**1. Introduction**

In the last few years, interest in pomegranate (*Punica granatum* L. Punicaceae) has risen, because of the nutritional and medical benefits, the external appearance of the fruit, and also for cosmetic and pharmaceutical purposes [1].

Among the varieties known to date, the five most popular in the world are: *Wonderful*, of American origin; *Hicanzar*, of Turkish origin; *Acco*, of Israeli origin; *Bagua*, of Indian origin; and *Mollar de Elche* and *Valenciana*, of Spanish origin [2]. Moreover, there is a dwarf variety of pomegranate, called *Punica granatum Nana*, characterized by a smaller size and inedible fruits, which is usually used as a small decorative pot plant [3]. Thanks to its different potential health properties, several components of the pomegranate plant, such as fruits, bark, flowers, roots, and leaves, have been employed for medicinal uses for a wide range of pathologies and health disorders [4].

The chemical composition of the fruit can vary and depends, above all, on the cultivation area, climate, ripeness, cultivation practices, and storage conditions [4]. The pomegranate is a source of numerous chemical compounds of high biological and nutraceutical value (e.g., phenolic acids, tannins, vitamins, antioxidants, and lipids), that are present in skin, carpellary membranes, arils, and seeds. The most important product derived from it is the juice derived from the arils or the whole fruit [5].

About 50% of the total weight of the pomegranate is made up of the skin and skin membranes that represent a significant source of flavonoids, ellagitannins, proanthocyanidins, mineral salts as potassium, phosphorus, sodium, magnesium, and iron. On the other hand, the grains are made up of water (85%), sugars (10%), particularly fructose and glucose, vitamins (including C, A, and group B vitamins), antioxidant substances, organic acids, as ascorbic, citric and malic acid, lipids. The seeds contain fatty acids, whose content ranges from 12 to 20% of the total weight (dry weight). Amongst them, a higher presence of alpha-linolenic acid (omega 3), linoleic acid (omega 6), and oleic acid (omega 9) has been detected, together with stearic acid, which may lower cholesterol levels, and palmitic acid [6]. Seeds are rich in protein, crude fiber, vitamins, minerals, pectins, sugars, polyphenols, isoflavones (especially genistein), coumestrol, sex steroids as estrone [5].

Today, the nutraceutical properties of the pomegranate arouse considerable interest in the scientific community and literature data reported several studies in which functional activities of the pomegranate and its derivatives, such as juice, seed oil, peel, etc., are highlighted [7]. This review gives an insight to the update of the present knowledge of the potential health benefits of pomegranate.

### **2. Pomegranate Health-Promoting Properties**
