Background: The consumption of natural antioxidants is increasing due to the demand
and tendency to natural foods. Punica granatum L. [Punicaceae] is a fruit with various bioactive
ingredients. The effectiveness of this plant has been proved against various disorders such as hyperglycemia,
hyperlipidemia, blood coagulation, infections, cancer, and dentistry. Among them,
there are numerous researches on antimicrobial and antioxidant properties. Subsequently, the present
study aimed to compile a review of those properties to outline this herb as a possible natural
antioxidant and preservative.
Methods: Synchronically, keywords "Punica granatum" with antimicrobial, or antibacterial, antifungal,
antiviral, antioxidant and radical scavenging were searched through "Scopus" database up
to 31st September 2019. Papers focusing on agriculture, genetics, chemistry, and environmental
sciences were excluded, and also related papers were collected.
Results: Among 201 papers focusing on related activities, 111 papers have dealt with antioxidant
activities focusing based on DPPH assay, 59 with antibacterial, on both gram+ and gram- bacteria,
24 with antifungal effects, mostly on Aspergillus niger and Candida albicans, and 7 papers with
antiviral activities. There were about 50 papers focusing on in-vivo antioxidant activities of this
Conclusion: Taken together, botanical parts of P. granatum have possessed notable radical scavenging
and antimicrobial activities that, with these properties, this plant can be introduced as a
natural, safe source of preservative and antioxidant. Accordingly, P. granatum can be applied as
excipient with the aforementioned properties in the pharmaceutical and food industries.