Medicinal Plant Research 2024, Vol.14, No.4, 210-222 http://hortherbpublisher.com/index.php/mpr 212 properties, which help in reducing oxidative stress and boosting the immune system. Additionally, it plays a vital role in collagen synthesis, wound healing, and the maintenance of cartilage, bones, and teeth (Tylewicz et al., 2020). The dietary fiber content in kiwifruit is significant and contributes to its health benefits, particularly in managing glycaemic response. Studies have shown that the non-sugar components of kiwifruit, including dietary fiber, can reduce the amplitude of the glycaemic response by delaying the absorption of carbohydrates (Monro et al., 2022). This effect is attributed to the fiber's ability to slow down the digestion and absorption of sugars, thereby preventing spikes in blood glucose levels. 2.3 Essential oils and fatty acids Essential oils in kiwifruit oil are composed of various bioactive compounds, including geraniol and α-tocopherol, which have been shown to maintain the bioactive compounds of the fruit during storage (Mthembu et al., 2023). These essential oils contribute to the fruit's overall antioxidant capacity and help in preserving its nutritional quality. The major fatty acids identified in kiwifruit oil include polyunsaturated fatty acids (PUFAs), which are crucial for maintaining cell membrane integrity and function. The presence of these fatty acids has been linked to the fruit's ability to reduce fatty acid oxidation and maintain textural properties during storage (Jiao et al., 2020). The application of polyphenols from kiwifruit has also been shown to inhibit the formation of TBARS and TVB-N, further highlighting the protective effects of these compounds on lipid oxidation. 3 Pharmacological Effects 3.1 Antioxidant properties Kiwifruit contains a variety of bioactive compounds, including polyphenols, flavonoids, and vitamins, which contribute to its strong antioxidant properties. These compounds work by scavenging free radicals and reducing oxidative stress in the body. For instance, the fermentation of kiwifruit with Lactobacillus plantarum has been shown to increase the content of phenolics and flavonoids, thereby enhancing its antioxidant activity (Zhou et al., 2020). Additionally, the presence of compounds such as protocatechuic acid and chlorogenic acid in kiwifruit pulp further contributes to its antioxidant potential. Kiwifruit is recognized as a rich source of natural antioxidants. Studies have demonstrated that different parts of the kiwifruit, including the peel, pulp, and core, contain significant amounts of phenolic compounds and exhibit strong antioxidant capacities. For example, the peel of New Zealand-grown organic Hayward kiwifruit has been found to have the highest total phenolic content and antioxidant capacity compared to the pulp and core (Liu et al., 2022). The antioxidant capacity of kiwifruit is influenced by its cultivar, with some varieties like Hongshi No.2 showing particularly strong antioxidant properties (Figure 1) (Zhang et al., 2020). When compared to other fruits, kiwifruit stands out for its high antioxidant capacity. The total polyphenol content (TPC) and ascorbic acid content (AAC) in kiwifruit are significant contributors to its antioxidant activity, often surpassing those found in other fruits. For instance, the antioxidant capacity of kiwifruit measured through DPPH and FRAP assays is notably high, making it a superior source of natural antioxidants (Zhang et al., 2020). Additionally, the use of enhanced freshness formulations (EFF) has been shown to maintain the bioactive compounds and antioxidant capacities of kiwifruit during storage, further highlighting its potential as a robust antioxidant source (Mthembu et al., 2023). 3.2 Anti-inflammatory and antimicrobial effects Kiwifruit exhibits notable anti-inflammatory properties, primarily due to its rich content of antioxidative phenolics. Studies have shown that extracts from certain kiwifruit cultivars, such as Actinidia eriantha cv. Bidan, significantly reduce the production of proinflammatory cytokines like interleukin-6, interleukin-12, and tumor necrosis factor-α in macrophages (Kim et al., 2018). Additionally, the consumption of functional kiwifruit jelly with chenpi has been found to decrease serum levels of inflammatory factors such as IL-6 and TNF-α in a mouse model, indicating its potential as an anti-inflammatory agent (Peng et al., 2022). Kiwifruit also possesses antimicrobial properties, which can be attributed to its diverse phytochemical composition. The phenolic compounds present in kiwifruit have been shown to exhibit antimicrobial activities
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