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Nutrición Hospitalaria

versión On-line ISSN 1699-5198versión impresa ISSN 0212-1611


LOPEZ-SOBALER, Ana M.; APARICIO VIZUETE, Aránzazu  y  ORTEGA ANTA, Rosa María. Nutritional and health benefits associted with kiwifruit consumption. Nutr. Hosp. [online]. 2016, vol.33, suppl.4, pp.21-25. ISSN 1699-5198.

Both the Green® kiwifruit (Actinidia deliciosa) and the Sungold® one (A. chinensis) stand out among other commonly consumed fruits for their nutritional composition. They are fruits exceptionally rich in vitamin C, since green kiwi fruit have twice and Sungold® have three times the same amount of the vitamin of strawberries or oranges. Kiwifruit is very rich in vitamins E, K, folates, carotenoids, potassium, fiber and other phytochemicals. Regular consumption of kiwifruit, in the context of a balanced diet, has proven to have beneficial effects on immune function and antioxidant defense; also in the gastrointestinal function, improving protein digestion and constipation; and in the upper respiratory tract, preventing infections and improving their symptoms. Finally, regular consumption of kiwifruit has been associated with improvements in mood. Most of these benefits may be due not only to the high content of vitamin C of the kiwifruit, but also to other nutrients and phytochemicals that work synergistically in the food matrix. The results of the studies suggest that the daily consumption of kiwifruit can be an effective strategy for health promotion and prevention of numerous diseases.

Palabras clave : Kiwifruit; Actinidin; Vitamin C; Health benefits; Nutritional value.

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