Antioxidant and eicosanoid enzyme inhibition properties of pomegranate seed oil and fermented juice flavonoids | Health & Environmental Research Online (HERO)

Health & Environmental Research Online (HERO)

Print Feedback Export to File

This record has one attached file:

Citation
Tags

HERO ID

5213595

Reference Type

Journal Article

Title

Antioxidant and eicosanoid enzyme inhibition properties of pomegranate seed oil and fermented juice flavonoids

Author(s)

Schubert, SY; Lansky, EP; Neeman, I

Year

1999

Is Peer Reviewed?

Yes

Journal

Journal of Ethnopharmacology
ISSN: 0378-8741

Volume

Issue

Page Numbers

11-17

Language

English

PMID

10432202

DOI

10.1016/S0378-8741(98)00222-0

Web of Science Id

WOS:000081297900002

Abstract

The antioxidant and eicosanoid enzyme inhibition properties of pomegranate (Punica granatum) fermented juice and seed oil flavonoids were studied. The pomegranate fermented juice (pfj) and cold pressed seed oil (pcpso) showed strong antioxidant activity close to that of butylated hydroxyanisole (BHA) and green tea (Thea sinensis), and significantly greater than that of red wine (Vitis vitifera). Flavonoids extracted from pcpso showed 31-44% inhibition of sheep cyclooxygenase and 69-81% inhibition of soybean lipoxygenase. Flavonoids extracted from pfj showed 21-30% inhibition of soybean lipoxygenase though no significant inhibition of sheep cyclooxygenase. The pcpso was analyzed for its polyphenol content and fatty acid composition. Total polyphenols in pcpso showed a concentration by weight of approximately 0.015%. Pcpso fatty acid composition showed punicic acid (65.3%) along with palmitic acid (4.8%), stearic acid (2.3%), oleic acid (6.3%), linoleic acid (6.6%) and three unidentified peaks from which two (14.2%) are probably isomers of punicic acid (El-Shaarawy, M.I., Nahpetian, A., 1983). Studies on pomegranate seed oil. Fette Seifen Anstrichmittel 83(3), 123-126).

Keywords

pomegranate; cyclooxygenase; lipoxygenase; antioxidant; eicosanoids; Punica granatum