Persimmon Fruit: The Vitamin A Fruit that Benefits Cholesterol Levels
What Is Persimmon Fruit?
The persimmon is an edible fruit that comes from the persimmon tree. The tree is a member of the Ericales order of plants, which also includes Brazil nuts, blueberries and tea. Although there are several varieties of persimmon fruit, the most commonly cultivated comes from the Japanese persimmon fruit tree, known by its scientific name of Diospyros kaki.
There are two main types of persimmon fruit: astringent and non-astringent. Hachiya persimmons are the most common kind of astringent persimmon fruit. Astringent persimmons contain a high concentration of tannins and can have an unpleasant taste if consumed before they are fully ripe. Once ripened and soft, however, they develop a delicious sweet and sugary flavor.
Non-astringent persimmons, on the other hand, are sweeter and contain a lower amount of tannins. In fact, non-astringent varieties like fuyu persimmons can be enjoyed even before they are fully ripe. The non-astringent persimmon taste is usually described as sweet and slightly crunchy.
These fruits can be eaten raw, cooked or dried. They are commonly added to everything from salads to baked goods and more.
In addition to being incredibly versatile, they are also high in many important nutrients and antioxidants and have a long list of potential health benefits that they can provide.Health Benefits
- Loaded with antioxidants
- Promotes regularity
- Supports healthy vision
- Reduces cholesterol levels
- Decreased inflammation
- Lowers blood pressure
1. Loaded with Antioxidants
Antioxidants are compounds that help fight off harmful free radicals to prevent damage to cells and reduce the risk of chronic disease. Some research has shown that antioxidants could protect against conditions like heart disease, cancer and diabetes. (1)
Persimmon fruit is jam-packed with beneficial antioxidants. A 2012 study out of Korea published in Preventive Nutrition and Food Science analyzed persimmon juice and found that it was especially rich in gallic acid and epicatechin gallate, two compounds with antioxidant properties. (2)
In addition to persimmons, other high antioxidant foods include berries, cilantro, dark chocolate and cinnamon.
