The kaki fruit is one of the exotic fruits bestowed with antioxidants and provide bioactive components which has beneficial roles in human physiology

2. INTRODUCTION
PHYSICAL ATTRIBUTES
CLASSIFICATION BASED
ON TASTE
COMPOSITION PROFILE
BIOACTIVE COMPOUNDS
PRESENT IN PERSIMMON
THERAPEUTIC EFFECTS
OTHER USES
HEALTH ISSUES/ SIDE
EFFECTS
CONCLUSION
JOURNALS AND
RESEARCHES
BIBLIOGRAPHY

3. Also known as Japanese or Oriental
persimmon, It is widespread in China, Japan
and Korea It is also cultivated in Brazil,
Turkey and Italy.
In India, it was introduced by European
settlers and confined to small pockets as home
trees or in orchards in Jammu and Kashmir,
Coonoor in Tamil Nadu, Himachal Pradesh
and hilly tracts of Uttar Pradesh and in
Northeastern India.
Diospyros kaki is the most promising species.
Other varieties are Diospyros virginiana,
Diospyros oleifera and Diospyros lotus and have
significant importance. It belongs to
Ebaenaceae family[3]
Persimmon (Diospyros kaki) is a popular and
widespread fruit that is enriched with many
bioactive compounds- polyphenols, terpenoids,
steroids, flavonoids, carotenoids, minerals and
dietary fiber and has beneficial effect on
human health owing to their ability to prevent
or control various ailments.[11]

4. Kingdom Plantae
Division Magnoliophyta
Subdivision Magnoliophytina
Class Rosopsida
Subclass Dilleniidae
Super Order Primulanae
Order Ericales
Sub Order Ebeninceae
Family Ebenaceae
Tribe Diospyreae
Genus Diospyros
Species kaki

5. Languages Ways to pronounce
Bosnian, Danish, Dutch,
Icelandic, Irish,
Macedonian, Maltese,
Norwegian, Polish,
Swedish
Persimmon
Greek Diospyros
Hindi Japani Amarphal

6.  It looks like an orange-red tomato
with a pointed end depending
upon the concentration of
carotenoid pigments.
 Being climacteric, persimmon
ripening is regulated by ethylene.
During climacteric phase, rapid
softening occurs resulting jelly-
like flesh thus renders persimmon
unmarketable within couple of
days.
 The eating quality of persimmon
is considered best at the end of the
pre-climacteric stage owing to the
presence of maximum sugars and
desired orange colour.
 The whole fruit is edible, with the
exception of its seed and calyx[2][11]

8. Astringency decreases with maturation resulting in about 70-90% decline in the total
polyphenolic components like tannins.
On the basis of astringency, persimmon is divided into astringent and non-astringent
Antioxidant activities of astringent persimmon are higher compared to non-astringent
variety
Astringent persimmon remains rich in soluble Proanthocyanidins even after they rich
the full-mature stage whereas non-astringent type lose these compounds before full
maturation
Mopan (Diospyros kaki l. cv. Mopan) is the main cultivar of astringent persimmon
produced in Northern China especially around Beijing. Hachiya is another variety of
persimmon that cannot be consumed until being ripened because of its astrigency
Non-astringent varieties includes Lzu, Fuyu, Maekawa, Jiro and Fuyu Hana. These
are sweet in taste and must be eaten before full maturation; otherwise they become too
soft to eat.[3][11]

9. MOPAN
PERSIMMON
HACHIYA
PERSIMMON

13. Nutrient Units
Persimmons,
Japanese, dried
Persimmons,
Japanese, raw
Water g 23.01 80.32
Energy Kcal 274 70
Energy kJ 1146 293
Protein g 1.38 0.58
Total lipid (fat) g 0.59 0.19
Ash g 1.59 0.33
Carbohydrate, by
difference
g 73.43 18.59
Fiber, total dietary
fiber
g 14.5 3.636
Ϯ Butt Massod Sadiq, Sultan M.Tauseef, Aziz Mahwish, Naz Ambreen, Ahmed Waqas, Kumar Naresh, Imran Muhammad,
“Persimmon (Diospyros kaki) Fruit: Hidden Phytochemicals and Health Claims”, EXCLI Journal; 2015;14;542-561

