Abstract
The link between nutrition and health has focused on the strategy of diet-based programs to deal with various physiological threats, such as cardiovascular disease, oxidative stress, and diabetes. Therefore, the consumption of fruits and vegetables as a safeguard for human health is increasingly important. Among fruits, the intake of persimmon is of great interest because several studies have associated its consumption with health benefits due to its high content of bioactive compounds, fiber, minerals, and vitamins. However, during digestion, some changes take place in persimmon nutritional compounds that condition their subsequent use by the human body. In vitro studies indicate different rates of recovery and bioaccessibility depending on the bioactive compound and the matrix in which they are found. In vivo studies show that the pharmacological application of persimmon or its functional components, such as proanthocyanidins, can help to prevent hyperlipidemia and hyperglycemia. Thus, persimmon and persimmon derived products have the potential to be a fruit recommended for diet therapy. This review aims to compile an updated review of the benefits of persimmon and its derived products, focusing on the in vitro and in vivo digestibility of the main nutrients and bioactive compounds.
Highlights
Persimmon (Diospyros kaki L. f ) is a fruit belonging to the Ebenaceae family that originated in China around 450 BC, before spreading to Korea and Japan, where it is considered a traditional crop [1]
Tone Wase, Hachiya, and Saijo varieties are widely cultivated in Japan; Fuyu, Hana-Fuju or Jiro, GongChengYueShi, Yongding, Hohrenbo, Ichidagaki, and Mopan are cultivated in China; Kaki Tipo is typical in Italy; and Rojo Brillante, along with Triumph, are grown in Spain
The results showed that the ultrasound-assisted vacuum drying (USV), infrared drying (ID), and hot air drying (HAD) led to a significant increase in the bioaccessibility of extractable polyphenols (EP), soluble flavonoids, and antioxidant capacity compared to fresh persimmon
Summary
Persimmon (Diospyros kaki L. f ) is a fruit belonging to the Ebenaceae family that originated in China around 450 BC, before spreading to Korea and Japan, where it is considered a traditional crop [1]. In the non-astringent varieties, the accumulation of soluble tannins ends in the early stages of fruit development, and they are edible at harvest time [5]. Varieties such as Giombo, Niuxin, Wolha, GongChengYueShi, Yongding, Hohrenbo, Ichida-gaki, Gongcheng Yueshi, Tone Wase, Hachiya, Hiratanenashi, Jiangsu, Atago, Aodanshi, Triumph, Rojo Brillante, Mopan, and Sangju are astringent, whereas Fuyu, Hana-Fuyu, Cal-Fuyu, O’Gosho, Hana-Gosho, Eshi, Jiro, and Kaki Tipo are non-astringent [1,5,6]. This review aims to compile the current information on in vitro and in vivo digestion studies of persimmon and its derived products, focusing on the main bioactive and nutritional compounds
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