About the book
Pomegranate (Punica granatum L.) is one of the oldest edible fruits in the Meditterranean area and has been used extensively in the folk medicine. Popularity of pomegranate has increased especially in the last decade because of the health effects (i.e. anti-oxidant, anti-microbial, anti-cancer,, anti-mutagenic e.t.c.) of the fruit. Polyphenols, represent the predominant class of phytochemicals of pomegranate fruits, mainly consisting of hydrolysable tannins, gallotannins, ellagitannins and ellagic acid. Pomegranate fruit is composed of three parts: the seeds, the arils and the peels.
The aim of this book is to present a) the chemistry of bioactive compounds in the different parts of pomegranate fruit with an extensive description of their bioavailability and health promoting metabolites b) The health benefits including the current pro-clinical and clinical studies c) The recent advances in food processing technology d) A market overview and future perspectives in pomegranate industrial sectors.