Red-fleshed kiwi fruits could soon be making a healthy debut onsupermarket shelves. A team of researchers in Italy and New Zealand hasalready demonstrated why they could make a fitting choice for consumers.The researchers used HPLC to analyze the fruit's pigments and comparedtheir findings with authentic standards. They also used liquidchromatography-mass spectrometry to obtain a tentative identification ofthe major anthocyanins in red-fleshed kiwifruit. Red-fleshed kiwifruit,they say, contain significant quantities of anthocyanins, bright redpigments that the researchers explain are highly potent antioxidants,thought to provide protection against heart disease and cancer.
The reds in the fruitbowl