In vitro effects of pomegranate juice and pomegranate polyphenols on foodborne viral surrogates.

@article{Su2010InVE,
  title={In vitro effects of pomegranate juice and pomegranate polyphenols on foodborne viral surrogates.},
  author={Xiaowei Su and Mark Y. Sangster and Doris Helen D'Souza},
  journal={Foodborne pathogens and disease},
  year={2010},
  volume={7 12},
  pages={1473-9}
}
Pomegranate juice (PJ) has gained popularity because of its associated antioxidant, antimicrobial, anticancer, and anti-inflammatory properties. However, its effects against epidemiologically significant foodborne viruses have not been investigated. In the absence of culturable human noroviruses, feline calicivirus (FCV-F9), murine norovirus (MNV-1), and MS2 (ssRNA) bacteriophage were used as foodborne viral surrogates. The aim of this research was to study the effects of PJ and pomegranate… CONTINUE READING
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Anti-inflammatory effects of Punica granatum Linne in vitro and in vivo

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  • Food Chem 2010;118:315–322
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