Vol. 12, Issue 7 (2023)

Author(s):
Sajith M and Riya Farha P

Abstract:
The kiwi fruit known as Actinidia deliciosa is a member of the Actinidiaceae family and the genus Actinidia. It is one of the fruits with the highest level of commercialization on the world market, and various portions of it are known for their medicinal and therapeutic properties against diseases of the cardiovascular system, diabetes, kidney problems, cancer, digestive disorders, bone, and eye issues. By being a significant source of phytochemicals such caffeic acid, gallic acid, syringic acid, salicylic acid, ferulic acid, and protocatechuic acid, it increases the primary flavonoid and phenolic contents of kiwi fruit. Numerous biological properties of the kiwi fruit and its constituent parts have been demonstrated, including anti-diabetic, anti-tumor, anti-inflammatory, anti-ulcer, antioxidant activity, hypoglycemic, and hypolipidemic effects. Aside from these, the kiwi fruit has a long history of usage in the treatment of edoema, hepatitis, kidney problems, rheumatoid arthritis, and microbiological infections. Kiwi fruit's fibre helps it retain water, which reduces transit time and boosts gastrointestinal health. Additionally, kiwi fruit consumption is being studied in relation to homeostasis, weight maintenance, and insulin and glucose balance. As a result, kiwifruit is high in fibre and vitamin C and bioactive compounds with diverse biological functions.