Ethnomedicinal Properties and Technological Challenges of Pomegranate Fruit as a Value‐Added Product

ABSTRACT The nutrient‐rich pomegranate ( Punica granatum ) is widely recognized for its historical value and health benefits. Pomegranates are increasingly regarded as functional foods because they contain a rich amount of essential macro‐ and micronutrients, including proteins, carbohydrates, vitamins, and minerals, along with bioactive compounds, such as tannins, polyphenols, and anthocyanins. Its nutritional composition, antioxidant activity, and several health benefits, including the reduction of oxidative stress and inflammation, improvement in cardiovascular health, and possible anti‐cancer effects, are comprehensively discussed in this review. Pomegranates have been widely utilized in the development of functional foods, such as juices, extracts, dairy products, baked goods, and confections. However, the application of pomegranates in products has disadvantages, such as cost ineffectiveness, lack of sensory appeal, and instability of bioactivity. This study further covers consumer acceptance, market trends, and emerging technologies in the development of pomegranate products.