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Bioscience, Biotechnology, and Biochemistry Volume 67, 2003 - Issue 1
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Original Articles

Regulation of the Peripheral Body Temperature by Foods: A Temperature Decrease Induced by the Japanese Persimmon (kaki, Diospyros kaki)

Gaku HIBINODivision of Applied Life Sciences, Graduate School of Agriculture, Kyoto University Kyoto 606-8502, Japan ;Current address: Food Products Dept. 1, Seasonings & Food Products Company, Ajinomoto Co., Inc. Chuo-ku, Tokyo 104-8315, Japan
,
Tomonori NADAMOTOSchool of Human Cultures, The University of Shiga Prefecture Shiga 522-8533, Japan
,
Fumiko FUJISAWASchool of Human Cultures, The University of Shiga Prefecture Shiga 522-8533, Japan
&
Tohru FUSHIKIDivision of Applied Life Sciences, Graduate School of Agriculture, Kyoto University Kyoto 606-8502, Japan
Pages 23-28 | Received 23 Apr 2002, Accepted 24 Aug 2002, Published online: 22 May 2014

Citations (18)

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Rosa Direito, João Rocha, Ana-Teresa Serra, Adelaide Fernandes, Marisa Freitas, Eduarda Fernandes, Rui Pinto, Rosário Bronze, Bruno Sepodes & Maria-Eduardo Figueira. (2020) Anti-inflammatory Effects of Persimmon (Diospyros kaki L.) in Experimental Rodent Rheumatoid Arthritis. Journal of Dietary Supplements 17:6, pages 663-683.
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Articles from other publishers (17)

Karuppusamy Arunachalam, Puthanpura Sasidharan Sreeja & Xuefei Yang. (2023) Mechanisms and therapeutic actions of edible fruits in inflammatory bowel disease: A review of pre-clinical studies. Food Chemistry Advances 3, pages 100498.
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Avtandil Tsintskiladze, Merab Ardzenadze, Nunu Kutaladze & Dodo Abuladze. (2023) Consumer value of subtropical persimmon and prospects for production expansion. GEORGIAN SCIENTISTS.
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Rosa Direito, João Rocha, Bruno Sepodes & Maria Eduardo-Figueira. (2021) From Diospyros kaki L. (Persimmon) Phytochemical Profile and Health Impact to New Product Perspectives and Waste Valorization. Nutrients 13:9, pages 3283.
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Gizem Catalkaya, Koen Venema, Luigi Lucini, Gabriele Rocchetti, Dominique Delmas, Maria Daglia, Anna De Filippis, Hang Xiao, José L. Quiles, Jianbo Xiao & Esra Capanoglu. (2020) Interaction of dietary polyphenols and gut microbiota: Microbial metabolism of polyphenols, influence on the gut microbiota, and implications on host health. Food Frontiers 1:2, pages 109-133.
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Matteo Bordiga, Fabiano Travaglia, Daniele Giuffrida, Domenica Mangraviti, Francesca Rigano, Luigi Mondello, Marco Arlorio & Jean Daniel Coïsson. (2019) Characterization of peel and pulp proanthocyanidins and carotenoids during ripening in persimmon “Kaki Tipo” cv, cultivated in Italy. Food Research International 120, pages 800-809.
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Torkun Mamet, Zhen-zhen Ge, Ying Zhang & Chun-mei Li. (2018) Interactions between highly galloylated persimmon tannins and pectins. International Journal of Biological Macromolecules 106, pages 410-417.
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Rosa Direito, Ana Lima, João Rocha, Ricardo Boavida Ferreira, Joana Mota, Patrícia Rebelo, Adelaide Fernandes, Rui Pinto, Paula Alves, Rosário Bronze, Bruno Sepodes & Maria-Eduardo Figueira. (2017) Dyospiros kaki phenolics inhibit colitis and colon cancer cell proliferation, but not gelatinase activities. The Journal of Nutritional Biochemistry 46, pages 100-108.
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Leeseon Kim, Oran Kwon & Ji Yeon Kim. (2015) Comparison of Protective Effects of Young and Ripened Persimmon Extracts against Inflammatory Stress Induced by Deoxycholic Acid in Small Intestinal Cells. Journal of the Korean Society of Food Science and Nutrition 44:10, pages 1583-1587.
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Enrique Sentandreu, Manuela Cerdán-Calero, John M Halket & José L Navarro. (2015) Rapid screening of low-molecular-weight phenols from persimmon ( Diospyros kaki ) pulp using liquid chromatography/UV-visible/electrospray mass spectrometry analysis . Journal of the Science of Food and Agriculture 95:8, pages 1648-1654.
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Jun-ichi WAKAMATSU, Naomasa TAKABAYASHI, Misako EZOE, Takanori HASEGAWA, Tatsuya FUJIMURA, Yoshihisa TAKAHATA, Fumiki MORIMATSU & Takanori NISHIMURA. (2013) Postprandial Thermic Effect of Chicken Involves Thyroid Hormones and Hepatic Energy Metabolism in Rats. Journal of Nutritional Science and Vitaminology 59:6, pages 516-525.
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Shihu Wei, Peicheng Zhang, Xizhi Feng, Hiroyuki Kodama, Changyuan Yu & Guang Chen. (2011) Qualitative and quantitative determination of ten iridoids and secoiridoids in Gentiana straminea Maxim. by LC-UV-ESI-MS. Journal of Natural Medicines 66:1, pages 102-108.
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Hui-Jeong Kim, Tae-Soon Park, Mi-Song Jung & Jun-Ho Son. (2011) Study on the Anti-oxidant and Anti-inflammatory Activities of Sarcocarp and Calyx of Persimmon (Cheongdo Bansi). Journal of Applied Biological Chemistry 54:2, pages 71-78.
Crossref
GUANG CHEN, JING XUE & XIZHI FENG. (2009) INHIBITORY EFFECT OF WATER EXTRACT AND ITS MAIN CONTENTS OF PERSIMMON LEAVES ON STIMULUS-INDUCED SUPEROXIDE GENERATION IN HUMAN NEUTROPHILS. Journal of Food Biochemistry 33:1, pages 113-121.
Crossref
Ai Ariyama, Yuka Mori, Miho Inano & Tomonori Nadamoto. (2009) Effect of Cocoa on Human Body Surface Temperature. Nippon Shokuhin Kagaku Kogaku Kaishi 56:12, pages 628-638.
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Kayo Yoshitani, Toshiko Minami, Hiroko Takumi, Yoshiaki Kagami, Koso Shiraishi & Takashi Kometani. (2008) Effect of .ALPHA.-Glucosylhesperidin on Poor Circulation in Women. Nippon Eiyo Shokuryo Gakkaishi 61:5, pages 233-239.
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Yoshizu NozawaMotonaka KurodaTakanori Noguchi. (2007) Consumption of Dried-bonito Broth Acutely Increases Peripheral Blood Flow in Humans. Journal of Health Science 53:3, pages 339-343.
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Keisuke Hosotani, Atsushi Kawahata, Kanako Koyama, Chikako Murakami, Hiromi Yoshida, Ryoichi Yamaji, Hiroshi Inui & Yoshihisa Nakano. (2004) Effect of carotenoids and ascorbic acid of Japanese persimmons on cellular lipid peroxidation in HepG2 cells. BioFactors 21:1-4, pages 241-245.
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