Actinidia arguta (Sieb. et Zucc.) Planch. ex Miq.: A Review of Phytochemistry and Pharmacology
The Actinidia lindl genus belongs to the Actinidiaceae family and comprises more than 54 species, including deciduous, semi-deciduous, and evergreen vines. Actinidia arguta (Sieb. et Zucc.) Planch. ex Miq. (A. arguta), which is commonly known as kiwiberry (Figure 1), is a large deciduous vine found in China, Korea, Japan, and Russia. It thrives in mixed forests and well-watered environments, particularly at altitudes ranging from 500 to 1500 m [1]. Another noteworthy plant within this genus is Actinidia chinensis Planch., which contributes to China’s role as the world’s leading kiwifruit producer [2]. These two species display distinct morphological characteristics, making them easily distinguishable. The primary difference lies in the size and appearance of the fruit. A. arguta produces relatively smaller, smooth, green-skinned fruit, while Actinidia chinensis bears larger, brown-skinned fruit covered in fuzz [3].
The roots of A. arguta possess significant medicinal properties [4]. Its benefits have been documented in the “Dietary Materia Medica” of the Tang Dynasty and the “Compendium of Materia Medica” of the Ming Dynasty. Traditionally, the roots have been used to quench thirst, relieve heat, stop bleeding, promote blood circulation, reduce swelling, dispel wind, and alleviate dampness. In modern clinical practice, it is employed in the treatment of ailments such as rheumatism, lymphoid tuberculosis, esophageal cancer, gastric cancer, and breast cancer. Additionally, A. arguta is valued both as an ornamental tree species and a fruit tree. Its leaves contain polyphenolic compounds suitable for tea preparation [5]. The fruit, which is known for its potent antipyretic and astringent effects, is also highly nutritious and widely consumed [6]. Its small size and seeds make it ideal for fresh consumption, as well as for making jam, canned food, and wine [7,8,9]. The flesh is tender and juicy, offering a delightful sweet and sour flavor. Abundant in amino acids, vitamins, and minerals, particularly vitamin C, which surpasses other fruits by severalfold, the A. arguta fruit is a valuable ingredient for the development of functional health foods [10,11].
Extensive research identified and isolated over 500 compounds from A. arguta, spanning various categories, such as terpenoids, phenolics, flavonoids, phenylpropanoids, lignin, organic acids, volatile oils, steroids, anthraquinones, coumarins, alkaloids, and amino acids [12]. Notably, terpenoids, phenolics, and flavonoids have garnered significant attention due to their immense potential for development and utilization.