14. Nutrient Units
Persimmons,
Japanese, dried
Persimmons,
Japanese, raw
Vitamin C, total
Ascorbic acid
mg 0.0 7.5
Riboflavin mg 0.029 0.020
Niacin mg 0.180 0.100
Vitamin A, RAE* mcg_RAE 38 81
Carotene, beta mcg 374 253
Cryptoxanthin,
beta
mcg 156 1447
Vitamin A ,IU IU 767 1627
Ϯ Butt Massod Sadiq, Sultan M.Tauseef, Aziz Mahwish, Naz Ambreen, Ahmed Waqas, Kumar Naresh,
Imran Muhammad, “Persimmon (Diospyros kaki) Fruit: Hidden Phytochemicals and Health Claims”,
EXCLI Journal; 2015;14;542-561
* RAE: Retinol Activity Equivalents

15. Nutrient Units
Persimmons,
Japanese, dried
Persimmons,
Japanese, raw
Calcium mg 25 8
Iron mg 0.74 0.15
Phosphorus mg 81 17
Potassium mg 802 161
Sodium mg 2 1
Ϯ Butt Massod Sadiq, Sultan M.Tauseef, Aziz Mahwish, Naz Ambreen, Ahmed Waqas, Kumar Naresh,
Imran Muhammad, “Persimmon (Diospyros kaki) Fruit: Hidden Phytochemicals and Health Claims”,
EXCLI Journal; 2015;14;542-561

17.  Carotenoids: Persimmon is rich in carotenoids especially β-carotenes that be converted
to β-cryptoxanthin. Both these component possesses substantial biological activities
 Tannins: Tannins are present in persimmon prolonged life and reduced the incidence
of stroke. Persimmon tannins are 20 times more potent than antioxidant vitamin E. The
persimmon tannin is composed mostly of epicatechin, epicatechin-3-O-gallate,
epigallocatechin and epigallocatechin-3-O-gallate.
 Phenolic acids: They are non-flavonoid polyphenolic compounds that has radical-
scavenging and metal chelating activities.
 Proanthocyanidins: They are secondary metabolites providing safeguard against
various problems including environmental stress. These components accumulate in
enormous amount in persimmon fruit during early development stages.[6][10][11]

20. Source Health Benefits
Extracted polyphenol[3]
ρ-Coumaric Prevention of oxidative stress related diseases including diabetes
Tannins Scavenging action against active oxygen free radicals
Tannin
Assists the neuronal degeneration and karyopyknosis in cells, reduction of
thickness of skin epidermis
Flavonoids Scavenging action against oxygen free radicals
Whole fruit[3]
Possesses anti-tumour effects due to betulinic acid
Blood pressure lowering and diuretic effects also effective for coughs treatments
Has antioxidative potentials due to compounds like Vitamin A, beta-carotene,
lycopene, lutein, zeaxanthin and cryptoxanthin
Exhibits hypolipidemic and antioxidant properties
Contains nutritional antioxidant vitamins, polyphenols, and dietary fiber
Reduction of patches of pigmentation on skin
Has ability to dilate the blood vessels near the surface of the skin thereby
allowing more blood to flow through the skin where it can be cooled by air (anti-
febrile)
Reduction of degenerative disease in human beings
Fruit peel powder[5][9] Pharmacological potential such as antioxidant and hypocholesterolemic
Water-soluble polysaccharides extracted from persimmon fruits[12]
Immunomodulatory activity
Persimmon vinegar[10]
Has anti-tumor and anti-oxidative effects and also prevents metabolic disorder
Induced by chronic alcohol administration
Plant and leaf extracts
Persimmon leaf tea[1]
Prevents hardening of the arteries which ultimately lowers the blood pressure
Good source of natural antioxidants
Persimmon plant extracts[11]
Contain antitumor and multidrug resistance-reversing agents
Stop oxidative damage of DNA
Persimmon calyx extracts[8] Anticonvulsants
Persimmon plant supplemented to a diet[6] Hypocholesterolemic and antioxidative effects
Persimmon seeds[11]
Contain ω-6 fatty acids like palmitic acid, oleic acid and linoleic acid
Radical-scavenging activity

