Pomegranate (Punica granatum L.)

Deciduous small to medium-sized tree or shrub, predominantly cultivated in warm temperate and Mediterranean climates, yet able to adapt to inland regions with moderately cold winters. It displays either a bush-like form or a low multi-stemmed tree habit, with branches that may be spiny. Leaves are opposite or nearly opposite, small, glossy, and dark green. Flowers are mostly red-orange, though white or variegated forms exist, with a characteristic bell-shaped structure. Fruits, identified as pomegranates, are specialized berries (balaustae) with a thick, leathery rind enclosing numerous succulent arils, each containing a seed.

From an agronomic standpoint, the pomegranate is considered rustic and shows marked drought tolerance once fully established. It prefers well-drained soils, ranging from medium-textured to slightly sandy, including moderately calcareous substrates. Persistent water stagnation should be avoided, as it may lead to root rot and reduced plant longevity. Flowering generally takes place from late spring through summer, while fruit set is influenced by temperature, water availability, and the efficiency of pollination. Ripening typically occurs in autumn. Yield levels and fruit quality are influenced by cultivar choice, canopy management (notably pruning), the irrigation regime, and the climatic conditions of the growing season.

The composition of the pomegranate fruit is characterized by a high proportion of water, fermentable sugars (primarily glucose and fructose), organic acids (mainly citric and malic), and a component of dietary fibre located partly within the internal membranes and rind. The mineral profile is dominated by potassium, accompanied by smaller quantities of calcium and magnesium. Phenolic compounds—especially tannins and anthocyanins—contribute to both the antioxidant capacity and the pigmentation of the juice. Oil extracted from the seeds contains unsaturated fatty acids, most notably punicic acid, together with variable amounts of tocopherols. The levels of these constituents depend on cultivar, ripeness, pedoclimatic factors, and post-harvest conservation conditions.

At the technological and food-processing level, the pomegranate is cultivated for the production of fresh fruits, juices, concentrates, extracts, and semi-processed ingredients for beverages, syrups, confectionery, and culinary products. Arils may be consumed directly or incorporated into both savoury and sweet preparations, while the juice is used as a base for blends, beverages, or high-fruit formulations. The rind and other anatomical fractions, rich in tannins and polyphenols, are also used—at a more limited scale—for technical or herbal extracts.

Commercial evaluation of pomegranate fruits is based on parameters such as fruit size and rind integrity, external colour, soluble solids content (°Brix), acidity, sugar-to-acid ratio, aril yield, and the absence of internal defects (splitting, rot, or aril desiccation). These criteria determine suitability for fresh consumption as well as for industrial processing.

The pomegranate ripens exclusively on the plant so the unripe pomegranates are used only for decoration.

Pomegranate tree, botanical classification according to APG IV

• Kingdom: Plantae

• Clade: Angiosperms → Eudicots → Superrosids → Rosids → Eurosids II

• Order: Myrtales

• Family: Lythraceae

• Genus: Punica

• Species: Punica granatum L.

Indicative nutritional values per 100 g (pomegranate arils, raw, edible portion)

Values may vary with cultivar, ripeness and growing conditions.

Short interpretation

Pomegranate is a fruit with a moderate energy content, mostly from carbohydrates and natural sugars, but it also provides dietary fibre, a small amount of proteins and fats, and useful micronutrients (especially potassium and polyphenolic antioxidants).
Compared with dry starches or refined sugars, it is less carbohydrate-dense and offers a more complex and nutritionally interesting profile (water, fibre, minerals and bioactive compounds).

Chemical Composition and Structure:

• Polyphenols: The fruit is rich in polyphenols, including ellagic acid, punicalagins, and anthocyanins. These compounds are known for their strong antioxidant properties.
• Vitamins: Pomegranate is a good source of vitamins, particularly vitamin C, vitamin K, and some B vitamins.
• Minerals: It contains essential minerals such as potassium, calcium, and magnesium.
• Organic Acids: The fruit has high levels of citric acid and other organic acids that contribute to its tart flavor.

