Treatments vs ‘a cure’ – flashback to 2020

Vitamin C and Intravenous Vitamin C/Thiamine therapy for cytokine storm are treatments that have a long history of safe and effective use. In early 2020 even vitamin C was getting discredited by the media and FDA as helpful and allowed treatments for Covid19. The post Treatments vs ‘a cure’ was a response to online bickering about there being no ‘cure’ for Covid19 – the implication being it is wrong to talk about how vitamin C can help then.

Vitamin C is an essential nutrient for vascular health and most everything else in a functioning body, indirectly if not directly.

Treatment is about providing all of the care a person needs when their health function is over stressed and possibly dysfunctional in some ways due to inflammation or infection effects. Treatment is well rounded to support various needs and reduce various symptoms.

Looking for a single ‘cure’ is a medical model viewpoint, based on the success of antibiotics, but also the success in early research days when finding and providing vitamin C was a fairly quick “cure” for scurvy – a deadly disease that was found to be “Vitamin C deficiency“. In that case the treatment was the cure. Vitamin D for rickets was also an early wonder cure that helped children grow up with straight and strong leg bones. Vitamin D fortification of milk and infant formula helped reverse that trend. Sadly scurvy is still occurring occasionally and medical professionals miss the diagnosis and simple cure – provide vitamin C.

Scurvy – severe vitamin C deficiency: “The modern doctor must keep this ancient disease in mind, as it presents insidiously with debilitating repercussions, particularly in older people who are at a higher risk. It is easily treatable once detected.” (1)

In the post Treatments vs ‘a cure’, I took a close look at a molecular docking study (3) that had grouped potential inhibitors for SARS-CoV-2 infection or replication into seven categories. I found that my selfcare treatments covered six of the seven categories, and citrus peel alone was potentially helping my infection selfcare in five of the seven ways. In total though I was using many items included in six of the seven categories. (3) SARS-CoV-2 can enter cells in many ways and spreads by exosomes – making many strategies necessary to block it or stop infected cells from remaining a latent infection.

The seven categories:

  1. PLpro inhibitors: “hesperidin and neohesperidin…might be the potential 3CLpro inhibitors and could probably be used for treating SARS-CoV-2.” (3) Citrus peel is a source of hesperidin and neohesperidin and vitamin C – L(+)-Ascorbic acid, quercetinoids, and other bioflavonoids like rutin. (13); Riboflavin-vitamin B2; Silybin – Milk Thistle; “epigallocatechin gallate, [EGCG]…exhibited high binding affinity to PLpro protein, suggesting the potential utility of these compounds in the treatment of SARS-CoV-2.” (3) EGCG – pomegranate peel and/or green tea. EGCG also acts as a zinc ionophore when zinc is available. (11); (–)- Rosmarinic acid – rosemary.
  2. 3C-like main protease (3CLpro) inhibitors: metabolite of riboflavin, Flavin mononucleotide, which a high dose vitamin B2 supplement might provide as the metabolite; Lutein – kale and other vegetables; and also hesperidin, neohesperidin, and rosmarinic acid.
  3. RNA-dependent RNA polymerase (RdRp) inhibitors: silybin – Milk Thistle.
  4. Helicase (Nsp13) inhibitors: hesperidin, neohesperidin and other flavonoids. “The natural products, such as many flavanoids from different sources (α-glucosyl hesperidin, hesperidin, rutin, quercetagetin 6-O-β-D-glucopyranoside and homovitexin), …showed high binding affinity to this target.” (3) Rutin is found in green and black tea and a few other foods. Quercetagetin… seems to be a form of quercetin, which also can act as a zinc ionophore, (11) and is in citrus and pomegranate peel and many plants. Homovitexin is also called isovitexin and is found in cannabis and flaxseed and in a few other foods. (4)
  5. Targets inhibiting virus structural proteins: hesperidin, and “licoflavonol from Glycyrrhiza uralensis” -non DGL licorice root. “By superimposing the ACE2–RBD complex to the hesperidin–RBD complex, a distinct overlap of hesperidin with the interface of ACE2 could be observed (Fig. 6C), suggesting hesperidin may disrupt the interaction of ACE2 with RBD [the RBD section of the SPIKE protein]. ” (3)
  6. Targets inhibiting virulence factor: did not include any that I was taking.
  7. Targets blocking host specific receptor or enzymesneohesperidin and hesperidin from Citrus aurantium again, the two phytonutrients are also in the peel of other citrus species. (5) “The natural products, such as phyllaemblicin G7 from Phyllanthus emblica, xanthones from the plants of Swertiagenus, neohesperidin and hesperidin from Citrus aurantium, exhibited potentially high binding affinity to ACE2 protein. ” (3

