A polyphenol fraction from fermented pomegranate juice has shown robust antioxidant properties, according to researchers from Friedrich-Alexander University in Germany. The study, which was published in CyTA – Journal of Food, investigated the ability of pomegranate seed extracts, together with olive oil and alpha-tocopherol, in preventing copper-induced LDL (low-density lipoprotein) oxidation.

• The pomegranate seed oils were extracted using supercritical fluid or cold press methods (SFE-PSO and CP-PSO), unsaponifiable (N), and fermented juice polyphenols (W) fractions.
• The results indicated that while adding pure SFE-PSO, CP-PSO, N fractions, and olive oil — as well as the use of various solvents — did not have affect LDL oxidation, W fraction in ethanol solution exhibited a dose-dependent effect, delaying the lag phase at 103.5. 145.9, 200, and 199.1 minutes for 0.5, 1, 1.5, and 3 microliters of W solution, respectively.
• No synergistic effect between W and N was observed during the study.

From the findings, researchers concluded that polyphenol fractions from fermented pomegranate juice can be used both to prevent atherogenesis and preserve meat and fatty foods by preventing LDL oxidation.

Read the full study at this link.

Learn more about the benefits of pomegranates at Food.news.

Journal Reference:

Faisi J, Fattahi A, Raffel N, Hoffmann I, Beckmann MW, Schrauder M, Dittrich R, Löhberg C. EFFECTS OF POMEGRANATE SEED OIL AND FERMENTED JUICE POLYPHENOLS FRACTION IN DIFFERENT SOLVENTS ON COPPER-INDUCED LDL OXIDATION. CyTA – Journal of Food. 2018; 16(1): 429–437.  DOI: 10.1080/19476337.2017.1415375