The pomegranate fruit is an abundant source of punicalagin – a potent polyphenol. Previous studies suggest an anti-inflammatory effect of punicalagin. Olumayokun Olajide, from the University of Huddersfield (United Kingdgom), and colleagues observe that punicalagin inhibits inflammation in the brain’s micrologia cells, in a lab animal model. This inflammation leads to the destruction of more and more brain cells, making the condition of Alzheimer's sufferers progressively worse. Observing that: “These results suggest that punicalagin inhibits neuroinflammation in … microglia through interference with NF-[kappa]B signalling,” the study authors submit that the data “suggest[s]its potential as a nutritional preventive strategy in neurodegenerative disorders.”
Olajide OA, Kumar A, Velagapudi R, Okorji UP, Fiebich BL. “Punicalagin inhibits neuroinflammation in LPS-activated rat primary microglia.” Mol Nutr Food Res. 2014 Jul 28.