New research has found that the vitamin C present in kiwifruit may help mitigate copper toxicity. According to the study, conducted by a team of researchers from New Zealand, the vitamin C in kiwifruit acts as an antioxidant, protecting cells from the toxic effects of copper. The researchers tested various kiwifruit cultivars and found that the vitamin C levels varied significantly, with some cultivars having as much as four times the amount of vitamin C as others. This suggests that the type of kiwifruit consumed may have an impact on how it helps to protect against copper toxicity. The team also tested how the kiwifruit affected the copper levels in a model organism and found that the vitamin C helped to reduce the copper burden within the cells. These findings could have implications for the development of treatments for copper overload disorders.

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source: Phys.org