A deciduous shrub or small tree (Punica granatum)

 

 Nature's most labor-intensive fruit is about the size of a large orange and has a thin, leathery skin that can range in color from red to pink-blushed yellow. Inside are hundreds of seeds packed in compartments that are separated by bitter, cream-colored membranes. Each tiny, edible seed is surrounded by a translucent, brilliant-red pulp that has a sparkling sweet-tart flavor. Pomegranates are grown throughout Asia, the Mediterranean countries and in California. In the United States they're available in October and November. Choose those that are heavy for their size and have a bright, fresh color and blemish-free skin. Refrigerate for up to 2 months or store in a cool, dark place for up to a month. To use, cut the pomegranate in half and pry out the pulp-encased seeds, removing any of the light-colored membrane that may adhere. Pomegranates can be eaten as fruit, used as a garnish on sweet and savory dishes or pressed to extract the juice. They're rich in potassium and contain a fair amount of vitamin C.

 

The astringent properties of the rind and bark have been valued medicinally for several thousand years, especially as a vermifuge.

 

Pomegranate juice is a popular drink in the Middle East, and is also used in Iranian and Indian cuisine; it began to be widely marketed in the US in 2004. The juice can also be used as an antiseptic when applied to cuts.

One pomegranate delivers 40% of an adult's daily vitamin C requirement. It is also a rich source of folic acid and of antioxidants. Pomegranates are high in polyphenols. The most abundant polyphenols in pomegranate are hydrolysable tannins, particularly punicalagins, which have been shown in many peer-reviewed research publications to be the antioxidant responsible for the free-radical scavenging ability of pomegranate juice.

Many food and dietary supplement makers have found the advantages of using pomegranate extracts (which have no sugar, calories, or additives), instead of the juice, as healthy ingredients in their products. Many pomegranate extracts are essentially ellagic acid, which is largely a by-product of the juice extraction process. Ellagic acid has only been shown in published studies to absorb into the body when consumed as ellagitannins such as punicalagins.

In several human clinical trials, the juice of the pomegranate has been found effective in reducing several heart risk factors, including LDL oxidation, macrophage oxidative status, and foam cell formation, all of which are steps in atherosclerosis and heart disease. Tannins have been identified as the primary components responsible for the reduction of oxidative states which lead to these risk factors. Pomegranate has been shown to reduce systolic blood pressure by inhibiting serum angiotension converting enzyme (ACE).

Research suggests that pomegranate juice may be effective against prostate cancer and osteoarthritis.