Nutrient compositions and antioxidant capacity of kiwifruit (Actinidia) and their relationship with flesh color and commercial value

Correlation between fruit weight and nutritional metabolism during development in CPPU-treated Actinidia chinensis 'Hongyang'

Forchlorfenuron, N-(2-chloro-4-pyridyl)-N-phenylurea (CPPU), is often used to promote fruit growth and improve production. The role of CPPU in kiwifruit growth has been established. However, the correlation between fruit weight and nutritional metabolism during development after CPPU treatments remains largely undetermined. Here, we surveyed the variations in weight and nutrient components of the 'Hongyang' kiwifruit (Actinidia chinensis) when CPPU was sprayed on fruit 25 days after anthesis. The CPPU application did not significantly influence the dry matter, soluble solids, starch, vitamin C or protein concentrations. However, the fresh weight, length and maximum diameter were significantly increased compared with the control. Moreover, in fruit of the same developmental stage, the fructose, glucose and soluble sugar levels increased after the CPPU treatment, compared with the control. On the contrary, citric, quinic and titratable acid concentrations decreased. However, a correlation analysis between fresh weight and the nutritional contents revealed that CPPU did not affect the concentrations of the most abundant organic acids (quinic and citric) and sugars (glucose, fructose and sucrose), compared with control fruit of the same weight. Therefore, CPPU applications enhance 'Hongyang' kiwifruit weight/size. However, there were no significant differences in the nutritional qualities of treated and untreated fruit having the same weights.

Design of Healthy Snack Based on Kiwifruit

Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the production of healthy kiwifruit-based dried snacks, which contain a lot of health-beneficial ingredients, could be a viable alternative for their use. The aim of this study was to develop formulations and methods to produce attractive and nutritionally valuable dried snacks based on yellow kiwifruit. Three different puree formulations (kiwifruit; fennel; and strawberry, lemon, or spinach) with or without addition of sugar were subjected to two drying methods: freeze-drying (fruit bars) and conventional hot air drying (fruit leathers). The obtained products were analysed for their content of total polyphenols (TPs), flavonoids, and vitamin C, as well as their antioxidant activity. The results showed that snacks prepared by freeze-drying (fruit bars) presented higher TP, vitamin C, and flavonoids content than those prepared by convective drying; however, the antioxidant activity did not always follow this trend. The amount of bioactive compounds depended on the formulation used for the preparation of snacks. The effect of the sugar addition seems to be strictly related to the mix used and specific bioactive compound investigated.

Biomass estimation and physicochemical characterization of winter vine prunings in the Chinese and global grape and wine industries

The residual biomass of winter vine prunings (WVPs) in the Chinese and global grape and wine industries was investigated and estimated, and the physicochemical characteristics of Chinese WVPs were analyzed. The eight regions investigated within China showed a total annual regional WVP yield of 201-842 kt FW, with R1 and R6 region showing the highest and the lowest region yields, respectively. The R4 and R2 regions showed the highest and the lowest yield per tree. Table grapes showed considerably higher WVP yields than wine grapes, whereas the pergola systems showed considerably higher WVP yields than the hedge systems. In addition, older vines showed higher WVP yields than younger vines. Overall, the average WVP yield in China was 2.35 kg/tree FW with a range of 1.33-3.21 kg/tree FW. Globally, the estimated WVP yield has decreased gradually from 2000 to 2017 to 42.31 million ton FW; in contrast, estimated WVP yield in China has increased substantially over the same period to 6.04 million ton FW. Winter vine pruning was the leading source of solid grape waste in the grape and wine industry, both absolutely and proportionally, and was characterized by such properties as a high dry matter content, mild acidity, high levels of organic matter and nutrients, and low fat. It is clear that WVP represents a resource of immense value for generating additional wealth in China and in the global grape and wine industry.

