{"id":1000,"date":"2021-10-07T09:35:58","date_gmt":"2021-10-07T09:35:58","guid":{"rendered":"https:\/\/jingold.do.devhoop.com\/le-proprieta-del-kiwi\/"},"modified":"2021-10-07T09:35:58","modified_gmt":"2021-10-07T09:35:58","slug":"the-properties-of-kiwi","status":"publish","type":"post","link":"https:\/\/jingold.do.devhoop.com\/en\/le-proprieta-del-kiwi\/","title":{"rendered":"The properties of the kiwi"},"content":{"rendered":"

The properties of the kiwi<\/h1>\n

All the benefits of a precious superfood<\/strong><\/h2>\n

When discussing the properties of kiwi, there are primarily two that can now be defined as established: the effect on bowel regularity<\/strong> e its vitamin C content<\/strong>. Yes, it is certainly fitting to call this fruit a \u201csuperfood\u201d. Let's start from its origins, then delve deeper into one of the properties of kiwi that makes it particularly appreciated and well-known: its effect on bowel regularity. Constipation is a common problem, so much so that in the Western population, an impact of up to 24%% is estimated in the elderly, particularly among women. In cases of constipation, general measures are recommended, such as increasing water and dietary fibre intake, and the use of laxatives. A diet with a sufficient amount of fibre (20-35 g per day) helps to form soft, bulky stools. Whole kiwis have been used and promoted for many years to maintain adequate abdominal comfort. The components present in kiwi have been shown to increase stool mass and softness. It is thought that the combination of soluble and insoluble fibres, polyphenols, and in particular a molecule called Actinidine<\/em>, confer benefits to the gastrointestinal system, reducing abdominal discomfort in both individuals with irritable bowel syndrome and healthy people suffering from constipation. It is known that The fibre content in kiwi is approximately 3.4 g\/100 g<\/strong>, proving to be a good source of dietary fibre. Furthermore, one of the substances found in kiwi that has been shown to interact in promoting regular transit is actinidin, a proteolytic enzyme. Recent studies have demonstrated that Actinidin helps with protein digestion.<\/strong> sia nello stomaco che nell\u2019intestino tenue. Tutto ci\u00f2 suggerisce che l\u2019enzima possa aiutare la digestione delle proteine, essendo quindi di beneficio anche agli individui con funzione digestiva compromessa. <\/p>\n

The benefits of kiwi in the daily diet<\/h2>\n

It has been found that the daily consumption of two kiwis increases frequency, reduces gastrointestinal transit time, and improves measures of bowel comfort. In fact, The kiwi promotes a prebiotic effect<\/strong>, i.e. to support our gut microbiota, promoting the content of lactobacilli and bifidobacteria, as long as the fruit is consumed. The effect was seen to vary from individual to individual. Kiwis are a good food source of plant-based molecules.<\/strong> with antioxidant action, as we already know, among all Vitamin C. Daily consumption of two kiwis for four weeks improves antioxidant capacity in subjects with hyperlipidemia, i.e. a suboptimal lipid profile. It has been observed how weekly kiwi consumption is correlated with improved blood lipid profiles<\/strong> and to the reduction of cardiovascular risk. This leads to the conclusion that the properties of kiwi may play a role in the management of certain chronic-degenerative pathologies, such as diabetes, particularly type 2, whose causes are more attributable to lifestyle and eating habits. The Green kiwi<\/a> and the Yellow kiwi<\/a> they respectively have measured glycaemic indices (GI) of 39 and 48, which place them in the low glycaemic index food category (GI < 55). The glycaemic response to a fruit depends not only on the glycaemic index but also on the amount of carbohydrates in it. Since the kiwi contains only about 12% carbohydrates<\/strong> available and a low GI, the impact that kiwi has on blood glucose levels is low, so much so that it is tolerated by people with insulin resistance or, worse, diabetes. The fibre content of kiwi can also cause a delay in carbohydrate absorption, through a swelling action that reduces the rate of sugar diffusion. This is due to the fact that The fibres contained in kiwi fruit have a good capacity for retaining water.<\/strong>. When these are ingested, the fibres within the kiwi retain water, swelling and thickening and taking on a jelly-like consistency. As the meal is digested, foods are broken down into simpler sugars, which move more slowly through the jelly-like substance formed by the fibres. In this way, Sugars are absorbed slowly into the blood<\/strong> and the energy is released more gradually. It has been shown that Taking three kiwis a day for 3 weeks improves blood pressure<\/strong>, as well as antithrombotic effects in male, middle-aged and elderly smokers. <\/p>\n

