# Pomegranate Protects the Heart: Key Component Found

A unique compound called punicalagin, found in pomegranates, is capable of blocking the formation of substances that increase the risk of developing cardiovascular and metabolic diseases. This sensational conclusion was reached by specialists from the Quadram Institute of Nutrition and Health in the United Kingdom.

As reported by TUT.AZ, the results of the large-scale study were published in the pages of the authoritative scientific journal Food & Function.

Punicalagin belongs to the family of polyphenols and is found not only in pomegranate juice and the peel of this ancient fruit, but also in a number of other plants, including roses. This substance demonstrates powerful antioxidant characteristics and effectively protects the body's cells from the effects of toxins and oxidative stress.

As part of an experiment on a laboratory model of the human intestine, scientists discovered that punicalagin almost completely blocks the formation of trimethylamine (TMA) from L-carnitine. This mechanism is of critical importance because in the human body, TMA subsequently transforms into a compound that has previously been linked to the development of atherosclerosis, diabetes, and increased risk of fatal outcome.

Specialists also studied other components of pomegranate extract - various polyphenols, their breakdown products, and additional substances. However, a pronounced inhibitory effect on the microbial conversion of L-carnitine to TMA was recorded exclusively with punicalagin. Pomegranate extract itself also completely suppressed this process, presumably by lowering the acidity of the environment, which proves unfavorable for intestinal bacteria involved in TMA synthesis.

The authors of the scientific work particularly note that the obtained data is based on an experimental model and does not yet prove an analogous effect in humans. Nevertheless, the results point to punicalagin as a promising natural compound that in the future may find application in preventive nutrition and dietary strategies for reducing the risks of cardiovascular and metabolic diseases.