OPTIMA Super Antioxidant Pomegranate Juice, Pomegranate Juice Concentrate, Natural, Vegan, Food Supplement, 500 ml

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Antidandruff shampoo (Zinc-PCA and piroctone olamine in combination with Punica granatum L., Rosmarinus officinalis L., Matricaria chamomilla L., Urtica dioica L., Mentha piperita L., and Salvia officinalis L. methanolic extracts) An older research article from 2012 found that pomegranate juice could reduce oxidative stress in the cardiovascular system and lower the risk of: Plotto, A.; Margaria, C.A.; Goodner, K.; Goodrich, R.; Baldwin, E. Odour and flavour thresholds for key aroma components in an orange juice matrix: Terpenes and aldehydes. Flavour Fragr. J. 2004, 19, 491–498. [ Google Scholar] [ CrossRef] In a 2019 investigation, cyclists who consumed pomegranate took significantly longer to reach a point of exhaustion than those who did not. 14. Diabetes

Pomegranate Concentrate contains naturally sourced ingredients and there may be some variation in colour and consistency from batch to batch. This does not affect the quality of the juice. Some researchers have used the flowers and extract of pomegranate to heal wounds, noting a significant decrease in the size of wounds treated in this way. Some older research suggests that the antioxidant activity in pomegranate could benefit people with type 2 diabetes. Specifically, there was evidence that compounds in pomegranate could help lower fasting blood glucose levels.

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In addition, blood tests showed they had higher antioxidant activity. 12. Sexual performance and fertility Although further research is needed, it’s a good idea to limit your intake of any sweetened beverage — even 100% fruit juice. Summary The increasing popularity of this fruit and its products (the juice in particular) is due to it being a valuable source of bioactive compounds, represented by different classes of polyphenols [ 2, 3].

For the latter, our results indicate that, besides the higher resistance of hydrolyzable tannins to the concentration made up at high temperatures, many other substances, such as anthocyanins and several volatile classes such as terpenes, alcohols, and aldehydes, are strongly reduced by these treatments, and are also responsible for the negative Maillard reaction. Thus, the possibility of introducing mild techniques involving cold concentrations such as micro- or ultrafiltration and cryoconcentration, might be an interesting strategy for improving the quality of the concentrated juice. To confirm this last hypothesis, analyses should be done on concentrated juices by cold concentration methods. Sahebkar, A., et al. (2016). Effects of pomegranate juice on blood pressure: A systematic review and meta-analysis of randomized controlled trials [Abstract]. However, a 2020 review did not find that pomegranate extract had any benefit for people with type 2 diabetes. Based on these findings, scientists believe it could play a useful role in preserving food, including preventing contamination with salmonella. In an older study, mice consumed either a control diet or one that was 4% pomegranate. The authors found evidence that ingredients in pomegranate helped restore the activity of certain enzymes. The researchers suggest that pomegranate could have a role in treating Alzheimer’s disease.Very often, commercial PJs have been obtained by diluting and stabilizing concentrated fruit juices, which, in fact, represent the main half-processed product in the PJ industry [ 33]. Indeed, concentration (in general, not lower than 50% of the original water) allows us to reduce the transport and storage costs as well as to prolong the juice shelf-life due to the significant reduction in water activity. Concentration by evaporation is the most used technique, even if it might be responsible for antioxidant and aromatic substance loss and a general increase in ’cooked’ aroma and ’brown’ colour [ 38], in particular if it is carried out at a normal atmospheric pressure and therefore at 100 °C. Concentration under a vacuum atmosphere, reaching a boiling point at 40–65 °C, allows us to significantly ( p< 0.05) reduce the juice quality loss [ 39]. Concentration by microwaves also leads to a reduction in anthocyanins, colour, and antioxidant activity [ 40]. “Cold” methods such as cryoconcentration and membrane filtration were also tested and shown to have positive effects on the concentrated juice quality. In particular, cryoconcentration allows us to maintain the chemical–sensorial characteristics of the juice in terms of ascorbic acid, total polyphenols, anthocyanins, antioxidant activity, and sensory properties, which remain closer to those of fresh juice [ 41, 42, 43, 44]. Reverse osmosis (RO) is widely used as a pretreatment of the juice before concentration by evaporation or by cryoconcentration. Few studies have been done on this method. RO with modified polyamide membranes reaches a total soluble solids concentration of 18 °Brix and a permeate flow at the end of the process of 11.3 kg m −2 h −1 [ 45, 46]. Osmotic distillation (OD) is another cold concentration technique that allows us to create concentrations in solutes that are much higher than those achievable with RO (around 65–70 °Brix) while maintaining the sensory characteristics of fresh juice [ 46]. Rehman et al. [ 47] compared the performance of two different membranes in the OD process for the concentration of PJ. A polytetrafluoroethylene (PTFE) membrane showing higher evaporation fluxes allowed them to reach a higher juice concentration (41 °Brix) in a processing time of 24 h with respect to the polyvinylidene fluoride (PVDF) membrane (18 °Brix). The PTFE membrane turned out to be more effective at preserving in the OD concentrate the quality parameters of PJ such as total acidity, total phenolic compounds, total flavonoid content, and total antioxidant activity because wetting did not occur. [ 47]. However, data in the literature to date have been obtained by comparing PJs produced at a pilot plant scale, which usually do not correspond to the parameters and quantities managed in an industrial plant. Bookheimer, S. Y., et al. (2013). Pomegranate juice augments memory and fMRI activity in middle-aged and older adults with mild memory complaints. If you’re drinking pomegranate juice for its health properties, be sure to carefully review the ingredient list. Where possible, avoid any artificial flavors and colors. Refrain from products that have added sugars or other ingredients that may negate any health benefits. Mena, P.; Martí, N.; Saura, D.; Valero, M.; García-Viguera, C. Combinatory effect of thermal treatment and blending on the quality of pomegranate juices. Food Bioprocess Technol. 2013, 6, 3186–3199. [ Google Scholar] [ CrossRef] A 2021 review of 12 human, animal, and laboratory studies concludes that pomegranate extract could benefit people with RA due to its anti-inflammatory and antioxidant properties. 8. Heart disease

