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Persimmon

What is the persimmon?

Persimmon, also known as persimmon or sharon fruit, is an edible orange-yellow fruit that is believed to have originated in China before spreading to neighboring Japan and Korea. Research has shown that the persimmon is a fruit that has many health benefits.

Different types of persimmon

Persimmons are usually dark orange, but their color can range from orange-yellow to orange-brown. There are two main types of persimmons: astringent and non-astringent persimmons. Astringent persimmons ripen very quickly after harvest and can be eaten like an apple. Non-astringent persimmons ripen more slowly and can be eaten when the fruit is harder or when the fruit is soft. With non-astringent persimmons, which are flat in shape, it is best to remove the skin before eating as the skin of the fruit can cause unpleasant side effects on the tongue. An average persimmon fruit weighs up to 300 grams and can contain up to eight seeds, although there are also seedless varieties.

Nutritional value

Persimmons generally contain more sugar than most other fruits including apples, peaches, plums and oranges. They are rich in vitamin C and often contain two to four times as much vitamin C as oranges. However, the vitamin C content decreases dramatically as the fruit ripens. Persimmons are also extremely high in vitamin B2. 100 grams of persimmon provides twice the daily requirement of vitamin B2. In addition, persimmons are so rich in fiber that an average fruit provides about a third of the recommended fiber intake.

Health benefits

Persimmons are extremely rich in antioxidants such as vitamin C, carotenoids and polyphenols, all of which are involved in protecting against chronic diseases such as cardiovascular disease and diabetes. Several studies conducted on animals have shown that persimmons and their nutrients are able to

  • Lower blood pressure.
  • Provide protective activity against certain cancer cells.
  • Reduce the risk of cerebral hemorrhage and stroke.
  • Reduce blood alcohol concentration by up to 40%.

In addition to this, persimmons have been shown to

  • Support lipid metabolism, resulting in a reduction in the amount of bad LDL cholesterol.
  • Support glucose metabolism and potentially reduce the amount of carbohydrates absorbed in the digestive tract.

Side effects and safety

Although persimmons are generally safe even in large quantities and there are no studies to suggest otherwise, persimmons are a high-calorie fruit with a high sugar content, so excessive consumption can result in weight gain. The skin of the unripe persimmon can react with acids and form an insoluble substance that can stick together in the digestive tract. However, this is not a problem as long as large quantities of unripe fruit are not consumed. It is popularly reported that excessive persimmon consumption can lead to diarrhea, which is most likely related to the fruit's high sugar content.

Persimmon supplements

There are currently very few nutritional supplements that contain persimmon extracts. However, there are teas containing persimmon leaves that are claimed to aid fat loss. Due to the wide range of health benefits, persimmon extract could be used in future thermogenic or carbohydrate blocking supplements. For now, the best way to reap the benefits of persimmons is to eat the fruit.

References

  1. Giordani E et al. 'Selected primary and secondary metabolites in fresh persimmon (Diospyros kaki Thunb.): A review of analytical methods and current knowledge of fruit composition and health benefits.' Food Research International 44 (2011) 1752-1767
  2. National Health and Medicine Research Council. 'Nutrient Reference Values. - http://www.nrv.gov.au/ - Last accessed April 2012