Persimmons Better For Your Heart Than an Apple


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Here's some dietary advice you can take to heart. A
persimmon a day does more to reduce the risk of heart
disease - the leading cause of death in the United
States - than an apple.

A head-to-head comparison of the two fruits by an
international group of researchers found persimmons
contain significantly higher concentrations of dietary
fiber, minerals and phenolic compounds - all
instrumental in fighting atherosclerosis, a leading
cause of heart disease, heart attacks and stroke. The
study appears in the February 1 Web edition of the
Journal of Agricultural and Food Chemistry. The
monthly peer-reviewed journal is published by the
American Chemical Society, the world's largest
scientific society.

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This is the first comparative study of persimmons and
apples that evaluates their anti-atherosclerosis
capabilities, says lead researcher Shela Gorinstein,
Ph.D., a research associate with the department of
medicinal chemistry at the Hebrew University of
Jerusalem in Israel.

The relatively high contents of fibers, phenolics,
minerals and trace elements "make persimmon preferable
for an anti-atherosclerotic diet," Gorinstein and her
colleagues concluded. A previous study by the
researchers showed that persimmons improved lipid
metabolism in rats.

Many persimmons contained twice as much dietary fiber
as apples. The peels of both fruits had higher fiber
levels than the pulp or the whole fruit, according to
the findings. Persimmons also contained more of the
major phenolics (antioxidants) than apples.

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Persimmons had significantly higher levels of sodium,
potassium, magnesium, calcium, iron and manganese.
Apples had higher overall concentrations of copper and
zinc.

Eating one medium-sized persimmon (about 100 grams) a
day is enough to help fight atherosclerosis, says
Gorinstein. She is quick to add that other fruits also
help guard against heart disease and urges people to
include them in their diet as well.

Persimmons, a very popular fruit in Israel, were
chosen because they contain a "high percentage of
polyphenols, especially tannins, which are very good
antioxidants," said Gorinstein. Other researchers
involved in the study were from Jagiellonian
University in Poland, the University of Lleida in
Spain, the Kaplan Medical Center in Israel, and the
Israeli Ministry of Health.

The persimmon tree, which produces the reddish-orange
fruit, was first cultivated in China thousands of
years ago, and is now grown in many countries. China,
Japan, Brazil and Korea are the major producers.
Israel, which has an expanding persimmon industry,
grows a variety called Sharon Fruit. Although
persimmon trees grow wild in many areas of the United
States, most of the fruit grown for consumption in
this country is of Japanese origin.

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This is a interesting article for me since I have two or
three persimmon trees on my property :>)

Trish
Email; trish@...
Web Site; http://www.herbals-unlimited.com
ICQ# 52898091