Heart-Healthy Benefits Of Consuming Persimmon

Introduction

Persimmon (Diospyros kaki L.), also known as “Sharon fruit”, are sweet and flavourful, typically round or oval and boasting a vibrant glossy, orange skin with brilliant health benefits. Persimmon’s name derives from the Greek dióspuron, meaning “food of Zeus”. The fruit is native to Eastern Asia, with China being the largest producer of around 3.03 million tonnes a year.¹ Recently, its popularity has grown in the Western world in countries such as Spain, Italy and Brazil facilitating production. 

Persimmon is a seasonal fruit, which is available in Europe from late autumn and early winter. It can be classified into two varieties depending on their astringency: 

Astringent

• Examples include Hachiya and Saijo
• These are bitter when unripe and tend to leave a drying sensation in the mouth. Subsequently, they require ripening until they become soft and jelly-like before eating

Non-astringent 

• Examples include Fuyu and Jiro
• These can be compared to the texture of apples, where they are crisp and can be enjoyed whilst firm

The astringency of persimmons is attributed to the presence of tannins, a type of bioactive compound called polyphenols. Tannins are insoluble in non-astringent varieties but soluble in astringent types, linking to salivary proteins, precipitate or aggregate, leading to a dry sensation in the mouth.² 

Persimmons have been used in traditional Chinese medicine due to their nutritional value to maintain body temperature and slow down oxidative processes to treat hypertension and haemorrhages.³ Several studies have shown that persimmons have benefits in cardiovascular health, resulting in the demand for this fruit growing in European countries.³  

Improving heart health can lower the risk of developing cardiovascular disease (CVD) and related conditions such as coronary artery disease (CAD), stroke and peripheral arterial disease (PAD). Research shows that adopting a healthy lifestyle can prevent the risk of CVD.

There is evidence to show that persimmon is not just a fruit bursting with flavours but also packed with nutrients to promote cardiovascular health. 

Nutritional profile of persimmons 

Persimmons offer a variety of essential nutrients and beneficial compounds and are therefore a valuable addition to a balanced diet. A persimmon is composed of 79% water, 0.7% pectin, protein and crude fibre. It contains several bioactive compounds like antioxidants and dietary fibre, which are responsible for the fruit's beneficial properties, thereby contributing to reducing the risk of developing CVD.^4,5

The FDA found that one portion of persimmon (168g) contains: 

• Calories: 118
• Protein: 1 g
• Fat: 0.3 g
• Carbohydrates: 31 g
• Fibre: 6 g
• Sugars: 21 g
• Vitamin C: 12.6 mg
• Vitamin E: 1.23 mg

High fibre content 

Adopting a diet high in fibre has been linked with the reduction of the risk of CAD. Some studies have reported that the fibre content in persimmon fruits is higher than more common fruits and vegetables such as apples, oranges, pears, peaches, bananas, spinach, eggplant, zucchini and green asparagus. Furthermore, it has been estimated that consuming just one piece of this fruit per day can provide between 25.07% and 52.56% of the daily dietary fibre recommendations.²

Rich in antioxidants 

Persimmons have high levels of antioxidants, which help to prevent cell damage as they counteract oxidative stress and therefore decrease the risk of CVD. Some of the antioxidants present in persimmons include:

• Polyphenols, including tannins, which are attributed to the astringent taste of persimmons. A study reported that tannins were found to reduce the occurrence of stroke in hypertensive rats. This was attributed to the antioxidant properties of tannins being 20 times more potent than vitamin E.⁴
• Flavonoids, such as quercetin, catechins and epicatechins.
• Carotenoids contribute to the deep orange colour of the fruit. Examples include beta-carotene and lycopene. In the body, beta-carotene is converted into vitamin A.
• Vitamin C, is a vital antioxidant that supports immune function. 

Cardiovascular benefits of persimmon

Improved cholesterol levels 

Cholesterol can be classified into two types: low-density lipoprotein (LDL) and high-density lipoprotein (HDL). LDL cholesterol is more commonly referred to as “bad” cholesterol, where having high levels is known to increase the risk of heart disease. Soluble fibres in persimmons help to lower LDL cholesterol levels by binding to cholesterol in the digestive tract and promoting its excretion from the body. A high intake of antioxidants found in the fruit, such as lycopene and epigallocatechin-3-O-gallate (EGCG) has been found to reduce the oxidation of LDL cholesterol.⁶ By lowering LDL cholesterol levels, persimmons contribute to promoting cardiovascular health and minimising the risk of heart disease. 