How to Cultivate It:

• Soil: Punica granatum thrives in well-drained, loamy soils with a slightly acidic to neutral pH (6.0-7.0). It is tolerant of poor soil conditions but performs best in fertile soils.
• Climate: The plant prefers a temperate to subtropical climate with hot, dry summers and cool winters. It is not frost-tolerant and requires a warm climate to produce fruit.
• Watering: Regular watering is necessary, particularly during dry periods. However, the plant should not be overwatered as it is susceptible to root rot. The soil should be kept moderately moist.
• Fertilization: Fertilize in early spring with a balanced fertilizer to promote healthy growth and fruit production. Avoid excessive nitrogen, which can lead to excessive foliage growth at the expense of fruit.
• Pruning: Pruning helps to maintain the plant’s shape and remove dead or diseased branches. It also improves air circulation and light penetration, which can enhance fruit production. Prune in late winter or early spring before new growth starts.

Uses and Benefits:

• Culinary Uses: The arils of the pomegranate fruit are used in a variety of culinary applications, including fresh eating, juices, sauces, and as a garnish. The juice is particularly popular for its refreshing taste and health benefits.
• Medicinal Uses: Pomegranate has been used in traditional medicine for its anti-inflammatory, antioxidant, and antimicrobial properties. It is believed to support cardiovascular health, improve memory, and aid digestion.
• Cosmetic Uses: Extracts from pomegranate are used in skincare products for their antioxidant and anti-aging properties. They help to protect the skin from damage caused by free radicals and promote a healthy, youthful appearance.

Applications:

• Food Industry: Pomegranate is widely used in the food industry for its juice, flavoring, and as a functional ingredient in various products such as sauces, dressings, and snacks.
• Pharmaceutical Industry: The fruit and its extracts are included in health supplements and medicinal products aimed at promoting cardiovascular health, improving cognitive function, and supporting overall well-being.
• Cosmetic Industry: Pomegranate extracts are used in skincare products for their antioxidant and anti-aging benefits, contributing to the development of creams, serums, and lotions that promote skin health and reduce signs of aging.

Environmental and Safety Considerations:

• Environmental Impact: Punica granatum is generally non-invasive and does not pose significant environmental risks. It can be grown in garden settings and contributes to biodiversity by attracting pollinators such as bees.
• Safety: The fruit and its extracts are considered safe for consumption and use. However, individuals with allergies to pomegranates or related plants should exercise caution. 

Studies

In the phytochemical composition there are polyphenols, flavonoids, anthocyanins, tannins, ellagic acid, ursolic acid, gallic acid.

Of all the fresh fruit, the pomegranate has the highest antioxidant power and I quote the formula: 3895.9 +/- 241.4 mg/L x kJ(-1). All the remaining fruit has a lower degree and in order: orange, lemon, mandarin, persimmon, kiwi, pear and avocado (1).

It has first-rate antioxidant properties for the human body (2), releasing ellagic acid into the grains and internal cortex, which protects the brain, intestines, prostate (3) and others.

As far as the prostate is concerned, it is an alternative cure for contrasting the tumor (4).

Microscopic observation of the wound healing process on collagen, number of polymorphonuclear cell infiltration, angiogenesis and re-epithelialisation showed that topical administration of 10% Powder of standardized pomegranate extract accelerates the healing of wounds from second-degree burns (5).

Pomegranate studies

References_________________________________________________________________________

(1) Basov AA, Bykov IM. Comparative characteristics of antioxidant capacity and energy content of some foods. Vopr Pitan. 2013;82(3):77-80. Russian. PMID: 24006756.

Abstract. The paper presents a comparative evaluation of antioxidant capacity and energy values of different foods groups in order to identify the most efficient combinations for correction of metabolic disorders associated with an imbalance in antioxidant system. In study integral method for determining of antioxidant and energy indicators (patent No 2,455,703) has been used. It has been revealed that the highest antioxidant-energy capacity (AE) of fresh juices has a pomegranate juice (AE = 3895.9 +/- 241.4 mg/L x kJ(-1)), other fresh juices inferior to him on this indicator: grenade>orange>lemon=apple> pomelo > mandarin > persimmon > kiwi > pears > avocado. Among dairy products the highest AE belongs to boiled fermented milk--"ryazhenka" (AE = 40.9 +/- 2.7 mg/L x kJ(-1)), other dairy products can be placed in line with index AE: ryazhenka ==>kefir > yogurt. Most of fresh juices were significantly superior to antioxidant-energy potential of other foods. Despite the fact that dairy products AE were lower than AE of some juices, they were much superior to AE values of fastfood products (biscuits, potato chips, popcorn). This demonstrates need to reduce the quota of fast foods in the diet to prevent the risk of reduction potential of the endogenous antioxidant system.

