Soluble tannins in astringent
persimmon fruits are converted into insoluble tannins via a dehydration
processes, and dried persimmons lose their bitterness and
present a sweet taste. Moreover, condensed tannins are reportedly
polymerized flavanols and are non-hydrolysable, but have a high
antioxidant activity (Serrano, Puupponen-Pimiä, Dauer, Aura, &
Saura-Calixto, 2009).