Young Persimmon Ingestion Suppresses Lipid Oxidation in Rats

DOI Web Site PubMed 参考文献21件
  • FUSHIMI Saki
    Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University Tohoku University School of Medicine
  • MIYAZAWA Taiki
    Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University Vascular Biology Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University
  • KIMURA Fumiko
    Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University
  • NAKAGAWA Kiyotaka
    Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University
  • BURDEOS Gregor Carpentero
    Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University
  • MIYAZAWA Teruo
    Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University Food and Biotechnology Innovation Project, NICHe, Tohoku University

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Persimmon is widely eaten in Asia and the nutritional components of young and mature persimmons differ. Although raw young persimmon has a strong bitter taste and is difficult to eat, the beneficial health effects of young persimmon powder have attracted attention in recent years. Young persimmon has been suggested to have hypolipidemic activity as well as other biological effects. However, there has been little investigation of the beneficial effects of young persimmon. In the present study, we investigated the antioxidative effects of persimmon in an animal study and compared the effects of young persimmon and mature persimmon. Six-week-old male F344 rats were divided into three groups and fed a standard diet, young persimmon diet, or mature persimmon diet for 4 wk. The young persimmon and mature persimmon groups were fed a diet containing 5% (w/w) freeze-dried young or mature persimmon. We analyzed phosphatidylcholine hydroperoxide (PCOOH) levels in the rats as a biomarker of membrane lipid peroxidation. Our study showed that plasma PCOOH levels were significantly lower in the young persimmon group (36.1±28.5 pmol/mL plasma) than in the control group (120±66 pmol/mL plasma). No significant difference was observed between the mature persimmon group (57.3±15.6 pmol/mL plasma) and the control group. It is possible that ascorbic acid and soluble tannin contribute to the difference in the antioxidant effects of young and mature persimmons. These results indicated that intake of young persimmon contributes to the reduction of plasma phospholipid hydroperoxide levels in rats.

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