In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review

The link between nutrition and health has focused on the strategy of diet-based programs to deal with various physiological threats, such as cardiovascular disease, oxidative stress, and diabetes. Therefore, the consumption of fruits and vegetables as a safeguard for human health is increasingly imp...

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Published in:Foods 2021-12, Vol.10 (12), p.3083
Main Authors: M González, Cristina, Hernando, Isabel, Moraga, Gemma
Format: Article
Language:English
Subjects:
Antioxidants
bioaccessibility
Bioactive compounds
Bioavailability
Biological activity
Cardiovascular diseases
carotenoids
Chemical bonds
Diabetes
Diabetes mellitus
Diet
Digestibility
Digestion
Diospyros kaki
Enzymes
fiber
Food science
Fruits
Hyperglycemia
Hyperlipidemia
In vivo methods and tests
Minerals
Nutrients
Nutrition
Nutrition therapy
Oxidative stress
Persimmons
phenolic compounds
Polyphenols
Review
Reviews
Vitamins
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description The link between nutrition and health has focused on the strategy of diet-based programs to deal with various physiological threats, such as cardiovascular disease, oxidative stress, and diabetes. Therefore, the consumption of fruits and vegetables as a safeguard for human health is increasingly important. Among fruits, the intake of persimmon is of great interest because several studies have associated its consumption with health benefits due to its high content of bioactive compounds, fiber, minerals, and vitamins. However, during digestion, some changes take place in persimmon nutritional compounds that condition their subsequent use by the human body. In vitro studies indicate different rates of recovery and bioaccessibility depending on the bioactive compound and the matrix in which they are found. In vivo studies show that the pharmacological application of persimmon or its functional components, such as proanthocyanidins, can help to prevent hyperlipidemia and hyperglycemia. Thus, persimmon and persimmon derived products have the potential to be a fruit recommended for diet therapy. This review aims to compile an updated review of the benefits of persimmon and its derived products, focusing on the in vitro and in vivo digestibility of the main nutrients and bioactive compounds.
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subjects Antioxidants
bioaccessibility
Bioactive compounds
Bioavailability
Biological activity
Cardiovascular diseases
carotenoids
Chemical bonds
Diabetes
Diabetes mellitus
Diet
Digestibility
Digestion
Diospyros kaki
Enzymes
fiber
Food science
Fruits
Hyperglycemia
Hyperlipidemia
In vivo methods and tests
Minerals
Nutrients
Nutrition
Nutrition therapy
Oxidative stress
Persimmons
phenolic compounds
Polyphenols
Review
Reviews
Vitamins
title In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review
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