Price range:  1-2 containers:   $22.95 each.     3-5: $21.95    6+: $20.40

 

Quality Assurance: This product is manufactured in the United States by one of America's leading laboratories in business since 1955. It is produced from natural sources and contains no yeast, sugar, starch, artificial flavor, dyes, coloring agent or preservatives.

 

Pomegranate & Coffee Fruit Extract contains punicosides and phenolic compounds. Together, these two nutrients provide strong antioxidant

and cardiovascular support. 

Pomegranate & Coffee Fruit Extract

may help combat aging by providing powerful antioxidants which destroy free radicals, harmful molecules that are produced naturally in the body through the process of oxidation. 

Recent research has suggested that cell damage caused by free radicals may be a leading factor in cardiovascular disease, cancer, and other serious health risks. Supplying the body with extra antioxidants from Pomegranate & Coffee Fruit Extract may be a healthy way to protect the body’s cells from free radical damage.

 

(See List of Ingredients)

Recent science has been focusing on the antioxidant and cardioprotective aspects of pomegranate. These brightly colored fruits contain numerous compounds known for their antioxidant capabilities, including antho-cyanidins, catechins, proantho-cyanidins, ellagitannins, gallotannins and ellagic, and gallic acids.

 While many pomegranate extracts are standardized simply to ellagic acid, increasing research indicates that some of the most beneficial constituents of the pomegranate may in fact be the ellagitannins. These ellagitannins can be found in relatively abundant quantities in pomegranate juice. One family of ellagitannins, known as punicalagins, has been shown to be especially important for supporting healthy cell growth and immune function.

 

The pomegranate extract used in Pomegranate & Coffee Fruit Extract is standardized to provide 40% punicosides, including punicalagins and punicalin.

Though the coffee bean is well known as the source of a common drink, the bright red fruit surrounding the bean is becoming increasingly popular for the antioxidant compounds it contains. Whole coffee fruit contains significantly higher levels of antioxidants than brewed coffee; however modern coffee harvesting and roasting practices discard much of the antioxidants found in the fruit and bean. As a traditional food of native peoples, coffee fruit has a long history of being used as a tea, wine, medicine and energy-providing food. The coffee fruit extract used in Pomegranate & Coffee Fruit Extract is made from the fruit that surrounds the bean and is particularly high in chlorogenic, caffeic, and ferulic acids and possess a high ORAC (oxygen radical absorbance capcity) value.  ORAC is the scale used to determine the power of an antioxidant substance

Pomegranate & Coffee Fruit Extract is a healthy dietary supplement for individuals wishing to add a unique blend of antioxidants to their diet.

 

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REFERENCES:

Adams LS, Seeram NP, Aggarwal BB, Takada Y, Sand D, Heber D. Pomegranate juice, total pomegranate ellagitannins, and punicalagin suppress inflammatory cell signaling in colon cancer cells. J Agric Food Chem. 2006 Feb 8;54(3):980-5.

Hemmerle H, Burger HJ, Below P, et al. Chlorogenic acid and synthetic chlorogenic acid derivatives: novel inhibitors of hepatic glucose-6-phosphate translocase. J Med Chem. 1997 Jan 17;40(2):137-45.

Johnston KL, Clifford MN, Morgan LM. Coffee acutely modifies gastrointestinal hormone secretion and glucose tolerance in humans: glycemic effects of chlorogenic acid and caffeine. Am J Clin Nutr. 2003 Oct;78(4):728-33

Lin CC, Hsu YF, Lin TC, Hsu HY. Antioxidant and hepatoprotective effects of punicalagin and punicalin on acetaminophen-induced liver damage in rats. Phytother Res. 2001 May;15(3):206-12.

 

More Information on Pomegranate:

“Pomegranates: the fruity panacea”

By Jini Reddy 
Pomegranates are being hailed as a super-food which can protect the heart.
Scientists in Israel have shown that drinking a daily glass of the fruit's juice can reduce the risk of cardiovascular disease.

"Pomegranate juice contains the highest antioxidant capacity compared to other juices, red wine and green tea," said Professor Michael Aviram, who led the team.

This is good news, for antioxidants are the naturally occurring substances in plants that protect the body from free radicals - 'bad' chemicals in the blood.

Free radicals alter cholesterol in a process known as oxidation, which is thought to speed up the hardening of the arteries.

In studies at the Rambam Medical Center in Haifa, the juice of the fruit was found to slow down cholesterol oxidation by almost half, and reduce the retention of LDL.

That is the 'bad' cholesterol which forms atherosclerotic lesions, the fatty deposits which narrow the arteries and lead to heart disease.

"Antioxidants can protect us against the oxidative stress in our industrialised world, such as pollution, chemicals, viruses and bacteria, and consequently cardiovascular diseases and cancer," said Professor Aviram.

The theme is being taken up by a team at London's Hammersmith Hospital, who are launching a study to see if they can replicate the Haifa findings.