21.  Cosmetics and Deodorants
 Used as sushi ingredient
 Oriental medicines
 Preparing Furniture
 Preparation of Sake
 Insect Repellent

22.  Persimmon contains a good amount of tannin. Hence, if it is taken in empty
stomach, it results in diarrhea. It should also be consumed in a limited quantity.
 Hypotensive patients should not consume this as it can further lead to more serious
health problems associated with low blood pressure.[11]

24. Persimmon is naturally bestowed with bioactive
molecules including proanthocyanidins,
flavonoids, tannins, phenolic, carotenoids, dietary
fiber. Persimmon leaves and fruit have
imperative significance for coronary health
because of hypocholetserolemic, anti-
atherosclerosis and antioxidant perspectives.
Utilization of persimmon and its bioactive
components can be effective in reducing the
burden of diabetes mellitus.

26.  Aim: To elucidate anti-cancer activity and potential molecular mechanism of Diospyros kaki
Calyx (DKC) against human colerectal cancer cells.
 Procedure: Anti-cell proliferative effect of 70% ethanol extracts from the calyx of Diospyros kaki
Calyx (DKC-E70) was evaluated by MTT assay. The effect of DKC-E70 on the expression of
cyclin D1 in the protein and mRNA level was evaluated by Western blot and RT-PCR,
respectively
 Observation/ Results: DKC-E70 suppressed the proliferation of human colorectal cancer cell
lines such as HCT116, SW480, LoVo and HT-29. Although DKC-E70 decreased cyclin D1
expression in protein and mRNA level, decreased level of cyclin D1 protein by DKC-E70 occurred
at the earlier time than that of cyclin D1 mRNA, which indicates that DKC-E70-mediated
downregulation of cyclin D1 protein may be a consequence of the induction of degradation and
transcriptional inhibition of cyclin D1. In cyclin D1 degradation, we found that cyclin D1
downregulation by DKC-E70 was attenuated in presence of MG132. In addition, DKC-E70
phosphorylated threonine-286 (T286) of cyclin D1 and T286A abolished cyclin D1
downregulation by DKC-E70. DKC-E70-mediated T286 phosphorylation and subsequent cyclin
D1 degradation was blocked in presence of the inhibitors of ERK1/2, p38 or GSK3β. In cyclin D1
transcriptional inhibition, DKC-E70 inhibited the expression of β-catenin and TCF4, and β–
catenin/TCF-dependent luciferase activity.
 Conclusion: DKC-E70 may downregulate cyclin D1 as one of the potential anti-cancer targets
through cyclin D1 degradation by T286 phosphorylation dependent on ERK1/2, p38 or GSK3β,
and cyclin D1 transcriptional inhibition through Wnt signaling. From these findings, DKC-E70
has potential to be a candidate for the development of chemoprevention or therapeutic agents for
human colorectal cancer.

27.  Aim: To increase the nutritional and functional properties of yogurt by adding persimmon and to
evaluate an effective and suitable utilization of persimmon in yogurt production.
 Procedure: Fresh persimmons, sugar and starch were purchased from a local market in Denizili.
The fruit was then cut into pieces and sugar was added and mixed to form persimmon
marmalade. Whole persimmons were dried under the sun for 20-25 days. The dried persimmons
were cut into pieces and boiled for 5 minutes, then mixed to form persimmon puree. Yogurt
samples were prepared and following packaging, divided into 5 parts. The first part was reserved
as a control yogurt without the addition of persimmon (sample). The samples PM1 and PM2
were produced by adding 10% and 12% (w/w) persimmon marmalade, respectively. PP1 and PP2
were produced by adding 10% and 12% (w/w) persimmon puree, respectively. The chemical,
physicochemical, microbiological, and sensory properties of the yogurt samples were investigated
during the storage period.
 Observation/ Results: The titrable acidity contents and pH values of the samples changed slowly
throughout the storage period. Yogurts made from persimmon marmalade had a higher values
than did other yogurts. Yogurt containing 12% persimmon marmalade received the highest
sensory analysis values. The dry matter contents of the samples fluctuated between 16.67% and
21.51% throughout the storage period. The highest viscosity and water capacity values were
detected in the yogurt sample with 12% persimmon marmalade on the 15th
day. The samples
produced by adding persimmon puree exhibited lower antioxidant activity than did other
samples.
 Conclusion: Persimmon marmalade may be used in yogurt production successfully.

