Functional foods

Pomegranate (Punica granatum L.) is a nutritionally rich fruit widely recognized for its diverse therapeutic properties and extensive applications in food, pharmaceutical, and cosmetic industries. This review provides a comprehensive overview of the composition, bioactive constituents, and biological activities of different parts of the fruit, including arils, seeds, and peel. Pomegranate is abundant in polyphenols such as ellagitannins (punicalagin and punicalin), ellagic acid, flavonoids, and anthocyanins, which contribute significantly to its pharmacological effects. The arils are a rich source of sugars, vitamins, and antioxidants, exhibiting strong antioxidant, antimicrobial, and prebiotic activities. Seeds contain bioactive lipids, particularly punicic acid, associated with anti-inflammatory, cardioprotective, antidiabetic, and anticancer effects. The peel, often considered agro-industrial waste, is highly enriched with phenolic compounds and demonstrates potent antioxidant, antimicrobial, antiviral, and anti-inflammatory properties. Recent advances in extraction techniques and nanoformulation strategies have further enhanced the bioavailability and applicability of these bioactive compounds. Overall, pomegranate and its by-products represent valuable natural resources with significant potential for the development of functional foods, nutraceuticals, and therapeutic agents. Further research is required to optimize extraction methods, understand molecular mechanisms, and explore clinical applications.

Because people are becoming more interested in plant-based medicines, researchers are looking more closely at the bioactive components in medicinal herbs, especially polyphenols, because they may have antioxidant and anticancer effects. The goal of this study was to look into the antioxidant and anticancer properties of polyphenolic chemicals taken from some native herbs using established in vitro methodologies. We did methanolic and hydroethanolic extractions, then we measured the total phenolic and flavonoid content, the antioxidant activity using the DPPH and ABTS assays, and the cytotoxicity using the MTT assay on the MCF-7 and HeLa cell lines. Herb C had the highest total phenolic (168 mg GAE/g) and flavonoid (96 mg QE/g) content of the samples examined. It also had the strongest antioxidant and anticancer activity, with IC₅₀ values close to those of normal ascorbic acid and a considerable decrease in cell viability. One-way ANOVA statistical analysis showed that the differences that were seen were significant (p