INTRODUCTION:

The most vital and healthful component of a balanced diet is fruit. Fruits are low in calories, salt, fat, and cholesterol, but they are also an excellent source of vitamins, minerals, and enzymes. Kiwi fruits are the most important fruit of all. Kiwi fruits are used medicinally in many different ways. Because of its antioxidant qualities, which help the body rid itself of free radical molecules, it is regarded as one of the most important fruits for enhancing immunity.¹ Over the past 20 years, kiwi fruit has grown increasingly popular due to its many health benefits. The genus Actinidia is responsible for producing kiwifruit, a fruit renowned around the world for its delicious flavor and advantageous properties.

The fruit has a unique flavor and look in addition to having a high vitamin C content. Kiwi takes its name from New Zealand. The plant was first discovered in the Chang Kiang valley (Yang Tao) in northern China.² Kiwi fruits have excellent antioxidant activity because they are high in phenolics and vitamin C. Kiwi fruit is the fruit that is commonly consumed that has the second-highest antioxidant content, behind plums.³ One fruit that is high in nutrients and low in calories is the kiwi, which may offer major health benefits. Research has indicated that consuming kiwi fruit on a daily basis can aid in the prevention and treatment of ailments such as cough, asthma, and diabetes.

Figure: Actinidia deliciosa

It has more potassium in it than citrus fruits or bananas. It has a wide spectrum of compounds with potential medical uses, including the ability to treat sleep disorders, according to numerous investigations.⁴

To further support any potential health advantages, kiwifruit also contains dietary fiber, phytochemicals, folate, potassium, and magnesium.^5,6 Kiwis include two phytochemicals that help maintain eye health and prevent macular degeneration: xanthophyll and lutein. Because of its rich pulp juice content, delicious flavor, and thick meat, kiwifruit is also referred to as the "king of fruits". Kiwifruit contains a variety of nutrients, including proteins, amino acids, sugar, minerals, and fatty acids (particularly linoleic acid). Kiwifruit peel has higher levels of pectin (3.7–4.2%), carbohydrates (15.79%), sugars (12.3%), and protein (1.6–2.1) than pulp. There are 18 free amino acids in the fruit. The amino acids that are shown to be plentiful in kiwifruit are glutamic acid, arginine, lysine, tyrosine, and aspartic acid. Its pale green or golden flesh bears rows of small, edible black seeds, and its thin, fuzzy, fibrous skin is sour yet edible.⁷

This research aims to provide a current overview of this plant's pharmaco-logical and toxicological profile, as well as its ethno-traditional description, morphology, phytochemistry, and clinical studies. Each component of the plant has important qualities that people may find useful. Published research on many facets of this plant, with a particular emphasis on its therapeutic qualities, is presented in this review article.⁸

ORIGIN, GEOGRAPHICAL SOURCE AND DISTRIBUTION:

The large genus Actinidia is found in cool temperate woods and the tropics. The kiwi fruit is native to China, having been discovered there in 1947 near the edge of the "Yangtze River Valley," a mountain area in the country's southwest. Given that it originated in China, kiwis are also referred to as "China's miracle fruit" and "Chinese gooseberry." The fruit was transported from China to the United States, New Zealand, Europe, and the United Kingdom between 1900 and 1910. 1937 was the beginning of commercial planting in New Zealand. New Zealand was the first country to use its commercial production. The kiwifruit was first planted in Bangalore, India, but it never bore fruit. After then, it was launched in Shimla, Himachal Pradesh, and quickly gained popularity there. After citrus, apples, pears, and peaches, kiwi fruit is currently the sixth most important fruit crop and is traded internationally. It is consumed all over the world. Zespri is the brand name for kiwi.At the start of the 20th century, kiwifruit came to the West.⁹

CULTIVATION OF KIWI FRUIT:

Kiwifruit needs to be planted in an area that provides complete sun exposure and wind protection. Locations with cold temperatures should be avoided at all costs. The best soils are gritty loams with well-drained organic matter. The ideal range for the soil's pH is 5.0 to 6.5.

