Young persimmon ingestion suppresses lipid oxidation in rats

Saki Fushimi, Taiki Miyazawa, Fumiko Kimura, Kiyotaka Nakagawa, Gregor Carpentero Burdeos, Teruo Miyazawa

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)


Persimmon is widely eaten in Asia and the nutritional components of young and mature persimmons differ. Although raw young persimmon has a strong bitter taste and is difficult to eat, the beneficial health effects of young persimmon powder have attracted attention in recent years. Young persimmon has been suggested to have hypolipidemic activity as well as other biological effects. However, there has been little investigation of the beneficial effects of young persimmon. In the present study, we investigated the antioxidative effects of persimmon in an animal study and compared the effects of young persimmon and mature persimmon. Six-week-old male F344 rats were divided into three groups and fed a standard diet, young persimmon diet, or mature persimmon diet for 4 wk. The young persimmon and mature persimmon groups were fed a diet containing 5% (w/w) freeze-dried young or mature persimmon. We analyzed phosphatidylcholine hydroperoxide (PCOOH) levels in the rats as a biomarker of membrane lipid peroxidation. Our study showed that plasma PCOOH levels were signifi cantly lower in the young persimmon group (36.1±28.5 pmol/ mL plasma) than in the control group (120±66 pmol/mL plasma). No significant difference was observed between the mature persimmon group (57.3±15.6 pmol/mL plasma) and the control group. It is possible that ascorbic acid and soluble tannin contribute to the difference in the antioxidant effects of young and mature persimmons. These results indicated that intake of young persimmon contributes to the reduction of plasma phospholipid hydroperoxide levels in rats.

Original languageEnglish
Pages (from-to)90-95
Number of pages6
JournalJournal of nutritional science and vitaminology
Issue number1
Publication statusPublished - 2015


  • Antioxidant
  • Ascorbic acid
  • Persimmon
  • Phospholipid hydroperoxide
  • Tannin

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics


Dive into the research topics of 'Young persimmon ingestion suppresses lipid oxidation in rats'. Together they form a unique fingerprint.

Cite this