Kiwifruit (Actinidia deliciosa or Actinidia deliciosa), also know as kiwi fruit, kiwi, and Chinese gooseberry, is a native of Asia rich in vitamin C and fiber. In addition, kiwifruit has other biologically active components, including fisetin and ursolic acid. Kiwifruit has been shown to improve the cholesterol profile of human subjects. Kiwifruit has also been shown to have antioxidant, laxative, antifungal, antiviral, antibacterial, and cardiovascular protective effects.
Cancer-related effects of eating kiwifruit
Kiwifruit consumption has been found to enhance markers of immune response in laboratory mice. Regular kiwifruit consumption has also been shown in several studies to significantly increase the ability of the body to repair DNA breakage by free radicals. Fisetin, a component of kiwifruit, has been found to induce apoptosis of human colon cancer cells. Various extracts of kiwifruit have been found to have selective cytotoxic activity against human oral cancer cells.
Kiwifruit sold in the U.S. normally has green flesh when ripe. However, there exist some cultivars with red pigments in the flesh, and these are likely to contain more cancer-fighting anthocyanins and carotenoids than regular kiwifruit.
Note that while we are continually searching for new evidence specifically concerning this food, there is not much interest in it among breast cancer researchers, so few studies are available.