Friday, February 17, 2012

postheadericon Pomegranate ( Punica granatum )

   
Fruit Warehouse | Pomegranate ( Punica granatum ) | The exact number of seeds in a pomegranate can Vary from 200 to about 1400 seeds, Contrary to some beliefs That all pomegranates have exactly the same number of seeds. The seeds are embedded in a white, spongy, astringent pulp. Insect pests of the pomegranate include the pomegranate butterfly can Virachola Isocrates and the leaf-footed bug Leptoglossus zonatus. Grows easily from seed Pomegranate, but is commonly propagated from hardwood cuttings 25-50 cm to avoid the genetic variation of seedlings.


The pomegranate / pɒmɨɡrænɨt /, Punica granatum, is a fruit-bearing deciduous shrub or small tree growing Between five and eight meters tall. Introduced into Latin America and California by Spanish settlers in 1769, pomegranate is also cultivated in parts of California and Arizona for juice production. In the Southern Hemisphere, the pomegranate is in season from March to May.


Arils from the pomegranate should eject directly into the bowl, leaving only a dozen or more to remove arils Deeply embedded. The taste differs depending on the subspecies of pomegranate and its ripeness. The pomegranate juice can be very sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic tannins contained in the aril juice.  Grenadine syrup is thickened and sweetened pomegranate juice used in cocktail mixing.


Wild pomegranate seeds are used as a spice known as anardana (from Persian: Anar + funds + pomegranate seed), most Indian and Pakistani Notably in cuisine, but also as a substitute for pomegranate syrup in Persian cuisine. Seeds of the wild variety known as pomegranate daru from the Himalayas are regarded as quality sources for this spice. Dried pomegranate arils, naturally found in some specialty food markets, still contain the residual aryl seed and water, maintaining a naturally sweet and tart flavor.


In the Caucasus, pomegranate juice is used Mainly as. In Azerbaijan a sauce from pomegranate juice (narsharab) is usually served with fish or when kabab. Pomegranate seeds are also used in salads and as garnish for desserts Sometimes Such as güllaç. In Greece, pomegranate (Greek: ρόδι, forced labor) is used in many recipes, Including kollivozoumi, a creamy broth made from boiled wheat, pomegranates and Raisins, legume salad with wheat and pomegranate, traditional Middle Eastern lamb kebabs with pomegranate glaze, pomegranate eggplant relish, and avocado-pomegranate dip.


Pomegranate juice (fruit of specific strains) is also used as eyedrops as it is believed to slow the development of cataracts. Ayurveda differentiates Between pomegranate varieties and employs them for different remedies. Pomegranates are listed as high-fiber in some charts of nutritional value.  The most abundant polyphenols in pomegranate juice are the hydrolyzable tannins called ellagitannins formed when ellagic acid binds with a carbohydrate.


The ORAC (antioxidant capacity) of pomegranate juice was Measured at 2.860 units per 100 grams. Many food and dietary supplement makers use pomegranate phenolic extracts as ingredients in their products instead of the juice. In the mice, "oxidation of LDL by peritoneal macrophages was reduced by up to 90% after pomegranate juice consumption ...". 

 

Juice consumption may also inhibit viral infections while pomegranate extracts have antibacterial effects against dental plaque. Despite limited research data, manufacturers and marketers of pomegranate juice have liberally used evolving research results for product promotion, ESPECIALLY for putative antioxidant health benefits.

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