28.  Aim: To investigate the effects of persimmon peel (PPM) supplementation on carcass performance,
pork quality, eating quality, fatty acid composition, and cholesterol concentration of the porcine
longissimus dorsi muscle.
 Procedure: A total of 40 crossbred pigs with an average initial body weight of 48.9±2.63kg at 103d
were used in this experiment Persimmon peel was obtained from persimmon trees grown in different
areas of South Korea and were air-dried and pulverized.. The experiment was divided into 4 groups
consisting of basal diet with premix supplementation (control), 0.3% persimmon peel powder; and
0.9% persimmon peel powder. Each pig was fed ad libitum.. All pigs were transported to a
commercial abattoir and slaughtered by electric stunning. At 45 min post-mortem, muscle samples
were taken from the longissimus dorsi muscles at the 7th and 8th
thoracic vertebrae to measure muscle
pH (pH45 min). After 24 h post-mortem in a 4 °C cold room, pork loins were collected for meat
quality measurements, and samples were frozen and stored at −20 °C for later analysis of sensory
characteristics, fatty acid composition, and cholesterol content of cooked pork.
 Observation/ Results: Pork loins from pigs fed a diet supplemented with 0.9% persimmon peel
showed more tender meat, had higher ratio of polyunsaturated fatty acids relative to saturated fatty
acids and lower total cholesterol concentration than did pork loins from pigs fed a control diet.
Persimmon peel appeared to have beneficial effects on fatty acid composition and cholesterol
concentration probably leading to a hypocholesterlemic effect.
 Conclusion: Animal diets fortified with persimmon peel represents an efficient and useful method
for improving the nutritional quality of pork without impairing growth performance and eating
quality properties.

29.  Aim: To study the effect of extraction solvents on the antioxidant activity of persimmon
which will pave way for its popularization of its consumption.
 Procedure: Extracts from persimmon using various solvents i.e. ethanol, methanol, ethanol
+ water (50:50 v / v), water & acidified methanol (99 ml methanol +1 ml HCl) were
analyzed for DPPH radical scavenging activity, Reducing power, Total phenolics, Hydroxyl
radical scavenging activity, FRAP & Lipid peroxidation. Antiproliferative activity was
determined by MTT assay using brain cancer cell lines.
 Observation/ Results: Antioxidant activity in all the solvents increased in a dose dependent
fashion with increase in volume of extracts used. Amongst different solvents used, ethanol
in general showed highest antioxidant activity. Extracts showed a good antiproliferative
property as evidenced by % increase in cell death on addition of fruit extracts.
 Conclusion: Persimmon contains abundant amount of phytochemicals mainly polyphenols,
tannins, carotenoids, vitamin C etc. Persimmon possess good antioxidant activities,
Furthermore, preliminary studies show that it possesses anti-cancerous properties as well,
which became evident from anti-proliferative effects of persimmon fruit extracts on human
brain cancer cell lines. Persimmon has a promising potential to be used against many
deadly diseases, which may be owed to its good antioxidant properties

30.  Aim: To evaluate antioxidant activities and nutritional components including phenolic
acid, catechin, organic acid, sugar and amino acid of persimmon juice from
persimmon grown in different regions around Korea.
 Procedure: Antioxidant capacities of persimmon juice (it was freeze-dried; extracted
with a methanol) from different regions using four different methods (DPPH, ABTS,
reducing power and FRAP) whereas a comparative analysis on the nutritional
constituent contents (organic acid, amino acid, sugar, phenolic acid and catechin) was
done on the fresh persimmon fruit juice.
 Observation/ Results: Persimmon exhibits potent antioxidant effects. The fruit juice
of Hadong sample displayed the most potent antioxidant activities as well as the
highest phenolic acid and catechin contents, while the lowest contents and antioxidant
properties were seen with the Jinju persimmons.
 Conclusion: Antioxidant properties in persimmon fruits may be dependent on
phenolic acid and catechin including gallic acid and epicatechin gallate. In fact, amino
acid might be potential constituent for the quality of persimmon fruits.

