Plant Foods for Human Nutrition

, Volume 67, Issue 3, pp 309–314 | Cite as

Effects of Pomegranate Juice Supplementation on Pulse Wave Velocity and Blood Pressure in Healthy Young and Middle-aged Men and Women

  • Anthony LynnEmail author
  • Hiba Hamadeh
  • Wing Chi Leung
  • Jean M. Russell
  • Margo E. Barker
Original Paper


Pomegranate juice may improve cardiovascular risk because of its content of antioxidant polyphenols. We conducted a randomized placebo-controlled parallel study to examine the effect of pomegranate juice on pulse wave velocity (PWV), blood pressure (BP) and plasma antioxidant status (ferric reducing power; FRAP) in 51 healthy adults (30–50 years). Participants consumed 330 ml/day of pomegranate juice or control drink for four weeks. Measurements were made at baseline and at four weeks. There was no effect of the intervention on PWV (P = 0.694) and plasma FRAP (P = 0.700). However, there was a significant fall in systolic blood pressure (−3.14 mmHg, P < 0.001), diastolic blood pressure (−2.33 mmHg P < 0.001) and mean arterial pressure (−2.60 mmHg, P < 0.001). Change in weight was similar in the two groups over the intervention period (P = 0.379). The fall in BP was not paralleled by changes in concentration of serum angiotensin converting enzyme. We conclude that pomegranate juice supplementation has benefits for BP in the short term, but has no effect on PWV. The mechanism for the effect is uncertain.


Pomegranate juice Arterial stiffness Pulse wave velocity Blood pressure Polyphenols 



Pulse wave velocity


Blood pressure


Systolic blood pressure


Diastolic blood pressure


Mean arterial pressure


Nitric oxide


Angiotensin converting enzyme


Ferric reducing power


Body mass index


Standard deviation



AL and MEB designed the study and wrote the manuscript. JR carried out the statistical analysis. HH and WL were responsible for data collection. All authors read and approved the final manuscript. We thank The Pure Juice Company Ltd. for supplying the pomegranate juice and Dr. Kritika Mahadevan from Sheffield Hallam University for measuring the phenolic content of the pomegranate juice. We are grateful to all our volunteers for their time and commitment.


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Copyright information

© Springer Science+Business Media, Inc. 2012

Authors and Affiliations

  • Anthony Lynn
    • 1
    • 2
    Email author
  • Hiba Hamadeh
    • 2
  • Wing Chi Leung
    • 2
  • Jean M. Russell
    • 3
  • Margo E. Barker
    • 2
  1. 1.Sheffield Hallam UniversitySheffieldUK
  2. 2.Human Nutrition UnitThe University of SheffieldSheffieldUK
  3. 3.Corporate Information and Computing ServicesThe University of SheffieldSheffieldUK

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