Hesperidin is in five of the seven categories; neohesperidin in four; and riboflavin, silybin and rosmarinic acid might help in two ways. Pomegranate peel phytonutrients likely also can help in numerous ways.

Treatments are needed for multifactorial problems, and SARS-CoV-2 or chimeric spike effects include multiple routes of possible harm. To ‘cure’ this – we need many treatments.

Disclaimer: This information is provided for educational purposes within the guidelines of fair use. While I am a Registered Dietitian this information is not intended to provide individual health guidance. Please see a health professional for individual health care purposes.

Reference List

  1. Callus CA, Vella S, Ferry P. Scurvy is Back. Nutr Metab Insights. 2018 Nov 21;11:1178638818809097. doi: 10.1177/1178638818809097. PMID: 30479485; PMCID: PMC6249652. https://pubmed.ncbi.nlm.nih.gov/30479485/
  2. J Depew, Treatments vs ‘a cure’, April 3, 2020, transcendingsquare.com, https://transcendingsquare.com/2020/04/03/treatments-vs-a-cure/
  3. Canrong Wu, Yang Liu, Yueying Yang, et al., Analysis of therapeutic targets for SARS-CoV-2 and discovery of potential drugs by computational methods. Acta Pharmaceutica Sinica B, 27 February 2020, https://doi.org/10.1016/j.apsb.2020.02.008 https://www.sciencedirect.com/science/article/pii/S2211383520302999 * the genetic structure of the SARS-CoV(2) virus more closely matches the first, 2003, SARS-CoV virus in the way it can enter at ACE2 Receptors than it resembles the genetic structure of the coronavirus from bats native to China. There has also not been research support of the theory that the bat virus can infect humans as the shape does not fit the human ACE2 receptor: “…4 among the 5 most important amino acids (L465, L495, Y502, D510, and H514) that bind to ACE2 12 in Bat-CoV RaTG13 differ from SARS-CoV-2 (Fig. 3C). And there is no related research literature about whether Bat-CoV RaTG13 can infect human yet.”
  4. The other numbered references are on the original post. See 2 above. https://transcendingsquare.com/2020/04/03/treatments-vs-a-cure/

Pomegranate peel catechins – inhibition of NET formation

We could show that the flavonoids (−)-epicatechin, (+)-catechin hydrate, and rutin trihydrate as well as vitamin C and the pharmacological substances N-acetyl-L-cysteine and 5-aminosalicylic acid inhibited PMA induced ROS production and NET formation.” (Kirchner, et al, 2013)

Why care about NET formation? because it may be associated with worse risk of coagulation and blood clots forming in severe COVID-19 illness. ((Thierry and Roch, 2020), (Kiefer, 2020) Interleuken-6 (IL-6) can increase NET formation by neutraphil white blood cells attempting to ensnare pathogens and IL-6 levels tend to be elevated in more severe COVID-19 illness.

