How much hesperidin does a Fuyu persimmon contain?

Compositional analyses report hesperidin concentrations of approximately 2698.6 mg per 100g dry weight in Fuyu persimmon flesh, making it one of the richest dietary sources of this flavanone glycoside. This figure reflects dry weight and translates to considerably lower amounts in fresh fruit due to high water content, so actual dietary intake per serving is substantially less.

Is Fuyu persimmon good for inflammation?

In vitro evidence suggests that Fuyu persimmon polyphenols, particularly hesperidin and condensed tannins, can suppress NF-κB-mediated inflammatory signaling and reduce production of cytokines like TNF-α and IL-6. However, these findings come from cell studies and have not yet been confirmed in human clinical trials, so labeling it a proven anti-inflammatory agent in humans would be premature.

What carotenoids are found in Fuyu persimmon?

Fuyu persimmon contains notable concentrations of beta-cryptoxanthin, lycopene, zeaxanthin, and beta-carotene, which collectively contribute to its orange-red pigmentation. Beta-cryptoxanthin is of particular interest because it is a provitamin A carotenoid and has been associated with bone health support in epidemiological studies, though direct persimmon-specific trials are lacking.

Can Fuyu persimmon interact with blood thinners like warfarin?

Fuyu persimmon contains vitamin K, which plays a central role in the coagulation cascade by acting as a cofactor for clotting factors II, VII, IX, and X. Consuming large or variable amounts of vitamin K-rich foods can alter INR stability in patients taking warfarin, so individuals on anticoagulant therapy should maintain consistent intake and consult their healthcare provider before adding persimmon supplements to their routine.

What is the difference between Fuyu and Hachiya persimmon nutritionally?

Fuyu (Diospyros kaki var. Fuyu) is a non-astringent variety that can be eaten firm and contains relatively lower tannin levels compared to the astringent Hachiya variety, which must be fully soft before consumption due to high soluble tannin content that causes an intensely drying sensation. Both varieties share similar carotenoid and flavonoid profiles, but Hachiya tends to have higher concentrations of condensed proanthocyanidins, while Fuyu offers a more palatable tannin-to-sweetness ratio suitable for raw consumption.

How much Fuyu persimmon should I eat daily to get antioxidant benefits?

One medium Fuyu persimmon (approximately 168g) provides substantial daily antioxidant intake, including over 2,600 µg of hesperidin and 800 µg of quercetrin. Most nutritional guidelines suggest one fruit daily as part of a balanced diet, though individual needs vary based on overall dietary antioxidant intake. Current evidence is preliminary, so optimal consumption amounts have not been established through clinical trials.

Is Fuyu persimmon safe for people taking medications for blood clotting?

While Fuyu persimmon contains vitamin K (which supports clotting), the amount in one fruit is unlikely to significantly interfere with blood thinners like warfarin. However, people on anticoagulant therapy should maintain consistent vitamin K intake and consult their healthcare provider before making substantial dietary changes. Individual sensitivity and medication dosing variations mean personalized medical advice is essential.

What makes Fuyu persimmon's antioxidant profile different from other fruits?

Fuyu persimmons uniquely combine high levels of polyphenolic flavonoids (hesperidin and quercetrin), carotenoids, and vitamin C in a single fruit, offering a broad-spectrum antioxidant profile. Unlike some fruits that emphasize a single antioxidant class, Fuyu persimmons deliver multiple synergistic compounds that may work together. The specific concentration of these compounds (2,698.6 µg/100g hesperidin) is notably higher than many common fruits, though direct comparative clinical studies are limited.

Diospyros kaki (Fuyu Persimmon)

Fuyu persimmon (Diospyros kaki) is a heritage fruit rich in polyphenolic compounds, particularly hesperidin and catechins, alongside carotenoids like beta-cryptoxanthin and lycopene. These bioactives exert antioxidant and anti-inflammatory effects primarily by scavenging reactive oxygen species and modulating NF-κB signaling pathways.

Category: Fruit Evidence: 2/10 Tier: Preliminary

Diospyros kaki (Fuyu Persimmon) — Hermetica Encyclopedia

Origin & History

Diospyros kaki, or Fuyu persimmon, is a nutrient-dense fruit native to East Asia from the Ebenaceae family. It is widely cultivated for its orange-red fruit, which is typically consumed fresh and serves as the primary source of its bioactive compounds. The fruit is chemically characterized as polyphenol-rich, containing significant amounts of carbohydrates, fiber, vitamins, and flavonoids.

Historical & Cultural Context

The provided research does not specify any historical or traditional medicinal uses for Diospyros kaki in any documented system. Its consumption is noted for general nutritional benefits, but this is not contextualized within a traditional framework.

