The season for persimmon is almost upon us, which brings a wonderful opportunity to enjoy all the health enhancing features of the fruit. Containing abundant fiber, antioxidants and protective compounds, persimmon packs a serious nutritional punch. Easing a wide variety of health conditions, persimmon has long been held in high esteem by Traditional Chinese Medicine. As we enter into autumn, now is an excellent time to explore all the outstanding benefits of this vibrant fruit.
Health shines with the sunny persimmon
Native to Asia, persimmon also grows wild throughout the United States, South America and Israel. Round and reddish-orange, persimmon resembles a tomato in appearance. Referred to as "fruit of the gods" by the ancient Greeks, this brilliantly colored edible relieves numerous health complaints.
Traditional Chinese Medicine states that persimmon is sweet and cooling. It assists in balancing the yin moistening fluids of the body while regulating "chi." Persimmon has been classically used to lubricate the lungs, treat bronchitis and calm coughs. The fruit also eases constipation, diarrhea, dysentery, hemorrhoids, ulcers and hypertension.
Modern medicine recognizes the therapeutic value of persimmon as well. Research in the Journal of Agricultural and Food Chemistry found that persimmon is more effective at healing heart disease than apples. Shela Gorinstein, a research associate at the Hebrew University of Jerusalem, believes the high level of fiber, phenolics, trace nutrients and minerals "make persimmon preferable for an antiatherosclerotic diet" compared to apples. According to Gorinstein, consuming a single medium-sized persimmon each day is enough to curb cardiovascular disease.
Persimmon also alleviates diabetes. A study at the Toyo Institute of Food Technology in Japan discovered that persimmon peel extract effectively improved insulin resistance in rats. When the rodent diet was supplemented with the extract over 12 weeks, the expression of insulin signaling pathways were significantly enriched - leading to improved receptor sensitivity.
Brimming with flavonoids, tannins, betulinic acid and shibuol, persimmon is an exceptionally protective food. The presence of catechin and gallocatechin tannins help to limit cellular oxidative damage and reduce blood pressure as well as serum lipid levels. Betulinic acid and shibuol specifically target and dissolve cancerous tumors, while abundant flavonoids protect against DNA mutations.
When selecting fresh persimmon, look for plump fruit with a full green cap. Round fuyu varieties are the most sweet and least astringent. Additionally, a potent antioxidant caffeine-free tea can be made from persimmon leaves.
Health shines with the sunny persimmon
Native to Asia, persimmon also grows wild throughout the United States, South America and Israel. Round and reddish-orange, persimmon resembles a tomato in appearance. Referred to as "fruit of the gods" by the ancient Greeks, this brilliantly colored edible relieves numerous health complaints.
Traditional Chinese Medicine states that persimmon is sweet and cooling. It assists in balancing the yin moistening fluids of the body while regulating "chi." Persimmon has been classically used to lubricate the lungs, treat bronchitis and calm coughs. The fruit also eases constipation, diarrhea, dysentery, hemorrhoids, ulcers and hypertension.
Modern medicine recognizes the therapeutic value of persimmon as well. Research in the Journal of Agricultural and Food Chemistry found that persimmon is more effective at healing heart disease than apples. Shela Gorinstein, a research associate at the Hebrew University of Jerusalem, believes the high level of fiber, phenolics, trace nutrients and minerals "make persimmon preferable for an antiatherosclerotic diet" compared to apples. According to Gorinstein, consuming a single medium-sized persimmon each day is enough to curb cardiovascular disease.
Persimmon also alleviates diabetes. A study at the Toyo Institute of Food Technology in Japan discovered that persimmon peel extract effectively improved insulin resistance in rats. When the rodent diet was supplemented with the extract over 12 weeks, the expression of insulin signaling pathways were significantly enriched - leading to improved receptor sensitivity.
Brimming with flavonoids, tannins, betulinic acid and shibuol, persimmon is an exceptionally protective food. The presence of catechin and gallocatechin tannins help to limit cellular oxidative damage and reduce blood pressure as well as serum lipid levels. Betulinic acid and shibuol specifically target and dissolve cancerous tumors, while abundant flavonoids protect against DNA mutations.
When selecting fresh persimmon, look for plump fruit with a full green cap. Round fuyu varieties are the most sweet and least astringent. Additionally, a potent antioxidant caffeine-free tea can be made from persimmon leaves.