Blood pressure regulation 

Persimmons contain proanthocyanidins, which are a class of polyphenols. They are known to reduce blood pressure and platelet aggregation, therefore minimising the risk of CVD.⁷ They are also rich in potassium, containing 270 mg in one piece of fruit according to the USDA. High potassium intake is positively correlated to a decreased risk of stroke as the mineral relaxes the walls of blood vessels, thereby lowering blood pressure.

Anti-inflammatory properties 

Carotenoids present in persimmons such as beta-carotene and lycopene are inversely linked with inflammation by improving antioxidant status and reducing lipid peroxidation.⁴ 

The fruit contains vitamin C, with approximately 7.5 mg observed per 100 g of fruit.⁴ As one of the basic antioxidants in the body, vitamin C can suppress the generation of free radicals and oxidative stress, which are known to contribute to inflammation, thereby reducing its effects.  

Prevention of atherosclerosis

Atherosclerosis is when arteries become narrowed and cause difficulty for blood to flow through them. It is caused by a build-up of fatty material, known as atheromatous plaques, in the artery walls as they harden and narrow until blood is unable to pass from the heart to the rest of the body and can eventually lead to CAD.⁸ The oxidative breakdown of LDL cholesterol initiates the development of the plaques, however, this can be inhibited by consuming nutritional antioxidants such as phenolics and vitamins A, C and E. A study conducted by Hertog et al. showed that regular consumption of 100g of persimmons was sufficient in inhibiting occlusion of arteries and hindering the increase in plasma lipid levels, working as an antiatherosclerosis.^9,4

Management of diabetes 

Diabetes is known to be a risk factor for CVD. This is because high blood sugar levels can result in damage to blood vessels causing them to narrow. Persimmons contain soluble fibres, which dissolve in water to form a gel-like substance in the digestive tract. This gel-like substance regulates blood sugar levels by slowing the absorption of glucose, lowering blood pressure and modifying blood lipid profiles.¹⁰ 

Persimmons also contain an increased amount of polyphenols with good antioxidant potential, such as tannins and flavonoids. They work as antioxidants by preventing the peroxidation of lipids and can therefore reduce the risk of developing diabetes caused by oxidative stress.⁴ 

Additionally, consuming persimmon peel could be characterised as a possible nutritional supplement for reducing diabetic complications and hyperglycemia as they have high levels of antioxidants and dietary fibre in comparison to the flesh. 

Allergies and potential side effects 

Persimmons are generally considered safe for most people when consumed in moderation, however, the following should be considered as potential side effects:

• Allergic reactions could develop, although rare. Mild symptoms include nausea and stomach ache. However, severe allergies to persimmon could lead to anaphylactic shock.¹¹ 
• Eating excessive amounts of persimmon can lead to diospyrobezoars forming and cause gastric obstruction. Diospyrobezoars are specific to persimmons and are a subtype of bezoars, which are hard masses that cause gastric obstruction. As persimmons are rich in tannins, when large concentrations are achieved, they polymerise in the acidic environment of the stomach and result in obstruction. Removal of diospyrobezoars includes surgery.¹²
• Consuming large quantities of the fruit can cause interactions with other medications such as blood thinners and potentially increase the risk of bleeding and interfere with their effectiveness.

FAQs

Is persimmon high in sugar?

Sugar content in persimmon is approximately 12.5 g per 100 g of fruit, which is higher than other popular fruits such as apple, peach, pear and orange.¹³ 

Should you eat persimmon skin?

Persimmon peel is usually discarded as waste, but research has shown that it contains a greater quantity of bioactive compounds compared to the pulp. These include polyphenols and carotenoids which exhibit antioxidant properties and therefore should be consumed by individuals in helping to reduce CVD.⁴

Is persimmon good for blood clots?

As previously mentioned, persimmon fruit contains proanthocyanidins. These minimise the risk of platelet aggregation, which reduces the formation of blood clots and subsequently, the risk of thrombosis.⁷ If you think you have any symptoms of heart disease, you must consult your doctor.

Summary

Persimmons are nutritious fruits with several benefits in reducing the risk of CVD. 

They consist of high levels of fibre, comparatively more than other fruits and vegetables. Particularly, the soluble fibre in persimmon can slow the absorption of glucose to help control blood sugar levels and also lower your blood pressure. They are rich in several antioxidants, which can decrease cholesterol levels, control inflammation, prevent atherosclerosis and manage diabetes. Therefore, eating persimmons may promote your heart health and can be consumed as part of a healthy and balanced diet to maximise their heart-healthy benefits.