Pomegranate as a source of bioactive constituents: a review on their characterization, properties and applications
Pirzadeh M. Caporaso N. Rauf A. Shariati M.A. Yessimbekov Z. Khan M.U. Imran M. Mubarak M.S.
2021Bellwether Publishing, Ltd.
Critical Reviews in Food Science and Nutrition
2021#61Issue 6982 - 999 pp.
Increasing awareness about the use of compounds obtained from natural sources exerting health-beneficial properties, including antimicrobial and antioxidant effects, led to increased number of research papers focusing on the study of functional properties of target compounds to be used as functional foods or in preventive medicine. Pomegranate has shown positive health properties due to the presence of bioactive constituents such as polyphenols, tannins, and anthocyanins. Punicalagin is the major antioxidant, abundantly found in pomegranate’s peel. Research has shown that pomegranate polyphenols not only have a strong antioxidant capacity but they also inhibit the growth of pathogenic bacteria like V. cholera, P. aeruginosa and S. aureus, B. cereus, E. coli, and S. virulence factor, and inhibits fungi such as A. Ochraceus, and P. citrinum. Compounds of natural origin inhibit the growth of various pathogens by extending the shelf life of foodstuffs and assuring their safety. Therefore, the need to find compounds to be used in combination with antibiotics or as new antimicrobial sources, such as plant extracts. On the basis of the above discussion, this review focuses on the health benefits of pomegranate, by summarizing the current body of research focusing on pomegranate bioactive constituents and their therapeutic potential against some pathogenic microbes.
antimicrobial compounds , functional food ingredients , multi drug resistance , polyphenols , Pomegranate
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Department of Food Science and Technology, Faculty of Agriculture, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran
Department of Food Science, School of Biosciences, University of Nottingham, Leicestershire, United Kingdom
Department of Agricultural Sciences, University of Naples “Federico II”, Portici, NA, Italy
Department of Chemistry, University of Swabi, Swabi, Khyber Pakhtunkhwa, Pakistan
Laboratory of Biocontrol and Antimicrobial Resistance, Orel State, University Named After I.S. Turgenev, Orel, Russian Federation
Department of Technology of Food Products, K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University), Moscow, Russian Federation
Kazakh Research Institute of Processing and Food Industry (Semey Branch), Semey, Kazakhstan
Food Engineering Department, Shakarim State University of Semey, Semey, Kazakhstan
Bioproducts Sciences and Engineering Laboratory (BSEL), Washington State University, Richland, WA, United States
Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad, Pakistan
University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
Department of Chemistry, The University of Jordan, Amman, Jordan
Department of Food Science and Technology
Department of Food Science
Department of Agricultural Sciences
Department of Chemistry
Laboratory of Biocontrol and Antimicrobial Resistance
Department of Technology of Food Products
Kazakh Research Institute of Processing and Food Industry (Semey Branch)
Food Engineering Department
Bioproducts Sciences and Engineering Laboratory (BSEL)
Department of Energy Systems Engineering
University Institute of Diet and Nutritional Sciences
Department of Chemistry
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