Their work will focus on people whose arteries are currently healthy.

Researcher Dr Richard Bogle said the fruit contained polyphenolics, tannins and anthocyanins - all compounds that could have a beneficial effect.

Dr Bogle said: "This study will test the idea that drinking a glass of pomegranate juice every day improves the function of blood vessels, reduces hardening of the arteries and improves heart health."

"Preliminary studies suggest that pomegranate juice may contain almost three times the total antioxidant ability compared to the same quantity of green tea or red wine."

Many vitamins
The round, leathery fruit is full of edible seeds nestled in tiny juice sacs.

Oxidative Stress and Heart Disease:
Free radicals are the products of normal cell processes. They wreak havoc in the body and are constantly controlled by the production of anti-oxidants. There is a fine balance between the oxidants and the anti-oxidants. Certain diseases tip the balance in favour of the free radicals.
When cholesterol is oxidised by free radicals it produces a type which triggers thickening of the arteries.Brimming with vitamins A, C, E and iron, the pomegranate has been cultivated since pre-historic times.

Thought to be native to Persia, the fruit is now grown everywhere from Spain to California.
It features richly in mythology, as a symbol of birth, eternal life, and death, owing to its abundance of seeds and ability to 'bleed'.

The deep red skin of the pomegranate was thought to link it to the blood of the earth, a taboo colour. Hence the fruit's association with forbidden desire.

"Iranians believe that Eve was tempted with a pomegranate in the Garden of Eden," said Margaret Shaida, culinary historian and author of The Legendary Cuisine of Persia.
"King Cyrus, who created the Persian Empire, was reputed to have wished for a number of good generals equal to the seeds of a pomegranate.

"Later again, the Prophet Mohammed is said to have urged his followers to eat the fruit in the belief that it purges the system of envy and hatred."

Ancient Egypt
The ancient Egyptians were buried with pomegranates in the hope of re-birth, while in Greek mythology, Persephone, the daughter of Demeter, the goddess of agriculture, was offered a seed of the fruit by Hades.

Tempted by its jewel-like appearance, she took it, thereby condemning herself to spending a portion of every year with Hades in the underworld.

These days, Greeks traditionally break a pomegranate at weddings, as a symbol of fertility.
In China, a sugared version of the seed is eaten on the day to bless the newlyweds.

The fruit has long been used in folk medicine in the Middle East, Iran and India. Healers have used the bark, leaves, skin and rind as well as the edible bits of the fruit to cure everything from conjunctivitis to haemorrhoids.

A boiled infusion of the rinds is said to soothe a sore throat, and a paste of the leaves, massaged into the scalp, can, apparently, reverse baldness.

"When I lived in Iran, I used to be given a bowl of pomegranates to recover from a bout of 'Tehran Tummy'," said Ms Shaida.

"Over there, pomegranate juice is recommended for pregnant mothers as it is rich in iron. It's also cooling and good for cleansing the system."

Asian cookery
Central Asian and Middle Eastern cooks always have a supply of the fruit on hand.
In Azerbaijan, a pomegranate sauce called Narsharab is served with sturgeon fillet, while Georgians use the seeds as a salad garnish or to flavour meat dishes.

In Iran, a dish known as Fesenjan is prepared with pomegranate concentrate.

"No Iranian kitchen will be without a bottle," said Ms Shaida.

"Fesenjan consists of ground walnuts, fried until brown, which are added to fried onions and duck, or chicken along with the pomegranate sauce. It has a wondrous flavour, but very rich."

In the West, the fruit is still regarded as a novelty, but food writers like Rosemary Stark are keen to change this.

She said: "I find it has one of the finest sweet/sour balances of any fruit. Try sprinkling some over your breakfast muesli, or lunchtime hummus."

 

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Purdue University

Pomegranate
Punica granatum L.

Steeped in history and romance and almost in a class by itself, the pomegranate, Punica granatum L., belongs to the family Punicaceae which includes only one genus and two species, the other one, little-known, being P. protopunica Balf. peculiar to the island of Socotra.

Despite its ancient background, the pomegranate has acquired only a relatively few commonly recognized vernacular names apart from its many regional epithets in India, most of which are variations on the Sanskrit dadima or dalim, and the Persian dulim or dulima. By the French it is called grenade; by the Spanish, granada (the fruit), granado (the plant); by the Dutch, granaatappel, and Germans, granatapfel; by the Italians, melogranato, melograno granato, pomo granato, or pomo punico. In Indonesia, it is gangsalan; in Thailand, tab tim; and in Malaya, delima. Brazilians know it as roma, romeira or romazeira. The Quecchi Indian name in Guatemala is granad. The Samoan name is limoni. The generic term, Punica, was the Roman name for Carthage from whence the best pomegranates came to Italy.

