Artik N, Murakami H, Mori T (1998). Determination of phenolic compounds in pomegranate juice by using HPLC. Fruit Process 12, 492–499.
[15]
de Pascual-Teresa S, Santos-Buelga C, Rivas-Gonzalo JC (2000). Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. J Agric Food Chem 48, 5331–5337.
[16]
Gracious Ross R, Selvasubramanian S, Jayasundar S (2001). Immunomodulatory activity of Punica granatum in rabbits – a preliminary study. J Ethnopharmacol 78, 85–87.
[17]
Hernandez F, Melgarejo P, Tomas-Barberan FA, Artes F (1999). Evolution of juice anthocyanins during ripening of new selected pomegranate (Punica granatum) clones. Eur Food Res Technol 210, 39–42.
[18]
Jaiswal V, DerMarderosian A, Porter JR (2010). Anthocyanins and polyphenol oxidase from dried arils of pomegranate (Punica granatum L.). Food Chem 118,11–16.
[19]
Kim ND, Mehta R, Yu W, Neeman I, Livney T, Amichay A, Poirier D, Nicholls P, Kirby A, Jiang W, Mansel R, Ramachandran C, Rabi T, Kaplan B, Lansky E (2002). Chemopreventive and adjuvant therapeutic potential of pomegranate (Punica granatum) for human breast cancer. Breast Cancer Res Tr 71, 203–217.
[20]
Kulkarni AP, Aradhya SM (2005). Chemical changes and antioxidant activity in pomegranate arils during fruit development. Food Chem 93, 319–324.
[21]
Lansky EP, Newmana RA (2007). Punica granatum (pomegranate) and its potential for prevention and treatment of inflammation and cancer. J Ethnopharmacol 109, 177–206.
[22]
Lommen A, Godejohann M, Venema DP, Hollman PCH, Sp raulM. (2000). Application of directly coupled HPLC-NMR-MS to the identification and confirmation of quercetin glycosides and phloretin glycosides in apple peel. Anal Chem 72(8),1793–1797.
[23]
Masa A, Vilanova M, Pomar F (2007). Varietal differences among the flavonoid profiles of white grape cultivars studied by high-performance liquid chromatography. J Chromatog A 1164,291–297.
[24]
Mousavinejad G, Emam-Djomeh Z, Rezaei K, Khodaparast MHH (2009). Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivars. Food Chem 115, 1274–1278
[25]
Nawwar MAM, Hussein SAM, Merfort L (1994). Leaf phenolics of Punica granatum L. Phytochemistry 37, 1175–1177.
[26]
Noda Y, Kaneyuka T, Mori A, Packer L (2002). Antioxidant activities of pomegranate fruit extract and its anthocyanidins: delphinidin, cyanidin, and pelargonidin. J Agric Food Chem 50, 166–171.
[27]
Ozgen M, Durgac C, Serce S, Kaya C (2008). Chemical and antioxidant properties of pomegranate cultivars grown in the Mediterranean region of Turkey. Food Chem 111, 703–706.
[28]
Park HJ, Cha HC (2003). Flavonoids from leaves and exocarps of the grape Kyoho. Korean J Biol Sci 7, 327– 330.
[29]
Scalbert A, Williamson G (2000). Dietary intake and bioavailability of polyphenols. J Nutr 130, 2073S–2085S.
Cárdenas M, Marder M, Blank VC, Roguin LP (2006). Antitumor activity of some natural flavonoids and synthetic derivatives on various human and murine cancer cell lines. Bioorg Med Chem 14, 2966–2971.
[44]
Celik I, Temur A, Isik I (2009). Hepatoprotective role and antioxidant capacity of pomegranate (Punica granatum) flowers infusion against trichloroacetic acid-exposed in rats. Food Chemi Toxicol 47, 145–149.
[45]
Cook NC, Samman S (1996). Flavonoids - Chemistry, metabolism, cardioprotective effects, and dietary sources. J Nutr Biochem 7, 66–76.
[46]
Dufour C, Loonis M (2007). Flavonoids and their oxidation products protect efficiently albumin-bound linoleic acid in a model of plasma oxidation. Biochimi Biophys Acta 1770, 958–965.
[47]
Fadavi A, Barzegar M, Azizi M, Bayat M (2005). Physicochemical composition of ten pomegranate cultivars (Punica granatum L.) grown in Iran. Food Sci Tech Int 11(2), 113–119.
[48]
Fuentes Fiallo VR, Exposito Montoya A (1995). Las encuestas etnobotanicas sobre plantas medicinales en Cuba. Rev Jardín Botán Nac 26, 77-145.
[49]
Shwartz E, Glazer I, Bar-Ya’akov I, Matityahu I, Bar-Ilan I, Hollandb D, Amir R (2009). Changes in chemical constituents during the maturation and ripening of two commercially important pomegranate accessions. Food Chem 115, 965–973.
[50]
Sudheesh S, Vijayalakshmi NR (2005). Flavonoids from Punica granatum - potential antiperoxidative agents. Fitoterapia 76 , 181–186.
[51]
Syed DN, Afaq F, Mukhtar H (2007). Pomegranate derived products for cancer chemoprevention. Semin Cancer Biol 17, 377–385.
[52]
Tsao R, Yang R, Young JC, Zhu HH (2003). Polyphenolic profiles in eight apple cultivars using high-performance liquid chromatography (HPLC). J Agric Food Chem 51, 6347–6353.
[53]
van Elswijk DA, Schobel UP, Lansky EP, Irth H, van der Greef J (2004). Rapid dereplication of estrogenic compounds in pomegranate (Punica granatum) using on-line biochemical detection coupled to mass spectrometry. Phytochemistry 65, 233–241.
[54]
Yusuph M, Mann J (1997). A triglyceride from Punica granatum. Phytochemistry 44 (7), 1391–1392.