Related Experiment Video
Updated: May 14, 2026
05:55
High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)
Published on: June 16, 2018
Kiwifruit, carbohydrate availability, and the glycemic response
1The New Zealand Institute for Plant & Food Research Limited, Palmerston North, New Zealand. john.monro@plantandfood.co.nz
Advances in Food and Nutrition Research
|February 12, 2013
Summary
Kiwifruit
Area of Science:
- Nutritional Science
- Food Science
- Plant Biology
Background:
- Kiwifruit contains significant amounts of primary cell walls (10% dry weight) and carbohydrates (80% dry weight).
- Dietary fiber, a non-starch polysaccharide, remains undigested in the upper gastrointestinal tract.
Purpose of the Study:
- To investigate the physicochemical properties of kiwifruit cell walls and their impact on carbohydrate digestion and absorption.
- To determine the glycemic index (GI) and glycemic impact of kiwifruit.
Main Methods:
- In vitro digestion to assess swelling and viscosity of kiwifruit fiber.
- Measurement of glucose diffusion rates and digesta mixing.
- In vitro and in vivo estimation of the glycemic index (GI).
Main Results:
- Kiwifruit fiber swells significantly during digestion, reducing glucose diffusion by approximately 40%.
- Digesta mixing is substantially reduced by kiwifruit fiber.
- Kiwifruit exhibits a low glycemic index (GI) and low glycemic impact, with 100g having an effect similar to 5g of glucose.
Conclusions:
- Kiwifruit's cell wall components play a crucial role in modulating carbohydrate digestion and absorption.
- The low glycemic impact of kiwifruit makes it a suitable fruit for individuals managing diabetes.
Related Concept Videos
01:34Introduction to Carbohydrates
Carbohydrates, proteins, and fats are the primary macronutrients in the human diet. However, carbohydrates are the most favored source of energy in the body. They can be found in a wide variety of foods, including whole grains, fruit, and vegetables, in various forms, such as sugars, starch, and dietary fiber. Based on their structure, carbohydrates are classified into three main classes— monosaccharides, disaccharides, and polysaccharides. The body's cells can only utilize simple...
01:25Carbohydrate Absorption
Carbohydrates are essential macronutrients that serve as the body's primary energy source. Their digestion begins in the mouth, where salivary amylase partially breaks down complex carbohydrates such as starch into smaller oligosaccharides. This mechanical and enzymatic activity prepares carbohydrates for further processing in the gastrointestinal tract.
After being swallowed, the partially digested carbohydrates mix with gastric secretions in the stomach. However, the acidic environment...
After being swallowed, the partially digested carbohydrates mix with gastric secretions in the stomach. However, the acidic environment...
01:36Carbohydrate Metabolism
Carbohydrates are polymers composed of molecules containing atoms of carbon, hydrogen and oxygen. One gram of carbohydrate can provide four kilo-calories of energy, which makes it the most efficient instant energy source.
Starch accounts for approximately 60% of the carbohydrates consumed by humans. Since amylase enzymes cannot function in the stomach's acidic environment, starch can only be digested in the mouth and small intestine. Simple sugars are found naturally in milk and fruits in the...
Starch accounts for approximately 60% of the carbohydrates consumed by humans. Since amylase enzymes cannot function in the stomach's acidic environment, starch can only be digested in the mouth and small intestine. Simple sugars are found naturally in milk and fruits in the...
01:36Carbohydrate Metabolism
Carbohydrates are polymers composed of molecules containing atoms of carbon, hydrogen and oxygen. One gram of carbohydrate can provide four kilo-calories of energy, which makes it the most efficient instant energy source.
Starch accounts for approximately 60% of the carbohydrates consumed by humans. Since amylase enzymes cannot function in the stomach's acidic environment, starch can only be digested in the mouth and small intestine. Simple sugars are found naturally in milk and fruits in the...
Starch accounts for approximately 60% of the carbohydrates consumed by humans. Since amylase enzymes cannot function in the stomach's acidic environment, starch can only be digested in the mouth and small intestine. Simple sugars are found naturally in milk and fruits in the...
01:15Carbohydrates: Dietary Sources and Requirements
Carbohydrates are predominantly obtained from plant sources. With the exception of lactose found in milk and insignificant glycogen amounts in meat, most consumed carbohydrates have plant origins. Monosaccharides and disaccharides, or sugars, can be sourced from fruits, honey, milk, sugar cane, and sugar beets. Grains and vegetables are rich in the polysaccharide starch. Two types of polysaccharides provide fiber: cellulose, which is abundant in many vegetables, forms undigestible roughage or...
01:58Fruit Development, Structure, and Function
Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.