What are the benefits of persimmons and who should avoid them: an expert tells us. Exclusive

Persimmons are sweet, versatile fruits packed with vitamins, minerals, fiber, and beneficial plant compounds. The season usually starts in September and lasts until December. Consumption of persimmon fruit has important health benefits, and to date, there are no specific claims of health hazards for this fruit. It is neither poisonous nor toxic, viscous, tart, and sweet.

In an exclusive commentary for OBOZREVATEL, Victoria Stelmakh, founder of the largest Ukrainian-language Facebook group on feeding, and an expert on baby food, spoke about the properties of persimmon, its benefits, and contraindications.

Useful properties of persimmon

Persimmons contain many phenolic compounds that prevent cardiovascular disease. For example, a comparison of apples and persimmons conducted by an international team of researchers showed that persimmons contain a significantly higher concentration of dietary fiber, minerals, and phenolic compounds, all of which help fight atherosclerosis, the main cause of heart disease, heart attacks, and strokes.

Persimmons have significantly higher levels of sodium, potassium, magnesium, calcium, iron, and manganese. Apples, on the other hand, have a higher total concentration of copper and zinc.

Persimmon alone contains more than half of the recommended intake of a vitamin important for immune function, vision, and fetal development in pregnant women. Did you know that persimmon leaves also contain a lot of vitamin C, tannins, and fiber, and are a common ingredient in medicinal teas in the East?

Persimmons contain flavonoid antioxidants and tannins that promote heart health by lowering blood pressure, reducing inflammation, and lowering cholesterol. Consumption of persimmon fruit and its biologically active components can improve public health. These colorful fruits are low in calories and rich in fiber, making them a useful food for weight loss.

They contain iron, magnesium, potassium, calcium, phosphorus, iodine, copper, sodium, organic acids, vitamins PP, B, C, tannins and catechins, pectin, and fiber. One medium-sized fruit contains 30-40% of the daily value of vitamin A, and 20-25% of the daily value of calcium, iron, and magnesium. Vitamin A not only makes persimmons so bright but also participates in cellular repair along with beta-carotene. In addition, a study of more than 37,000 people showed that those who consume high amounts of beta-carotene have a significantly reduced risk of developing type II diabetes. Persimmons contain 20% of the recommended daily intake of vitamin C, which helps reduce inflammation, a common cause of many diseases (heart disease, arthritis, diabetes, cancer and obesity, diseases associated with chronic inflammation).

Harm and contraindications

The risks of eating persimmons are the same as those of overconsumption and individual reactions to other foods.

Most people can eat persimmons without any negative effects. However, if someone hasn't tried it before, they should be aware of the bezoars and the possibility of both individual and allergic reactions.

Consuming large amounts of persimmons can cause the formation of bezoars. A bezoar is a solid mass that can lead to stomach obstruction. And diospyrobesoar is a subtype of bezoar.

Diospyrobezoars are characteristic of persimmons. Tannins and undigested fiber content combine with stomach acid to form a solid mass. Diospyrobezoars are rare. The best treatment for diospyrosis is prevention based on good eating habits and oral hygiene, especially in people with a history of gastric or abdominal surgery. This possibility should always be taken into account, especially in patients with a recent history of persimmon consumption who have undergone previous gastric surgery.

Allergic reactions to persimmon are rare. It is not an allergen but may have individual cases of reactions. Allergies can be mild symptoms, such as abdominal pain or nausea, but persimmon allergy can also lead to anaphylactic shock. Some research reports suggest a link between latex allergy and the possibility of allergic reactions to persimmons.

Tannins make the fruit tart. In some cases, they can cause diarrhea, constipation, nausea, or vomiting. It all depends on the amount of the product consumed. Such cases are known, but they are all associated with the constant consumption of excessive amounts of foods containing tannins. And it's not just persimmons: citrus fruits, legumes, potatoes, and sauerkraut. That's why a varied and balanced diet plays such a big role.

The text was checked by MedOboz project manager Viktor Lytvynenko