[www.ncbi.nlm.nih.gov]

the high ascorbic acid and low tannin content in kiwifruit are thought to explain why the cut fruit does not develop the typical browning reaction that occurs in most other fruits [14].

The vitamin C content of green and gold kiwifruit is 92.7 and 161.3 mg per 100 g, respectively [11].

There is an absolute requirement for Vitamin C for a range of biological functions.

Vitamin C contributes to normal collagen formation for the normal function of blood vessels
Vitamin C contributes to normal collagen formation for the normal function of bones
Vitamin C contributes to normal collagen formation for the normal function of cartilage
Vitamin C contributes to normal collagen formation for the normal function of gums
Vitamin C contributes to normal collagen formation for the normal function of skin
Vitamin C contributes to normal collagen formation for the normal function of teeth
Vitamin C contributes to normal energy-yielding metabolism
Vitamin C contributes to normal functioning of the nervous system
Vitamin C contributes to normal psychological function
Vitamin C contributes to normal function of the immune system
Vitamin C contributes to the protection of cells from oxidative stress
Vitamin C contributes to the reduction of tiredness and fatigue
Vitamin C contributes to the regeneration of the reduced form of vitamin E
Vitamin C increases iron absorption
Vitamin C contributes to maintain the normal function of the immune system during and after intense physical exercise (> 200 mg/day)

Vitamin E contributes to the protection of cells from oxidative stress

Folate contributes to maternal tissue growth during pregnancy
Folate contributes to normal amino acid synthesis
Folate contributes to normal blood formation
Folate contributes to normal homocysteine metabolism
Folate contributes to normal psychological function
Folate contributes to the normal function of the immune system
Folate contributes to the reduction of tiredness and fatigue
Folate has a role in the process of cell division

Potassium contributes to normal functioning of the nervous system
Potassium contributes to normal muscle function
Potassium contributes to the maintenance of normal blood pressure

High levels of vitamin C in kiwifruit can improve iron bioavailability [35]. Poor iron status remains one of the most common micronutrient concerns globally [36], and is associated with a number of adverse health consequences [37]. In a study of individuals with low iron status [serum ferritin (SF) = 25 µg/L and haemoglobin (Hb) = 115 g/L], eating kiwifruit with an iron-fortified breakfast cereal was found to improve iron status [35, 38].

It is well established that fatigue and lethargy are common early symptoms of subclinical vitamin C deficiency and can be resolved with vitamin C supplementation [46]. The effects of vitamin C on fatigue are likely explained by its in vivo function as an enzyme cofactor for the synthesis of important biomolecules such a dopamine, neurotransmitters and hormones synthesised by the nervous system and adrenal glands [47].

The dietary fibre of kiwifruit comes almost entirely from the plant cell walls, and particularly the polysaccharides that form the major structural components of these walls.

The amount of total sugars and ratios of these sugars vary not only as a function of maturity but also with the variety of kiwifruit [62, 63]. The ratio of fructose: glucose is important in terms of digestive health and preferably should be around 1:1 to reduce symptoms of gastrointestinal discomfort, such as bloating, caused by rapid fermentation by gut bacteria.

current research suggests the glycaemic response effects of kiwifruit as a whole food are potentially different to that which could be expected of individual components [64]. Interestingly the glycaemic index (GI) of kiwifruit is relatively low (green kiwifruit, 39.3 ± 4.8 and gold kiwifruit, 48.5 ± 3.1 [65]). The low GI value of kiwifruit is observed in both healthy human subjects and those with Type 2 diabetes [66].

Green and gold kiwifruit have been known to cause allergic reactions ranging from mild symptoms localised to the oral mucosa in the majority of individuals to anaphylactic reactions, particularly in children [99].



Edited 1 time(s). Last edit at 05/25/2022 10:19PM by Panchito.