A persimmon a day, even better than an apple, can keep the doctor away. This is the conclusion of Israeli researchers - assisted by Polish, Bulgarian, and Spanish scientists - who compared the two fruits and found the reddish-orange-colored, tomato-like persimmon can do a lot to reduce the risk of clogged arteries (atherosclerosis), which bring about heart disease and strokes - the leading cause of death in the Western world.

The persimmon (afarsimon in Hebrew), which was first cultivated thousands of years ago in China (where it is known as kaki fruit), is mentioned in the Talmud and is widely grown in Israel. The researchers found that persimmons contain significantly higher concentrations of dietary fiber, minerals, polyphenols (antioxidants), and trace elements. All these are important in the fight against clogged coronary and cerebral arteries.

The study appears today in the February 1 Web edition of the Journal of Agricultural and Food Chemistry. The peer-reviewed journal is published monthly by the American Chemical Society, the world's largest scientific society.

This is reportedly the world's first comparative study of persimmons and apples that evaluates their anti-atherosclerosis capabilities, according to lead researcher Dr. Shela Gorinstein, a research associate in the Hebrew University Pharmacy School's department of medicinal chemistry.

The Ukrainian-born scientist, who joined HU over 25 years ago, was previously a professor at the Polytechnical Institute of Lvov and has spent much effort here on improving the quality and stability of local wines and beers.

Eating one medium-sized persimmon (about 100 grams) a day is enough to help fight atherosclerosis, says Gorinstein, adding that other fruits also help guard against the disease and should be included the diet as well.

The research, which she conducted with Prof. Simon Trakhtenberg of the cardiology department at Kaplan Hospital in Rehovot, with help from organic chemists, biologists, and food technologists from abroad, found that persimmons - especially the peels - contain twice as much dietary fiber and more phenolics than apples. Persimmons also have significantly higher levels of sodium, potassium, magnesium, calcium, iron, and manganese.

Trakhtenberg said a previous study showed that persimmons improved lipid metabolism in rats, and that he plans to test the fruit on heart patients at Kaplan. It is unfortunate, he said, that some people are put off by the fruit's odor and even taste.

It is commonly believed that persimmon consumption should be limited because too many can cause intestinal blockages. However, leading persimmon expert Dr. Amos Rosenfeld of the Volcani Institute for Agricultural Research told The Jerusalem Post that this is true only for people who have undergone ulcer surgery.

"There is absolutely no danger in eating persimmons except for a very small group of people who have undergone stomach surgery," he said. "A nerve in the stomach of these patients is affected, and this reduces the amount of acidity in the stomach. Persimmons have chemicals called tannins, which are also found in varying concentrations in other plants, such as tea. With less acidity, eating tannin-laden persimmons could cause blockages in the colon, but for everyone else, there is no danger. They can be eaten hard or soft."

China, Japan, Brazil, and Korea are the major producers of the fruit, but Israel, which has an expanding persimmon industry, grows a variety called Sharon Fruit.

(From The Jerusalem Post)