【摘要】 近年来，越来越多的营养学家着手以功能食品为基础进行饮食干预，以对抗各种生理威胁，包括氧化应激、心血管疾病、糖尿病等。在此背景下，水果和蔬菜作为维持人体健康的重要膳食组成受到广泛关注，特别是其所含生物活性成分组成与功效成为研究热点。而柿子是我国重要的特色水果，风味宜人，富含生物活性成分，因而具有较高的营养价值和药用价值。基于此，国内外研究者对柿子及其活性物质进行了广泛研究，取得了一定成果。但作为一种风味、功能属性俱佳的水果，目前柿子相关深加工产品尚未得到广泛开发，柿子资源的利用度及附加值尚待提升。因此，对当前柿子活性成分及其功效评价的研究进展进行综述，旨在为柿子活性成分作用机制的研究及相关深加工产品的开发提供思路。更多还原

【Abstract】 In recent years,more and more nutritionists have focused on dietary interventions based on functional foods to combat various physiological threats,including oxidative stress,cardiovascular disease,diabetes and so on. In this context,fruits and vegetables, as important dietary components to maintain human health, have attracted wide attention, especially the composition and efficacy of their bioactive ingredients have become a research hotspot. Persimmon is an important characteristic fruit in China,with pleasant flavor and rich bioactive ingredients, so it has high nutritional and medicinal value. Based on this, researchers have conducted extensive research on persimmon and its active substances, and achieved some results.However,as a fruit with excellent flavor and functional properties,persimmon deep-processing products have not been widely developed,and the utilization degree and added value of persimmon resources need to be improved. Therefore, this paper reviewed the research progress of persimmon active ingredients and their efficacy evaluation,in order to provide ideas for the research of persimmon active ingredients and the development of related deep processing products.更多还原