Relationship between composition and bioactivity of persimmon and kiwifruit Pèrez-Burillo, Sergio Oliveras López, María Jesús Quesada-Granados, José Javier Rufián Henares, José Ángel Pastoriza de la Cueva, Silvia Persimmon Kiwifruit Antioxidant capacity Polyphenols Functional properties Fruits are foods that contain plenty of vitamins, minerals and some bioactive phytochemicals like polyphenols. Thus, fruits may exert different functional properties on human health, some of which are directly related to their antioxidant capacity like cancer or atherosclerosis. Owing to globalization, consumers have a wide re- pertory of fruits throughout the year. Among them, tropical and subtropical fruits are steadily expanding, as well as the studies about them. In this sense, this timely review focused on the nutritional value and chemical composition of persimmon and kiwifruit, two tropical fruits with a protective role on different chronic diseases. Thus, this review focused mainly on the presence of bioactive compounds such as polyphenols, tannins, car- otenoids, vitamin C and the different functional properties (i.e. antioxidant capacity, antithrombotic activity, decrease of plasmatic lipids, etc.) arising from the presence of such biologically active molecules. Finally, the effects of genotype and ripening stage on antioxidant capacity and the content of bioactive compounds in persimmon and kiwifruit are also discussed. 2024-07-04T06:31:30Z 2024-07-04T06:31:30Z 2018 journal article Food Research International 105 (2018) 461–472 https://hdl.handle.net/10481/92958 https://doi.org/10.1016/j.foodres.2017.11.022 eng http://creativecommons.org/licenses/by-nc-nd/4.0/ open access Attribution-NonCommercial-NoDerivatives 4.0 Internacional Elsevier