MyGourmetConnection

According to research, kiwi has high "bioavailability," a term that refers to the measurement of how far an active drug (antioxidants, in this case) reaches when circulating throughout the body.

A research team at the USDA's Arkansas Children's Nutrition Center studied the differences between kiwi, red grapes and strawberries.

They found that the antioxidants in kiwi were the most easily absorbed and metabolized, noting an increased blood antioxidant capacity and cells' increased resistance to oxidative damage caused by hydrogen peroxide.

So, in non-geek-speak, kiwi is antioxidant-dense and the human body can absorb large quantities of its naturally occurring vitamins and flavonoids.

The flavonoids help neutralize unstable molecules - your free radicals - which have been linked to chronic diseases and aging in medical studies.

Some other benefits of kiwifruit include high vitamin C content, potassium (as much as a banana) and fiber (as much as some whole grain cereals).

What does all this mean? Kiwi just may help prevent certain types of cancer, telltale signs of aging and heart disease. I, for one, will never mock a fuzzy fruit again!

If you're looking for recipes, check out Zespri Kiwifruit. They've got recipes for gold and green kiwi in everything from cocktails to main courses.

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• antioxidants
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