It is important to carefully cultivate the soil before planting since it will help control weeds. There should be water available for irrigation. The pollination process will benefit from easy access to honeybees. The moderate highlands of Himachal Pradesh, Uttar Pradesh, J & K Sikkim, Meghalaya, Arunachal Pradesh, and Kerala are the primary growing regions for kiwis. although being very recently introduced, have not yet Become accessible.¹⁰

· Soil Requirements and Climate:

Growers can cultivate kiwi fruit in warm, humid climates. Kiwi farming is best suited to loamy soil with a deep yellow-brown color that is fertile and well-drained. Once cropping start, levels of nitrogen (200kg/ha), potassium (150kg/ha), and phosphorus (55kg/ha) need to be regularly checked.¹¹

· Varieties of Kiwifruits:

The main varieties of kiwifruits come from the three primitive species:

Two from New Zealand = Actidinia chiniensis and Actidinia deliciosa.

One from Taiwan = Actidinia setosa.¹²

o Actinidia Chinensis (Yellow Kiwifruit)

The green kiwifruit is less popular in the Asian market due to its lower acidity, higher sweetness, and bright yellow flesh.

o Actinidia Deliciosa (Green Kiwifruit)

This one has a pulp that is slightly green, tastes acidic, and is very healthy because to its high vitamin and mineral content. It is the species that is grown on Earth the most frequently and has the highest vitamin C concentration.

o Actidinia setosa (Brown Kiwifruit)

Good source of antioxidants, lutein, β-carotene, chlorophylls, vitamin B8 (myo-inositol), enzyme actinidin, and dietary fiber.

· Land Preparation:

Vines are planted on terraces formed by the contouring of steep land. Towards the north-south direction of the rows in order to maximize sunlight. For the vineyard to be established successfully, the soil must be thoroughly prepared.

· Plantation :

Kiwi plants can be multiplied through grafting, seed, or seedlings. Additionally, planting is often completed in January. An arbor or pergola system structure is employed for the plantation, spaced six meters apart in rows. Additionally, a male to female plant ratio of 1:5 is maintained for pollination in plants.

· Frost Protection :

By moving heat from the warmer air above the orchard in the inversion layer down to the colder air closer the ground and vines, frost fans help protect orchards from frost. By increasing the canopy's air temperature, this protects the kiwifruit plants.

· Fertilizer Requirements:

Since the plant is resprouting in the early spring, nitrogen is always required. For additional nitrogen, urea and ammonium nitrate are suggested. It is also advised to use an all-purpose 10-10-10 fertilizer. Fertilizer (liquid or granular) can be applied, but take care not to burn the plant.

· Irrigation:

Planting the vine marks the beginning of kiwi pruning and training. Instead than concentrating on how to cut a kiwi during the first year, you should concentrate more on straight development and a solid framework. Keep it from spinning around the post. Till the vine reaches the top of the post, cut off all of the side branches. Encourage side shoots that grow lateral down the wires by cutting out the top of the vine a few inches (8 cm) below the top of the post.

· Harvesting:

Hardy kiwifruits take around 150 days to achieve full maturity; they are deemed fully ripe by late summer, having reached their maximum size by mid-summer. After being selected, kiwifruit will continue to develop, so select a few large fruits and leave them out on a counter for a few days.

· Storage :

Kiwi fruits keep well for a long time. For up to eight weeks, the fruits can be stored in good condition without refrigeration in a cool location. It can be stored at -0.60 to 00 C for four to six months.

