There’s a chemical compound in pomegranate fruits called punicalagin, which researchers at University of Huddersfield, an institution known for food science, believe could help slow the progression of diseases like Alzheimer’s and Parkinson’s by treating inflammation in the brain.
For two years, Dr. Olumayokun Olajide has lead of team of researchers in studying the effects of the compound on rats, and in new research, published in the journal Molecular Nutrition & Food Research, the researchers showed that the compound was able to inhibit some inflammation in the brain. Now, the researchers are looking at how much pomegranate is needed to get adequate amounts of punicalagin. In 100% pomegrante juice products, the researchers estimate there’s about 3.4% punicalagin, and most of it is found in the skin.
The researchers are also teaming with organic chemists to see if it’s possible to create drugs for inflammation that use punicalagin.
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