kiwi.gif (30353 bytes)

 

PHYTOCHEMICALS IN KIWIFRUIT


Researchers believe that phytochemicals - natural components of plants' defense systems - may be able to reduce the risk of developing some catastrophic illnesses.1 Research has shown that phytochemicals:

Can help stimulate the secretion of enzymes that deactivate carcinogens.

In foods may be absorbed better than those in supplements.

May help decrease the risk of developing cancer and heart disease.

Kiwifruit contains carotenoids: carotenes (primarily beta carotene), luteins and xanthophylls.

Diets high in foods containing carotenoids have been linked to a reduced risk of cancer, heart disease, cataracts and macular degeneration. More research is needed to reach the level of significant scientific agreement needed to clearly establish the relationships and mechanisms.

Kiwifruit contains chlorophylls.

Chlorophyll is responsible for the green color of kiwifruit and makes it one of the few fruits that are green at maturity. The health benefits of chlorophyll are not fully established.

Kiwifruit contains phenolic compounds: flavonoids and anthocyanins.

Flavonoids have a primary function as antioxidants. Studies show that phenolic compounds may be more concentrated in the skin of kiwifruit.  Contact: Laura Bachmann, R.D.    Phone: 415-975-2269

 

BACK TO NUTRITION MASTER PAGE