Isolation and Selection of Non-Saccharomyces Yeasts Being Capable of Degrading Citric acid and Evaluation Its Effect on Kiwifruit Wine Fermentation

High citric acid content in kiwifruit wine would lead to bad sensory experience and quality deterioration. It is opportune and crucial to develop an appropriate and feasible method to degrade citric acid for kiwifruit wine. The non-Saccharomyces yeasts confirmed to have the ability to degrade citric acid were screened and used in kiwifruit wine fermentation in the study. A representative number of 23 yeasts with a strong citric acid degradation ability was identified by molecular approaches. JT-1-3, identified to be Pichia fermentans, was preferred for high citric acid degradation and strong stress resistance in association with RV002 (commercial Saccharomyces cerevisiae). Then it was pure-cultured in kiwifruit juice, and the results indicated that citric, malic and tartaric acids declined significantly from 12.30, 3.09 and 0.61 g/L to 11.00, 2.02 and 0.41 g/L after fermentation, respectively, resulting in the significant decrease in total acid in kiwifruit wine. The analytical profiles for amino acids and volatile compounds showed that Pichia fermentans JT-1-3 could improve amino acids’ proportion and increase the volatile compounds of alcohols, esters and phenols. This work indicated that JT-1-3 has great potential to be applied for fruit wine with high level citric acid.

Transcriptomics integrated with metabolomics reveals the effect of regulated deficit irrigation on anthocyanin biosynthesis in Cabernet Sauvignon grape berries

Regulated deficit irrigation (RDI) is a new type of water-saving irrigation technology developed in recent years which was well suited to arid and semi-arid grape plant areas. The anthocyanin synthesis of grapes under RDI was revealed through omics in this study. RDI slightly decreased the hundred-grain weight and increased the soluble solid content, juice pH, reducing sugar content, and total anthocyanin content. Meanwhile, the total acid content decreased before ripening. Transcriptomics and metabolomics analyses revealed that large numbers of differentially expressed genes (DEGs) and significantly changed metabolites (SCMs) were filtered in the RDI groups. RDI1 with 30% ETc upregulated 7 related gene expression levels in the anthocyanin biosynthetic pathway and also increased some metabolites contents. Eventually, the contents of most monomeric anthocyanins in the RDI groups were increased, and the proportion of Mv increased in the ripe grapes of the RDI groups. In all, RDI is a useful water-saving irrigation method which could also increase anthocyanin content in grapes.

Letting wine polyphenols functional: Estimation of wine polyphenols bioaccessibility under different drinking amount and drinking patterns

Effects of drinking amount and patterns of wine on the digestive characteristics and bioaccessibility of wine polyphenols under in vitro gastrointestinal digestion were investigated. Wine polyphenols released well during mouth and stomach digestion, and the release rates in the "serum-available" fraction, "colon-available" fraction, and after the colon were much lower. Red wine showed a higher biological activity than white wine, but white wine had a better bioaccessibility than red wine, especially under binge drinking. The bioaccessibility of most polyphenols decreased as the drinking amount increased, indicating that drinking larger volumes of wine did not increase the bioaccessibility of polyphenols. Additionally, the relevant biological activities did not increase as the drinking amount increased. Drinking after a meal showed significantly better results than drinking before a meal in most of the tests. Hence, in order to let wine polyphenols play its functional for human health, there still need a moderate consumption amount of wine and drinking after meal is better.

Chemical composition and bioactive properties of byproducts from two different kiwi varieties

Kiwis are an example of fruits with excellent bioactive properties worldwide appreciated and consumed generating tons of waste. Thus, the objective of this work was to compare two varieties of kiwi: Actinidia deliciosa cv. "Hayward" (green) and Actinidia spp. (red) regarding the nutritional value of their pulps, chemical composition and bioactivities of each pulp and peel. The results revealed that pulps have a high water content and low amount of other macronutrients. Both parts of red kiwi presented the highest tocopherols content and red kiwi pulp presented the highest content in ascorbic acid. In general, the peels exhibited the highest antioxidant activity and green kiwi peels showed cytotoxicity and anti-inflammatory activity, which could be related to its higher content in phenolic compounds, especially B-type (epi)catechin dimer. Therefore, kiwi components currently underutilized may be indicated as a source of natural functionalizing ingredients with several benefits for human health.

