One of the many things I love about fall is pomegranate season! And I love making fresh pomegranate juice with my citrus press juicer – the juice made with this juicer is a rich red color as the seeds are left behind with the pulp. Lately I’ve been reading about the many health benefits of pomegranate, including the numerous phytochemicals therein and their role in mitigating inflammation. Here is a sampling of a few:
💥 Punicalagins – Powerful antioxidants that help reduce oxidative stress and block inflammatory enzymes like COX-2
🍒 Anthocyanins – These give pomegranate its red color and help stop inflammation by blocking key pathways (like NF-κB) that trigger immune responses.
❤️ Ellagic Acid – Helps to lessen the production of inflammatory molecules in our body.
🌱 Flavonoids such as Quercetin & Kaempferol which are known for reducing inflammatory cytokines helping to keep inflammation in check.
🍊 Vitamin C – Supports one’s immune system while fighting oxidative damage, helping to reduce overall inflammation.
Together, these compounds work to protect our cells, support one’s immune system, and fight chronic inflammation! It goes without saying that consuming a diet rich in foods that don’t create inflammation in the first place such as various plant foods and avoidance of those that do so, is the first preference. But as we can see here, fresh pomegranates and juice can be a great adjunct to a low-inflammation or anti-inflammatory diet.
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I especially love straight pomegranate juice when it is not too astringent. I also love it mixed with orange juice or in my post-workout smoothies!
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Enjoy!