Description
An attractive shrub or small tree, to 20 or 30 ft (6 or 10 m) high, the pomegranate is much-branched, more or less spiny, and extremely long-lived, some specimens at Versailles known to have survived two centuries. It has a strong tendency to sucker from the base. The leaves are evergreen or deciduous, opposite or in whorls of 5 or 6, short-stemmed, oblong-lanceolate, 3/8 to 4 in (1-10 cm) long, leathery. Showy flowers are home on the branch tips singly or as many as 5 in a cluster. They are 1 1/4 in (3 cm) wide and characterized by the thick, tubular, red calyx having 5 to 8 fleshy, pointed sepals forming a vase from which emerge the 3 to 7 crinkled, red, white or variegated petals enclosing the numerous stamens. Nearly round, but crowned at the base by the prominent calyx, the fruit, 2 1/2 to 5 in (6.25-12.5 cm) wide, has a tough, leathery skin or rind, basically yellow more or less overlaid with light or deep pink or rich red. The interior is separated by membranous walls and white spongy tissue (rag) into compartments packed with transparent sacs filled with tart, flavorful, fleshy, juicy, red, pink or whitish pulp (technically the aril). In each sac, there is one white or red, angular, soft or hard seed. The seeds represent about 52% of the weight of the whole fruit.

Origin and Distribution
The pomegranate tree is native from Iran to the Himalayas in northern India and has been cultivated since ancient times throughout the Mediterranean region of Asia, Africa and Europe. The fruit was used in many ways as it is today and was featured in Egyptian mythology and art, praised in the Old Testament of the Bible and in the Babylonian Talmud, and it was carried by desert caravans for the sake of its thirst-quenching juice. It traveled to central and southern India from Iran about the first century A.D. and was reported growing in Indonesia in 1416. It has been widely cultivated throughout India and drier parts of southeast Asia, Malaya, the East Indies and tropical Africa. The most important growing regions are Egypt, China, Afghanistan, Pakistan, Bangladesh, Iran, Iraq, India, Burma and Saudi Arabia. There are some commercial orchards in Israel on the coastal plain and in the Jordan Valley.

It is rather commonly planted and has become naturalized in Bermuda where it was first recorded in 1621, but only occasionally seen in the Bahamas, West Indies and warm areas of South and Central America. Many people grow it at cool altitudes in the interior of Honduras. In Mexico it is frequently planted, and it is sometimes found in gardens in Hawaii. The tree was introduced in California by Spanish settlers in 1769. It is grown for its fruit mostly in the dry zones of that state and Arizona. In California, commercial pomegranate cultivation is concen-trated in Tulare, Fresno and Kern counties, with small plantings in Imperial and Riverside counties. There were 2,000 acres (810 ha) of hearing trees in these areas in the 1920's. Production declined from lack of demand in the 1930's but new plantings were made when demand increased in the 1960's.

Food Uses
For enjoying out-of-hand or at the table, the fruit is deeply scored several times vertically and then broken apart; then the clusters of juice sacs can be lifted out of the rind and eaten. Italians and other pomegranate fanciers consider this not a laborious handicap but a social, family or group activity, prolonging the pleasure of dining.

In some countries, such as Iran, the juice is a very popular beverage. Most simply, the juice sacs are removed from the fruit and put through a basket press. Otherwise, the fruits are quartered and crushed, or the whole fruits may be pressed and the juice strained out. In Iran, the cut-open fruits may be stomped by a person wearing special shoes in a clay tub and the juice runs through outlets into clay troughs. Hydraulic extraction of juice should be at a pressure of less than 100 psi to avoid undue yield of tannin.

The juice from crushed whole fruits contains excess tannin from the rind (as much as .175%) and this is precipitated out by a gelatin process. After filtering, the juice may be preserved by adding sodium benzoate or it may be pasteurized for 30 minutes, allowed to settle for 2 days, then strained and bottled. For beverage purposes, it is usually sweetened. Housewives in South Carolina make pomegranate jelly by adding 7 1/2 cups of sugar and 1 bottle of liquid pectin for every 4 cups of juice. In Saudi Arabia, the juice sacs may be frozen intact or the extracted juice may be concentrated and frozen, for future use. Pomegranate juice is widely made into grenadine for use in mixed drinks. In the Asiatic countries it may be made into a thick sirup for use as a sauce. It is also often converted into wine.

In the home kitchen, the juice can be easily extracted by reaming the halved fruits on an ordinary orange-juice squeezer.

In northern India, a major use of the wild fruits is for the preparation of "anardana"–the juice sacs being dried in the sun for 10 to 15 days and then sold as a spice.

Other Uses
All parts of the tree have been utilized as sources of tannin for curing leather. The trunk bark contains 10 to 25% tannin and was formerly important in the production of Morocco leather. The root bark has a 28% tannin content, the leaves, 11%, and the fruit rind as much as 26%. The latter is a by-product of the "anardana" industry. Both the rind and the flowers yield dyes for textiles. Ink can be made by steeping the leaves in vinegar. In Japan, an insecticide is derived from the bark. The pale-yellow wood is very hard and, while available only in small dimensions, is used for walking-sticks and in woodcrafts.

