Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims

Abstract

Currently, nutrition and health linkages focused on emerging strategy of diet based regimen to combat various physiological threats including cardiovascular disorders, oxidative stress, diabetes mellitus, etc. In this context, consumption of fruits and vegetables is gaining considerable importance as safeguard to maintain human health. Likewise, their phytochemicals and bioactive molecules are also becoming popular as promising demulcent against various ailments. The current review is an effort to sum up information regarding persimmon fruit with special reference to its phytochemistry and associated health claims. Accordingly, the role of its certain bioactive molecules like proanthocyanidin, carotenoids, tannins, flavonoids, anthocyanidin, catechin, etc. is highlighted. Owing to rich phytochemistry, persimmon and its products are considered effective in mitigating oxidative damage induced by reactive oxygen species (ROS). The antioxidant potential is too responsible for anti-malignant and anti-melanogenic perspectives of persimmon functional ingredients. Additionally, they are effectual in soothing lifestyle related disparities e.g. cardiovascular disorders and diabetes mellitus. There are proven facts that pharmacological application of persimmon or its functional ingredients like proanthocyanidin may helps against hyperlipidemia and hyperglycemia. Nevertheless, astringent taste and diospyrobezoars formation are creating lacuna to prop up its vitality. In toto, persimmon and its components hold potential as one of effective modules in diet based therapy; however, integrated research and meta-analysis are still required to enhance meticulousness.

Keywords: astringency; cardiovascular disorders; diabetes mellitus; oxidative stress; persimmon; phytochemicals; tannins.

Table 1. Characteristics of commercially renowned cultivars (Courtesy: Suzuki et al., 2005)

Table 2. Botanical classification

Table 3. Nutritional value of persimmons (Value per 100 grams)

Table 4. Constituents of persimmon that have a positive impact on human health

Figure 1. Chemical structures of phenolic acids (1~9) and catechin (10~16). 1: gallic acid, 2: protocatechuic acid, 3: tannic acid, 4: p-hydroxylbenzoic acid, 5: vanillic acid, 6: chlorogenic acid, 7: caffeic acid, 8: p-coumaric acid, 9: ferulic acid, 10: epigallocatechin, 11: catechin, 12: epicatechin, 13: epigallocatechin gallate, 14: gallocatechin gallate, 15: epicatechin gallate, 16: catechin gallate

(Courtesy: Lee et al., 2012)

Figure 2. Chemical structures of persimmon tannin and related catechin

(Courtesy: Matsuo and Itoo, 1978; Ozen et al., 2004; Gu et al., 2008)

Figure 3. Novel phenolic compound 4,8-dihydroxy-6-methyl-1-naphthalenyl 6-O-β-D xylopyranosyl-β-D glucopyranoside was isolated from Diospyros kaki. (Courtesy: Gondo et al., 1999)

Figure 4. Chemical structures of Xavonoid aglycones relevant to this study. Flavan-3-ols are monomers of proanthocyanidins (PAs), whereas anthocyanidins are aglycones of anthocyanins, which contain sugar moieties attached to various hydroxyl groups at A, B, and C rings (Courtesy: Ikegami et al., 2009)

Figure 5. The effect of extracts (50 μg/ml) from persimmon calyx, seed, peel and flesh by methanol, ethanol, acetone and water on 200 μM H2O2-induced DNA damage in human leukocyte. Values are mean with standard deviation of triplicate experiments. NC, 1% DMSO treated negative control; PC, 200 μM H2O2 treated positive control. Values not sharing the same letter are significantly different from one another (p < 0.05) by Duncan's multiple range tests. (Courtesy: Jang et al., 2010)