· Packing :

A typical packaging for kiwi fruits does not exist. Typically, cardboard boxes with a capacity of 3–4 kg are utilized for packaging. When used in storage cases, polythene liners can effectively maintain high humidity and keep fruits in good condition for extended periods of time.¹³

Figure: Cultivation of Kiwi Fruit

BOTANICAL ASPECTS OF KIWI FRUIT:

· Taxonomical Classification:

o Botanical Name: Actinidia deliciosa

o Synonyms: Chinese gooseberries, woody vine, green kiwi

Table 1: Taxonomical classification of kiwi fruit¹⁴

Classification	Name	Classification	Name
Kingdom	Plantae	Order	Ericales
Division	Magnoliophyta	Superorder	Asteranae
Class	Magnoliopsida	Family	Actinidiaceae
Subclass	Magnoliidae	Genus	Actinidia

· MORPHOLOGY:

Leaves:

Large, leathery, deep green leaves range in shape from oval to nearly round. Its evergreen, alternate, long-petioled leaves are 7.5–12.5cm long, oval to almost round, and cordate at the base. Mature leaves are downy-white with apparent light-colored veins beneath; young leaves are covered with red hairs. The upper surface of mature leaves is dark-green and hairless.

Flowers:

The flowers are fragrant, sexual or bisexual, borne singly or in 3's in the leaf axils, are 5 to 6-petalled, white at first, changing to buff-yellow, 2.5-5 cm broad, and both sexes have central masses of many stamina though those of the female flowers with no viable pollen. The flowers also lack nectar. It flowers in November.

Fruits:

The oval, ovoid or oblong fruit is up to 2-2½ inches long, with russet-brown skin densely covered with short, stiff brown hairs. The flavor is sweet, tart to acid.^15,16

LEAVES

FLOWERS

FRUITS

Figure: Parts of kiwi Actindia deliciosa

PHYTOCHEMISTRY:

Kiwifruit's green color is a result of the chlorophyll content. Gas chromatography mass spectro-photometry (GC-MS) and multidimensional gas chromatography olfactometry (GC/GC-O) are used to study the aroma active components and their profile in kiwi fruit. Below is a discussion of the chemicals found in the pulp, peel, and roots of kiwifruit.¹⁷

PHYTOCHEMICALS IN ROOTS:

There are a total twelve compounds (β-Sitosterol, n-stearic acid, Iso-scopoletin, Dimethyl chromancarboxylic acid, Fraxetin, Aesculetin, Umbelliferon, Vanillic acid, Protocatechuic acid, Vanillic acid 4-O-β-D-glucopyranoside, 5, 7-dihydroxychromone, Tachioside) that are present in the roots of Actinidia.

PHYTOCHEMICALS IN PULP:

The chemical component of pulp crude extract, which is widely employed as a flavoring additive in pharmaceutical formulations, allows for the isolation of two caffeic acid coumarin glucosydes and glucosyl derivatives.¹⁸

NUTRITIONAL VALUE:

The Kiwi's nutritional content is unique in that it has a high concentration of water, fiber, minerals, vitamins, and interesting biomolecules together with a low concentration of energy, carbohydrates, proteins, and fats. According to Satpal et al. (2021) and Drummond (2013), peeling the skin of kiwifruit (A. deliciosa and A. chinensis "green" and "gold" varieties, respectively) is customary before consumption. People are very interested in the chemical makeup of kiwis in order to understand their nutritional value and possible health benefits. Most research has focused on the fruit's nutritional components, which include protein, lipids, carbs, vitamins (particularly folic acid, vitamins A, C, and E), minerals, polyphenols, antioxidants, and dietary fiber.¹⁹

Figure: Nutritonal value of kiwi fruit

TYPES OF KIWI FRUIT:

These are all about the most well-liked kiwi varieties those that are readily available in stores and those that are rather uncommon. Every kind is unique and has a flavor that most people will enjoy.

· Blake Kiwi

· Golden Kiwi

· Jenny Kiwi

· Purple Kiwi

· Arctic Beauty Kiwi

1. Blake kiwi:

Develops fruit one year earlier than all other varieties of kiwi plants, but otherwise it is similar to all other varieties. Fruit-bearing vines develop quickly, just like bruno kiwis do. Compared to other kiwi fruits, the Blake kiwi bears sweeter, delicious fruits. This plant is best suited for milder summer climates because it grows one month earlier than other plants.