Medicinal Uses: The juice of wild pomegranates yields citric acid and sodium citrate for pharmaceutical purposes. Pomegranate juice enters into preparations for treating dyspepsia and is considered beneficial in leprosy.

The bark of the stem and root contains s everal alkaloids including isopelletierine which is active against tapeworms. Either a decoction of the bark, which is very bitter, or the safer, insoluble Pelletierine Tannate may be employed. Overdoses are emetic and purgative, produce dilation of pupila, dimness of sight, muscular weakness and paralysis.

Because of their tannin content, extracts of the bark, leaves, immature fruit and fruit rind have been given as astringents to halt diarrhea, dysentery and hemorrhages. Dried, pulverized flower buds are employed as a remedy for bronchitis. In Mexico, a decoction of the flowers is gargled to relieve oral and throat inflammation. Leaves, seeds, roots and bark have displayed hypotensive, antispasmodic and anthelmintic activity in bioassay.

 

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Research Summaries:

Pomegranate byproduct administration to apolipoprotein E-deficient mice attenuates atherosclerosis development as a result of decreased macrophage oxidative stress and reduced cellular uptake of oxidized low-density lipoprotein.

 

Rosenblat,-M; Volkova,-N; Coleman,-R; Aviram,-M Journal-of-agricultural-and-food-chemistry. 2006 Mar 8; 54(5): 1928-1935.

The effects of a pomegranate byproduct (PBP, which includes the whole pomegranate fruit left after juice preparation) on atherosclerosis development in apolipoprotein E-deficient (E degrees) mice were studied. Consumption of PBP (17 or 51.5 microgram of gallic acid equiv/kg/day) by the mice resulted in a significant reduction in atherosclerotic lesion size by up to 57%. PBP consumption significantly reduced oxidative stress in the mice peritoneal macrophages (MPM): Cellular lipid peroxide content decreased by up to 42%, the reduced glutathione levels increased by up to 53%, and paraoxonase 2 lactonase activity increased by up to 50%, as compared to MPM from E degrees mice that consumed only water. Furthermore, oxidized low-density lipoprotein (Ox-LDL) uptake by the MPM was reduced by up to 19%. Similar results were observed also in vitro. Treatment of J774A.1 macrophages with PBP (10 or 50 micromol/L of total polyphenols) significantly decreased both cellular total peroxide content and Ox-LDL uptake. It was thus concluded that PBP significantly attenuates atherosclerosis development by its antioxidant properties.

 

 

“Pomegranate juice, total pomegranate ellagitannins, and punicalagin suppress inflammatory cell signaling in colon cancer cells.”

Adams,-L-S; Seeram,-N-P; Aggarwal,-B-B; Takada,-Y; Sand,-D; Heber,-D J-Agric-Food-Chem. 2006 Feb 8; 54(3): 980-5

Phytochemicals from fruits such as the pomegranate (Punica granatum L) may inhibit cancer cell proliferation and apoptosis through the modulation of cellular transcription factors and signaling proteins. In previous studies, pomegranate juice (PJ) and its ellagitannins inhibited proliferation and induced apoptosis in HT-29 colon cancer cells. The present study examined the effects of PJ on inflammatory cell signaling proteins in the HT-29 human colon cancer cell line. At a concentration of 50 mg/L PJ significantly suppressed TNFalpha-induced COX-2 protein expression by 79% (SE = 0.042), total pomegranate tannin extract (TPT) 55% (SE = 0.049), and punicalagin 48% (SE = 0.022). Additionally, PJ reduced phosphorylation of the p65 subunit and binding to the NFkappaB response element 6.4-fold. TPT suppressed NFkappaB binding 10-fold, punicalagin 3.6-fold, whereas ellagic acid (EA) (another pomegranate polyphenol) was ineffective. PJ also abolished TNFalpha-induced AKT activation, needed for NFkappaB activity. Therefore, the polyphenolic phytochemicals in the pomegranate can play an important role in the modulation of inflammatory cell signaling in colon cancer cells.

 

 

“Prostate cancer prevention through pomegranate fruit.”

