What is it about?
This review looks at persimmon (Diospyros kaki) as both a nutritious fruit and a valuable source of natural compounds. Persimmons are rich in carotenoids, phenolics, vitamins, and fibers that support antioxidant, anti-inflammatory, antidiabetic, and heart-protective effects. The article also explores how persimmon byproducts—peels, seeds, and pulp left after processing—can be transformed into useful products. These range from functional foods like pasta, yogurt, and spreads, to biodegradable films, bioethanol, natural dyes, and even cosmetics. The review highlights persimmon not just as a healthy fruit but also as an innovative resource for reducing food waste and creating sustainable products.
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Photo by Sharlene Rochen on Unsplash
Why is it important?
Persimmon is often underused because of its short shelf life, leading to waste. At the same time, society faces growing health challenges from chronic diseases and rising demands for sustainable food systems. This work shows how persimmon can address both issues: its bioactive compounds may help prevent disease, while its byproducts can be upcycled into eco-friendly and functional innovations. It positions persimmon as a promising tool for human health and sustainability in the face of global challenges.
Perspectives
What excites me most about this review is the double benefit: persimmon nourishes the body while also offering solutions to food waste. For me, the research shows how a seasonal fruit can inspire innovations that connect nutrition, medicine, and environmental care. It reflects the bigger idea that health and sustainability can go hand in hand if we look more closely at the foods we already have.
Dr. Rosa Direito
Universidade de Lisboa
Read the Original
This page is a summary of: From Diospyros kaki L. (Persimmon) Phytochemical Profile and Health Impact to New Product Perspectives and Waste Valorization, Nutrients, September 2021, MDPI AG,
DOI: 10.3390/nu13093283.
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