2. Golden Kiwi:

Even though the green and golden kiwis are closely related, the golden kiwi is rather more uncommon. The flesh of the golden kiwi is bright yellow with a few black seeds, and this is the main distinction between the two fruits. Its golden brown exterior has very few hairs and is significantly smoother. While the green kiwi yields fruit all year round, this kind only produces fruit from May to January and has a tropical flavor.

3. Jenny Kiwi:

The self-pollinating jenny kiwi is a hybrid of the kiwi plant. The springtime blooms on the Jenny Kiwi vines are fragrant yellow flowers. This variety of kiwi fruit will start to produce luxurious fruit towards the end of summer. The fuzzy green exterior and green meat of the Jenny Kiwi are enhanced by nutritious black seeds, and the fruit has a sweet taste.

4. Purple Kiwi:

The purple kiwi's shaggy purple skin and crimson flesh give it an incredibly unusual and eccentric appearance. The green leaves of the plant have blue undersides and are growing on hairless stems. The male and female vines are required to produce the fruit, and it is better to wait until the plant flowers in the spring to find out which plant you have. Should you choose to cultivate purple kiwi plants, be aware that while the fruits are tasty, their short shelf life makes them unsuitable for mass production.

5. Arctic Beauty Kiwi:

One variety that is very resilient and able to withstand the lowest temperatures is the artic beauty kiwi. Despite its extreme cold tolerance, this plant need lots of sun exposure and consistent hydration in order to flourish. It does not require a particular type of soil, but in order to be pollinated and produce fruit, it needs a male plant.²⁰

Blake Kiwi

Golden Kiwi

Jenny Kiwi

Purple Kiwi

Arctic Beauty Kiwi

Figure: Types of kiwi fruits

THERAPEUTIC ACTIVITIES:

Numerous research studies have been conducted to examine the pharmacological profile and potential health benefits of kiwis. Antioxidants, diabetics, inflammatory and hypertensives, thrombin inhibitors, asthmatics, anti-platelets, antinociceptives, antimicrobials, constipation relievers, anti-carcinogenic agents, antifungal agents, antiviral agents, and anti-tumor agents are just a few of the numerous biological effects that have been noted. It has a complex pharmacological profile that offers several health advantages.^21,22

· Antitumor activity:

A.deliciosa contains an anti-mutagenic ingredient that aids in preventing gene alterations that can start the cancer process. A. deliciosa contains glutathione as well, which could aid in the reduction process. Several findings from the study seem to support the idea that kiwis can be beneficial in preventing cancer.

· Antioxidant effect:

Due to the fact that the human body cannot produce antioxidants naturally and must instead obtain them from artificial sources or foods like kiwi fruit, antioxidants are currently a hot topic in modern research. Thus, compounds known as antioxidants are those that, when present in small amounts, prevent or delay the oxidation of the substrate that takes place during chain reactions. Antioxidant properties of kiwis are linked to their capacity to enhance health.

· Anti-inflammatory activity:

Reactive oxygen species (ROS) are a natural component of living systems and are constantly produced by routine biological processes. Among the reactive oxygen species are superoxide, hydrogen peroxide, hydroxyl radicals, and single oxygen. Inflammation, infection, UV exposure, and medication use are just a few of the conditions and factors that can increase the production of ROS within cells and initiate a cascade of inflammatory events.

· Anti-diabetic effect:

Insulin resistance, which is characterized by a decreased ability of cells or tissues to respond to physiological insulin concentrations, is the cause of chronic hyperglycemia and/or hyperinsulinemia. These variables impact the conditions type 2 diabetes (T2D) mellitus, obesity, and metabolic syndrome. Chronic insulin secretions can change blood levels of glucose, insulin, or fatty acids, which can change peripheral tissues and lead to insulin resistance.

