The compounds present in persimmon fruit are expected to protect our body against diabetes mellitus by reducing insulin resistance: β‐cryptoxanthin, aproanthocyanidin and vitamins C and E (Endemann, Goetz, Edmond, & Brunengraber, 1982; Fujiwara, Yoshioka, Yoshioka, Ushiyama, & Horikoshi, 1988; Gorinstein et al., 2001; Hosack, Dennis, Sherman, Lane, & Lempicki, 2003). This evidence concerns the gene INS and diabetes mellitus.