NET-neutraphil extracellular traps: “Thrombosis [coagulation/blood clotting], sepsis, and thick mucous secretions share neutrophil extracellular traps as a common causal agent. In addition to phagocytosis and degranulation, neutrophils can kill pathogens by extruding neutrophil extracellular traps (NETs), a process termed NETosis.” (Yanuck, et al)

Rutin is found in citrus peel and other plants. Epicatechin and catechin hydrate are in pomegranate peel or juice possibly (more in the peel). N-acetyl-L-cysteine is available as a supplement also known as NAC, and 5-aminosalicylic acid is a medication. Acetylsalicylic acid is aspirin and it also inhibits NET formation. (search results) Salicylic acid may be in some spices/plant foods. Many spices used in Indian cooking are good sources of salicylic acid. (post: Carrots, Spices, and baby aspirin help prevent cancer)

Disclaimer: Opinions are my own and the information is provided for educational purposes within the guidelines of fair use. While I am a Registered Dietitian this information is not intended to provide individual health guidance. Please see a health professional for individual health care purposes.

Reference List

  1. (Kirchner, et al, 2013) Kirchner T, Hermann E, Möller S, et al. Flavonoids and 5-aminosalicylic acid inhibit the formation of neutrophil extracellular traps. Mediators Inflamm. 2013;2013:710239. doi:10.1155/2013/710239 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3871909/
  2. (Yanuck, et al) Yanuck SF, Pizzorno J, Messier H, Fitzgerald KN, Evidence Supporting a Phased Immuno-physiological Approach to COVID-19 From Prevention Through Recovery. athmjournal.com/ https://athmjournal.com/covid19/research/evidence-supporting-a-phased-immuno-physiological-approach-to-covid-19-from-prevention-through-recovery/ *”interventions for one phase may not be appropriate for a different phase. The 4 phases addressed are: Prevention, Infection, Inflammation & Recovery.
  3. (Thierry and Roch, 2020) Thierry AR, Roch B. SARS-CoV2 may evade innate immune response, causing uncontrolled neutrophil extracellular traps formation and multi-organ failure. Clin Sci (Lond). 2020 Jun 26;134(12):1295-1300. doi: 10.1042/CS20200531. PMID: 32543703. https://pubmed.ncbi.nlm.nih.gov/32543703/
  4. (Kiefer, 2020) Julie Kiefer, Clues to COVID-19 Complications Come from NET-Like Inflammatory Response. Jun 29, 2020, healthcare.utah.edu, https://healthcare.utah.edu/publicaffairs/news/2020/06/nets-covid.php

Hesperidin and Quercetin content in Citrus peel.

Based on yield ranges in a review article (1), the whole citrus peel, colorful zest and white pith layers, contained across a variety of types of citrus, greater than 2000 micrograms/gram Fresh Weight (ug/gr FW) Quercetin Equivalents (group of similar chemicals), and 83-234 milligram/gram Fresh Weight (mg/gr FW) Hesperidin (for an average of 158.5 mg/gr FW). (1)

  • An average size navel orange weighed 212.18 grams, ~ 7.5 ounces
  • and yielded 32.48 gram orange zest peel, ~ 1 ounce
  • 32.30 white pith peel, ~ 1 ounce
  • 144.49 orange wedges, ~ 5.2 ounces
  • small amount of unusable trimmings.

The citrus peel may contain 64 milligrams of quercetin and 5120 milligrams of hesperidin in the whole peel – the original measurements were of whole citrus peel (1) so it is unknown how much the white pith contains in comparison to the orange zest layer which likely contains more of the bitter tasting phytonutrients. Hesperidin was reported as being most prevalent of flavonoids being measured and equivalent across thin and thick skinned citrus species suggesting that more is in the thin zest layer (the flavedo) than the thick white pith layer (the albedo). (1, 4)

The white pith layer would likely contain a majority of the beneficial fiber and pectin, which makes up 64% of the whole peel of oranges, (1), or at least 21 grams of the yield of white pith or the orange zest in this example would be fiber/pectin. The jam in the last post had thickened even without the added pectin which led to it being too firm of a gel.

Citrus peel, the white pith, albedo layer, and the orange zest, flavedo layer, with the orange.

Health benefits may be provided from both types but in varying concentration. When I am feeling congested the pith of the whole orange is enough to clear the congestion and to help me breath more clearly again. See this post: Bitter taste receptors in the lungs & Hesperidin’s decongestant properties. Some of the zest is remaining on the white pith layer in small amounts too, but it is potent in flavor. The citrus peel jam in the last post is stronger in flavor than the white pith and a generous spoonful is plenty for a serving, and I usually mix it with other foods rather than eating it all at once.

