Effects of Pomegranate Peel-Enriched Bread on Antioxidant Status and Lipid Profile

Abstract

Background: Valorization of pomegranate peel may yield a functional staple while reducing food-processing waste.
Objective: To evaluate bread containing 5% pomegranate peel powder in comparison with matched wheat bread without peel powder using a randomized controlled trial.
Methods: The draft protocol included 88 experimental units or participants involving adults with type 2 diabetes and stable medication. The intervention was administered or tested for 12 weeks. The primary outcome was total antioxidant capacity, with additional assessment of malondialdehyde, LDL cholesterol, triglycerides, high-sensitivity C-reactive protein. Standardized laboratory, clinical, or food-analysis procedures were applied, and between-condition effects were evaluated with two-sided tests at α=0.05.
Results: Pomegranate peel bread increased total antioxidant capacity from 1.18 ± 0.21 to 1.54 ± 0.24 mmol Trolox/L, versus 1.17 ± 0.20 to 1.21 ± 0.21 in controls (p<0.001). Malondialdehyde declined by 28.6%, LDL cholesterol by 17 mg/dL, and triglycerides by 21 mg/dL; adherence exceeded 91%. The direction and magnitude of the dummy findings were internally consistent across primary and secondary endpoints, and tolerability or assay-quality criteria remained acceptable.
Conclusion: The data in the example set indicates that bread enriched with 5% pomegranate peel powder may be a promising source of delivering ellagitannins and other polyphenols having an impact on redox balance, lipid oxidation, and inflammation, that could produce a meaningful enhancement in TAC. The results presented here are presented only as an illustration of the development of a manuscript; they must be replaced with ethically collected and independently confirmed observations in a scientific paper.