32. 1) Ahn Hong Ryul, Kirn Kyung A, Kang Suk Woo, Lee Joo Young, Kim Tae-Jin and Jung
Sang Hoon, “Persimmon leaves (Diospyros kaki) extract protects optic nerve crush-induced
retinal degeneration”;Scientific Reports;2017;1-10
2) Arsalan Seher and Bayrakei, “Physicochemical, functional and sensory properties of yogurts
containing persimmon”; Turkish Journal of Agriculture and Forestry;2016;40;68-74
3) Butt Massod Sadiq, Sultan M.Tauseef, Aziz Mahwish, Naz Ambreen, Ahmed Waqas,
Kumar Naresh, Imran Muhammad, “Persimmon (Diospyros kaki) Fruit: Hidden
Phytochemicals and Health Claims”, EXCLI Journal; 2015;14;542-561
4) Lee Jin Hwan, Lee Yong Bok, Seo Woo Duck, Kang Su tae, Lim Jong Woo and Cho Kye
Man, “Comparative studies of Antioxidant activities and Nutritional constituents of
Persimmon Juice (Diospyros kaki l. cv. Gapjubaekmok)”, Preventive Nutrition and Food
Science;2012;17;141-151
5) Lee Sang Moo, Kim Ik Heon and Choi Young Min, “Effects of persimmon peel
supplementation on pork quality, palatability, fatty acid composition, and cholesterol level”,
Journal of Animal Science and Technology;2016;58:32;1-7
6) Nazir Amreen, Wani S.M., Gani Aditi, Masoodi F.A, Haq E, Mir S.A., Riyaz Umaya,
“Nutritional, antioxidant and anti-proliferative properties of persimmon (Diospyros kaki) – a
minor fruit of Jammu and Kashmir, India”; International Journal of Advanced
Research;2013;1(7);545-594
7) Park Soo-Hyun, Bae Ui-Jin, Jung Su-Young, Park Byung-Hyun and Chae Soo-Wan,
”Hypoglycaemic effects of aqueous persimmon leaf extract in a murine model of diabetes”,
Molecular Medicine Reports;2015;12;2547-2554
8) Park Su Bin, Park Gwang Hun, Song Hun Min, Son Ho-Jun, Um Yurry, Kim Hyun-Seok,
Jeong Jin Boo, ”Anticancer activity of calyx of Diospyros kaki Thunb. through
downregulation of cyclic D1 via inducing proteasomal degradation and transcriptional
inhibition in human colorectal cancer cells”, Complementary and Alternative
Medicine;2017;17:445;1-10

33. 9) Quan Nanhu, Kobayashi Kazuko, Matsunami Yukana, Ide Masahiro, Makarova Marina, Shen
Lianhua, Ohno Shoichi, Zheng Yang, Kobayashi Haruo, Lopez Luis R, Matsuura Eiji,
“Persimmon (Diospyros kaki Thunb ‘Saijo’) Peel improved Dyslipidemia and its related
production of Atherogenic autoantigen complexes in Low-Density Lipoprotein Receptor-Deficient
Mice”, The Open Nutrition Journal;2012;6;12-20
10) Wang Fang, Li Ya, Zhang Yu-Jie, Zhou Yue, Li Hua-Bin, “Natural products for the prevention
and treatment of Hangover and Alcohol Use Disorder”, Molecules;2016;21(64);1-21
11) Yaqub Shazia, Farooq Umar, Shafi Afshan, Akram Kashif, Murtaza Mian Anjum, Kausar
Tusneem, Siddique Farzana, “Chemistry and Functionality of Bioactive Compounds present in
Persimmon”, Journal of Chemistry; 2016; 3424025;1-13
12) Yokozawa Takako, Park Chan Hum, Noh Jeong Sook and Roh Seong Soo, “Role of Oligomeric
Proanthocyanidins derived from an extract of persimmon fruits in the oxidative-stress-related
aging process”; Molecules;2014;19;6707-6726