Actinidia chinensis Planch.: A Review of Chemistry and Pharmacology

Actinidia chinensis Planch. (A. chinensis), commonly known as Chinese kiwifruit, is a China native fruit, which becomes increasingly popular due to attractive economic, nutritional, and health benefits properties. The whole plant including fruits, leaves, vines, and roots of A. chinensis are used mainly as food or additive in food products and as folk medicine in China. It is a good source of triterpenoids, polyphenols, vitamin C, carbohydrate, amino acid, and minerals. These constituents render the A. chinensis with a wide range of pharmacological properties including antitumor, antioxidant, anti-inflammatory, immunoregulatory, hypolipemic, antidiabetic, and cardiovascular protective activities, suggesting that it may possibly be value in the prevention and treatment of pathologies associated to cancer, oxidative stress, and aging. This minireview provides a brief knowledge about the recent advances in chemistry, biological activities, utilization, and storage of Chinese kiwifruit. Future research directions on how to better use of this crop are suggested.

Effects of ozone postharvest treatment on physicochemical and qualitative traits of Actinidia chinensis 'Soreli' during cold storage

BACKGROUND

Ozone has been used for improving the postharvest life of fruits and vegetables. Ozonation, an alternative decontamination method, can be applied effectively to perishable commodities immediately after harvest. Kiwifruit is a subtropical climacteric fruit that is less able to acclimate and is susceptible to low temperatures. In this study, we investigated the influence of ozone and different storage temperatures on the physico-chemical and qualitative features in Actinidia chinensis 'Soreli'. The fruits were treated with a continuous flow of ozone in air (300 ppb), stored at 2 and 4 °C for 60 days, and sampled every 15 days.

RESULTS

It was found that ozone treatment induced the ripening process; this was evident at the end of the storage, with higher soluble solids content for ozone-treated fruits at 2 and 4 °C. Storage temperatures and gaseous ozone treatment influenced in a different manner the bioactive compounds, such as polyphenols, flavonoids, ascorbic acid, and carotenoids. Additionally, under gaseous ozone storage, microbial growth was delayed, improving the microbial quality index when the fruits were stored at the lowest storage temperature (2 °C). Principal component analysis highlighted that the effects of storage temperature on physico-chemical and bioactive compounds were greater than the postharvest treatment.

CONCLUSION

Storage temperature influenced the postharvest life of 'Soreli'. Storage at 2 °C and under 300 ppb gaseous ozone improved the yellow-fleshed fruit storage life. However, storage at 4 °C under 300 ppb gaseous ozone did not show advantages in preserving the fruit quality. © 2019 Society of Chemical Industry.

The Combination of Hot Air and Chitosan Treatments on Phytochemical Changes during Postharvest Storage of 'Sanhua' Plum Fruits

Plum fruits would become putrid quickly after harvest. In order to prolong postharvest life, 'Sanhua' plum fruits were treated by hot air combined with a chitosan coating, and stored at low temperature. Fruit firmness, total soluble solids, total phytochemical contents were evaluated along with total antioxidant activities and phytochemical components. Results showed that hot air treatment delayed softening process of plum fruit. The total phenolics and flavonoids accumulated and antioxidant activities increased in both control and treatment samples during storage. These values in the samples treated with hot air and chitosan were all higher than control and hot air treatments. Phytochemicals of epicatechin, cyanidin, pelargonidin, and hesperetin were all upregulated by hot air and chitosan treatment, especially epicatechin. This suggested that chitosan might play an important role in regulating phytochemical profiles of 'Sanhua' plum fruits during storage.