Malik,-A; Mukhtar,-H Cell-Cycle. 2006 Feb; 5(4): 371-3

Prostate cancer (CaP) is the second leading cause of cancer-related deaths among U.S. males with a similar trend in many Western countries. CaP is an ideal candidate disease for chemoprevention because it is typically diagnosed in men over 50 years of age, and thus even a modest delay in disease progression achieved through pharmacological or nutritional intervention could significantly impact the quality of life of these patients. In this regard we and others have proposed the use of dietary antioxidants as candidate CaP chemopreventive agents. The fruit pomegranate derived from the tree Punica granatum has been shown to possess strong antioxidant and anti-inflammatory properties. In a recent study, we showed that pomegranate fruit extract (PFE), through modulations in the cyclin kinase inhibitor-cyclin-dependent kinase machinery, resulted in inhibition of cell growth followed by apoptosis of highly aggressive human prostate carcinoma PC3 cells. These events were associated with alterations in the levels of Bax and Bcl-2 shifting the Bax:Bcl-2 ratio in favor of apoptosis. Further, we showed that oral administration of a human acceptable dose of PFE to athymic nude mice implanted with CWR22Rnu1 cells resulted in significant inhibition of tumor growth with concomitant reduction in secretion of prostate-specific antigen (PSA) in the serum. The outcome of this study could have a direct practical implication and translational relevance to CaP patients, because it suggests that pomegranate consumption may retard CaP progression, which may prolong the survival and quality of life of the patients.

 

 

“Beware of pomegranates bearing 40% ellagic Acid”.

Lansky,-E-P. J-Med-Food. 2006 Spring; 9(1): 119-2.

A recent profusion of pomegranate nutraceutical products, "standardized to 40% ellagic acid," has appeared in the marketplace. This Perspective reviews the chemical and functional studies of pomegranate as well as the virtues and dangers of ellagic acid, and concludes that synergy among the various pomegranate fractions and phytochemicals is the most important factor for assessing strength of pomegranate nutraceutical preparations, and not simply the concentration of ellagic acid. Ellagic acid concentration in final products is likely to have an optimal therapeutic range, which very likely is less than 40%. The wisdom of designing and engineering pomegranate nutraceutical products to maximize therapeutic or chemopreventive synergy is suggested, as opposed to preparations that are designed and engineered simply to maximize the concentration of a single phytochemical. The implications of this strategy may be generalized for the optimization of nutraceutical preparations from other medicinal plants as well.

 

 

“Punica granatum (pomegranate) flower extract possesses potent antioxidant activity and abrogates Fe-NTA induced hepatotoxicity in mice.”

Kaur,-G; Jabbar,-Z; Athar,-M; Alam,-M-S. Food-Chem-Toxicol. 2006 Jul; 44(7): 984-93

Most pomegranate (Punica granatum Linn., Punicaceae) fruit parts are known to possess enormous antioxidant activity. The present study evaluated antioxidant and hepatoprotective activity of pomegranate flowers. Alcoholic (ethanolic) extract of flowers was prepared and used in the present study. The extract was found to contain a large amount of polyphenols and exhibit enormous reducing ability, both indicative of potent antioxidant ability. The extract showed 81.6% antioxidant activity in DPPH model system. The ability of extract to scavenge reactive oxygen species (ROS) and reactive nitrogen species (RNS) was tested and it was found to significantly scavenge superoxide (O(2)(.-)) (by up to 53.3%), hydrogen peroxide (H(2)O(2)) (by up to 30%), hydroxyl radicals (()OH) (by up to 37%) and nitric oxide (NO) (by up to 74.5%). The extract also inhibited (.)OH induced oxidation of lipids and proteins in vitro. These results indicated pomegranate flower extract to exert a significant antioxidant activity in vitro. The efficacy of extract was tested in vivo and it was found to exhibit a potent protective activity in acute oxidative tissue injury animal model: ferric nitrilotriacetate (Fe-NTA) induced hepatotoxicity in mice. Intraperitoneal administration of 9 mg/kg body wt. Fe-NTA to mice induced oxidative stress and liver injury.

Pretreatment with pomegranate flower extract at a dose regimen of 50-150 mg/kg body wt. for a week significantly and dose dependently protected against Fe-NTA induced oxidative stress as well as hepatic injury. The extract afforded up to 60% protection against hepatic lipid peroxidation and preserved glutathione (GSH) levels and activities of antioxidant enzymes viz., catalase (CAT), glutathione peroxidase (GPX) glutathione reductase (GR) and glutathione-S-transferase (GST) by up to 36%, 28.5%, 28.7%, 40.2% and 42.5% respectively. A protection against Fe-NTA induced liver injury was apparent as inhibition in the modulation of liver markers viz., aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP), bilirubin and albumin in serum. The histopathological changes produced by Fe-NTA, such as ballooning degeneration, fatty changes, necrosis were also alleviated by the extract. These results indicate pomegranate flowers to possess potent antioxidant and hepatoprotective property, the former being probably responsible for the latter.

 

 

“Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract.”

Li,-Y.; Guo,-C.; Yang,-J.; Wei,-J.; Xu,-J.; Cheng,-S. Food chemistry. 2006 May, v. 96, issue 2 p. 254-260.

