Persimmon Leaves: Nutritional, Pharmaceutical, and Industrial Potential—A Review

Abstract

Persimmon is a delicious fruit, and its leaves are considered a valuable ingredient in food, beverage, pharmaceutical, and cosmetic sectors. Traditionally, persimmon leaves (PL) are used as a functional tea in Asian culture to cure different ailments, and are also incorporated into various food and cosmeceutical products as a functional ingredient. PL mainly contain flavonoids, terpenoids, and polysaccharides, along with other constituents such as carotenoids, organic acids, chlorophylls, vitamin C, and minerals. The major phenolic compounds in PL are proanthocyanidins, quercetin, isoquercetin, catechin, flavonol glucosides, and kaempferol. Meanwhile, ursolic acid, rotungenic acid, barbinervic acid, and uvaol are the principal terpenoids. These compounds demonstrate a wide range of pharmacological activities, including antioxidant, anticancer, antihypertensive, antidiabetic, anti-obesity, anti-tyrosinase, antiallergic, and antiglaucoma properties. This review summarizes the latest information on PL, mainly distribution, traditional uses, industrial potential, and bioactive compounds, as well as their potential action mechanisms in exhibiting biological activities. In addition, the effect of seasonality and geographical locations on the content and function of these biomolecules are discussed.

Efficacy and safety of persimmon leaf formulated with green tea and sophora fruit extracts (BLH308) on hair growth: A randomized, double‐blind, placebo‐controlled clinical trial

“…Persimmon is an East Asian fruit that is renowned for its nutritional value due to its high content of antioxidant compounds, especially flavonoids. Previous studies have confirmed that persimmon leaves contain a wide range of bioactive compounds such as flavonoids, terpenoids, polysaccharides, caffeine, carotenoids, amino acids, vitamin C, minerals, and chlorophylls 4 . PLE, in particular, is high in phenolic compounds such as proanthocyanidins, quercetin, catechin, and flavonoids, which may contribute to its antioxidant and anti‐inflammatory effects.…”

“…Previous studies have confirmed that persimmon leaves contain a wide range of bioactive compounds such as flavonoids, terpenoids, polysaccharides, caffeine, carotenoids, amino acids, vitamin C, minerals, and chlorophylls. 4 PLE, in particular, is high in phenolic compounds such as proanthocyanidins, quercetin, catechin, and flavonoids, which may contribute to its antioxidant and anti‐inflammatory effects. Since hair growth and aging are influenced not only by genetic and chronological factors, but also by environmental factors such as solar radiation and air pollution, the effects of PLE can result in the long‐term preservation of hair health in general.…”

“… 2 Recent studies have revealed that the extract from the persimmon leaves possesses a range of biological properties, including radial scavenging, neuroprotection, thrombosis inhibition, anti‐atherosclerosis, and anti‐allergy. 3 The antioxidant and anti‐inflammatory effects of PLE can also lead to a photoprotective and anti‐aging effect, 4 which can affect the maintenance of healthy hair growth activity.…”

Phenotypic Diversity and Relationships of Fruit Traits in Persimmon (Diospyros kaki Thunb.) Germplasm Resources

“…Diospyros kaki Thunb., also referred to as persimmon, is an important fruit in China and a representative species for economic exploitation. The traditional main producers of persimmons are China, Korea, and Japan [1]. China was the first country to cultivate persimmon trees, and the common use of persimmon fruits was recorded as early as the Han dynasty [2].…”

Ultrasound‐assisted deep eutectic solvent extraction of bioactive compounds from persimmon calyx

“…It is also grown in India, Azerbaijan, Spain, Turkey, Brazil, and the United States. Although persimmon fruit is consumed fresh or dried, tea is made from its leaves in East Asian countries (Hossain & Shahidi, 2023). It is seen that the flesh or pulp of fresh, fully ripe fruits can be used widely, whereas other parts, such as peel, calyx, and seed, are discarded (Lee et al., 2023).…”