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BACKGROUNDPomegranate (Punica granatum) has gained widespread popularity as a potential functional food due to its high phenolics content. Although in different studies pomegranate juice has been shown to exert anti‐atherogenic, anti‐inflammatory and antioxidant effects, the cultivar‐related differences in phenolics content and antioxidant activity must be carefully taken into account when evaluating the health effects. The first aim of this study was to rank the juices of 15 different varieties of pomegranate according to their total phenolic content and antioxidant capacity. Then three juices were selected, better characterised and added to HepG2 cells as a supplement to evaluate the protective effect against induced oxidative stress...
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