Pomegranate originates from Punica granatum tree. People have used it for medicine for centuries. Pomegranate is a fruit the size of a large orange. The leathery reddish-pink skin shelters the membranous walls and bitter tissue that house compartments or sacs filled with hundreds of seeds. A translucent red pulp that has a slightly sweet and tart taste surrounds these seeds. Pomegranates are grown in California and throughout Asia and the Mediterranean countries.

Pomegranate is grown for both ornamentation and as a delicious and edible fruit. The fruit is about the size and an apple and has a leathery, deep red to purplish red rind. The most popular pomegranate variety is the Wonderful or Red Wonderful. However, additional varieties exist including Granada and Early Foothill.

Pomegranates are known for their healthy nutritional benefits. Pomegranate contains phytoestrogens, estrogen-like plant substances that are effective in fighting cancer. They can help prevent cancer, heart disease, and a host of other diseases.

Because of tannins, anthocyanins, punicalagin, and ellagic acid in it, Pomegranate will help slowing skin aging. In the February 2006 Journal of Ethnopharmacology, a University of Michigan study proved that pomegranate seed oil stimulates the growth of keratinocytes. Pomegranate makes skin looks younger because keratinocytes promote skin regeneration and slow down thinning.

The beneficial health effects attributed to fruit and vegetables are related to their antioxidant activity. One area of fruit consumption is the relationship between the intake of dietary nutrients rich in polyphenols and cardiovascular health and diseases. This is attributed to polyphenols’ ability to inhibit low-density lipoprotein (LDL) oxidation, macrophage foam cell formation and atherosclerosis.

The polyphenols in pomegranates can protect LDL against cell-mediated oxidation including either direct interaction of the polyphenols with the lipoprotein and through accumulation of polyphenols in arterial macrophages. Pomegranate polyphenols were shown to oxidatively modify LDL. This is due to their interaction with LDL to inhibit its oxidation by scavenging reactive oxygen species due to accumulation of polyphenols in arterial macrophages.