Pomegranate is an important source of bioactive compounds and has been used for folk medicine for many centuries. Pomegranate juice has been demonstrated to be high in antioxidant activity and is effective in the prevention of atherosclerosis. In a previous study, we found that pomegranate peel had the highest antioxidant activity among the peel, pulp and seed fractions of 28 kinds of fruits commonly consumed in China as determined by FRAP (ferric reducing antioxidant power) assay. In this study, we extracted antioxidants from pomegranate peel, using a mixture of ethanol, methanol and acetone, and the antioxidant properties of the extract were further investigated as compared with the pulp extract. The contents of total phenolics, flavonoids, proathocyanidins and ascorbic acid were also measured. The results showed that pomegranate peel extract had markedly higher antioxidant capacity than the pulp extract in scavenging or preventive capacity against superoxide anion, hydroxyl and peroxyl radicals as well as inhibiting CuSO4-induced LDL oxidation. The contents of total phenolics, flavonoids and proathocyanidins were also higher in peel extract than in pulp extract. The large amount of phenolics contained in peel extract may cause its strong antioxidant ability. We concluded that pomegranate peel extract appeared to have more potential as a health supplement rich in natural antioxidants than the pulp extract and merits further intensive study.

 

 

“Possible synergistic prostate cancer suppression by anatomically discrete pomegranate fractions.”

Lansky,-E-P; Jiang,-W; Mo,-H; Bravo,-L; Froom,-P; Yu,-W; Harris,-N-M; Neeman,-I; Campbell,-M-J. Invest-New-Drugs. 2005 Jan; 23(1): 11-20

We investigated whether dissimilar biochemical fractions originating in anatomically discrete sections of the pomegranate (Punica granatum) fruit might act synergistically against proliferation, metastatic potential, and phosholipase A2 (PLA2) expression of human prostate cancer cells in vitro . Proliferation of DU 145 human prostate cancer cells was measured following treatment with a range of therapeutically active doses of fermented pomegranate juice polyphenols (W) and sub-therapeutic doses of either pomegranate pericarp (peel) polyphenols (P) or pomegranate seed oil (Oil). Invasion across Matrigel by PC-3 human prostate cancer cells was measured following treatment with combinations of W, P and Oil such that the total gross weight of pomegranate extract was held constant. Expression of PLA2, associated with invasive potential, was measured in the PC-3 cells after treatment with the same dosage combinations as per invasion. Supra-additive, complementary and synergistic effects were proven in all models by the Kruskal-Wallis non-parametric H test at p < 0.001 for the proliferation tests, p < 0.01 for invasion, and p < 0.05 for PLA2 expression. Proliferation effects were additionally evaluated with CompuSyn software median effect analysis and showed a concentration index CI < 1, confirming synergy. The results suggest vertical as well as the usual horizontal strategies for discovering pharmacological actives in plants.

 

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MORE INFORMATION ON COFFEE FRUIT EXTRACT

From NutraUSA
Demand grows for CoffeeBerry concentrate

4/3/2006 - Increasing industry awareness of VDF Futureceuticals' CoffeeBerry concentrate is growing, as producers are advised to up production to cope with expected demand.

Enthusiasm for the concentrate has been steadily growing throughout the industry, said Kit Kats, technical sales representative for Futureceuticals, with growers already advised to increase production for the coming year.

An exclsuive agreement between VDF Futureceuticals and Vermont-based New Chapter, signed at the end of March to bring the CoffeeBerry 2500 Whole Coffee Fruit Concentrate to the North American natural products channel, is key to the anticipated demand.

The concentrate, available as a powder, granules, extract, liquid concentrate and flavor distillate, is said to have a pleasant mild flavor that compliments other flavors, an important factor for food formulators.

“It can be easily incorporated into various applications. Some examples are energy and alertness drinks, teas, coffee, beverages of all kinds, energy and snack bars, chewing gum and of course nutritional supplements,” said Kats.

Coffeeberries, the outer layer of the coffee fruit, are a rich source of antioxidants, with research reporting that 400 mg of concentrate has a radical scavenging activity equal to 9.6 grams of fresh blueberries, 6.2 grams of strawberries, or 4.9 grams of raspberries.

This potent anti-radical power has not been commercially available previously because the fruit rapidly perishes, which is why only the bitter seed has been commercially exploited.

Kats told NutraIngredients-USA.com: “We have discovered a means of growing, harvesting and processing the whole coffee fruit so that we arrest the development of mycotoxins and thereby render the coffee fruit for human consumption.

Because no one until now has figured out how to do this in a cost effective manner, whole coffee fruit has simply not been available.”

CoffeeBerry contains five of eight rare and essential sugars called monosaccharides, with research indicating that these are essential for the proper functioning of various biological systems.

Almost half of the dry weight of the concentrate is made up of polysaccharides, such as mannans and arabinoglactan. Conventional roasting destroys these nutrients, so they are not found in traditional brewed coffee.

Paul Schulick, Founder and CEO of New Chapter, said that the concentrate would become a core part of the company’s nutritional program.

“CoffeeBerry is a complex whole-food antioxidant with extraordinary ORAC (Oxygen Radical Absorbent Capacity) values, but it is so much more than just the finest fruit antioxidant. It delivers many of the essential glyconutrients, or essential sugars, necessary to support multiple physiological processes,” he said.  

