Actinidia deliciosa
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Kiwi is a brown coloured, oval shaped fruit up to 8 cm long covered with very fine hair like structures. The edible part is green in colour and it consists of numerous small black seeds. It belongs to the Actinidiaceae family. It is known to have a natural source of Carotenoids such as Provitamin A, beta-carotene, Zeaxanthin and Lutein along with Vitamins C, A and E. The compounds are known to have high anti-inflammatory activities in several animal models by inhibiting inducible NO synthase and COX-2 enzyme expression. |
| Plant Details | Agro-climatic Zone | Vernacular Names | Pictures |
| Scientific Name: Actinidia deliciosa var. deliciosa (A. Chev.) A. Chev. Family: Actinidiaceae Engl. & Gilg Class: Magnoliopsida Order: Ericales Genus: Actinidia Lindl. Fruiting Season: October to December Fruting Condition: Ripe and unripe |
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 Fruits with plant.  One sliced fruit  Fruits with plant. |
| Compound/Chemical | Immunomodulatory Activity | Pathway | Immunomodulatory Marker |
| Fruit extract | Anti-inflamatory activity | A deliciosa extract inhibited airway inflammation and hyperresponsiveness in a murine model of asthma. | -[2] |
| Fruit extract | Anti-inflamatory activity | An extract of Actinidia deliciosa fruit demonstrated anti-inflammatory activity in several animal models, an effect in part attributed to inhibition of inducible nitric oxide synthase and cyclooxygenase-2 enzyme expression. | NO, COX-2 inhbition[2] |
| Fruit extract | Hepatoprotective activity | The anti-oxidant effects of kiwi extract on carbon tetrachloride (CCl4) induced liver injury in BALB/c mice. The extract showed protective effects, not only as anti-oxidant effects, but also in the protection of hepatotoxicity in CCl4-intoxicated mice. | TNF-alpha, CCL4[3] |
| Major Class | Metabolites |
| Benzoic acid derivatives | Vanillic acid(Flesh ) |
| Carboxylic acid derivatives | 2,2-dimethyl-6-chroman carboxylic acid(Flesh ) |
| Carotenoid | Lutein(Flesh ) |
| Chromone derivatives | 5,7-dihydroxy chromone(Flesh ) |
| Fatty Acids derivatives | N-stearic acid(Flesh ) |
| Glycosides | Tachioside(Flesh ) |
| Hydroxy benzoic acid derivatives | Protocatechuic acid(Flesh ) |
| Hydroxy coumarins | Isoscopoletin(Flesh ), Fraxetin(Flesh ), Aesculetin(Flesh ), Umbelliferone(Flesh ) |
| Phytosterols | Beta sitosterol (Flesh ) |
| Tannin | Vanillic acid 4-O-beta-D-glucopyranoside(Flesh ) |
| Traditional Practice | Diseases | Plant Part | Additional Knowledge |
| 04.1.1 |
| Incompatible with Milk, Curd and cheese |
| CSIR-North East Institute of Science and Technology, Jorhat-6, Assam, India
CSIR-Institute of Himalayan Bioresource Technology, Palampur-61,Himachal Pradesh, India |