키위의 가장 중요한 특징 중 하나는 반응성 산소 종에 의한 손상으로부터 당신의 DNA를 보호하는 능력인데, 키위에서 발견되는 카로티노이드와 플라보노이드의 특정한 생화학 작용의 결과로 형성된다.

키위의 비타민 C는 활성산소를 중화시켜 염증과 암으로 이어질 수 있는 세포 손상을 예방한다. 키위의 씨에는 알파-리놀산과 오메가-3 지방산이 들어 있어 심장과 관절 건강에 필수적이다.

For some protein sources, simulated digestion in the presence of kiwifruit extract resulted in a substantially greater loss of intact protein and different peptide patterns from those seen after digestion with pepsin alone. As an example, the addition of actinidin extract enhanced the digestion of alpha-, beta-, and kappa-caseins in sodium caseinate by 37, 33, and 48%, respectively. Under simulated gastric conditions, kiwifruit extract containing actinidin enhanced the digestion of some, but not all, food proteins over and above that found with pepsin alone. 1

A study published in Thorax that followed over 18,000 children aged 6-7 years living in Central and Northern Italy found that those eating the most citrus and kiwifruit (5-7 servings per week) had 44% less incidence of wheezing compared to children eating the least (less than once a week). Shortness of breath was reduced by 32%, severe wheeze by 41%, night time cough by 27%, chronic cough by 25%, and runny nose by 28%. Children who had asthma when the study began appeared to benefit the most, and protective effects were evident even among children who ate fruit only once or twice a week. 2