 

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Phenolic Compounds and Phenolic Acids:

Ray Sahelian, M.D.

Phenolic acids are plant metabolites widely spread throughout the plant kingdom. Recent interest in phenolic acids stems from their potential protective role, through ingestion of fruits and vegetables, against oxidative damage diseases (coronary heart disease, stroke, and cancers). Phenolic compounds are essential for the growth and reproduction of plants, and are produced as a response for defending injured plants against pathogens. The importance of antioxidant activities of phenolic compounds and their possible usage in processed foods as a natural antioxidant have reached a new high in recent years.

Absorption of Phenolics
The absorption and bioavailability of phenolics in humans are controversial. Data on these aspects of phenolics are scarce and merely highlight the need for extensive investigations of the handling of phenolics by the gastrointestinal tract and their subsequent absorption and metabolism.

Phenolics in Plants
Phenolic acid compounds seem to be universally distributed in plants. They have been the subject of a great number of chemical, biological, agricultural, and medical studies. Phenolic acids form a diverse group that includes the widely distributed hydroxybenzoic and hydroxycinnamic acids.

Hydroxycinnamic acid compounds occur most frequently as simple esters with hydroxy carboxylic acids or glucose

Hydroxybenzoic acid compounds are present mainly in the form of glucosides.

Content of Phenolic compounds in Tea, Coffee, Berries and Fruits
The content of total phenolic acids range from 0 (pear cider) to 103 mg/100 g fresh weight (rowanberry). Besides rowanberry, the best phenolic acid sources among berries are chokeberry (96 mg/100 g), blueberry (85 mg/100 g), sweet rowanberry (75 mg/100 g), and saskatoon berry (59 mg/100 g). Among fruits, the highest contents (28 mg/100 g) ared in dark plum, cherry, and one apple variety (Valkea Kuulas). Coffee (97 mg/100 g) as well as green and black teas (30-36 mg/100 g) are the best sources among beverages. Caffeic acid dominates in all of these samples except in tea brews.

Chemistry of Phenolics
Plant phenolic compounds are diverse in structure but are characterised by hydroxylated aromatic rings (e.g. flavan-3-ols). They are categorised as secondary metabolites, and their function in plants is often poorly understood. Many plant phenolic compounds are polymerised into larger molecules such as the proanthocyanidins (PA; condensed tannins) and lignins.

Furthermore, phenolic acids may occur in food plants as esters or glycosides conjugated with other natural compounds such as flavonoids, alcohols, hydroxyfatty acids, sterols, and glucosides.

Phenols
Phenols, sometimes called phenolics, are a class of chemical compounds consisting of a hydroxyl functional group (-OH) attached to an aromatic hydrocarbon group. The simplest of the class is phenol (C6H5OH). Some phenols are germicidal and are used in formulating disinfectants. Others possess estrogenic or endocrine disrupting activity.

Phenolic compounds
            Phenol, the parent compound, used as an disinfectant and for chemical synthesis.
            Polyphenols like the flavonoids and tannins.
            Capsaicin, the pungent compound of chilli peppers.
            Tyrosine, an amino acid.
            The neurotransmitters serotonin, dopamine, adrenaline, and noradrenaline.
            L-DOPA, a drug to treat Parkinson's disease.
            Eugenol, the main constituent of the essential oil of clove.
            Chavibetol from betel.
            Estradiol and other estrogens.

Scientists have formulated the 'phenolic A ring hypothesis' for the neuroprotective effects of estrogens based upon several observations: (i) structure-activity relationships show that a phenolic A ring and at least two additional rings are required for neuroprotection while estrogenicity requirements are more stringent; (ii) neuroprotection with phenolic A ring compounds occurs in cells that lack estrogen receptors and are not antagonized by anti-estrogens; (iii) phenolic A ring compounds rapidly activate a variety of signal transduction pathways that are known to be involved in cell homeostasis; and (iv) in vivo, treatment with estrogens results in a neuronal type-independent neuronal protection from ischemic insult. Potential mechanisms of actions that may be involved in the neuroprotective effects of phenolic A ring compounds are: (i) estrogen redox cycling that potently inhibits oxidative stress; (ii) interactions with signal transduction pathways including the transcription factor cAMP response element binding protein; and (iii) induction of anti-apoptotic proteins. These signaling pathways may individually or collectively contribute to the plethora of neuronal cell types that are protected from a variety of insults by estrogen-like compounds.

            Methyl salicylate, the major constituent of the essential oil of wintergreen.
            Raspberry ketone a compound with an intense raspberry smell.
            Gallic acid, found in gallnuts.
            Ellagic acid
            Thymol (2-Isopropyl-5-methyl phenol), an antiseptic that is used in mouthwashes.
            BHT (butylated hydroxytoluene), a fat-soluble antioxidant and food additive.
... and many more.

