ReviewRelationship between composition and bioactivity of persimmon and kiwifruit
Graphical abstract
Introduction
Antioxidant capacity of fruits is becoming more and more an object of interest as possible treatment or as a means to prevent many diseases. Oxidation is directly related to the damage caused to biological molecules such as DNA, proteins, lipids, which are all essential parts of cells. Hydroxyl radicals are one of the most common and harmful free radicals, which can be generated as a result of unhealthy habits such as smoking. However, regular respiration also produces them, and they are free to attack and damage cell components (Lee, Koo, & Min, 2004). In this sense, oxidative stress is known to be one of the causes of several chronic diseases such as cancer, liver disease, inflammation, diabetes, Alzheimer's disease, Parkinson's disease, atherosclerosis and aging (Moon & Shibamoto, 2009). Therefore, antioxidants consumption is thought to be an important means to fight such diseases and these are present some kind of foods, especially vegetables and fruits (Roginsky & Lissi, 2005). This healthy property depends on food composition and specifically on their content in bioactive compounds such as phenolics, vitamins, carotenoids (Patil, Jayaprakasha, Murthy, & Vikram, 2009).
Several studies have shown that fruit consumption could have a beneficial effect on health and a protective role on some chronic diseases such as atherosclerosis and cancer (Kim, Lee, Lee, & Lee, 2002). These properties have been attributed to bioactive compounds with antioxidant capacity, which can avoid or make slower the oxidative damage (Shi, Noguchi, & Niky, 2001). Thus, the nutritional composition and functional properties of fruits depend on several factors: Species and variety, crop conditions, ripening, treatment with phytosanitary products, conditions and storage time, etc. Moreover, ripening can occur either in the tree or after harvesting the fruit, but in both cases it involves complex processes that transform their components (Abellan, Garcia-Villanova, & Ruiz, 2010).
Nowadays, owing to globalization, exotic tropical and subtropical fruits that some years ago were not available outside their climate zones can be found in almost any market around the world. There are many of these kinds of fruits but this review is focused only on kiwifruit (Actinidia spp.) and persimmon (Diospyros kaki) and their functional properties, especially their antioxidant capacity. Both of them are important in markets all around the world, especially kiwifruit, which in fact has lost some of that exoticism it had when it first arrived at some markets (Illescas, Bacho, & Ferrer, 2007). On the contrary, persimmon consumption and cultivation is not so widespread as that of kiwifruit, but is a subtropical fruit with many bioactive compounds. These fruits have been introduced in the last decades in Spain, becoming an important factor for the Spanish economy since they are mostly exported to the European Union. Taking into account the economic value of these fruits and their content on bioactive compounds, this review described the nutritional composition and effect on human health of persimmon and kiwifruit. Special emphasis is placed on persimmon, since it is not as popular as kiwifruit, but scientific reports about its health properties is steadily expanding.
Section snippets
Persimmon production
Worldwide production of persimmon in 2014 was 5,190,624 t, obtained from a harvested area of 1,025,989 ha. Persimmon production in the world is 0.75% of total fruit production (Food and Agricultural Organization of the United Nations, 2016). Most persimmon production is located in Asia, with 91% of world production, followed by Europe, with 5%. In the case of countries, the main production comes from China (73% of world production). On the other hand, although the harvesting area in Spain is
Kiwifruit production
World production of kiwifruit is around 3,447,604 tons, which is supposed to be around 0.5% of the total fruit production. Asia is the main producer followed by Europe, Oceania, America and finally Africa with an almost inexistent production (Food and Agricultural Organization of the United Nations, 2016). The main producer of kiwifruit is China, with 1,840,000 tons and a 53.4% of worldwide kiwifruit production. New Zealand is another important producer with 410,746 tons and 12% of kiwifruit
Conclusion
This review includes the composition and nutritional value of persimmon and kiwifruit in general, although it describes deeply, the presence of bioactive compounds such as polyphenols, tannins, carotenoids, vitamin C. In addition, the functional properties of these fruits (i.e. inhibition of platelet aggregation, ROS protection, decrease of plasmatic lipids and cholesterol, antihypertensive activity, increase on insulin sensitivity, etc.) and effects on different pathologies is described. Among
Acknowledgements
This work was supported by project AGL2014-53895-R from the Spanish Ministry of Economy and Competitiveness and by the European Regional Development Fund (FEDER). This paper will form part of Sergio Pérez-Burillo's doctoral thesis, which is being developed within the context of the “Nutrition and Food Sciences Programme” at the University of Granada.
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