Actinidia deliciosa (Kiwi fruit): A comprehensive review on the nutritional composition, health benefits, traditional utilization, and commercialization

摘要

Kiwi fruit (Actinidia deliciosa) belongs to the family Actinidiaceae and genus Actinidia. It is one of the most commercialized fruits on the international front and is loaded with many nutrients such as vitamins, minerals, and phytochemicals, and its parts are well recognized for their medicinal and therapeutic properties against diseases associated with the cardiovascular system, diabetes, kidney problems, cancer, digestive disorders, bone, and eye problems. Being a significant source of phytochemicals including caffeic acid, gallic acid, syringic acid, salicylic acid, ferulic acid, and protocatechuic acid; it contributes to the major flavonoid and phenolic contents of kiwi fruit. Kiwi fruit and its components are known to exhibit numerous pharmacological properties include antidiabetic, anti-tumor, anti-inflammatory, anti-ulcer, antioxidant activity, hypoglycemic, hypolipidemic effects, and many more. Besides these, kiwi fruit also finds its traditional application in the effective treatment of edema, hepatitis, kidney problems, rheumatoid arthralgia, and microbial infections. The fiber present in kiwi fruit favors its water retention capacity which further aids in decreasing the transit time and maintains gastrointestinal health of the individual. Investigations are also being done on the insulin and glucose balance, weight maintenance, and homeostatic balance to kiwi fruit consumption. The present review chiefly aims to establish a better understanding of the nutritional composition, pharmacological properties, health benefits, traditional utilization, and commercialization of kiwi, which helps us to provide scientific evidence-based recommendations to the consumers.