Comparison of the nutritional properties and biological activities of kiwifruit (Actinidia) and their different forms of products: towards making kiwifruit more nutritious and functional

The nutritional properties and biological activities of kiwifruit and their different products made from same raw kiwifruit were investigated. Compared with the more common Hayward variety, three new kiwifruit varieties, namely Qinmei, Hongyang and Huayou, showed better nutritional properties and biological activities. After processing into different products, the nutritional properties and biological activities of kiwifruit changed substantially but still showed a correlation with the variety's characteristics. Processing kiwifruit into juice, wine and vinegar retained a higher vitamin C and polyphenol content than dried slices and jam and demonstrated better biological activities, while dried slices and jam provided more mineral elements than the three liquid products. In addition, the fermentation products wine and vinegar showed a similar nutritional composition that were present at a higher concentration than in juice, which indicated that fermentation helps in the dissolution of nutrient substances, while the thermal processing products dried slices and jam showed a similar nutritional composition. Consuming original kiwifruit supplies a more comprehensive nutritional composition than from any kiwifruit products.

Nutritional properties and biological activities of kiwifruit (Actinidia) and kiwifruit products under simulated gastrointestinal in vitro digestion

BACKGROUND

Kiwifruit is one of the most commercialized fruits on the international market, which has notable high nutritional and medicinal value with many health benefits. In addition to being consumed fresh, numerous kiwifruit products are popular, such as kiwifruit juice, vinegar, dried slices, jam, wine, yogurt, and jelly. Although many studies have described the nutritional properties of kiwifruit, investigations on the nutritional properties of kiwifruit products remain limited, especially for kiwifruit products made from raw kiwifruit.

METHODS

Nutritional properties and biological activities of kiwifruit and kiwifruit products, as well as the digestive and absorption characteristics of their nutritional substances, were investigated.

RESULTS

Kiwifruit, juice, wine, and vinegar were observed to be rich in vitamin C (VC) and polyphenol and exhibited high biological activities, whereas dried kiwifruit slices and jam showed higher amounts of mineral elements. During oral digestion, VC and polyphenol showed similar absorption characteristics, while mineral elements exhibited a number of different trends. A good release rate of all nutritional substances was observed during stomach digestion, while the release rate decreased in serum-available, colon-available, and post-colonic fractions. Eating dried slices and jam supplied high amounts of mineral elements, while eating kiwifruit supplied the most comprehensive nutritional substances. The biological activities detected in raw foodstuffs were much higher than those detected after in vitro digestion. Furthermore, kiwifruit and wine showed the highest biological activities, while dried kiwifruit slices showed the lowest biological activities.

CONCLUSION

These results increased our understanding of the nutritional properties of kiwifruit and its products, providing new information and scientific recommendations to consumers for kiwifruit consumption and to producers for kiwifruit production.

Physicochemical properties, phenolic profiles, antioxidant capacities, and inhibitory effects on digestive enzymes of okra (Abelmoschus esculentus) fruit at different maturation stages

Phenolic compounds are considered the main bioactive components in okra fruits. In order to well understand the accumulation pattern of phenolic compounds in okra fruits during maturation, and to obtain okra fruits with high level of health-beneficial phenolic compounds, physicochemical properties, phenolic profiles, antioxidant capacities, and inhibitory effects on digestive enzymes of okra fruits at different maturation stages were investigated. Noticeable variations in physicochemical properties and phenolic profiles of okra were observed at different maturation stages. Phenolic compounds, including quercetin-3-O-gentiobioside, quercetin-3-O-glucoside (isoquercitrin), rutin, quercetin derivative, protocatechuic acid, and catechin derivative, were determined to be the major compounds in okra fruits, while quercetin-3-O-gentiobioside was the most abundant phenolic compound. Considering the accumulation patterns of fruit size, firmness, and total flavonoid content of okra fruits, the optimal harvest time of okra fruits with relatively high level of health-beneficial phenolic compounds was determined. Furthermore, okra fruits at different maturation stages exerted remarkable antioxidant capacities and inhibitory effects on the pancreatic lipase, α-glucosidase, and α-amylase. The Pearson's correlation showed that quercetin-3-O-gentiobioside was one of the major contributors to the antioxidant capacities and inhibitory effects on digestive enzymes. Results are beneficial for understanding of the accumulation pattern of phenolic compounds in okra fruits during maturation, and can aid in the targeting of specific maturation stages with an optimal phenolic profile for the production of health-beneficial products.

