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Journal of Chemistry
Volume 2016, Article ID 3424025, 13 pages
Review Article

Chemistry and Functionality of Bioactive Compounds Present in Persimmon

Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan

Received 12 October 2015; Revised 4 January 2016; Accepted 14 January 2016

Academic Editor: Volker Böhm

Copyright © 2016 Shazia Yaqub et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Extensive research has related the consumption of persimmon with the reduced risk of various diseases and particularly highlighted the presence of bioactive phenolic compounds for their therapeutic properties. Major phenolic compounds present in persimmon are ferulic acid, p-coumaric acid, and gallic acid. β-Cryptoxanthin, lycopene, β-carotene, zeaxanthin, and lutein are important carotenoids having antioxidant potential. They are important to prevent oxidation of low-density lipoproteins, safeguard beta cells of the pancreas, and reduce cardiovascular diseases, cancer, diabetes mellitus, and damage caused by chronic alcohol consumption. In this paper, the chemistry and health benefits of bioactive compounds present in persimmon are reviewed to encourage impending applications and to facilitate further research activities.