RT Journal Article
T1 Relationship between composition and bioactivity of persimmon and kiwifruit.
A1 Pérez-Burillo, Sergio
A1 Oliveras-López, María-Jesús
A1 Quesada Granados, Javier
A1 Rufián-Henares, José-Ángel
A1 Pastoriza, Silvia
K1 Persimmon
K1 Kiwifruit
K1 Antioxidant capacity
K1 Polyphenols
K1 Functional properties
AB Fruits are foods that contain plenty of vitamins, minerals and some bioactive phytochemicals like polyphenols. Thus, fruits may exert different functional properties on human health, some of which are directly related to their antioxidant capacity like cancer or atherosclerosis. Owing to globalization, consumers have a wide repertory of fruits throughout the year. Among them, tropical and subtropical fruits are steadily expanding, as well as the studies about them. In this sense, this timely review focused on the nutritional value and chemical composition of persimmon and kiwifruit, two tropical fruits with a protective role on different chronic diseases. Thus, this review focused mainly on the presence of bioactive compounds such as polyphenols, tannins, carotenoids, vitamin C and the different functional properties (i.e. antioxidant capacity, antithrombotic activity, decrease of plasmatic lipids, etc.) arising from the presence of such biologically active molecules. Finally, the effects of genotype and ripening stage on antioxidant capacity and the content of bioactive compounds in persimmon and kiwifruit are also discussed.
PB Elsevier
YR 2017
FD 2017-11-22
LK https://hdl.handle.net/10433/24884
UL https://hdl.handle.net/10433/24884
LA en
NO Food Research International Volume 105, March 2018, Pages 461-472
NO Department of Nutrition and Bromatology, Faculty of Pharmacy, University of Granada, Granada, Spain
NO Department of Molecular Biology and Biochemical Engineering, Area of Nutrition and Food Science, University Pablo de Olavide of Sevilla, Seville, Spain
NO Instituto de Investigación Biosanitaria ibs. University of Granada, Granada, Spain
DS RIO
RD May 6, 2026