The public health burden of cardiovascular diseases
(CVDs) is substantial. According to the World Health Organization
report “The Global Burden of Disease” 2013 Update,
heart diseases are expected to take the second place in
the rank order of disease and injury burden by the year 2030
[1]. More than 50% reduction of CVD mortality is attributable
to favourable changes in risk factors, while 43% to new
medical and surgical treatment [2,3]. Extended research data
has indicated that diet is one of the modifiable risk factors
that has been substantially related to CVD prevention,
through several serum antioxidant and antithrombotic
mechanisms. Emphasis has been given to the daily consumption
of fruits and vegetables due to the high source, among
others, of phenolic acids and flavonoids that are known for
their antioxidant properties [4]. In the most recent years,
laboratory and clinical studies have examined the health
benefits of pomegranate juice consumption, which have
demonstrated its protective effect against the progression of
atherosclerosis [5]. Pomegranate fruit has very high levels of
antioxidants- mainly polyphenols- as well as tannins and
anthocyanins, which seem to improve vascular function and
modulation of inflammation. In a recent study conducted in a
sample of people with hypertension, it has been observed
that pomegranate juice can significantly lower blood pressure
even in a 2-week intake of fresh juice [6]. Polyphenolic
flavonoids are powerful antioxidants which can inhibit the
harmful oxidation effect of low-density LDL and consequently
restrain atherosclerosis development [7]. Pomegranate
seed oil consumption seems to be associated with an improvement
in insulin sensitivity, posing an additional protective
effect in the development of type 2 diabetes [8]. However,
in the same study the CVD – related risk did not
change, while other studies did not show a decrease in the
type 2 diabetes risk or a reduction in the lipid peroxidation
among healthy controls, too [5,9]. It should also be mentioned,
that pomegranate seed oil does not have polyhpenols.
Despite the fact that dietary flavonoids seem to have a
potential effect on the reduction of CVD risk, the question of
whether isolated polyphenols are the responsible compounds
for vascular health still remains unanswered. Long-term
clinical studies exploring the bioactive compounds of various
types of fruits are required to determine the potential synergistic
effects of polyphenols and the dose-response relationships
[10]. Additionally, the impact of pomegranate polyphenol
extracts among healthy and high CVD risk subjects
needs further investigation.
Effect of Wall Material and Inlet Drying Temperature on Microencapsulation and Oxidative Stability of Pomegranate Seed Oil Using Spray Drying