(2) Aslan A, Can Mİ, Boydak D. Anti-oxidant effects of pomegranate juice on Saccharomyces cerevisiae cell growth. Afr J Tradit Complement Altern Med. 2014 Jun 4;11(4):14-8. doi: 10.4314/ajtcam.v11i4.3. PMID: 25392575; PMCID: PMC4202391.

Abstract. Background: Pomegranate juice has a number of positive effects on both human and animal subjects....Results: According to our results statistically significant differences have been determined among the study groups in terms of fatty acids and vitamin (p<0,05). Fatty acid synthesis, vitamin control and cell density increased in groups to which PJ was given in comparison with the control group (p<0,05). Pomegranate juice increased vitamins, fatty acids and total protein expression in Saccharomyces cerevisiae in comparison with the control. Conclusion: Pomegranate juice has a positive effect on fatty acid, vitamin and protein synthesis by Saccharomyces cerevisiae. Accordingly, we believe that it has significantly decreased oxidative damage thereby making a positive impact on yeast development.

(3) Naiki-Ito A, Chewonarin T, Tang M, Pitchakarn P, Kuno T, Ogawa K, Asamoto M, Shirai T, Takahashi S. Ellagic acid, a component of pomegranate fruit juice, suppresses androgen-dependent prostate carcinogenesis via induction of apoptosis. Prostate. 2015 Feb;75(2):151-60. doi: 10.1002/pros.22900. Epub 2014 Oct 4. PMID: 25284475.

(4) Wang L, Martins-Green M. Pomegranate and its components as alternative treatment for prostate cancer. Int J Mol Sci. 2014 Aug 25;15(9):14949-66. doi: 10.3390/ijms150914949. PMID: 25158234; PMCID: PMC4200766.

Abstract. Prostate cancer is the second leading cause of cancer deaths in men in the United States. There is a major need for less toxic but yet effective therapies to treat prostate cancer. Pomegranate fruit from the tree Punica granatum has been used for centuries for medicinal purposes and is described as "nature's power fruit". Recent research has shown that pomegranate juice (PJ) and/or pomegranate extracts (PE) significantly inhibit the growth of prostate cancer cells in culture. In preclinical murine models, PJ and/or PE inhibit growth and angiogenesis of prostate tumors. More recently, we have shown that three components of PJ, luteolin, ellagic acid and punicic acid together, have similar inhibitory effects on prostate cancer growth, angiogenesis and metastasis. Results from clinical trials are also promising. PJ and/or PE significantly prolonged the prostate specific antigen (PSA) doubling time in patients with prostate cancer. In this review we discuss data on the effects of PJ and PE on prostate cancer. We also discuss the effects of specific components of the pomegranate fruit and how they have been used to study the mechanisms involved in prostate cancer progression and their potential to be used in deterring prostate cancer metastasis.

(5) Lukiswanto BS, Miranti A, Sudjarwo SA, Primarizky H, Yuniarti WM. Evaluation of wound healing potential of pomegranate (Punica granatum) whole fruit extract on skin burn wound in rats (Rattus norvegicus). J Adv Vet Anim Res. 2019 Apr 14;6(2):202-207. doi: 10.5455/javar.2019.f333. 

Abstract. Objective: This research was conducted to study the wound healing process of whole fruit pomegranate extract (punica granatum) standardized with 40% ellagic acid ointment for deep second-degree burn wound of skin in the rat (Rattus norvegicus)....Results: Microscopic observation on the wound healing process on the collagen, PMN infiltration, angiogenesis, and re-epithelization showed that topical administration of 10% SPE in burns gives the best result. This is characterized by a high density of collagen with a good arrangement, which is accompanied by a complete and mature epithelium, low number of inflammatory cells, and angiogenesis. This may be caused by the compounds in the pomegranate extract, which have the antioxidant, anti-inflammatory, and anti-bacterial effects. Conclusion: This study reveals that 10% SPE accelerates the healing of deep second-degree burn wound. Thus, pomegranate standardized with 40% ellagic acid is a promising herb for the healing of burn wound of skin.