The orange zest when minced made about a quarter cup/25 grams so the amount of 2 1/2 cups citrus zest in the jam recipe may have 250 grams potentially containing the majority of the 5120 mg of hesperidin per ounce – roughly 5000 x 10 1/4 cups = 50,000 mg for the 6 cup yield, 8,330 mg/cup or 1040 mg per two tablespoon serving of the Citrus Fig Marmalade/Jam, last post.

How much might be too much hesperidin? roughly about 28 oranges if 5120 milligrams were available with each pith layer of the peel that is eaten – however just one or two oranges per day, spaced out across the day, were good for my symptoms of congestion while I was ill, or when I am congested with spring allergies. The potentially Lethal Dose for 50% of lab animals for hesperidin, the LD50 dose, is 2000 mg/Kg. (2)

*addition – there is likely more hesperidin in the white pith than in the orange zest:  “The French chemist Lebreton (1828) was first to isolate hesperidin from the white inner layers of citrus peels.” (7)

Hesperidin, rutin, citrus bioflavonoids are mildly estrogenic (so is resveratrol) and may be helpful against endometrial cancer. (2) Hesperidin may help against endometrial cancer cells by down-regulating estrogen receptors/progesterone & increasing apoptosis of the tumorous cells. (5) Bioflavonoids also seem to help reduce risk of Metabolic Syndrome, and related problems of obesity, high blood pressure, and insulin resistance, and reduce risk of cardiovascular problems. (3, 4, 6) Hesperidin can help reduce capillary fragility (6) – potentially preventing microvascular hemorrhages. More about the potential anti-viral and other health benefits of hesperidin and citrus bioflavonoids is in the post: Bitter taste receptors in the lungs & Hesperidin’s decongestant properties.

Disclaimer: This information is provided for educational purposes within the guidelines of Fair Use. It is not intended to provide individual guidance. Please seek a health care provider for individualized health care guidance.

Reference List

  1. Shafiya Rafiqa, Rajkumari Kaula, S.A.Sofi, et al., Citrus Peel as a Source of Functional Ingredient: A Review, J Saudi Society of Ag Sci, 17;4, Oct 2018, pp 351-358, https://www.sciencedirect.com/science/article/pii/S1658077X16300960
  2. Chapter 76 – Cardiovascular Effects of Hesperidin: A Flavanone Glycoside. Polyphenols in Human Health and Disease. Vol 2, 2014, pp 989-992. https://www.sciencedirect.com/science/article/pii/B9780123984562000761
  3. Assini JM, Mulvihill EE, Huff MW. Citrus flavonoids and lipid metabolism. Curr Opin Lipidol. 2013 Feb;24(1):34-40. doi: 10.1097/MOL.0b013e32835c07fd. https://www.ncbi.nlm.nih.gov/pubmed/23254473
  4. Bobbie Randall, RD. Citrus Albedo is Better Than You Thought, Jan 22, 2020, delgazette.com, https://www.delgazette.com/opinion/81450/citrus-albedo-is-better-than-you-thought
  5. Cincin ZB, Kiran B, Baran Y, B.Cakmakoglu. Hesperidin promotes programmed cell death by downregulation of nongenomic estrogen receptor signalling pathway in endometrial cancer cells. Biomedicine & Pharmacotherapy, Vol 103, July 2018, pp 336-345 https://www.sciencedirect.com/science/article/abs/pii/S0753332217332407
  6. Hesperidin/ScienceDirect, https://www.sciencedirect.com/topics/neuroscience/hesperidin CITRUS FRUITS | Processed and Derived Products of Oranges C.M. Lanza, in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003 // A Review of the Effects of Citrus paradisi (Grapefruit) and Its Flavonoids, Naringin, and Naringenin in Metabolic Syndrome Bibi Marjan Razavi, Hossein Hosseinzadeh, in Bioactive Food as Dietary Interventions for Diabetes (Second Edition), 2019
  7. The French chemist Lebreton (1828) was first to isolate hesperidin from the white inner layers of citrus peels.” Ganesh Chandra Jagetia, T Lalrinpuii Hesperidin, A Citrus Bioflavonoid Attnuates Iron Induced Biochemical Oxidative Stress in Mouse Liver.  Biomed J Sci & Tech Res August 17, 2018  https://biomedres.us/pdfs/BJSTR.MS.ID.001602.pdf 

