Don`t forget to smile… even on a brown hairy Friday… just like a Kiwi!

The gym took almost all my resources… Almost all the resouces used up is not all the resources… got plenty for you know what ! 😉 It`s apost  with little introduction or preview of the written text about kiwi. Yeah kiwi… I almost forgot about this tropical fruit. Almost forget is not forgoten! 😉 Be careful you all:  Don’t forget to smile! Don’t forget to fly! Don’t forget to jump with your soul up high! Don’t forget TO LOVE! Don’t forget to cry! Don’t forget to dance with your soul so high!…

5th day: Kiwifruit

The kiwifruit, often shortened to kiwi in many parts of the world, is the edible berry of a cultivar group of the woody vine Actinidia deliciosa and hybrids between this and other species in the genus Actinidia. The Actinidia is native to North East Asia, particularly South China.

The most common cultivars of kiwifruit are oval, about the size of a large hen’s egg (5–8 cm / 2–3 in long and 4.5–5.5 cm / 1¾–2 in diameter). It has a fibrous, dull brown-green skin and bright green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture and a unique flavour, and today is a commercial crop in several countries, mainly in Italy, China, and New Zealand.

Also known as the Chinese gooseberry, the fruit was renamed for export marketing reasons in the 1950s; briefly to melonette, and then by New Zealand exporters to kiwifruit. This latter name comes from the kiwi — a brown flightless bird and New Zealand’s national symbol, and also a colloquial name for the New Zealand people.

Cultivars

Almost all kiwifruit in commerce belong to a few cultivars of Actinidia deliciosa: ‘Hayward’, ‘Chico’, and ‘Saanichton 12’. The fruit of these cultivars are practically indistinguishable from each other and match the description of a standard kiwifruit given at the head of this article.

Gold Kiwifruit or „Hinabelle”, with yellow flesh and a sweeter, less acidic flavour resembling a tropical fruit salad, is a new Cultivar Group produced by the New Zealand Crown Research Institute, HortResearch and marketed worldwide in increasing volumes. Some wild vines in India have yellow fruit but are small and not commercially viable. Seeds from these plants were imported to New Zealand in 1987 and the company took 11 years to develop the new fruit through cross-pollination and grafting with green kiwifruit vines. Gold Kiwifruit have a smooth, bronze skin, a pointed cap at one end and distinctive golden yellow flesh with a less tart and more tropical flavour than green kiwifruit. It has a higher market price than green kiwifruit. It is less hairy than the green cultivars, so can be eaten whole after rubbing off the thin, fluffy coat. While the skin of kiwifruit is often removed before serving, it is completely edible.

Nutrition

Kiwifruit is a rich source of vitamin C, 1.5 times the DRI scale in the US. Its potassium content by weight is slightly less than that of a banana. It also contains vitamin E,[10] and a small amount of vitamin A.[10][11] The skin is a good source of flavonoid antioxidants. The kiwifruit seed oil contains on average 62% alpha-linolenic acid, an omega-3 fatty acid. Usually a medium size kiwifruit contains about 46 calories, 0.3 g fats, 1 g proteins, 11 g carbohydrates, 75 mg vitamins and 2.6 g dietary fiber.

Kiwifruit is often reported to have mild laxative effects, due to the high level of dietary fiber.

Raw kiwifruit is also rich in the protein-dissolving enzyme actinidin, (in the same family of thiol proteases as papain), which is commercially useful as a meat tenderizer but can be an allergen for some individuals. Specifically, people allergic to latex, papayas or pineapples are likely to also be allergic to kiwifruit. The fruit also contains calcium oxalate crystals in the form of raphides. Reactions to these chemicals include sweating, tingling and sore mouth; swelling of the lips, tongue and face; rash; vomiting and abdominal pain; and, in the most severe cases, breathing difficulties, wheezing and collapse. The most common symptoms are unpleasant itching and soreness of the mouth, with the most common severe symptom being wheezing. Severe symptoms are most likely to occur in young children.

