I just couldn’t get through the pomegranate season without giving them a shoutout. Adding pomegranate arils to foods makes them look so aesthetically pleasing and festive too! Pomegranates (Punica granatum L.) are an ancient fruit that is particularly cultivated in west Asia, though it is also cultivated in the Mediterranean region and other parts of the world. Pomegranates are rich in numerous bioactive compounds - various polyphenolic compounds, including resveratrol; flavonoids, anthocyanins, and phenolic acids. Research has shown that pomegranate contains 124 different protective phytochemicals! That’s right, one fruit = 124 phytochemicals! Pomegranates have been widely investigated for their antioxidant, anti-inflammatory, anti-carcinogenic, anti-diabetic, and anti-atherogenic properties. Anthocyanins, which belong to the family of flavonoids, are the water-soluble plant pigments that are responsible for the color of the fruit and its juice. Note that pomegranate juice is also high in these protective compounds, but it’s also quite high in natural sugars, 32 grams in 8 fluid ounces. So, it’s likely best to focus on eating the pomegranate arils and/or consuming a pomegranate extract.