Citrus & Fig Marmalade Jam

Figs are also rich in quercetin (1) and pomegranate peel also contains significant amounts of the phytonutrient, (2). Quercetin can act as a zinc ionophore when zinc is present and carry the zinc into infected or cancerous cells where the zinc disrupts replication, see the last post, and Treatments vs ‘a cure’.

Orange Marmalade is a sweet jam made from citrus juice and peel. I made a modified low sugar version using the orange zest part of the orange peel that I had been removing when eating an orange with the white pith left on (see last post – it acts as a decongestant fairly quickly when eaten in that large of an amount (the whole orange with the white pith layer left on).

*This was an initial attempt and turned out too thick – just skip the jam part of the recipe if you want to simply make a fruit sauce preserve. Freeze the amount that you won’t be able to use fresh within a week or two as low sugar fruit sauces or jam are more likely to spoil – the large amount of sugar makes jams and jellies less likely to spoil. See: How does sugar act as a preservative? (sciencefocus.com) However if the goal is a way to preserve citrus peel for antiviral benefits than low sugar is going to be more supportive of immune function than a full sugar product.

— the point is not a recipe – the point is demonstrating a way to save time and preserve a large batch of outer citrus peel at once so small amounts can be used throughout the day and keep congestion cleared. Fruit preserves can be a mix as the jam package suggests and the basic ratios and which fruits might be more similar in acidity are grouped together on the instruction sheet pectin package.

*simpler way to get bioflavonoids in the diet of many people at once -add powdered citrus bioflavonoids citrus bioflavonoid powder to applesauce or yogurt or a smoothie type beverage or a breakfast porridge or soup. It is available in varied concentration. The preserved citrus jam could be used in a similar way but might be stronger in flavor than a concentrated powder.

I also had some fresh pomegranate peel on hand which I had peeled the outer more tannin rich layer from, (4), and an eight ounce package of dried figs and one pear for sweetness and to reduce the acidity somewhat.

Stevia is an herbal alternative sweetener which also has health benefits, including activation of the p53 protein, (3, also discussed in the last post), and I used a low sugar pectin mix that uses calcium to aid in gelling, Pomona’s Universal Pectin. It includes basic recipes that you can modify depending on your available fruit and sugar preferences. So without going into the specific jam details, here is a list of ingredients that I used, roughly estimating it as a double batch, however it thickened readily and I could have used pectin and calcium for one batch. (pomonapectin.com)

The cardamom powder and pomegranate peel cause the darker color, Citrus peel and fig would likely look more like a traditional orange marmalade.

Citrus Fig Savory Marmalade: Ingredient list (trial 1)

  • 2 1/2 cups minced orange peel
  • 1 1/2 cups minced inner pomegranate peel
  • 1 cup pear, peeled and minced
  • 1 1/2 cups figs, stem removed and minced, (8 ounce package dried)
  • 4 cups water
  • 1 tablespoon cardamom, powdered spice
  • 1 cup brown sugar – added to the stewing fruit, simmer gently to preserve phytonutrients, approximately 20 minutes to soften the citrus peel.
  • 6 tablespoons lime or lemon juice, bottled – for a double batch following the Pomona’s directions
  • 2 tablespoons of the calcium water solution – for a double batch
  • 1 cup Stevia sugar substitute with 1/2 cup = 1 cup sugar – measure into a separate bowl and mix in the pectin powder – to add to the fruit at the end, stir in thoroughly and let simmer for 1-2 additional minutes
  • 3 tablespoons of the Pomona’s pectin, (pomonapectin.com)

