Pomegranate: Chemistry, Processing and Health Benefits


Augusta Caligiani, PhD (Editor)
Department of Food Science, University of Parma, Parma, Italy

Series: Food Science and Technology
BISAC: TEC012000

Pomegranates are increasingly distributed and consumed worldwide both as fresh fruit or processed products, like juices and food supplements. The present commercial success of this fruit and its purported health benefits are associated with an impressive increase of scientific research published on the pomegranate. The huge amount of new data produced every year by the scientific community necessitates a periodic review of the results.

The aim of this book is to provide an update of the results in pomegranate research. Each chapter is conceived as an in-depth, state-of-the art compilation on the main topics regarding pomegranates. This is to ensure the status of a reference manual for all the scientists approaching different aspects of pomegranate research and to the industrial sector in order to improve/develop the pomegranate chain.

The choice of an edited collection originates from the need to have different specializations and a multi-disciplinary approach to describe all the different topics related to pomegranates, spanning from botany, chemistry, and nutrition to technology and medical research. Topics discussed in this book include pomegranate biodiversity and phytochemical composition of pomegranate pulp, peels, seeds and oil; polyphenols antioxidant activity, bioavailability and metabolism by gut microbiota; current evidence supporting the benefits of pomegranate products in the prevention and treatment of cardiovascular disease and cancer; allergies to pomegranate; pomegranate processing and recovery of waste from pomegranate juice production for their possible re-use as a source of nutraceuticals. (Imprint: Nova)

Table of Contents

Table of Contents



Chapter 1. Pomegranate: Botany, Histology and Genetic Resources
Deborah Beghè, Andrea Fabbri and Tommaso Ganino (Department of Food Science, University of Parma, Parma, Italy)

Chapter 2. Pomegranate Phytochemicals: Distribution and Variability
Renato Bruni (Department of Food Science, University of Parma, Parma, Italy)

Chapter 3. Pomegranate: Production, Products and Processing
Massimiliano Rinaldi, Matteo Cordioli and Davide Barbanti (Department of Food Science, University of Parma, Parma, Italy)

Chapter 4. Pomegranate Waste as a Source of Nutraceuticals
Athanasia M. Goula and Kyriakos Kaderides (Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, Thessaloniki, Greece)

Chapter 5. Pomegranate Seed Oil Conjugated Linolenic Acids: Characterization and Health Effects
Augusta Caligiani (Department of Food Science, University of Parma, Parma, Italy)

Chapter 6. Pomegranate Antioxidant Activity
Alessandra Bordoni (Department of Agri-Food Sciences and Technologies – University of Bologna, Bologna, Italy)

Chapter 7. Gut Microbiota Metabolism, Bioavailability and Health Benefits of Pomegranate Ellagitannin-Derived Urolithins
F.A. Tomás-Barberán, R. García-Villalba, A. González-Sarrías, D. Beltrán, M. Romo-Vaquero, M.A. Núñez-Sánchez, M.V. Selma, M.T. García-Conesa, J.C. Espín (Quality, Safety, and Bioactivity of Plant Foods, CEBAS-CSIC, Espinardo, Murcia, Spain, and others)

Chapter 8. Pomegranate and its Effects on Cardiovascular Health
Margherita Dall’Asta, Donato Angelino, Daniele Del Rio, and Pedro Mena (Human Nutrition Unit, Department of Food Science, University of Parma, Parma, Italy)

Chapter 9. Pomegranate Juice, Extract Supplements, and Gut Bacterial Metabolites in Cancer Prevention and Treatment
Susanne M. Henning, Zhaoping Li and David Heber (Center for Human Nutrition, David Geffen School of Medicine, University of California Los Angeles, Los Angeles CA, USA)

Chapter 10. Allergy to Pomegranate
Corrado Rizzi, Federica Mainente and Gianni Zoccatelli (Department of Biotecnology, University of Verona, Verona, Italy)


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