Actinidin also makes raw kiwifruit unsuitable for use in desserts containing milk or any other dairy products which are not going to be served within hours, because the enzyme soon begins to digest milk proteins. This applies to gelatin-based desserts as well, as the actinidin will dissolve the collagen proteins in gelatin very quickly, either liquifying the dessert, or preventing it from solidifying. However, the U.S. Department of Agriculture suggests that cooking the fruit for a few minutes before adding it to the gelatin will overcome this effect. Sliced kiwifruit has long been regularly used as a garnish atop whipped cream on New Zealand’s national dessert, the pavlova. It can also be used in curry.

Kiwifruit also serves as a natural blood thinner. A recent study performed at the University of Oslo in Norway reveals that—similar to popular mainstream aspirin therapy—consuming two to three kiwifruit daily for 28 days significantly thins the blood, reducing the risk of clots, and lowers fat in the blood that can cause blockages.

The kiwifruit skin is edible and contains high amounts of dietary fiber. In a fully matured kiwifruit one study showed that this as much as tripled the fiber content of the fruit. In addition, as many of the vitamins are stored immediately under the skin, leaving the skin intact greatly increases the vitamin c consumed by eating a single piece of kiwifruit when compared to eating it peeled. As with all fruit, it is recommended that if eating the skin, the fruit be washed prior to consumption.

Kiwifruit is a natural source of lutein and zeaxanthin.

Kiwi fruits are rich in many Vitamins, flavonoids and minerals. In particular, they contain a high amount of Vitamin C (more than oranges), as much potassium as bananas and a good amount of beta-carotene.

Studies in Italy, though, performed on 6-7 year old children, have also demonstrated additional health benefits to the respiratory tract. In particular, children that were fed 5-7 portions a week of citrus and kiwifruits had 44% less probability wheezing compared to children eating less than once a week.

Shortness of breath was reduced by 32%,night time cough by 27%, severe wheeze by 41%, chronic cough by 25%, and runny nose by 28%. This results is not only traceable to the content in Vitamin C or Potassium, but in substances which are still largely unknown contained in kiwi fruit.

These substances are most likely flavonoids that help protect our cells from oxidative damage, and are therefore considered very helpful in protecting our DNA from mutations and damage.

Protection from Age-Related Macular Degeneration (ARMD)

A series of studies published by the Archives of Ophthalmology have proven that consuming 3 or more servings of fruit per day (including kiwi fruits) can reduce by 36% the risk of developing an eye-related disease called ARMD (the primary cause of vision impairment in adults), if compared to people who only consume 1.5 servings of fruit per day.

The study was conducted on 110.000 women and men and lasted several decades. Surprisingly, the study found that while vegetables were not correlated with an improved resistance to the disease, fruits containing high amount of Vitamin C,A and E (the most common antioxidant vitamins) helped significantly in protecting against ARMD.

Anti Oxidant properties of Kiwi Fruit

It is important to note that kiwi fruits contain a remarkable amount of Vitamin C, E and A. Vitamin C is a water-soluble antioxidant that has been proven to protect our body from free radicals, dramatically improving the health of individuals who consumed it regularly against all kinds of disease, from cardiovascular problems to cancer and obesity.

Vitamin E has been proven to have similar effects, but is fat-soluble and thus is complimentary to Vitamin C in its functions. Kiwi fruits contain both these vitamins in high amount, which help protect our body against free radicals from all fronts.

Kiwi fruits have a high fiber content

The high content in dietary fiber helps improving diseases such as diabetes, by controlling sugar levels, and colon cancer, since fiber binds to toxic compounds in the colon and helps us expel them.

Fiber has also been proven to reduce cholesterol levels, improving the conditions of patients with cardiovascular diseases and lowering the probability of heart attacks.

Summary of Kiwifruit Health Benefits

Eating kiwi fruit is clearly a healthy choice, and it is particularly useful in these cases:

  • Prevents Asthma
  • Prevents wheezing and coughing, especially in children
  • Protects our DNA from mutations
  • Provides a healthy amount of antioxidants and vitamins
  • Helps prevent colon cancer thanks to a high fiber content
Anunțuri

2 răspunsuri

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