https://en.wikipedia.org/wiki/Persimmon?
Nutrient and phytochemical content[edit]
Compared to apples, persimmons have higher levels of dietary fiber and some dietary minerals,[12] but overall are not a significant source of nutrients except for manganese (17% of the Daily Value, DV) and provitamin A beta-carotene (10% DV, table for raw Japanese persimmons per 100 gram amount). In a 100 gram amount, raw American persimmons are a rich source of vitamin C (80% DV) and iron (19% DV, table).
Persimmon fruits contain phytochemicals, such as catechin, gallocatechin[13] and betulinic acid.[14]
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Catechin /?kæt?t??n/ is a flavan-3-ol, a type of natural phenol and antioxidant. It is a plant secondary metabolite. It belongs to the group of flavan-3-ols (or simply flavanols), part of the chemical family of flavonoids.
The name of the catechin chemical family derives from catechu, which is the tannic juice or boiled extract of Mimosa catechu (Acacia catechu L.f).[1]
In food[edit]
The main dietary sources of catechins in Europe and the United States are tea and pome fruits.[12][13]
Catechins and epicatechins are found in cocoa,[14] which, according to one database, has the highest content (108 mg/100 g) of catechins among foods analyzed, followed by prune juice (25 mg/100 ml) and broad bean pod (16 mg/100 g).[15] Açaí oil, obtained from the fruit of the açaí palm (Euterpe oleracea), contains (+)-catechins (67 mg/kg).[16] (-)-Epicatechin and (+)-catechin are among the main natural phenols in argan oil.[17]
Catechins are diverse among foods,[15] from peaches[18] to green tea and vinegar.[15][19] Catechins are found in barley grain where they are the main phenolic compound responsible for dough discoloration.[20] The taste associated with monomeric (+)-catechin or (-)-epicatechin is described as slightly astringent, but not bitter.[21]
https://en.wikipedia.org/wiki/Catechin?
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Gallocatechol or gallocatechin (GC) is a flavan-3-ol, a type of chemical compound including catechin, with the gallate residue being in an isomeric trans position. It is one of the antioxidant chemicals found in food.
This compound possesses two epimers. The most common, (+)-gallocatechin (GC), CAS number 970-73-0, is found notably in green tea. Other sources of (+)-gallocatechin are bananas,[1] persimmons and pomegranates.[citation needed] The other enantiomer is called (-)-gallocatechin or ent-gallocatechin.
It was first isolated from green tea by Michiyo Tsujimura in 1934.[2]
This compound had been shown to have moderate affinity to the human cannabinoid receptor,[3] which may contribute to the health benefits found by consuming green tea.
Epigallocatechin is another type of catechin, with the gallate residue being in an isomeric cis position. It can be found in St John's wort.[4]
https://en.wikipedia.org/wiki/Gallocatechol?
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大麻素 大麻类 受体
Cannabinoid receptors, located throughout the body, are part of the 内源性 endocannabinoid system, which is involved in a variety of physiological processes including appetite, pain-sensation, mood, and memory.[1]
Cannabinoid receptors are of a class of cell membrane receptors in the G protein-coupled receptor superfamily.[2][3][4] As is typical of G protein-coupled receptors, the cannabinoid receptors contain seven transmembrane spanning domains.[5] Cannabinoid receptors are activated by three major groups of ligands: endocannabinoids, produced by the mammillary body; plant cannabinoids (such as cannabidiol, produced by the cannabis plant); and synthetic cannabinoids (such as HU-210). All of the endocannabinoids and plant cannabinoids are lipophilic, such as fat soluble compounds.
