Persimmon vinegar and its fractions protect against alcohol-induced hepatic injury in rats through the suppression of CYP2E1 expression

Lee, Hye Min; Park, Min Young; Kim, Joohee; Shin, Jae Ho; Park, Kyoung Sik; Kwon, Oran

doi:10.3109/13880209.2016.1158842

Cited by 5 publications

(2 citation statements)

References 20 publications

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“…Persimmon vinegar, obtained from fermented persimmon fruit, is rich in polyphenols, such as gallic acid and catechins, which protect against hydrogen peroxide-induced cellular oxidative stress (Sakanaka and Ishihara, 2008;Zou et al, 2017Zou et al, , 2018. In recent studies, persimmon vinegar, with high potential in the health food market, has been proven to have anti-obesity and anti-inflammatory properties (Ahmed et al, 2016;Lee et al, 2016). Sakanaka and Ishihara, (2008) compared the antioxidant properties of persimmon vinegar and other commercial vinegars (unpolished rice vinegar, polished rice vinegar, and apple vinegar) using radical-scavenging assays.…”

Section: Persimmon Vinegarmentioning

confidence: 99%

Valorization of Persimmon Fruit Through the Development of New Food Products

Hosseininejad

González

Hernando

et al. 2022

Front. Food. Sci. Technol.

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Persimmon (Diospyros kaki Thunb.) fruits are among the most widely cultivated fruit crops worldwide, they are widespread in Asian countries and Europe, and their production is increasing along with the demand of consumers. Persimmon is a good source of nutrients and bioactive compounds, especially dietary fiber, carotenoids, and phenolic compounds, among other bioactive phytochemicals. However, persimmon is among the fruits, with a significant postharvest loss over the last few years. The cultivation of persimmon has a limited shelf life; it is a seasonal fruit and is perishable and difficult to store and transport; therefore, many persimmons are discarded. Currently, there is an increase in the valorization of the discarded persimmon fruits to generate opportunities and create a more sustainable system, in line with a possible circular economy. Therefore, in this review, we aim to compile an updated and brief revision of persimmons’ main chemical and bioactive compounds and the potential use of persimmon surpluses and by-products in developing new food products.

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Section: Persimmon Vinegarmentioning

confidence: 99%

Valorization of Persimmon Fruit Through the Development of New Food Products

Hosseininejad

González

Hernando

et al. 2022

Front. Food. Sci. Technol.

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“…In addition, some studies showed that fermented persimmon and persimmon vinegar exhibited antioxidant [12] and protective effects against alcohol-induced fat deposition [13] and hepatic injury [14]. Persimmon fruit juice fermented with lactic acid bacteria isolated from kimchi (a Korean traditional fermented vegetable) has been reported [15], and persimmon leaves have been used in the manufacture of fermented functional foods, such as bread and beverages [16][17][18].…”

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confidence: 99%

Oleaginous Yeast Rhodosporidium toruloides as a Tool for Rapid Evaluation of Anti-Obesity Candidates: Inhibitory Effect of Persimmon Leaf Fermentate on Lipid Accumulation

Lee

2017

Journal of Microbiology and Biotechnology

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The aim of this study was to examine the efficiency of as a new tool to evaluate the triglyceride (TG) reduction effects of anti-obesity candidate materials. Unfermented and fermented persimmon leaf hot water extracts (UFPLE and FPLE) were used as anti-obesity agents. The content of TG in treated with FPLE was less than those with UFPLE by about 11% ( < 0.05) relative to the control ( incubated in YPD medium without the agents). Fat reduction in 3T3-L1 cells achieved by FPLE was about 13% higher than that achieved by UFPLE.

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