Pomegranate is a fruit that has tremendous medicinal value. Especially the juice is very good for health.

1. The Medicinal value
of
Fruit: Pomegranate
Punica granatum Linn.
Presented by
Dr. Sudhakar Kokate
Director PPRC, India

2. PPRC/INDIA 01

3. AboutPomegranate

4. About Pomegranate
 Family: Punicaceae
 A shrub or small tree
 Native of Iran, Afghanistan &
Baluchistan
 Bark: smooth, dark grey
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5. About Pomegranate
 Leaves: 2 – 8 cm long, oblong shining
above
 Flowers: scarlet red, sometimes yellow
 Fruits: globose, crowned
 Several types of pomegranates available
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6. About Pomegranate
 Distinguishing factors of the fruit:
1. Shape, colour, thickness of rind, taste,
colour of seeds
2. Vary in diameter 8 – 12 cms.
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7. Types of Pomegranate in India
 Alandi
 Bedana
 Dholka
 Kabul
 Kandahari
 Musket Red
 Paper shell
 Poona
 Spanish ruby
 Vellodu
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8. Prominent varieties

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10. Analysis of the edible
portion of Pomegranate (68%)
NO. ITEM CONTENT
1 Moisture 78.0
2 Protein 1.6
3 Fat 0.1
4 Fibre 5.1
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11. Analysis of the edible
portion of Pomegranate (68%)
NO. ITEM CONTENT
5 Carbohydrates 14.5
6 Minerals 0.7
7 Calcium 10
8 Magnesium 12
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12. Analysis of the edible
portion of Pomegranate (68%)
NO. ITEM CONTENT
9 Oxalic acid 14
10 Phosphorus 70
11 Iron 0.3
12 Sodium 0.9
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13. Analysis of the edible
portion of Pomegranate (68%)
NO. ITEM CONTENT
13 Potassium 133
14 Copper 0.2
15 Chlorine 2
16 Carotene --
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14. Analysis of the edible
portion of Pomegranate (68%)
NO. ITEM CONTENT
17 Thiamine 0.06
18 Riboflavin 0.10
19 Nicotinic acid 0.30
20 Vitamin C. 14 mg / 100 gm
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15. “Pomegranate juice”
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16. Pomegranate juice
 A delicious juice prepared from fruits
 The quality of juice is determined by its
acid and sugar contents
 Acidity of juice – range 0.45 to 3.47 g /
100 ml
 Reducing sugars – 7.8 to 13.7 g / 100 ml
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17. Pomegranate juice
 Juice blends well with other juices
because presence of high acidity its
probability
 Pomegranate juice can be converted into
an excellent syrup
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18. Pomegranate juice
 Juice easily ferments and may be used for
the production of wines
 Fresh juice used as an ingredient of
cooling and refrigerant mixture and of
medicines for dyspepsia
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20. How to make Pomegranate juice
1. Cut open your pomegranate
2. Submerge it in a large bowl filled with
water
3. Remove seeds underwater where seeds
will sink to the bottom and yellow /
white membrane will float
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21. How to make Pomegranate juice
4. Discard the peel and the membranes
5. Strain water out of the seeds
6. Put into the blender
7. Run your blender a few times to break
the seeds
8. Place strainer over a bowl
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23. How to make Pomegranate juice
9. Pour the seed mixture over the strainer
10. Use a spoon / spatula to press against
the strainer to extract as much juice as
possible
11. Add 1/3 cup sugar per 1.5 cup juice of
pomegranate
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24. How to make Pomegranate juice
12. Add water into it and dilute as per
requirements
13. Refrigerate this juice for some time
14. Enjoy this chilled juice with a pinch of
salt into it
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26. Medicinal value
 Rind valued as astringent in diarrhoea
and dysentery
 Juice of leaves and young fruit and the
decoction of the bark used in dysentery
 In Java, ink is made from infusion of the
leaves in native vinegar
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27. Medicinal value
 Sweet pomegranate – mildly laxative
 Good in stomach inflammation and heart
pain
 Powdered buds used in bronchitis
 Seeds to be stomachic
 The pulp cardiac and stomachic
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28. Medicinal value
 Wood for making small objects
 Leaf juice showed a powerful inhibitory
action upon TMV infection
 It possesses antibiotic activity
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29. Chemical constituents
 85 % water
 10 % sugar (fructose, glucose)
 1.5 % organic acids (ascorbic, citric, malic
acids)
 Bioactive compounds (polyphenols,
flavonoids = anthocyanins)
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30. Chemical constituents
 Pomegranates are a major source of
lipids = 12 – 20 % of total dry weight of
seeds
 Also these lipids have high content of
unsaturated fatty acids
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31. Unsaturated fatty acids are:
Linolenic
Linoleic
Punicic
Oleic
Stearic
Palmitic
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