This technology is a food composition containing an extract derived from Cheongdo-bansi immature persimmons, which are dried, powdered, extracted using pressurized hot water, and purified with adsorption resin to increase polyphenol content. This extract improves hepatic lipid accumulation by downregulating SREBP2 expression.
Immature persimmons are rich in polyphenols, including tannins, but are often discarded as fallen fruit due to their astringent taste, which limits their food value. Existing persimmon extraction technologies typically focus on mature persimmons or rely on simple solvent extraction without a purification process, failing to achieve high polyphenol concentrations or provide specific applications for improving lipid metabolism.
This technology uses pressurized hot water extraction followed by adsorption resin purification and ethanol elution to reduce sugars and impurities while concentrating polyphenols such as tannins, catechins, and anthocyanins. The resulting extract can be used as an ingredient to inhibit the accumulation of cholesterol and neutral lipids in the liver. It can be applied to health functional foods for lipid metabolism improvement and anti-obesity, transforming underutilized fallen immature persimmons into high-value functional ingredients.
This invention was developed with support from the Ministry of Science, ICT and Future Planning for the development of MC/MT efficacy verification technology based on human clinical trials.
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