· Anti-platelet activity:

Eating two or three kiwi fruit each day for 28 days significantly reduced platelet aggregation, suggesting that kiwi fruit consumption is a useful strategy for reducing platelet aggregation caused by collagen and ADP. Kiwi fruit eating may increase the effectiveness of thrombosis prevention. The extract's ability to suppress platelets may be partially mediated by lowering the synthesis of TxA2. ADP, collagen, and plasma triglyceride levels alter platelet reactivity.²³

HEALTH BENEFITS:

Due to their many biological effects, such as lowered cardiovascular disease risk factors, antioxidant, antimutagenic, anticarcinogenic, antiallergenic, antibacterial, and anti - inflammatory qualities, bioactive chemicals are crucial for maintaining human health.²⁴Different phytochemicals and bioactive substances found in kiwi fruit determine its health benefits.²⁵

· Digestive health

· Skin health

· Hair health

· Cancer

1. Digestive health:

The proteolytic enzyme actinides, which dissolves proteins and aids in meal digestion, is highly concentrated in kiwifruit. Actinides are related to papain in papaya and bromelain in pineapple. The digestive tract may move through it more easily.

2. Skin health:

Vitamin C, which is included in kiwifruit, is an essential nutrient that functions as an antioxidant in our bodies to help protect against UV, pollution, and smoke-induced skin damage, minimize wrinkles, maintain youthful, vibrant skin, and improve the texture of our skin overall.It also contains a lot of vitamin E, which keeps skin hydrated and supple while shielding it from damage. Vitamins also support cell renewal, which maintains the skin's youthful suppleness. Vitamin C is necessary for the formation of collagen. Kiwis' amino acids protect skin from UV rays.

3. Hair health:

Fruit has nutrients including zinc, magnesium, and phosphorus that support blood circulation and hair growth. Additionally, it has vitamins C and E, which promote hair development. Omega-3 fatty acids, which are found in kiwi seed oil, support the maintenance of hair moisture. Kiwis are high in copper, which helps hair retain its natural color and prevents it from going gray too quickly. Fruit's iron promotes healthy blood flow to the scalp and nourishes hair. As thus, it enhances the hair from the roots up.

4. Cancer:

Consuming kiwis fruits is beneficial in the battle against cancer since they are cytotoxic to cancer cells but not to healthy, normal ones. The high fiber content of kiwi fruit reduces the incidence of colon cancer. It has been established that kiwis have an antimutagenic ingredient that helps stop gene alterations that could lead to cancer. The phytochemical lutein, found in kiwis, has been connected to defense against lung and prostate cancer. The biochemical makeup of kiwi fruit, which includes a range of antioxidants, carotenoids, vitamins, and fibres, is advantageous for the prevention or treatment of cancer.²⁶

CONCLUSION:

In conclusion, kiwifruit is a nutritionally rich and health-promoting fruit that has gained global popularity due to its numerous benefits. It is low in calories, salt, fat, and cholesterol, while being an excellent source of essential vitamins, minerals, enzymes, and dietary fiber. Its high antioxidant content, especially due to phenolics and vitamin C, plays a crucial role in boosting immunity and protecting the body from free radicals. Kiwifruit offers a range of therapeutic properties, including the prevention and management of conditions like asthma, diabetes, and sleep disorders, as well as supporting eye health with phytochemicals like lutein and xanthophyll. Additionally, its rich nutrient profile, including potassium, magnesium, folate, and amino acids, makes it a valuable dietary addition for overall health.

Despite its short postharvest life, kiwifruit remains highly regarded for its unique flavor, nutritional density, and medicinal potential. Continued research into its pharmacological and toxicological properties, as well as its traditional and modern applications, highlights its significance as a functional food and a natural remedy. This review underscores the need for further exploration into its therapeutic properties and potential uses in contemporary healthcare practices. Now today the kiwi fruit is available in the form of juice, jams, jellies, marmalades, wine, dried slice in market.

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Received on 25.01.2025 Revised on 12.02.2025

Accepted on 28.02.2025 Published on 18.04.2025

Available online from April 22, 2025

Asian J. Res. Pharm. Sci. 2025; 15(2):172-178.

DOI: 10.52711/2231-5659.2025.00027

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. Creative Commons License.