Mini kiwifruit and Arctic kiwifruit – species that thrive in the Polish climate – may contain compounds that help protect the body against ageing. Research led by Prof. Wioletta Błaszczak from the InLife Institute has shown that extracts from these fruits effectively inhibited the formation of advanced glycation end products (AGEs) under laboratory conditions. AGEs are compounds associated with ageing and diseases such as type 2 diabetes
The genus Actinidia includes both the well-known green kiwifruit (Actinidia deliciosa) and less familiar species, such as mini kiwifruit (Actinidia arguta) and arctic kiwifruit (Actinidia kolomikta). Although these fruits are still less popular in Poland than conventional kiwifruit, they are well adapted to the local climate. Their fruits are a rich source of polyphenols – natural antioxidants that have been linked to numerous health-promoting properties.
Research conducted in collaboration with the Poznań University of Life Sciences and the University of Warmia and Mazury in Olsztyn demonstrated that extracts from both species effectively inhibited the formation of AGEs. These compounds are formed through reactions between sugars and proteins, and their excessive accumulation has been associated with the ageing process and the development of many chronic diseases. The findings were published in Molecules in 2026.
„The study was carried out under laboratory conditions, so the findings require further confirmation,” explains Prof. Wioletta Błaszczak. „Nevertheless, they indicate that mini kiwifruit and arctic kiwifruit are particularly valuable sources of natural antioxidants (polyphenols), which may help support the body’s natural defence mechanisms against ageing-related processes.”
Another important finding was that the beneficial properties of these fruits are not attributable to a single compound. Instead, their biological activity results from the combined action of numerous polyphenols that enhance one another’s effects. This synergistic effect appears to be responsible for the high biological activity of the fruit extracts.
„Our findings expand current knowledge of the health-promoting properties of Actinidia fruits and suggest that, in the future, they could be used as ingredients in functional foods,” says Prof. Wioletta Błaszczak.
The research was carried out in collaboration with the Poznań University of Life Sciences and the University of Warmia and Mazury in Olsztyn. Fruit samples of mini kiwifruit and arctic kiwifruit were supplied through cooperation with the Warsaw University of Life Sciences—SGGW. The study was conceived by Prof. Wioletta Błaszczak from the InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences.
Publication
Szwengiel A., Sawicki T., Jabłońska M., Latocha P., Błaszczak W. Purification-Driven Modulation of Polyphenol Profile and Protein Glycation-Inhibitory Potential of Actinidia arguta and Actinidia kolomikta Fruit Extracts. Molecules. 2026, 31(11), 1935. https://doi.org/10.3390/molecules31111935.