The jam cooled to a firm consistency, I could have used a single batch of lime juice, calcium water, and pectin. It made six cups which I froze most of and will keep the rest in the refrigerator as low sugar jams are more likely to mold/spoil than full sugar jam – the large amount of sugar acts as a preservative as it is too concentrated for bacteria to grow in, though mold may still occur. See: How does sugar act as a preservative? (sciencefocus.com)

The jam is mildly sweet and slightly spicy with the cardamom which also may have some antiviral and anticancer benefits by helping activate the p53 protein, which is involved in apoptosis – the killing and safe removal of infected or cancerous cells by our white blood cells. (6)

In addition to using a spoonful on toast, it is good added to a breakfast hot cereal or yogurt and would be easy to add to a cookie recipe if fresh orange peel isn’t available, see previous post: Dark Chocolate Orange Peel Cookies – Recipe.

Health can taste delicious. The taste buds will become more sensitive to the natural sweetness in foods after eating a lower sugar diet for a while.

The following is a series of jam/jelly recipes using citrus and pomegranate peel (fresh and/or dried/powdered). Both citrus and pomegranate peel have anti-inflammatory and other health benefits including antiviral properties.

The simplest way to prepare citrus peel for later use would be to mince the washed peel (collected over a few days in the refrigerator), and simmer it with water and a little brown sugar and possibly a spoonful of coconut oil or butter to help draw out fat soluble phytonutrients.

In a sauce pan bring the orange peel, 1 cup of water, 2 tablespoons of coconut oil & 1 tablespoon of stevia to a boil and remove from heat. (From Dark Chocolate Citrus peel Cookies recipe)

Citrus Plum: Ingredient list (trials 3 & 3.2)

  • 1 1/2-2 cups minced orange peel
  • 1 1/2 cups minced inner pomegranate peel and/or 6 tablespoons powdered dehydrated pomegranate, inner peel
  • 2 cups plums, minced
  • 1 cup prunes, minced,
  • 3 cups water – if more or less fresh fruit is available then adjust the water up/down to make up the difference, leaving a cup to simmer the citrus peel for a few minutes initially with the brown sugar, before adding the fresh plums and other ingredients.
  • 1-2 teaspoon cardamom, powdered spice
  • 1 cup brown sugar – added to the stewing fruit, simmer gently to preserve phytonutrients, approximately 20 minutes to soften the citrus peel.
  • 6 tablespoons lime/lemon juice, bottled, or 2 Tbs apple cider vinegar
  • 2 tablespoons of the calcium water solution – for a double batch
  • 1 cup Stevia sugar substitute with 1/2 cup = 1 cup sugar – measure into a separate bowl and mix in the pectin powder – to add to the fruit at the end, stir in thoroughly and let simmer for 1-2 additional minutes
  • 2 teaspoons of the Pomona’s pectin, (pomonapectin.com), if the 6 tablespoons of powdered dried pomegranate inner peel is used. The fresh pomegranate peel and citrus peel have pectin type fiber and less additional pectin may be needed to thicken the jam or jelly made with it, however the powdered dried peel is more thickening. Some additional pectin still seems to be needed for a full gel reaction

Additional trial, larger batch, notes – 2 cups citrus peel, 6 Tbs pomegranate peel powder, 2 cups brown sugar, 1 cup Stevia powder, 1-1 ratio equiv to sugar, 4 cups water, 4 cups fresh plums, 1 cup prunes, 1 Tbs cardamom, 1/2 cup lime or lemon juice, 2 Tbs calcium water, 2 teaspoon Pomono’s pectin (mixed with one of the cups of brown sugar).

The fruit jam can be made into a chocolate sauce or thicker ganache that can be used as a cookie or cake filling or frosting, or be made into chocolate truffle candies.

Citrus Chocolate Ganache/Fudge sauce

Simmer one-two cups of the citrus plum jam in a double boiler, – metal bowl that fits in a sauce pan that has a couple inches of simmering hot water – and add one teaspoon of vanilla, (optional), and one tablespoon coconut oil per cup of jam, stir until it is mixed in evenly, and then add 1/4 cup cocoa powder per cup of jam, stir until the powder is all incorporated into the chocolate fudge mixture. It will be lumpy because of the fruit pieces but the chocolate sauce should mix into a chocolate-y smoothness where there isn’t fruit pieces.

