Pomegranates for Prostate Health

Image: Luke Michael Earlier this week I spent some time exploring the prostate (again, only in a figurative sense!), and how much of an impact it has on men's health.

When it comes to prevention and treatment of BPH (prostate enlargement) and prostate cancer, pomegranate has shown really promising results. While only a handful of human clinical trials have been completed, studies in rodent models of prostate cancer have shown that ingestion of pomegranate juice can decrease the rate of development, growth, and spread of the cancer.

For treatment (versus prevention) purposes, the few clinical trials completed recommend about 8 oz of pomegranate juice per day to see results.

However, for prevention purposes, including pomegranate seeds in things like salads, and pomegranate juice in glazes, sauces and dressings can have a significant impact.

As an added bonus, pomegranate is a powerful anti-oxidant, which means even those of us without a prostate can benefit from eating it.

The recipe below from Eating Well is another great - and pretty unique - way in incorporate pomegranate into your diet. Bon apetit!


Barley & Wild Rice Pilaf with Pomegranate Seeds


  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1/2 cup wild rice, rinsed
  • 1/2 cup pearl barley
  • 3 cups reduced-sodium chicken broth, or vegetable broth
  • 1/3 cup pine nuts
  • 1 cup pomegranate seeds (1 large fruit)
  • 2 teaspoons freshly grated lemon zest
  • 2 tablespoons chopped flat-leaf parsley


Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened.

Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.

Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.

Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.