Dhumal, S.S.; Karale, A.R.; More, T.A.; Nimbalkar, C.A.; Chavan, U.D.; Jadhav, S.B. Preparation of pomegranate juice concentrate by various heating methods and appraisal of its physicochemical characteristics. Acta Hortic. 2015, 473–484. [ Google Scholar] [ CrossRef] Our high-strength Pomegranate Concentrate is naturally sweetened with red grape and apple juice to balance the sharpness. The result is an intense-tasting fruit concentrate, crammed with antioxidants and up to 25 times stronger than most supermarket juices. It’s delicious taken straight off the spoon or can be diluted to taste. Vázquez-Araújo, L.; Koppel, K.; Chambers, E., IV.; Adhikari, K.; Carbonell-Barrachina, A.A. Instrumental and sensory aroma profile of pomegranate juices from the USA: Differences between fresh and commercial juice. Flavour Fragr. J. 2011, 26, 129–138. [ Google Scholar] [ CrossRef]

Pomegranates have long been prized as a health food. These jewelled fruits contain powerful antioxidants. The addition of red grapes increases the levels of polyphenols found in this formula. These compounds are said to protect cells from free radical damage. The test was carried out according to the basic method described by Re et al. [ 56], with the modifications in the dosages introduced by Ballus et al. [ 57]. Miller, G.H. Whisky Science; Springer: Cham, Switzerland, 2019; pp. 421–530. [ Google Scholar] [ CrossRef] Akhavan, H.R.; Barzegar, M. Determination of water-soluble vitamins in 15 Iranian pomegranate cultivars and their variation after pasteurization and cold storage. Int. Food Res. J. 2017, 24, 1429–1436. [ Google Scholar] Improvement of disease activity and some blood biomarkers of inflammation and oxidative stress in RA patients.