Regulation of the Peripheral Body Temperature by Foods: A Temperature Decrease Induced by the Japanese Persimmon (kaki,<i>Diospyros kaki</i>)

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  • HIBINO Gaku
    <i>Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University</i> Current address: <i>Food Products Dept. 1, Seasonings & Food Products Company, Ajinomoto Co., Inc.</i>
  • NADAMOTO Tomonori
    <i>School of Human Cultures, The University of Shiga Prefecture</i>
  • FUJISAWA Fumiko
    <i>School of Human Cultures, The University of Shiga Prefecture</i>
  • FUSHIKI Tohru
    <i>Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University</i>

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  • Regulation of the Peripheral Body Temperature by Foods: A Temperature Decrease Induced by the Japanese Persimmon(kaki, Diospyros kaki).

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  We investigated whether the ingestion of the Japanese persimmon (kaki, Diospyros kaki) could lower the human peripheral body temperature. It was found that the temperatures recorded at the foot and wrist were depressed after kaki consumption compared to after the same amount of water consumption. The effects of ingesting freeze-dried kaki and eating a cookie (as its nutritional counterpart) containing the same amount of carbohydrate, protein, fat, and water were compared. A similar temperature-reducing effect of kaki was observed. The recovery of finger temperature after soaking the finger in ice-cooled water was also studied. The temperature recovery was delayed after kaki consumption. It was thus quantitatively demonstrated that ingesting kaki indeed had the effect of lowering (or repressing the rise) of the peripheral human body temperature, as has been traditionally believed in China for many hundreds of years.<br>

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