Natural Substances with Phenolic acids
Propolis is one of the few natural remedies that has maintained its popularity over a long period of time. The pharmacologically active molecules in the propolis are flavonoids and phenolic acids and their esters. These components have multiple effects on bacteria, fungi and viruses. In addition, propolis and its components have anti-inflammatory and immuno-modulatory activities. Moreover, propolis has been shown to lower blood pressure and cholesterol levels. However, clinical studies to substantiate these claims are required.

Coffee is particularly rich in bound phenolic acids, such as caffeic acid, ferulic acid, and p-coumaric acid.

            Purple corn

            Quince has phenolic acids

Phenolic Acids in Berries
The composition of phenolic acids in several small berries grown in Northeastern Poland, namely, low-bush blueberries, black mulberries, European juneberries, black currants, fruits of blue-berried honeysuckle, and blackberries. The total content of phenolic acids ranged from 2845 (black mulberries) to 5418 (blue-berried honeysuckle). Twenty phenolic acids were identified in the berries. Of these, hydroxycaffeic, m- and p-coumaric, and 3,4-dimethoxy-cinnamic acids were the major phenolic acids in blackberries and blueberries, m-coumaric acid was the major phenolic acid in blue-berried honeysuckle and black currant fruits, while salicylic, caffeic, and m- and p-coumaric acids were the predominant phenolic acids in European juneberries. Syringic and veratric acids were detected only in blueberries, while p-hydroxybenzoic and sinapic acids were present only in black currants and o-coumaric acid was present in blueberries and black mulberries.

Phenolics in Spices
Spices are known to significantly contribute to the flavor, taste, and medicinal properties of food because of phenolics. Most spices contain phenolic acids such as tannic, gallic, caffeic, cinnamic, chlorogenic, ferulic and vanillic acids. A high amount of tannic and gallic acids are found in black mustard and clove. Caffeic, chlorogenic and ferulic acids are found in a good amount in cumin. Vanillic and cinnamic acids are found in onion seeds.

Other Phenolic compounds
            Cannabinoids, the active constituents of Cannabis.
            Cresols from coal tar and creosote.
            Guaiacol (2-methoxyphenol) from roasted coffee, whisky, and smoke that has a smoky flavor.
            Salicylic acid, a plant hormone and analgesic, antipyretic, and anti-inflammatory drug, precursor compound to Aspirin. Aspirin (acetylsalicylic acid) is still the most commonly used salicylate. After oral administration as an aqueous solution aspirin is rapidly absorbed at the low pH of the stomach millieu. Less rapid absorption is observed with other formulations due to the rate limiting step of tablet disintegration - this latter factor being maximal in alkaline pH. The rate of aspirin absorption is dependent not only on the formulation but also on the rate of gastric emptying. Aspirin absorption follows first-order kinetics with an absorption half-life ranging from 5 to 16 minutes.

Hydrolysis of aspirin to salicylic acid by nonspecific esterases occurs in the liver and, to a lesser extent, the stomach so that only 68% of the dose reaches the systemic circulation as aspirin. Both aspirin and salicylic acid are bound to serum albumin (aspirin being capable of irreversibly acetylating many proteins), and both are distributed in the synovial cavity, central nervous system, and saliva. The serum half-life of aspirin is approximately 20 minutes. The fall in aspirin concentration is associated with a rapid rise in salicylic acid concentration. Salicylic acid is renally excreted in part unchanged and the rate of elimination is influenced by urinary pH, the presence of organic acids, and the urinary flow rate. Metabolism of salicylic acid occurs through glucuronide formation (to produce salicyluric acid), and salicyl phenolic glucoronide), conjugation with glycine (to produce salicyluric acid), and oxidation to gentisic acid.

            Orthophenyl phenol , a fungicide used for waxing citrus fruits.
            The pH indicators phenolphthalein, phenol red, bromothymol blue, thymolphthalein, and bromophenol blue.
            Psilocin, a hallucinogenic alkaloid of Psilocybe mushrooms.
            Phenolic Compounds in Herbs
            There are countless herbs that have phenolic compounds, here is one example:
            Phenolic components and antioxidant activity of Fernblock, an aqueous extract of the aerial parts of the fern Polypodium leucotomos.

 

“Methods Find Exp Clin Pharmacol.”

 2006 Apr;28(3):157-60. Industrial Farmaceutica Cantabria, Arequipa 1, Madrid, Spain

Fernblock, an aqueous extract of the aerial parts of the fern Polypodium leucotomos is used as raw material for topical and oral photoprotective formulations. Phenolic compounds were identified as 3,4-dihydroxybenzoic acid, 4-hydroxybenzoic acid, vanillic acid, caffeic acid, 4-hydroxycinnamic acid, 4-hydroxycinnamoyl-quinic acid, ferulic acid, and five chlorogenic acid isomers.

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