The Physiology and Biochemistry of Kiwifruit (Actinidia deliciosa)

Author: Mostafyi Akram

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Abstract

Kiwi fruit is cultivated in many parts of the world and has generating income among a large group of population. The physiology and biochemistry of Kiwi plays an important part in understating its role in food chemistry. The in vivo and in vitro studies have revealed that kiwi cause different natural impacts like antiviral (hostile to HIV) action, protection against oxidative DNA damage and anticancer action. Free radical-induced oxidative stress has been related with a few lethal cell forms, including oxidative harm to protein and DNA, film lipid oxidation, compound inactivation, and quality transformations may prompt carcinogenesis. The present study is an attempt to review the physiology and biochemistry of Kiwi.

Keywords

Kiwi, physiology, biochemistry, impacts

Conclusion

Kiwifruit is rich in bioactive compounds such as vitamin C, vitamin E, flavonoids, carotenoids, and minerals and others. It is repository of different biochemical that helps in the prevention of different diseases. However, the hypersensitivity to Kiwi fruit is a cause of concern for few individuals. Kiwifruit are harvested mature and unripe, and considerable fruit softening must take place before fruits can be eaten and allergen sensitivity must be checked. Several studies reported large changes in a number of physiological and chemical changes not only in whole fruit but also in different tissue types within the fruit.

References

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How to cite this article

Mostafyi Akram (2018). The Physiology and Biochemistry of Kiwifruit (Actinidia deliciosa) Biological Forum – An International Journal 10(1): 129-133.