[Latin Name] Punica granatum L

[Plant Source] from China

[Specifications]Ellagic acid≥40%

[Appearance] Brown Fine Powder

Plant Part Used:Seed

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Introduction

Pomegranate, (Punica granatum L in Latin), belongs to the family Punicaceae which includes only one genus and two species. The 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.

Pomegranate offers abundant benefits for the cardiovascular system by preventing damage to arterial walls, promoting healthy blood pressure levels, improving blood flow to the heart, and preventing or reversing atherosclerosis.

Pomegranate may benefit people with diabetes and those at risk for the disease. It helps lower after-meal blood sugar levels and protects the cardiovascular system from diabetes-induced damage.

Pomegranate shows promise in killing prostate cancer cells, whether the cells are hormone-sensitive or not. Pomegranate also helped halt the progression of prostate cancer in men who had undergone surgery or radiation for the disease.

Pomegranate may fight the degeneration of joint tissue that leads to painful osteoarthritis, and may protect the brain against oxidative stress-induced changes that can lead to Alzheimer’s. Pomegranate extracts—alone or in combination with the herb gotu kola—help kill the bacteria that contribute to dental plaque, while helping to heal gum disease. Pomegranate also appears to protect the health of the skin and liver.

Function

1.Anti-cancer of rectum and colon, esophageal carcinoma,liver cancer,lung cancer,carcinoma of tongue and skin.

2.Restrain to human immunodeficiency virus(HIV) and many kinds of microbe and virus.

3.Anti-oxidant, coagulant, descenting blood pressure and sedation.

4.Resist to anti-oxidance, senescence inhibition and skin whitening

5.Treat kinds of symptoms caused by high blood sugar, hypertension.

6.Resist to atherosclerosis and tumour.

Application

Pomegranate P.E. can be made into capsules, troche and granule as healthy food. Besides, it has good solubility in water plus the solution transparence and brilliance color, has been widely added into the beverage as the functional content.

QAAFI Science Seminar

Presented by Prof. Mike Gidley
Director of Centre for Nutrition & Food Sciences at QAAFI

ABSTRACT

Plant cell walls and associated polysaccharides (a.k.a. dietary fibre) play a pivotal role in the digestion of a healthy diet, mostly as the defining structural characteristic of whole grains, fruits, nuts, and vegetables. Credible hypotheses can be constructed to link cell wall properties of these plant-based foods to reduction in risk factors for major non-communicable diseases.

The physical properties of plant cell wall polysaccharide components relevant to digestive tract functionality can be grouped into (i) bulk structuring, (ii) transport barriers, and (iii) molecular binding. Examples of each type of functionality from both in vitro and in vivo studies will be presented.

The conventional sub-division of dietary fibre into soluble and insoluble types disguises the reality that the physical form of plant cell walls in digesta is typically intermediate between the extremes of dissolved polymers and non-swollen solid particles which are often used to exemplify soluble and insoluble fibre fractions. An alternative method of categorising dietary fibres is proposed based on a combination of particle/molecule size and effective density.

About Prof. Mike Gidley

Prof. Gidley obtained a Bachelor of Science (Hons) in Chemistry, at the University of London in 1977 and went on to complete his PhD in Chemistry at the University of Cambridge in 1982.

Before establishing CNAFS in 2003 (a joint initiative between UQ and the Queensland Government), Prof. Gidley worked for Unilever Research in the United Kingdom for more than 20 years, beginning as a research scientist and culminating as the Group Leader for Plant-based Foods and Ingredients.

Prof. Gidley’s major research interest is the linking of plant molecular structures to macroscopic properties with relevance to plant-based food properties. In particular, Prof. Gidley is interested in investigating polysaccharide assemblies such as plant cell walls (as part of the Australian Research Council Centre of Excellence in Plant Cell Walls and starch granules, particularly the way these structures are assembled in nature and then disassembled during manufacturing and later during digestion.

Prof. Gidley’s field of research involves the use of spectroscopic, microscopic and materials analyses of natural materials and model systems. Insights into structure-property relationships are obtained and can then be used to provide targets for raw materials and processes with enhanced food and nutritional properties.

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