HEALTH BENEFITS OF A HUBMLE POMEGRANATE FRUIT

Prostate cancer prevention through pomegranate fruit

Research by Malik and Mukhtar (2006) shows that pomegranate juice has been shown to possess strong antioxidant and anti-inflammatory properties.

BREDA'S COMMENTS IN GREEN

Research in mice showed promising results. Pomegranate fruit extract (PFE) has been shown to inhibit tumor growth by encouraging apoptosis (a form of programmed cell death) of highly aggressive human prostate carcinoma PC3 cells, and reduction in secretion of prostate-specific antigen (PSA) in the serum. PSA is a protein produced by the cells of the prostate gland. It is normal for men to have low levels of PSA in their blood; however, prostate cancer and non-cancerous, benign conditions can increase PSA levels.

Furthermore, as reported in Food Research International, extracts from pomegranate peel can stabilise sunflower oil and protect it form deterioration associated with heating.

Lead author Shahid Iqbal wrote "Therefore, on behalf of this study, pomegranate peel can be recommended as a potent source of antioxidants for the stabilization of food systems, especially unsaturated vegetable oils."

They concluded that "It improves resistance of sunflower oil against thermal deteriorative changes. Besides this, polyunsaturated fatty acid content is saved appreciably by creating resistance in oil against oxidative rancidity."

However, there is more to the humble fruit. According to nutritiondata, it is also a good source of Vitamin C and Potassium - http://www.nutritiondata.com/facts-C00001-01c20Ws.html

This is truly good news! I am off to the shop to get some pomegranates - while they are still in season.

References:

Malik A, Mukhtar H. (2006) Prostate cancer prevention through pomegranate fruit. Cell Cycle. Feb;5(4):371-3

Shahid Iqbal, S. Haleem, M. Akhtar, M. Zia-ul-Haq, J. Akbar (2007) Efficiency of pomegranate peel extracts in stabilization of sunflower oil under accelerated conditions. Food Research International (Elsevier) Published on-line ahead of print, doi:10.1016/j.foodres.11.005

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