Phenolic compounds and antioxidant activity in red- and in green-fleshed kiwifruits

Red-fleshed kiwifruits are receiving increasing attention because of their high phenolic contents. However, detailed information on their phenolic compounds and antioxidant capacities remains scarce. Here, six red-fleshed and six green-fleshed kiwifruits were investigated to determine their contents of phenolic compounds and their antioxidant capacities. The results showed chlorogenic acid, p-coumaric acid and ferulic acid were the main phenolic compounds found in kiwifruit. Most of red-fleshed kiwifruits contain higher amounts of total phenolics and anthocyanins, as well as higher activities of superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD). Moreover, they exhibited stronger antioxidant capacities than green-fleshed kiwifruits in ABTS, DPPH and FRAP assays. Furthermore, the reactive oxygen species (ROS) inhibition assay showed the phenolics extracted from red-fleshed kiwifruit can better protect tobacco leaves against hydrogen peroxide (H2O2)-induced oxidative damage. This is because of their abundant anthocyanins which in vitro contribute more to H2O2 scavenging than the other phenolic compounds. Based on these findings, it is fair to conclude the red-fleshed kiwifruits are promising sources of antioxidants in human nutrition.

Extraction Optimization, Physicochemical Characteristics, and Antioxidant Activities of Polysaccharides from Kiwifruit (Actinidia chinensis Planch.)

In order to evaluate effects of extraction techniques on the physicochemical characteristics and antioxidant activities of kiwifruit polysaccharides (KPS), and further explore KPS as functional food ingredients, both microwave-assisted extraction (MAE) and ultrasonic-assisted extraction (UAE) were optimized for the extraction of KPS. Furthermore, the physicochemical structures and antioxidant activities of KPS extracted by different techniques were investigated. The optimal extraction conditions of UAE and MAE for the extraction of KPS were obtained by response surface methodology. Different extraction techniques significantly affected the contents of uronic acids, molecular weights, molar ratios of constituent monosaccharides, and the degree of esterification of KPS. Results showed that KPS exhibited remarkable DPPH and ABTS radical scavenging activities, and reducing power. The high antioxidant activities observed in KPS extracted by the MAE method (KPS-M) might be partially attributed to its low molecular weight and high content of unmethylated galacturonic acid. Results suggested that the MAE method could be a good potential technique for the extraction of KPS with high antioxidant activity, and KPS could be further explored as functional food ingredients.

Correlation between macroscopic characteristics and tissue-specific chemical profiling of the root of Salvia miltiorrhiza

BACKGROUND

Macroscopic identification has been widely used as a convenient method for herbal authentication and quality assessment. However, sensory evaluation heavily relied on personal experience and lacked enough evidence-based validations.

PURPOSE

We aim to reveal the correlation between macroscopic characteristics and tissue-specific chemical composition of the root of Salvia miltiorrhiza (SMR), and then develop a rapid method for quality assessment.

METHODS

Thirty-two batches of SMR were collected and evaluated. The outer-surface color and diameter as the representative tissue features of SMR were selected as the macroscopic indexes. SMR were then divided into three parts along transverse section as outer bark, middle part and central part, to explore the spatial distribution of chemicals. Outer-surface color information was converted into RGB values, while the diameter data were expressed by mean distance, respectively. Thirteen major components including eight salvianolic acids and five tanshinones in each part were determined by liquid chromatography tandem mass spectrometry. Finally, several mathematical models were established and optimized to evaluate the correlation between outer-surface color, size and chemical distribution.

