Medicinal Plant Research 2024, Vol.14, No.4, 210-222 http://hortherbpublisher.com/index.php/mpr 211 Shu et al., 2023). Therefore, uncovering the mechanisms that regulate key metabolites in kiwifruit is crucial for enhancing its commercial value and health benefits. This study systematically analyzes the chemical constituents and pharmacological effects of kiwifruit, providing a comprehensive understanding of its chemical diversity and bioactivity through integrated research data. The study aims to identify and classify the main chemical components of different species and varieties of kiwifruit, evaluate its pharmacological actions—including antioxidant, anti-inflammatory, and other health-promoting properties—and discuss its potential clinical significance in the prevention and treatment of chronic diseases. This study seeks to elucidate the multifaceted benefits of kiwifruit, offering valuable resources for researchers, healthcare professionals, and the food industry, and providing references for the sustainable utilization and enhancement of the nutritional and medicinal properties of kiwifruit in future research. 2 Chemical Constituents of Kiwifruit 2.1 Polyphenols and flavonoids Kiwifruit contains a variety of polyphenols and flavonoids, which vary significantly among different cultivars and parts of the fruit. Key polyphenols identified include catechin, epicatechin, quercitrin, and chlorogenic acid (Wang et al., 2020; Zhang et al., 2020; Chen et al., 2023). The total polyphenol content (TPC) and total flavonoid content (TFC) are substantial, with TPC ranging from 75.43 to 316.14 mg GAE/100 g FW and TFC being significant contributors to the antioxidant capacity of the fruit (Table 1) (Zhang et al., 2020; Liang et al., 2021). Table 1 AAC, TPC, TFC and TAC of 15 kiwifruit cultivars (Adopted from Zhang et al., 2020) Cultivar AAC (mg/100 g) TPC (mg GAE/100 g) TFC (mg CTE/100 g) TAC (mg CGE/100 g) Cuixiang 145.25 ± 0.75 h 131.03 ± 2.84 e 20.39 ± 3.55 de - Hayward 92.75 ± 1.75 l 78.04 ± 3.27 h 10.25 ± 2.13 f - Xuxiang 105.42 ± 0.63 k 85.49 ± 2.55 g 12.56 ± 3.51 ef - Guichang 165.27 ± 3.25 e 133.94 ± 3.52 e 5.69 ± 2.68 f - Ruiyu 124.49 ± 0.89 j 110.57 ± 3.46 f 12.00 ± 1.47 ef - Jinhong No.1 52.39 ± 1.88 n 80.09 ± 1.91 h 22.19 ± 3.29 d 0.52 ± 0.07 c Hongshi No.2 248.16 ± 2.67 a 216.37 ± 0.73 a 50.89 ± 3.02 a 3.65 ± 0.27 a Hongyang 154.57 ± 1.72 g 129.75 ± 1.59 e 40.69 ± 3.01 b 1.02 ± 0.02 b Jinhong 50 161.04 ± 1.70 f 142.89 ± 3.78 c 31.64 ± 3.69 c 0.72 ± 0.00 c Oriental Red 181.07 ± 2.10 d 144.53 ± 0.77 c 23.72 ± 5.71 d 1.58 ± 0.13 b Huayou 187.33 ± 1.88 c 146.46 ± 2.43 c 23.58 ± 1.44 d - Sungold 137.42 ± 1.38 i 113.09 ± 3.22 f 16.33 ± 3.06 e - Jinyan 73.83 ± 1.28 m 74.06 ± 0.97 h 15.17 ± 1.12 ef - Jintao 151.74 ± 1.61 g 141.7 ± 2.19 d 14.69 ± 4.52 ef - Puyu 233.99 ± 1.61 b 158.66 ± 2.35 b 19.61 ± 3.26 d - Note: The data are given as the mean ± SD (n = 3). Mean values in each column with unlike letters are significantly different among cultivars (p< 0.05) (Adopted from Zhang et al., 2020) Polyphenols and flavonoids in kiwifruit play a crucial role in its antioxidant activities. Studies have shown that these compounds are the primary contributors to the fruit's ability to scavenge free radicals, as evidenced by their performance in DPPH and FRAP assays (Zhang et al., 2020; Zhou et al., 2020; Chen et al., 2023). For instance, chlorogenic acid has been positively correlated with ferric reducing antioxidant power (FRAP), while isoquercitrin has shown a negative correlation with DPPH free radical scavenging ability (Chen et al., 2023). The fermentation of kiwifruit with Lactobacillus plantarum has been found to increase the content of these antioxidant compounds, further enhancing the fruit's antioxidant activity (Zhou et al., 2020). 2.2 Vitamins and dietary fiber Kiwifruit is an excellent source of vitamin C, with concentrations ranging from 47.24 to 171.64 mg/100 g, depending on the cultivar (Zhang et al., 2020; Liang et al., 2021). Vitamin C is well-known for its antioxidant
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