TY - JOUR AU - Fellipe Lopes de Oliveira AU - Thaise Yanka Portes Arruda AU - Renan da Silva Lima AU - Sabrina Neves Casarotti AU - Maressa Caldeira Morzelle PY - 2020/03/31 Y2 - 2024/03/29 TI - Pomegranate as a natural source of phenolic antioxidants: a review JF - Journal of Food Bioactives JA - JFB VL - 9 IS - 0 SE - Review DO - 10.31665/JFB.2020.9214 UR - http://www.isnff-jfb.com/index.php/JFB/article/view/127 AB - Pomegranate, a recognized source of phenolic compounds, has been associated with health-promoting benefits, mostly due to its antioxidant activity. Ellagic and gallic acids, anthocyanins, and ellagitannins are the main phenolics in pomegranate, showing antioxidant activity. For this reason, pomegranate has been used in foods, such as meat products, as an attempt to retard lipid oxidation and increase shelf-life. In recent years, in vitro, in vivo, and human studies reported the antioxidant activity of pomegranate, especially its peels, with reduced incidence of chronic diseases (e.g., cardiovascular ailments, cancer, neurodegenerative disease, type 2 diabetes, chronic kidney disease). This review aims to present the main antioxidant compounds on pomegranate and their biological effects, the antioxidant activity of pomegranate-based foods, the application of pomegranate as a natural antioxidant food additive, the role of pomegranate in the prevention and management of chronic diseases, as well as the trends and prospects regarding the application of pomegranate in innovative food and health. ER -