The antioxidant properties of kiwi<\/h2>\n

The presence of antioxidant components such as vitamin C, vitamin E, and polyphenols, along with a favourable sodium to potassium ratio, could explain the fruit's beneficial physiological effects. This significant intake of antioxidants makes the consumption of kiwi interesting from a more \u201cdermocosmetic\u201d perspective too, for example, aimed at combating acne. Reinforcing this theory, the high quantity of Alpha-hydroxy acids<\/em>, substances with strong exfoliating properties, widely used in cosmetics and of which kiwi is particularly rich. The function of Alpha-hydroxy acids <\/em>is that of Improve the skin's appearance 360 degrees<\/strong>, acting on impurities, blemishes and wrinkles, deeply nourishing the dermis and promoting collagen production. Vitamin C then seems to further enhance the effect of alpha-hydroxy acids, and is itself involved in the collagen regeneration processes. In Kiwi, we also find a good quantity of Vitamin A, which can also perform an antioxidant and toning action, being an excellent remedy for combating acne. Furthermore, The kiwi protects against UV rays thanks to Vitamin E.<\/strong>, an antioxidant that counteracts the appearance of blemishes and skin imperfections due to sun exposure, environmental pollution, or bad habits such as smoking. <\/p>\n

\n

Bibliography<\/strong><\/em> Svendsen M, Tonstad S, Heggen E, et al. The effect of kiwifruit consumption on blood pressure in subjects with moderately elevated blood pressure: a randomised, controlled study. Blood Press. 2015;24(1):48\u201354.<\/em> Chang WH, Liu JF. Effects of kiwifruit consumption on serum lipid profiles and antioxidative status in hyperlipidaemic subjects. Int J Food Sci Nutr. 2009;60(8):709\u2013716.<\/em> Donaldson B, Rush E, Young O, Winger R (2014) Variation in gastric pH may determine kiwifruit\u2019s effect on functional GID: an in vitro study. Nutrients 6(4):1488\u20131500.<\/em> Henare SJ, Rutherfurd SM (2013) Kiwifruit fiber digestion. In: Boland M, Moughan PJ (eds) Nutritional benefits of kiwifruit. Advances in Food and Nutrition Research, vol 68. Elsevier, pp 187\u2013203<\/em> Carnachan SM, Bootten TJ, Mishra S, Monro JA, Sims IM (2012) Effects of simulated digestion in vitro on cell wall polysaccharides from kiwifruit (Actinidia spp.). Food Chem 133(1):132\u2013<\/em> Ansell J, Parkar S, Paturi G, Rosendale D, Blatchford PA (2013) Modification of the colonic microbiota. In: Boland M, Moughan PJ (eds) Nutritional Benefits of kiwifruit. Advances in food and nutrition research, vol 68. Elsevier, pp 205\u2013217 139.<\/em> Blatchford P, Bentley-Hewitt KL, Stoklosinski H, McGhie T, Gearry R, Gibson G, Ansell J (2015) In vitro characterisation of the fermentation profile and prebiotic capacity of gold-fleshed kiwifruit. Benef Microbes 6(6):829\u2013839.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

When it comes to the properties of the kiwi, there are mainly two that can be described as well established: its effect on intestinal regularity and its vitamin C content. Yes, it is indeed the case to call this fruit a \u201csuperfood\u201d.<\/p>","protected":false},"author":1,"featured_media":1001,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[22],"tags":[],"class_list":["post-1000","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy-food"],"acf":[],"yoast_head":"\nPropriet\u00e0 del Kiwi: i benefici per la salute<\/title>\n<meta name=\"description\" content=\"Le propriet\u00e0 del kiwi includono un prezioso supporto di Vitamina C, minerali, folati e tanti altri nutrienti utili al benessere. 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