Various studies have related the use of pomegranate juice to high iron bioabsorption and bioavailability. Organic acids, sugars, and polyphenols present in pomegranate juice are shown to have a role in the modulation of iron bioavailability. In particular, the synergistic action of multiple phytochemicals, over and above ascorbic acid, in pomegranate juice may be responsible for improving iron bioavailability. For this reason, pomegranate is regarded as one of the best natural solutions for addressing the global problem of iron deficiency anemia (IDA).