Pomegranate Extract
Also known as: Punica granatum, pomegranate fruit extract, punicalagins, ellagic acid, pomegranate peel extract
An extract of pomegranate fruit or peel standardized to punicalagins or ellagic acid, the polyphenols responsible for its antioxidant reputation, used in heart, antioxidant, and exercise-recovery formulas. A meta-analysis of randomized trials found that pomegranate juice lowered blood pressure, and a double-blind trial of 210 mg per day of a standardized extract reported a reduction in blood pressure over four weeks. Extracts concentrate the polyphenols without the sugar of juice, which suits capsules and low-calorie products.
Research summary
Punicalagins and ellagic acid are metabolized by gut bacteria to urolithins; together they scavenge free radicals, support endothelial nitric oxide, and modulate inflammatory signaling.
Dosage
Daily amounts, of extract.
| Lowest studied | Typical range | Highest studied | Upper limit |
|---|---|---|---|
| 210 mg | 500–1,000 mg | — | — |
500 to 1,000 mg per day of a 40% polyphenol extract with meals, as commonly used in commercial products; the blood-pressure trial used 210 mg per day of a punicalagin-standardized extract for four weeks. Cardiovascular outcomes were measured over four to twelve weeks. Urolithin production, and therefore response, varies with gut microbiota.
Standardization: 40% ellagic acid or 30–40% punicalagins, grade dependent
Source material: fruit or peel extract
Format suitability
- Capsule
- Powder
- Tablet
- Softgel
- Gummy
- Liquid
Astringent and tart; workable in gummies and drink mixes with flavoring. Peel extracts are more astringent than fruit extracts.
Formulation notes
Often combined with grape seed, resveratrol, or beet root. May inhibit some CYP enzymes at high intake; note for interaction review.
Sources
Related ingredients
Vitamin E (d-Alpha-Tocopheryl Succinate)
VitaminThe succinate ester of natural (RRR or d-) alpha-tocopherol, the one vitamin E form the body maintains in plasma and the form on which the RDA is based.
Typical: 67–268 mg
Astaxanthin
AntioxidantAstaxanthin is a red keto-carotenoid produced by the microalga Haematococcus pluvialis and responsible for the pink color of salmon and krill.
Typical: 4–12 mg
Lycopene
AntioxidantLycopene is the red carotenoid that gives tomatoes, watermelon, and pink grapefruit their color.
Typical: 10–30 mg
Grape Seed Extract
BotanicalGrape seed extract is a concentrated polyphenol fraction prepared from the seeds left over after winemaking or juice pressing.
Typical: 150–300 mg
Pine Bark Extract (95% OPC)
BotanicalPine bark extract is a polyphenol-rich extract of French maritime pine (Pinus pinaster) bark, standardized to oligomeric proanthocyanidins (OPCs).
Typical: 50–200 mg