Purpose: Persimmon (Diospyros kaki Thunb.) is rich in phytochemicals (e.g., tannin and beta-carotene.), vitamins (e.g., vitamins A and C), minerals (e.g., calcium and potassium), and dietary fiber. Persimmon exhibits efficacy against diseases such as cancer, hypertension, and heart disease. This study examined the antioxidant and immune-enhancing activities of Fuyu (a sweet persimmon) and Hachiya (an astringent persimmon) and evaluated their potential as functional food ingredients. Methods: The antioxidant and immune-enhancing activities of Fuyu and Hachiya persimmons were evaluated by extracting them with hot water and ethanol (100%). The antioxidant activity was assessed by measuring the total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (RSA), and oxygen radical absorbance capacity (ORAC). Six-year domestic red ginseng was used as a reference for assessing the immune-enhancing activity. Nitric oxide (NO) production, phagocytosis, cytokine levels interleukin [IL]-2, IL-4, IL-10, and interferon-γ), and inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) gene expression were analyzed. Results: The hot water extracts of Fuyu and Hachiya persimmon exhibited significantly higher TPC, TFC, DPPH RSA, and ORAC levels than the ethanol extract. The Hachiya persimmon extract generally showed comparable or higher immune-enhancing activity than the Fuyu persimmon extract in NO production, cytokine activity, phagocytosis, and expression of iNOS and COX-2 genes. Conclusion Hachiya persimmon possesses superior antioxidant properties to Fuyu persimmon while exhibiting comparable immune-enhancing activity. These characteristics highlight its potential for beneficial applications. Nevertheless, further research is required to elucidate these effects and optimize their use in health-promoting interventions.

Purpose: Persimmon (Diospyros kaki Thunb.) is rich in phytochemicals (e.g., tannin and beta-carotene.), vitamins (e.g., vitamins A and C), minerals (e.g., calcium and potassium), and dietary fiber. Persimmon exhibits efficacy against diseases such as cancer, hypertension, and heart disease. This study examined the antioxidant and immune-enhancing activities of Fuyu (a sweet persimmon) and Hachiya (an astringent persimmon) and evaluated their potential as functional food ingredients. Methods: The antioxidant and immune-enhancing activities of Fuyu and Hachiya persimmons were evaluated by extracting them with hot water and ethanol (100%). The antioxidant activity was assessed by measuring the total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (RSA), and oxygen radical absorbance capacity (ORAC). Six-year domestic red ginseng was used as a reference for assessing the immune-enhancing activity. Nitric oxide (NO) production, phagocytosis, cytokine levels interleukin [IL]-2, IL-4, IL-10, and interferon-γ), and inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) gene expression were analyzed. Results: The hot water extracts of Fuyu and Hachiya persimmon exhibited significantly higher TPC, TFC, DPPH RSA, and ORAC levels than the ethanol extract. The Hachiya persimmon extract generally showed comparable or higher immune-enhancing activity than the Fuyu persimmon extract in NO production, cytokine activity, phagocytosis, and expression of iNOS and COX-2 genes. Conclusion Hachiya persimmon possesses superior antioxidant properties to Fuyu persimmon while exhibiting comparable immune-enhancing activity. These characteristics highlight its potential for beneficial applications. Nevertheless, further research is required to elucidate these effects and optimize their use in health-promoting interventions.

Purpose: Persimmon (Diospyros kaki Thunb.) is rich in phytochemicals (e.g., tannin and beta-carotene.), vitamins (e.g., vitamins A and C), minerals (e.g., calcium and potassium), and dietary fiber. Persimmon exhibits efficacy against diseases such as cancer, hypertension, and heart disease. This study examined the antioxidant and immune-enhancing activities of Fuyu (a sweet persimmon) and Hachiya (an astringent persimmon) and evaluated their potential as functional food ingredients. Methods: The antioxidant and immune-enhancing activities of Fuyu and Hachiya persimmons were evaluated by extracting them with hot water and ethanol (100%). The antioxidant activity was assessed by measuring the total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (RSA), and oxygen radical absorbance capacity (ORAC). Six-year domestic red ginseng was used as a reference for assessing the immune-enhancing activity. Nitric oxide (NO) production, phagocytosis, cytokine levels interleukin [IL]-2, IL-4, IL-10, and interferon-γ), and inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) gene expression were analyzed. Results: The hot water extracts of Fuyu and Hachiya persimmon exhibited significantly higher TPC, TFC, DPPH RSA, and ORAC levels than the ethanol extract. The Hachiya persimmon extract generally showed comparable or higher immune-enhancing activity than the Fuyu persimmon extract in NO production, cytokine activity, phagocytosis, and expression of iNOS and COX-2 genes. Conclusion Hachiya persimmon possesses superior antioxidant properties to Fuyu persimmon while exhibiting comparable immune-enhancing activity. These characteristics highlight its potential for beneficial applications. Nevertheless, further research is required to elucidate these effects and optimize their use in health-promoting interventions.