There are currently two known subtypes of cannabinoid receptors, termed CB1 and CB2.[6][7] The CB1 receptor is expressed mainly in the brain (central nervous system or "CNS"), but also in the lungs, liver and kidneys. The CB2 receptor is expressed mainly in the immune system and in hematopoietic cells.[8] Mounting evidence suggests that there are novel cannabinoid receptors[9] that is, non-CB1 and non-CB2, which are expressed in endothelial cells and in the CNS. In 2007, the binding of several cannabinoids to the G protein-coupled receptor GPR55 in the brain was described.[10]
The protein sequences of CB1 and CB2 receptors are about 44% similar.[11][12] When only the transmembrane regions of the receptors are considered, amino acid similarity between the two receptor subtypes is approximately 68%.[5] In addition, minor variations in each receptor have been identified. Cannabinoids bind reversibly and stereo-selectively to the cannabinoid receptors. Subtype selective cannabinoids have been developed which theoretically may have advantages for treatment of certain diseases such as obesity.[13]
It appears that cannabinoid receptors are unique to the phylum Chordata and, as such, they have a rather restricted phylogeneticdistribution in the animal kingdom. However, enzymes involved in biosynthesis/inactivation of endocannabinoids and endocannabinoid signalling in general (involving targets other than CB1/2-type receptors) occur throughout the animal kingdom.[14]
https://en.wikipedia.org/wiki/Endocannabinoid_system
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Betulinic acid 桦木酸
Betulinic acid is a naturally occurring pentacyclic triterpenoid which has antiretroviral, antimalarial, and anti-inflammatory properties, as well as a more recently discovered potential as an anticancer agent, by inhibition of topoisomerase.[2] It is found in the bark of several species of plants, principally the white birch (Betula pubescens)[3] from which it gets its name, but also the ber tree (Ziziphus mauritiana), selfheal (Prunella vulgaris), the tropical carnivorous plants Triphyophyllum peltatum and Ancistrocladus heyneanus, Diospyros leucomelas, a member of the persimmon family, Tetracera boiviniana, the jambul (Syzygium formosanum),[4] flowering quince (Pseudocydonia sinensis, former Chaenomeles sinensis KOEHNE),[5] rosemary,[6] and Pulsatilla chinensis.[7]
https://en.wikipedia.org/wiki/Betulinic_acid
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柿子的營養價值
清熱止咳：柿餅上的柿霜具有清熱潤燥、化痰止咳的功效，對於肺熱咳嗽、喉痛咽干、口舌生瘡等症有明顯的療效﹔
降氣止咳：柿蒂對於呃逆、惡心、百日咳及夜尿症等有較好的治療效果﹔
降壓止血、抗菌消炎：柿葉制成茶，經常飲用，能增進機體新陳代謝，利小便，通大便，淨化血液，使機體組織細胞復蘇，並對穩定和降低血壓、軟化血管、防止動脈硬化、消炎等均有益處﹔
適合於甲狀腺病人食用：新鮮的柿子含碘量很高，甲狀腺腫大的患者食用柿子有一定的益處﹔
防治便秘、痔瘡等：食用柿餅能調和胃腸，對於防治便秘和痔瘡出血等症有一定的好處﹔
柿子能促進血液中乙醇的氧化，幫助機體對酒精的排泄，減少酒精對機體的傷害﹔
柿子有助於降低血壓，軟化血管，增加冠狀動脈流量，並且能活血消炎，改善心血管功能。
那麼，吃柿子有哪些注意事項必須知道呢？
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营养素含量
成熟的柿子中含糖15%，蛋白质1.36%，脂肪0.57%，以及粗纤维、胡萝卜素、钙、磷、铁等元素和多种维生素，尤其是维生素c比一般水果高1—2倍。
| 营养素名称 | 含量 | 营养素名称 | 含量 | 营养素名称 | 含量 |
|---|---|---|---|---|---|
| 热量 | 71.00（大卡) | 核黄素 | 0.02（毫克） | 钠 | 0.80（毫克） |
| 维生素B6 | 0.06（毫克） | 柿子尼克酸 | 0.30（毫克） | 镁 | 19.00（毫克) |
| 蛋白质 | 0.40（克） | 核黄素 | 0.02（毫克） | 铁 | 0.20（毫克） |
| 脂肪 | 0.10（克） | 维生素C | 30.00（毫克） | 硒 | 0.24（毫克） |
| 碳水化合物 | 1.40（克） | 维生素E | 1.12（毫克） | 铜 | 0.06（毫克） |
