Anti-Inflammatory Properties of Pomegranate

Authors

  • Valentina Stefanou Department of Food Science and Technology, Faculty of Food Sciences, University of West Attica, Athens, Greece. https://orcid.org/0000-0003-2856-4206
  • Spyros Papatheodorou Department of Food Science and Technology, Faculty of Food Sciences, University of West Attica, Athens, Greece.
  • Aliki Tsakni Department of Food Science and Technology, Faculty of Food Sciences, University of West Attica, Athens, Greece.
  • Vladimiros Lougovois Department of Food Science and Technology, Faculty of Food Sciences, University of West Attica, Athens, Greece.
  • Aikaterini Talelli Department of Food Science and Technology, Faculty of Food Sciences, University of West Attica, Athens, Greece.
  • Giannis Panourgias Department of Food Science and Technology, Faculty of Food Sciences, University of West Attica, Athens, Greece.
  • Alexandros Dariatos Department of Food Science and Technology, Faculty of Food Sciences, University of West Attica, Athens, Greece.
  • Ioannis Tsaknis Department of Food Science and Technology, Faculty of Food Sciences, University of West Attica, Athens, Greece.

Keywords:

Pomegranate, Phytochemicals, Tannins, Flavonoids, Anti-Inflammatory, Antioxidant, Antibacterial, Autoimmune, Cytokine, Cell-Lines

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Published

2021-01-07

Issue

Vol. 2 No. 1 (2020): International Journal of Advanced Research in Microbiology and Immunology

Section

Research Article

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