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Nutritional Benefits of Kiwifruit Advances in Food and Nutrition Research Series, Vol. 68

Langue : Anglais

Auteur :

Couverture de l’ouvrage Nutritional Benefits of Kiwifruit

Kiwifruit have long been known as a decorative and exotic fruit that can be used in desserts and fresh fruit collations. What is less well known is that kiwifruit contain a range of constituents with valuable health-beneficial properties. These range from high levels of high-impact vitamin C to enzymes that assist with digestion, and polysaccharides that promote gut health. This volume for the first time brings together all the known health and nutrition benefits of kiwifruit in a series of chapters written by authors who are authorities in their fields.



  • The latest important information for food scientists and nutritionists
  • Peer-reviewed articles by a panel of respected scientists
  • The go-to series since 1948

Overview of the kiwifruit – what it is, place in society today, world production and major producers, major uses, distinguishing features

C. Ward

Composition – overview and nutritional value

L. Drummond

Proteins and enzymes – actinidin, other significant proteins

M Boland

Fibre – composition, structures, functional properties

  1. Simms

Vitamin C – bioavailability from kiwifruit

M. Vissers

Actinidin and digestion

L. Kaur

Mucin

P. Moughan

Digestion of fibre

S. Henare

Modification of colonic flora

J. Ansell

Effects on macronutrient bioavailability (glycemic effects)

J. Monro

Effects on markers for cardiovascular health

  1. Duttaroy

DNA repair

  1. Collins

Immune modulation

M. Skinner

Kiwifruit allergies

M. Bublin

Effects on nutrient bioavailability – minerals

M. Kruger

History of cultivation of kiwifruit cultivars, breeding, genetics

R. Ferguson

Secondary metabolites

T. McGhie

Effects on GIT motility

L. Drummond

    Researchers and professionals involved in nutrition, health, fruit science and food science in general

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