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标题：Young Persimmon Ingestion Suppresses Lipid Oxidation in Rats
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作者：Saki FUSHIMI ; Taiki MIYAZAWA ; Fumiko KIMURA 等
期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：2015
卷号：61
期号：1
页码：90-95
DOI：10.3177/jnsv.61.90
出版社：Center for Academic Publications Japan
摘要：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.
关键词：persimmon;ascorbic acid;tannin;antioxidant;phospholipid hydroperoxide