Abstract
Persimmon (Diospyros kaki L.) fruit’s phytochemical profile includes carotenoids, proanthocyanidins, and gallic acid among other phenolic compounds and vitamins. A huge antioxidant potential is present given this richness in antioxidant compounds. These bioactive compounds impact on health benefits. The intersection of nutrition and sustainability, the key idea behind the EAT-Lancet Commission, which could improve human health and decrease the global impact of food-related health conditions such as cancer, heart disease, diabetes, and obesity, bring the discussion regarding persimmon beyond the health effects from its consumption, but also on the valorization of a very perishable food that spoils quickly. A broad option of edible products with better storage stability or solutions that apply persimmon and its byproducts in the reinvention of old products or even creating new products, or with new and better packaging for the preservation of food products with postharvest technologies to preserve and extend the shelf-life of persimmon food products. Facing a global food crisis and the climate emergency, new and better day-to-day solutions are needed right now. Therefore, the use of persimmon waste has also been discussed as a good solution to produce biofuel, eco-friendly alternative reductants for fabric dyes, green plant growth regulator, biodegradable and edible films for vegetable packaging, antimicrobial activity against foodborne methicillin-resistant Staphylococcus aureus found in retail pork, anti-Helicobacter pylori agents from pedicel extracts, and persimmon pectin-based emulsifiers to prevent lipid peroxidation, among other solutions presented in the revised literature. It has become clear that the uses for persimmon go far beyond the kitchen table and the health impact consumption demonstrated over the years. The desired sustainable transition is already in progress, however, mechanistic studies and clinical trials are essential and scaling-up is fundamental to the future.
Highlights
Sterol regulatory element binding protein-2 gene expression was considerably greater in mice fed young persimmon fruit, while the mRNA and protein levels of the low-density lipoprotein (LDL) receptor were unaltered. These findings suggest that increase in the speed of fecal bile acid excretion is a key mechanism of the hypolipidemic impact induced by young persimmon fruit in C57BL/6.KOR-ApoEshl mice
This work showed that the extract increased LDL receptors and SREBP-2, which controls the LDL receptor, enhances the expression of ABCA1, a cholesterol transporter, lowering LDL and increasing HDL. These results demonstrated that persimmons have antioxidant and hypercholesterolemia preventive effects and can contribute to inhibiting metabolic syndrome [140]
Proanthocyanidins are phenolic compounds with polymeric structures that can be absorbed, since trimeric forms have been detected in rat serum [142]; they may undergo methylation, glucuronidation, and sulfation reactions [143]; or they may not be absorbed and exert local effects on the gastrointestinal tract by neutralizing oxidizing and carcinogenic compounds or be metabolized by colon microorganisms to produce hydroxylated carboxylic acids [144]
Summary
Persimmon (Diospyros kaki L.) is a member of the Ebenaceae family and is a very popular and important fruit in East Asian countries, being widely produced in China, South Korea, and Japan [1]. For example, there are some dedicated orchards in the south of with 400,000 tons, South Korea with 300,000 tons, Japan with 225,000 tons, and Brazil with the country such as in the Algarve region, most persimmons come from trees. Most persimmons come from trees of persimmon is around five million tons, corresponding to 0.75%The of total fruit production scattered throughout the central and northern regions of country. Existing diets diverge considerably from the EAT-Lancet targets [23] Taking this perspective into consideration, a review focusing on persimmon fruit was performed with the aim of looking into the health impact of its consumption and the nutritional and phytochemical profile
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