Anti-oxidant Effects of Kiwi Fruit in Vitro and in Vivo

Abstract

We previously reported that kiwi fruit is rich in polyphenols and has immunostimulatory activity. Polyphenols are widely known for having anti-oxidant effects. We also revealed potential anti-oxidant effects of kiwi fruit in vivo by oral administration to mice. Here, we compared the anti-oxidant effects of kiwi fruit with those of other fruits in vitro. Then, we examined the inhibitory effects of kiwi fruit on oxidation in the human body. There are two varieties of kiwi fruit, green kiwi and gold kiwi. We also examined variation between these varieties. Comparison of the anti-oxidant effects in vitro demonstrated that kiwi fruit had stronger anti-oxidant effects than orange and grapefruit, which are rich in vitamin C; gold kiwi had the strongest anti-oxidant effects. Kiwi fruit inhibited oxidation of biological substances in the human body. In particular, kiwi fruit may inhibit early lipid oxidation. In this study, kiwi fruit had strong anti-oxidant effects and may prevent the development and deterioration of diseases caused by oxidative stress.

Fluorescence and Ultraviolet Spectroscopic Evaluation of Phenolic Compounds, Antioxidant and Binding Activities in Some Kiwi Fruit Cultivars

“…[1][2][3] Most used kiwi fruits have several cultivars, which differ significantly. [4] To distinguish and compare the cultivars, it is necessary to apply rapid analytical methods.…”

Effect of long-term cold storage on physicochemical attributes and bioactive components of kiwi fruit cultivars

“…While many research gaps remain, kiwi fruit with their multiple health benefits have the potential to become part of our "daily prescription for health" (Burdon et al, 2004;Stonehouse et al, 2013). Comparison of the antioxidant effects in vitro demonstrated that kiwi fruit had stronger antioxidant effects than orange and grapefruit, which are rich in vitamin C; gold kiwi had the strongest antioxidant effects (Iwasawa, Morita, Yui, & Yamazaki, 2011). Different treatments for the prolonged shelf life of fruits were ethylene treatment with combination of cold storage or room temperature (Mworia et al, 2012).…”

Fluorescence studies by quenching and protein unfolding on the interaction of bioactive compounds in water extracts of kiwi fruit cultivars with human serum albumin

“…Comparison of the antioxidant effects in vitro demonstrated that kiwi fruit had stronger antioxidant effects than oranges and grapefruits, which are rich in vitamin C, and gold kiwi fruit had the strongest antioxidant effects [2].…”