Whether the mixture will be a thin or thick sauce or a frosting like ganache texture depends on the ratio of cocoa powder to liquid that you use. Pomegranate juice could be used to thin the ganache if a sauce were needed. Thicker ganache can be rolled into truffle like dessert candies, coated with cocoa powder to prevent stickiness. Store and serve chilled from the refrigerator or freezer.

Chocolate citrus peel truffles (without a solid chocolate coating added).

Pomegranate Jelly, made with powdered pomegranate peel (and violets) – ingredient list

  • 6 tablespoons powdered dehydrated pomegranate, inner peel
  • 4 cups pomegranate juice
  • 1 cup violets, (optional) rinsed and drained gently
  • 1 cup brown sugar – added to the stewing fruit,
  • 2 Tbs apple cider vinegar or lime/lemon/juice (I was making a citrus free batch for people with allergy).
  • 2 tablespoons of the calcium water solution (if using Pomona’s Pectin)-
  • 1 cup Stevia sugar substitute with 1/2 cup = 1 cup sugar – measure into a separate bowl and mix in the pectin powder – to add to the fruit at the end, stir in thoroughly and let simmer for 1-2 additional minutes
  • 2 teaspoons of the Pomona’s pectin, (pomonapectin.com), if the 6 tablespoons of powdered dried pomegranate inner peel is used. The fresh pomegranate peel and citrus peel have pectin type fiber and less additional pectin may be needed to thicken the jam or jelly made with it, however the powdered dried peel is more thickening. Some additional pectin still seems to be needed for a full gel reaction
Pomegranate Jelly, made with powdered pomegranate inner peel, and violets (peppery). It was good served hot over a vegetable salad. Jam and jelly can be used as a tangy extra along with an entree (mint jelly and lamb, cranberry gelatin with turkey, chutney with Indian meals).
Purple violets and white with purple centers. If using edible flowers for cooking or fresh avoid chemically treated lawns or flowerbeds and private property or public lands.
More violets than lawn.

*Why violets? – they contain a fragrance phytonutrients that may help protect against retinal deterioration common with aging, and increase melanin production in the skin, helping protect against skin cancer potentially. How many violets is a serving? They are peppery, I enjoy eating a a few at a time.

Reference List

  1. Brian, 93 Quercetin Rich Foods, 2 October 2018, MyIntakePro.com https://myintakepro.com/blog/quercetin-rich-foods/ via @HiperacusiaCAT
  2. X. Zhao, Z. Yuan, Y. Fang, Y. Yin, and L. Feng, Flavonols and Flavones Changes in Pomegranate (Punica granatum L.) Fruit Peel during Fruit Development. J. Agr. Sci. Tech. (2014) Vol. 16: 1649-1659, http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.1021.8526&rep=rep1&type=pdf
  3. Chen J, Xia Y, Sui X, et al. Steviol, a natural product inhibits proliferation of the gastrointestinal cancer cells intensively. Oncotarget. 2018;9(41):26299–26308. Published 2018 May 29. doi:10.18632/oncotarget.25233 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5995179/
  4. J. Depew, G13. Pomegranate – Health Benefits and Preparation, effectivecare.info, https://effectivecare.info/g13-pomegranate
  5. Divya Sehgal, How does sugar act as a preservative?, sciencefocus.com, https://www.sciencefocus.com/science/how-does-sugar-act-as-a-preservative/
  6. Yu‐Jen Jou Chao‐Jung Chen Yu‐Ching Liu, et al., Quantitative phosphoproteomic analysis reveals γ‐bisabolene inducing p53‐mediated apoptosis of human oral squamous cell carcinoma via HDAC2 inhibition and ERK1/2 activation. Proteomics, 15;19, Oct 2015, pp 3296-3309, https://www.ncbi.nlm.nih.gov/pubmed/26194454