Ellagic acid is a molecule with a molecular weight of 302 gmol-1 . It is a molecule that is highly thermostable (melting point of 350°C).
Ellagic acid is a naturally occurring polyphenol found in some fruits and nuts including blackberries, raspberries, strawberries, cranberries, walnuts, pecans, pomegranates, wolfberry, and other plant foods, is one of the well-studied phytochemicals. It’s also in red wine, grape juice, and green tea.
In particular, berries provide ellagic acid in the form of ellagitannins, which constitute ∼60% (red raspberry) to 80% (cloudberry) of the total phenolic compounds present. There is emerging evidence that ellagic acid may decrease symptoms of chronic metabolic diseases, including dyslipidemia, insulin resistance, type 2 diabetes, and nonalcoholic fatty liver disease. Ellagic acid also possesses antioxidant, antimutagenic, and anticancer properties.
Ellagic acid reduces systolic blood pressure, through upregulating the endothelial nitric oxide synthase; this effect increases the bioavailability of nitric oxide, a decrease associated with endothelial dysfunction and an increase of blood pressure.
Due to a wide range of biological effects of ellagic acid, edible plants containing this phytochemical and its hydrolysable derivatives, mainly ellagitannins, are a valuable source of ellagic acid for humans and belong to functional foods that promote health and may reduce the risk of disease.
Ellagic acid –fruits and vegetables polyphenol
The primary purpose of food is to sustain our life and well-being. Food science encompasses the comprehension of the characteristics, makeup, and reactions of food substances in different situations involving storage, handling, and utilization.
May 17, 2023
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