RESULT

All five tanshinones mainly distributed in the outer bark while salvianolic acids were averagely existed among three parts. Correlational studies revealed that the surface color depth was significantly and positively correlated with tanshinone contents in the outer bark, while the size showed poor correlation in any chemicals. A color-oriented model was thus developed for the prediction of tanshinone contents in SMR, and a 9 × 9 standard color chart was created for easily use.

CONCLUSION

This study contributes an alternative method for macroscopic features-based quality evaluation of herbs, and also complements some scientific data for traditional knowledge.

Phenolic Profiles, Antioxidant Capacities, and Inhibitory Effects on Digestive Enzymes of Different Kiwifruits

In order to obtain high-quality kiwifruits with health-promoting characteristics, physicochemical properties, phenolic profiles, antioxidant capacities, and inhibitory effects on digestive enzymes (pancreatic lipase and α-glucosidase), of fourteen different types of kiwifruit obtained from China were systematically investigated and compared. Noticeable variations in the fruits’ physicochemical properties and phenolic profiles were observed among them. The total phenolic content of Actinidia chinensis cv. Hongshi, A. chinensis cv. Jinshi, and A. chinensis cv. Jinlong were 16.52 ± 0.26 mg GAE/g DW (dry weight), 13.38 ± 0.20 mg GAE/g DW, and 11.02 ± 0.05 mg GAE/g DW, respectively, which were much higher than those of the other tested kiwifruits. According to high performance liquid chromatography (HPLC) analysis, phenolic compounds, including procyanidin B1, procyanidin B2, (−)-epicatechin, chlorogenic acid, gallic acid, and quercetin-3-rhamnoside, were found to be the major compounds in kiwifruits, while procyanidin B1, procyanidin B2, and chlorogenic acid were the most abundant phenolic compounds. Furthermore, all the tested kiwifruits exerted remarkable antioxidant capacities and inhibitory effects on pancreatic lipase and α-glucosidase. Indeed, A. chinensis cv. Hongshi, Actinidia chinensis cv. Jinshi, and Actinidia chinensis cv. Jinlong exhibited much better antioxidant capacities and inhibitory effects on digestive enzymes than those of the other tested kiwifruits. Particularly, A. polygama showed the highest inhibitory activity on α-glucosidase. Therefore, Actinidia chinensis cv. Hongshi, Actinidia chinensis cv. Jinshi, and Actinidia chinensis cv. Jinlong, as well as A. polygama could be important dietary sources of natural antioxidants and natural inhibitors against pancreatic lipase and α-glucosidase, which is helpful for meeting the growing demand for high-quality kiwifruits with health-promoting characteristics in China.

Assessment of phenolic contributors to antioxidant activity of new kiwifruit cultivars using cyclic voltammetry combined with HPLC

The phenolics profile of two new kiwifruit cultivars, Zespri® SunGold and Zespri® Sweet Green, were characterized and quantified for the first time using cyclic voltammetry, an electrochemical method, combined with HPLC. Results from the cyclic voltammetry revealed high correlations with those obtained from the spectrophotometry and HPLC methods, providing evidence to support the application of cyclic voltammetry as a rapid method in determining the phenolic profile and reducing power of kiwifruit extracts. Catechol-containing phenolics were identified as the major phenolic sub-class in the skins while flavonoids and phenolic acids were abundant in flesh of the tested cultivars. Epicatechin was the predominant phenolic compound and contributor to antioxidant capacity in all samples. Results also showed that SunGold and Sweet Green (both flesh and skin) exhibited significantly higher phenolic contents and antioxidant activities comparing with the well-established commercial 'Hayward' cultivar, indicating their commercial value and potential applications in food and nutraceuticals.

