ArticleJournal of the science of food and agriculture2026
Persimmon carotenoid extract rich in β-cryptoxanthin improves glucose homeostasis and reduces liver damage in high-fat-diet-induced type 2 diabetic and metabolic dysfunction-associated steatotic liver disease mice.
Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundPersimmon (Diospyros kaki Thunb.) byproducts are a remarkable source of bioactive compounds, particularly carotenoids. Several studies suggest that carotenoids have beneficial effects in prevention of a large number of diseases. This study aims to highlight the effects of a persimmon carotenoid extract (PSCE) rich in β-cryptoxanthin (β-CRX, 51%) in ameliorating type 2 diabetes mellitus (T2DM) and metabolic dysfunction-associated steatotic liver disease (MASLD) in male C57BL6J mice. Animals were fed with a low-fat diet (LFD, n = 10), a LFD plus PSCE (0.8 mg kg
resultsChanges in body weight, glucose homeostasis, serum lipid profile, pro-inflammatory cytokine levels, total liver lipid content and extracellular collagen accumulation were determined. PSCE supplementation reduced body weight in 40% (P < 0.05), improved insulin sensitivity and glucose homeostasis (P < 0.01) and serum lipid profile (P < 0.05), decreased plasma pro-inflammatory cytokine levels in 30% (P < 0.05) and reduced liver steatosis and fibrosis (P < 0.05). In vitro, PSCE also reduced oxidative stress and triglyceride accumulation in 40% and 20%, respectively, in 3T3-L1 adipocytes (P < 0.001), supporting its in vivo effects.
conclusionPSCE ameliorated HFD-induced metabolic dysfunction, inflammation and liver injury, suggesting persimmon byproducts represent a promising source of bioactive compounds for managing T2DM and MASLD. Further studies are needed to clarify the mechanistic and molecular role of β-CRX, the main persimmon carotenoid, in mediating these protective effects. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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