Nutritional benefits of kiwi fruit

The Magical Flight of the Kiwifruit

The kiwifruit is native to China and was brought to New Zealand by a traveler in 1904. From there the Kiwi took flight. It is now known around the world.

Originally called minhoutao (also Yang tao) or monkey peach by the Chinese, it was later named the Chinese Gooseberry in 1960. New Zealand growers named this unusual fruit the Kiwi after the national bird of New Zealand, the Kiwi, a Maori or Native New Zealand name. The Kiwifruit first appeared in the United States in a restaurant in 1961.

The main producers of kiwifruit today are Italy, New Zealand, Chile, France, Japan, and the United States.

The Kiwifruit is a powerhouse of antioxidant nutrients and has more Vitamin C than oranges and more potassium than bananas. Of the 3 top low sodium, high potassium fruits, the Kiwifruit is number one.

The powerhouse of nutrients are Vitamin C, dietary fiber, Vitamin E, potassium, low fat, no cholesterol, folic acid, copper, pantothenic acid, calcium, magnesium, iron, Vitamin B6, phosphorous, and Vitamin A.

According to California Kiwifruit, the kiwifruit is the most nutrient rich of the top 26 fruits worldwide.

Kiwifruit are among the list of antioxidant rich foods that can best fight free radicals formed in the oxygenation process of digesting foods. They should be eaten with every meal to reduce oxidative stress during eating according to a study by the Agricultural Research Service by Ronald L. Prior at the Arkansas Children’s Nutrition Center in Little Rock, Ark. The antioxidant rich foods cited were Bing cherries, red grapes, dried plums, dried plum juice, kiwifruit, strawberries, and wild blueberries. (March 24, 2008) (www.sciencedaily.com/releases /soo8/03/080321123343.htm)

Another study conducted by the same team measured how different fruits effected antioxidant status and the kiwifruit and grape came out as best able to deliver high antioxidant capacity.

One study suggests that the phytonutrients in the Kiwifruit exhibit the ability to protect DNA in the nucleus of human cells from oxygen-related damage. Researchers are currently working on isolating the specific nutrients in the kiwi that protect DNA. (www.whfoods.com).

A study among 6-7 year old children in Italy found that when eating high sources of Vitamin C such as the Kiwifruit, they had fewer respiratory problems that included wheezing, shortness of breath, and night coughing. (www.whfoods.com)

Another study found that the kiwifruit was good for the reduction of blood clotting. The study found that platelet aggregation response (potential blood clotting) was reduced by 18% and triglycerides (blood fats) dropped by 15% on eating the kiwifruit. (www.whfoods.com).

In a Chinese study of people suffering from esophageal cancer in Lin Xian it was found that Vitamin C lowers high levels of nitrites found in the body of those suffering from esophageal cancer.

The excellent source of Vitamin C in kiwifruit can reduce the “severity” of osteoarthritis, rheumatoid arthritis, and asthma. It can prevent colon cancer, atherosclerosis, diabetic heart disease, and strengthen the immune system.

The high amounts of potassium can relieve hypertension or the effects of hypertension medication. Kiwifruit enzymes help relieve bloating, heart burn, and acid indigestion.

On a lighter note in 1976 a box of kiwifruit was delivered to the Insurance House of Lloyds of London and mistaken for a box of grenades. Scotland Yard was called and the building evacuated. They blew up the box of kiwifruit. Those kiwifruit sure do get around!