Health Benefits

[{"benefit": "Rich source of antioxidant compounds, including polyphenols, carotenoids, and ascorbic acid.", "evidence_quality": "Preliminary (inferred from compositional analysis; no clinical studies)."}, {"benefit": "Provides a significant concentration of flavonoids, such as hesperidin (2698.6 \u00b5g/100g) and quercetrin (816.63 \u00b5g/100g).", "evidence_quality": "Preliminary (based on chemical analysis of the fruit)."}, {"benefit": "Contains notable triterpenoids, including oleanolic acid (up to 88.57 \u00b5g/g FW) and ursolic acid (up to 27.64 \u00b5g/g FW).", "evidence_quality": "Preliminary (based on chemical analysis of the fruit)."}, {"benefit": "Supplies dietary fiber, with approximately 3.5 g per 100g of fresh fruit.", "evidence_quality": "Preliminary (based on nutritional analysis)."}, {"benefit": "Offers a substantial amount of Vitamin C, measured at 58 mg per 100g.", "evidence_quality": "Preliminary (based on nutritional analysis)."}]

How It Works

Hesperidin and other flavonoids in Fuyu persimmon inhibit NF-κB activation, reducing downstream transcription of pro-inflammatory cytokines such as TNF-α and IL-6. Carotenoids including beta-cryptoxanthin and lycopene quench singlet oxygen and lipid peroxyl radicals, protecting cell membranes from oxidative damage. Condensed tannins and gallic acid derivatives chelate transition metal ions, interrupting Fenton-type reactions that generate hydroxyl radicals.

Scientific Research

The research dossier contains no human clinical trials, randomized controlled trials (RCTs), or meta-analyses for Diospyros kaki. Consequently, there are no PubMed PMIDs, study designs, or specific clinical outcomes available to report.

Clinical Summary

Current evidence for Fuyu persimmon's health effects is largely derived from compositional analyses and in vitro studies rather than randomized controlled trials in humans. Cell-based studies demonstrate that persimmon polyphenol extracts reduce oxidative stress markers and inhibit inflammatory enzyme activity, but sample contexts do not translate directly to human physiology. A small number of animal model studies suggest potential benefits for lipid metabolism and glycemic control, though doses used are not readily comparable to dietary intake. No large-scale human clinical trials specifically investigating Fuyu persimmon supplementation have been published as of 2024, meaning efficacy and optimal dosing remain unestablished.

Nutritional Profile

Per 100g fresh weight (Fuyu/non-astringent variety): Energy ~70 kcal; Water ~80g; Carbohydrates ~18.6g (primarily glucose and fructose, with sucrose varying by cultivar); Dietary fiber ~3.6g (mix of soluble and insoluble; pectin content notable); Protein ~0.58g; Fat ~0.19g. Vitamins: Vitamin A (as beta-carotene and beta-cryptoxanthin) ~489 µg RAE equivalent carotenoids per 100g (beta-cryptoxanthin ~1447 µg, beta-carotene ~253 µg, zeaxanthin and lutein ~834 µg — bioavailability of carotenoids enhanced with dietary fat); Vitamin C (ascorbic acid) ~7.5–30 mg (varies significantly with cultivar and ripeness; moderate bioavailability); Vitamin E (alpha-tocopherol) ~0.73 mg; Vitamin K ~2.6 µg; Vitamin B6 ~0.1 mg; Folate ~8 µg. Minerals: Potassium ~161 mg; Manganese ~0.355 mg (approximately 15% DV); Copper ~0.113 mg; Magnesium ~9 mg; Phosphorus ~17 mg; Calcium ~8 mg; Iron ~0.15 mg (non-heme; low bioavailability, improved with concurrent vitamin C intake). Bioactive compounds: Condensed tannins (proanthocyanidins) — substantially lower in Fuyu (non-astringent) than astringent varieties, typically <0.1% of fresh weight at edible maturity; soluble tannins decrease markedly during ripening. Flavonoids: hesperidin ~2698.6 µg/100g, quercetrin ~816.63 µg/100g, fisetin (present in notable but variable concentrations ~0.1–3.0 mg/100g, one of the higher dietary sources), kaempferol and myricetin glycosides in trace to moderate amounts. Carotenoids: total carotenoids ~1.5–3.0 mg/100g, dominated by beta-cryptoxanthin, lycopene (trace to moderate depending on cultivar color), lutein, and zeaxanthin. Phenolic acids: gallic acid, caffeic acid, ferulic acid, p-coumaric acid present in low concentrations (collectively ~5–30 mg GAE/100g fresh weight, variety-dependent). Triterpenes: ursolic acid and oleanolic acid detected in peel. Sugars profile shifts during ripening: glucose ~7–9g, fructose ~7–9g, sucrose ~1–2g per 100g. Glycemic index is moderate (~50–55) due to fiber and tannin content partially slowing sugar absorption. Notable: Fuyu persimmon peel contains significantly higher concentrations of carotenoids and phenolics than the flesh (2–5× higher), so consuming with peel increases bioactive intake.

Preparation & Dosage

No clinically studied dosage ranges for Fuyu persimmon extracts, powders, or other supplemental forms have been established. The available research does not provide any details on standardized preparations. Consult a healthcare provider before starting any new supplement.

Synergy & Pairings

Citrus Bioflavonoids, Green Tea Extract, Grape Seed Extract, Vitamin C, Vitamin E

Safety & Interactions

Fuyu persimmon is generally regarded as safe when consumed in typical dietary amounts, but high-tannin persimmon preparations may cause gastrointestinal discomfort, including constipation or, rarely, bezoar formation when consumed in very large quantities on an empty stomach. The fruit's vitamin K content may theoretically interact with warfarin and other anticoagulants by altering INR values, warranting caution in patients on anticoagulant therapy. Individuals with fructose intolerance or irritable bowel syndrome may experience bloating due to the fruit's natural sugar composition. Pregnant and breastfeeding women should limit intake to normal food amounts, as concentrated extracts or supplements have not been evaluated for safety in these populations.