Journal of Biotechnology and Phytochemistry

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Research Article - Journal of Biotechnology and Phytochemistry (2017) Volume 1, Issue 1

Screening of Punica Granatum seeds for antibacterial and antioxidant activity with various extracts.

The name pomegranate derives from Latin p?mum "apple" and gr?n?tum "seeded" [1]. Pomegranate is native to Iran and northeast Turkey and has been cultivated throughout the Middle East, Southern Asia and Mediterranean region for several millennia. It is also extensively grown in South China and in South East Asia. Kandahar in Afghanistan is famous for its high-quality pomegranates [2]. Pomegranate seeds are used as a spice known as anardana’(from Persian: anar + dana, pomegranate + seed), most notably in Indian and Pakistani cuisine but also as a substitute for pomegranate syrup in Persian cuisine [3]. Dried whole seeds can often be obtained in ethnic Indian subcontinent markets. Seeds of the wild pomegranate variety known as‘daru’ from the Himalayas are regarded as quality sources for this spice [4-5]. Dried seeds can be used in several culinary applications [6]. One serving (87 grams) of pomegranate seeds contains the following nutrients as described in Tables 1-4 [7-10]. The calorific value of the pomegranate seed is 83 calories per 100 grams. Pomegranate seeds are a rich source of dietary fiber (20% DV) which is entirely contained in the edible seeds [11]. Punicic acid, also known as pomegranate seed oil, is the main fatty acid which is a type of conjugated linoleic acid with potent biological effects. Pomegranates contain punicalagins and punicic acid, unique substances that are responsible for most of their health benefits [11]. A 100- g serving of pomegranate seeds provides 12% of the Daily Value (DV) for vitamin C, 16% DV for vitamin K and 10% DV for folate. Pomegranate seeds are a rich source of dietary fiber (20% DV) which is entirely contained in the edible seeds

Author(s): Naeem Hasan Khan

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