Nutritional Composition, Bioactive Properties, and Agri-Food Applications of Walnuts and Pomegranate Fruits

Abstract

Walnuts (Juglans regia L.) and pomegranates (Punica granatum L.) are among the most nutritionally and pharmacologically significant fruits in the human diet, yet a comprehensive comparative review of their bioactive profiles and combined therapeutic potential remains lacking. This review systematically examines their nutritional composition, key biochemical constituents — including polyphenols, omega-3 fatty acids, and antioxidant compounds — and their established roles in functional food development, nutraceutical formulation, and food processing applications. Walnuts are characterized by high energy density and a favorable lipid profile, with documented antioxidant, anti-inflammatory, cardioprotective, and neuroprotective properties. Pomegranates, by contrast, are calorie-moderate and exceptionally rich in polyphenolic compounds, conferring anticancer, antihypertensive, and antimicrobial effects. Crucially, their complementary biochemical profiles position them as synergistic candidates for the development of health-promoting food and therapeutic products. Both fruits demonstrate significant potential in the prevention and management of cardiovascular disease, cancer, and neurodegenerative conditions. Despite growing industrial interest, standardized dietary and therapeutic dosages remain undefined, and the bioavailability and mechanistic pathways of key bioactives remain to be further elucidated. This review highlights the emerging case for their combined application and identifies priority areas for future clinical and food science research.