardiovascular diseases.