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Kiwi

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Antioxidants in Fruits: Properties and Health Benefits

Abstract

Since the past two decades, kiwi is one of the popular antioxidant fruits which has become widely sought due to its large production and various medicinal properties. Actinidia deliciosa ‘Hayward.’ Hayward is the most widely planted kiwifruit cultivar that possesses about half of kiwifruit cultivars globally. Kiwi being the sixth most valuable fruit crop after citrus, apple, pear, and peaches is traded internationally. It is a rich source of various antioxidants, including ascorbic acid, carotenoids, and phenolics. Kiwi being rich source of antioxidants helps in lowering the menace of chronic diseases such as heart disease, stroke, cancer, and diabetes and provides an alternative source of intervention in the aging process by protecting against oxidative damage by reactive oxygen species. The evidence from human intervention studies has proven that kiwifruit has a great contribution to improve digestive health to a huge extent as they are rich in actinide, a natural proteolytic enzyme which dissipates down the proteins and facilitates gastrointestinal disorders. Being one of the rich sources of bioactive compounds, kiwifruit also shows a wide diversity in size, shape, and flavor which has a deep impact on the expansion and export of fresh kiwifruit to a large extent throughout the world. Kiwifruit is also consumed and is accessible in processed forms, for instance, fortified drinks, candies, lyophilized products, dehydrated products, as well as juices.

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Author information

Authors and Affiliations

  1. Department of Food Science & Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Jammu and Kashmir, India

    Aiman Zehra

  2. Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, India

    H. R. Naik

  3. Department of Food Science and Technology, Government Degree College, Shopian, Jammu and Kashmir, India

    Gulzar Ahmad Nayik & Sajad Ahmad Wani

  4. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India

    Jasmeet Kour & Vikas Nanda

  5. Department of Agriculture and Food Processing, Guru Nanak College, Budhlada, Mansa, Punjab, India

    Sangeeta

  6. Life Science Institute, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Manastur, Cluj-Napoca, Romania

    Otilia Bobis

  7. Department of Food Science & Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India

    Amir Gull & Tariq Ahmad Ganaie

  8. Government Department of School Education, Jammu, Jammu and Kashmir, India

    Deepu Pandita

  9. Department of Food Technology, IUST, Awantipora, Pulwama, Jammu and Kashmir, India

    Tariq Ahmad Ganaie

Authors
  1. Aiman Zehra
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  6. Otilia Bobis
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  8. Amir Gull
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  11. Vikas Nanda
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Editor information

Editors and Affiliations

  1. Department of Food Science and Technology, Government Degree College, Shopian, Jammu and Kashmir, India

    Gulzar Ahmad Nayik

  2. Department of Food Science & Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India

    Amir Gull

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Zehra, A. et al. (2020). Kiwi. In: Nayik, G.A., Gull, A. (eds) Antioxidants in Fruits: Properties and Health Benefits. Springer, Singapore. https://doi.org/10.1007/978-981-15-7285-2_28

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