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Adv Food Nutr Res. 2013;68:125-47. doi: 10.1016/B978-0-12-394294-4.00007-9.

The bioavailability of vitamin C from kiwifruit.

Author information

1
Pathology Department, University of Otago, Christchurch, New Zealand. margreet.vissers@otago.ac.nz

Abstract

Vitamin C is an essential component of the diet for humans, and an adequate intake is important not only for the prevention of scurvy but also to limit the risk of developing chronic diseases such as heart disease and cancer. To achieve a regular and adequate intake, daily consumption of fresh fruit and vegetables is recommended. The vitamin C content of food varies widely, however, and plasma levels generally reflect the amount consumed, regardless of its origin. Kiwifruit are one of the premier dietary sources of vitamin C, with all commercially important varieties having high content, and with one serving delivering the bulk of the recommended dietary intake. Recent studies have shown that the addition of kiwifruit to a marginal vitamin C diet markedly improves plasma vitamin C levels and can increase them to both healthy and optimal levels.

[Indexed for MEDLINE]

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