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Pomegranate protect heart

Pomegranate has many vitamins

Asian Cookery





















Pomegranates are being hailed as a super-food which can protect the heart

Scientists in Israel have shown that drinking a daily glass of the fruit's juice can reduce the risk of cardiovascular disease.
"Pomegranate juice contains the highest antioxidant capacity compared to other juices, green tea," said Professor Michael Aviram, who led the team.
This is good news, for antioxidants are the naturally occurring substances in plants that protect the body from free radicals - 'bad' chemicals in the blood.
Free radicals alter cholesterol in a process known as oxidation, which is thought to speed up the hardening of the arteries.
In studies at the Rambam Medical Center in Haifa, the juice of the fruit was found to slow down cholesterol oxidation by almost half, and reduce the retention of LDL.
That is the 'bad' cholesterol which forms atherosclerotic lesions, the fatty deposits which narrow the arteries and lead to heart disease. More >>

Many vitamins

The round, leathery fruit is full of edible seeds nestled in tiny juice sacs.Brimming with vitamins A, C, E and iron, the pomegranate has been cultivated since pre-historic times. Thought to be native to Persia, the fruit is now grown everywhere from Spain to California.
It features richly in mythology, as a symbol of birth, eternal life, and death, owing to its abundance of seeds and ability to 'bleed'. More >>


Asian cookery
Central Asian and Middle Eastern cooks always have a supply of the fruit on hand.
In Azerbaijan, a pomegranate sauce called Narsharab is served with sturgeon fillet, while Georgians use the seeds as a salad garnish or to flavour meat dishes.
In Iran, a dish known as Fesenjan is prepared with pomegranate concentrate.
"No Iranian kitchen will be without a bottle," said Ms Shaida.
"Fesenjan consists of ground walnuts, fried until brown, which are added to fried onions and duck, or chicken along with the pomegranate sauce. It has a wondrous flavour, but very rich."
In the West, the fruit is still regarded as a novelty, but food writers like Rosemary Stark are keen to change this.
She said: "I find it has one of the finest sweet/sour balances of any fruit.
"Try sprinkling some over your breakfast muesli, or lunchtime hummus."
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