Anti-Diabetic Efficacy of Persimmon Polyphenols

Persimmon (Diospyros kaki L.) peel, an abundant by product of the fruit processing industry, is increasingly recognized as a valuable source of bioactive compounds with significant health promoting potential. It is particularly rich in phenolic compounds, flavonoids, tannins, carotenoids, dietary fiber, and other phytochemicals that contribute to its strong biological activities. Numerous studies have demonstrated that persimmon peel exhibits potent antioxidant activity, as evidenced by assays such as DPPH, FRAP, hydroxyl radical scavenging, and metal chelating capacity, indicating its ability to reduce oxidative stress and protect biomolecules from oxidative damage. In addition to antioxidant properties, persimmon peel shows promising antidiabetic activity through mechanisms including inhibition of carbohydrate digesting enzymes, improvement of glucose metabolism, and modulation of insulin sensitivity. Various extraction techniques, such as maceration, Soxhlet extraction, and environmentally friendly methods using aqueous alcoholic solvents, have been employed to efficiently recover these bioactive compounds. Overall, persimmon peel represents a sustainable and economical source of functional ingredients with potential applications in nutraceuticals, functional foods, and pharmaceutical formulations