Antioxidant, Anti-Inflammatory, Antimicrobial, and Anticancer Activities of Pomegranate Juice Concentrate

Hosam M. Habib, Hamada El-Gendi, Esmail M. El-Fakharany, Mohamed G. El-Ziney, Ahmed F. El-Yazbi, Fatima T. Al Meqbaali, Wissam H. Ibrahim

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)

Abstract

Pomegranate juice concentrate (PJC) is a rich source of polyphenols, which exhibit significant antioxidant activity and potential health benefits for disease prevention and therapy. In this study, the polyphenolic profile of PJC was investigated for the first time, and it was found that PJC can inhibit oxidative damage to bovine serum albumin (BSA) and deoxyribonucleic acid (DNA), as well as acetylcholinesterase, α-amylase, and tyrosinase activities. The primary polyphenols identified in PJC were 4-Hydroxy-3-Methoxybenzoate, epicatechin, catechin, rutin, ferulic acid, P-coumaric acid, and cinnamic acid. Additionally, PJC demonstrated potent antibacterial effects against human pathogens such as Streptococcus mutans and Aeromonas hydrophila and dose-dependently reduced the proliferation of colorectal, breast, and hepatic cancer cells via apoptosis. Furthermore, PJC blocked B-cell lymphoma 2 (BCl-2) and the expression of a potent cyclin-dependent kinase inhibitor (P21) and enhanced tumor protein (P53) expression, compared to both untreated cells and cells treated with fluoropyrimidine 5-fluorouracil (5-FU). As a result, PJC may be a beneficial ingredient in the formulation of emerging natural-compound-based chemotherapy and functional foods and could be utilized by the food, nutraceutical, and pharmaceutical industries.

Original languageEnglish
Article number2709
JournalNutrients
Volume15
Issue number12
DOIs
Publication statusPublished - Jun 2023

Keywords

  • DNA and protein damage
  • antibacterial
  • anticancer
  • enzyme inhibition
  • functional food
  • nutraceutical
  • pomegranate juice concentrate

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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