Nutritional characterization of apple as a function of genotype

Twenty two apple cultivars grown in Himachal Pradesh, India were harvested at commercial maturity and analysed for different physical (fruit weight, fruit dimensions, firmness, color) and nutritional attributes (ascorbic acid, antioxidant activity, total carotenoid, sugars, organic acids, phenolic compounds and minerals). Cultivar 'Oregon Spur II' was found to have maximum fruit size and weight while the least was observed for cultivar 'Starkrimson'. Quantitative differences were found in the nutritional profile among the cultivars with respect to all the above attributes. The ascorbic acid content ranged between 19.38 mg 100 g^-1 ('Well Spur') and 32.08 mg 100 g^-1 ('Starkrimson') while the antioxidant activity varied between 2.64 μmol Trolox equivalent g^-1 ('Granny Smith') and 13.20 μmol Trolox equivalent g^-1 ('Silver Spur'). The highest total carotenoid was found in 'Red Chief' (147.06 mg kg^-1) while in 'Early Red-I' the total carotenoid was only 29.03 mg kg^-1. HPLC analysis for individual sugars, organic acids and phenolic compounds was carried out. Fructose (average 50.79 g L^-1) was the most abundant sugar. Malic acid (average 6.03 mg L^-1) predominated among the individual organic acids. Potassium (average 795.14 mg 100 g^-1) and iron (average 2.04 µg g^-1) were the predominant macro and micro elements, respectively. Chlorogenic acid was the major constituent among phenolic compounds.

The effect of twice daily kiwifruit consumption on periodontal and systemic conditions before and after treatment: A randomized clinical trial

BACKGROUND

To assess the nutraceutical effects of twice/daily intake of kiwifruit on periodontal parameters and systemic health before and after initial periodontal treatment (IPT).

METHODS

At baseline, participants were randomly assigned to test and control group, and either consumed two kiwifruits/day for 5 months or no kiwifruit. In the first 2 months, no periodontal treatment was delivered (2 M). Subsequently, a session of full-mouth IPT within 24 hours was performed. Participants were then re-assessed after 3 months (5 M). Blood samples, evaluating systemic biomarkers and vital signs, were also collected atbaseline, 2 M, and 5 M.

RESULTS

Groups were balanced at baseline. At 2 M no within-groups differences could be detected for any parameter but the bleeding score, which decreased significantly in the kiwifruit group by 6.67% ± 11.90% (P < 0.01). Comparison of test and control group showed that 2 months of kiwifruit consumption resulted in significant lower values of bleeding, plaque, and attachment loss. After IPT both groups demonstrated substantial significant clinical benefits however the control group showed significant greater reductions of bleeding, plaque and attachment loss than the test group. Systemic biomarkers and vital signs did not show clinically relevant differences between test and control group.

CONCLUSIONS

Kiwifruit consumption reduces gingival inflammation despite the lack of any periodontal instrumentation or patient's behavioral changes. No adjunctive effect to periodontal treatment of dietary intake of kiwifruit was noted. (NCT NCT03084484).

Effects of Copper Pollution on the Phenolic Compound Content, Color, and Antioxidant Activity of Wine

The effects of copper pollution on the polyphenol content, color, and antioxidant activity of wine, as well as correlations among these factors, were investigated. Copper had clear influences on wine polyphenol content. At low copper concentrations, the concentrations of nearly all polyphenols increased, and the antioxidant activity values of the wine also increased. When the copper concentration reached the lowest level of the medium copper range (9.6~16 mg/L), most of the indices also improved. When the copper concentrations reached the latter part of the medium copper range (19.2 and 22.4 mg/L), many of the tested indices began to decrease. Furthermore, when the copper concentration reached the high ranges (32, 64, and 96 mg/L), the polyphenol content, CIELAB color parameters, and antioxidant activity of wine were substantially decreased, indicating the need to control increasing copper content in grape must.