Medicinal, Nutritional and Health Benefits, Pharmacological Properties of KIWI – A Review

Global health and treatment approaches aim to combine complementary and alternative medicine with evidence-based medicine to better comprehend the human body’s metabolic processes. The kiwi fruit frequently referred to as the “Chinese gooseberry” belongs to the Actinidiaceae family and is classified as Actinidia genus and species deliciosa. Kiwi fruit has seen a significant increase in demand recently because of its high vitamin C content. Kiwi fruit is also a great source of antioxidants, carotenoids, iron, and dietary fiber. These could help regulate blood sugar, reduce blood pressure, promote wound healing, and enhance intestinal health. Antioxidants such as vitamin C, choline, lutein, and zeaxanthin help the body eliminate free radicals and may shield the body from a number of illnesses and inflammations. Contributing significantly to the flavonoid and phenolic contents in kiwi fruit, it is a primary source of phytochemicals such as caffeic acid, gallic acid, syringic acid, salicylic acid, ferulic acid, and protocatechuic acid. Numerous pharmacological qualities, such as anti-diabetic, anti-tumor, anti-inflammatory, anti- ulcer, antioxidant activity, hypoglycemia, hypolipidemic, and many more, have been linked to kiwi fruit and its constituents. In addition to these, kiwi fruit is traditionally used to treat microbiological infections, rheumatoid arthritis, hepatitis, edema, and renal issues. The fiber in kiwi fruit promotes the fruit’s ability to retain water, which helps to shorten transit times and preserves the person’s gastrointestinal health. Studies are also being conducted on the homeostatic balance, weight maintenance, and insulin and glucose balance in relation to kiwi fruit consumption.