Counteraction of oxidative damage by pomegranate juice: influence of the cultivar

BACKGROUND: Pomegranate (Punica granatum) has gained widespread popularity as a potential functional food due to its high phenolics content. Although in different studies pomegranate juice has been shown to exert anti-atherogenic, anti-inflammatory and antioxidant effects, the cultivar-related differences in phenolics content and antioxidant activity must be carefully taken into account when evaluating the health effects. The first aim of this study was to rank the juices of 15 different varieties of pomegranate according to their total phenolic content and antioxidant capacity. Then three juices were selected, better characterised and added to HepG2 cells as a supplement to evaluate the protective effect against induced oxidative stress. RESULTS: The cultivars Wonderful, Hicaz and G2 were chosen according to the ranking and the corresponding juices used at two different concentrations as a supplement to HepG2 cells. Overall, all juices were able to protect cells from oxidative damage, but differences that could be related to the different phenolics content and pattern were detected among the three juices. CONCLUSION: Our results show the advantage of screening cultivars prior to efficacy studies. This approach can be useful for food companies that focus on the development of food that has added nutritional and health value.