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International Journal of Food Science
Volume 2013 (2013), Article ID 602312, 12 pages
http://dx.doi.org/10.1155/2013/602312
Research Article

Bioactivity of Nonedible Parts of Punica granatum L.: A Potential Source of Functional Ingredients

1Department of Health Sciences, Faculty of Science, University of Mauritius, Réduit, Mauritius
2Department of Biosciences, and ANDI Centre of Excellence for Biomedical and Biomaterials Research, University of Mauritius, Réduit, Mauritius
3Department of Health Sciences, Faculty of Science and ANDI Centre of Excellence for Biomedical and Biomaterials Research, University of Mauritius, Réduit, Mauritius
4ANDI Centre of Excellence for Biomedical and Biomaterials Research, University of Mauritius, Réduit, Mauritius

Received 30 March 2013; Accepted 10 June 2013

Academic Editor: Fabienne Remize

Copyright © 2013 Nawraj Rummun et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Nawraj Rummun, Jhoti Somanah, Srishti Ramsaha, Theeshan Bahorun, and Vidushi S. Neergheen-Bhujun, “Bioactivity of Nonedible Parts of Punica granatum L.: A Potential Source of Functional Ingredients,” International Journal of Food Science, vol. 2013, Article ID 602312, 12 pages, 2013. doi:10.1155/2013/602312