Anti-oxidant Effects of Kiwi Fruit in Vitro and in Vivo

• Published in: Biological & Pharmaceutical Bulletin Vol. 34; no. 1; pp. 128 - 134
• Main Authors: Iwasawa, Haruyo, Morita, Erika, Yui, Satoru, Yamazaki, Masatoshi
• Format: Journal Article
• Language: English
• Published: Japan The Pharmaceutical Society of Japan 01.01.2011; Pharmaceutical Society of Japan; Japan Science and Technology Agency
• Subjects: 8-hydroxy-2′-deoxyguanosine; Actinidia - chemistry; Animals; anti-oxidant effect; Antioxidants - metabolism; Antioxidants - pharmacology; Citrus paradisi; Citrus sinensis; Fruit - chemistry; Fruit - metabolism; Humans; Hydrogen Peroxide - chemistry; Hydrogen Peroxide - metabolism; kiwi fruit; Lipid Peroxidation; N-ε-(hexanoyl)-lysine; polyphenol
• ISSN: 0918-6158; 1347-5215
• DOI: 10.1248/bpb.34.128

We previously reported that kiwi fruit is rich in polyphenols and has immunostimulatory activity. Polyphenols are widely known for having anti-oxidant effects. We also revealed potential anti-oxidant effects of kiwi fruit in vivo by oral administration to mice. Here, we compared the anti-oxidant effects of kiwi fruit with those of other fruits in vitro. Then, we examined the inhibitory effects of kiwi fruit on oxidation in the human body. There are two varieties of kiwi fruit, green kiwi and gold kiwi. We also examined variation between these varieties. Comparison of the anti-oxidant effects in vitro demonstrated that kiwi fruit had stronger anti-oxidant effects than orange and grapefruit, which are rich in vitamin C; gold kiwi had the strongest anti-oxidant effects. Kiwi fruit inhibited oxidation of biological substances in the human body. In particular, kiwi fruit may inhibit early lipid oxidation. In this study, kiwi fruit had strong anti-oxidant effects and may prevent the development and deterioration of diseases caused by oxidative stress.