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Asthisamharaka (Vitis quadrangularis): A Medicinal Plant with Promising Health Benefits and Therapeutic Potential

Introduction: Asthisamharaka (Vitis quadrangularis), also known as the Devil's Backbone or Hadjod, is a medicinal plant that has been widely used in traditional medicine systems for centuries. With its origins in India, this plant belongs to the Vitaceae family and is characterized by its unique four-angled stem. Hadjod holds significant importance in various cultures due to its potential health benefits and therapeutic properties. Its traditional use can be traced back to ancient Ayurvedic texts, where it is highly regarded for its ability to promote bone health and treat musculoskeletal disorders. Historically, Hadjod has been used as a natural remedy for fractures, bone loss, and joint-related conditions. In Ayurveda, it is classified as a 'Asthisandhaneeya' herb, meaning it has the potential to strengthen bones, promote fracture healing, and improve overall bone health. The plant's name, "Hadjod," is derived from the Hindi word "hadjod,"

The Amazing Kiwi: A Nutritious Fruit with Health Benefits and Platelet-Boosting Properties


Kiwi (Actinidia deliciosa) is a fruit that is enjoyed all around the world for its unique flavor and nutritional benefits. Originally from China, Kiwi is now grown in many countries, including New Zealand, Italy, and Chile, among others. In this article, we will explore the various aspects of Kiwi, including its taxonomy, cultivation, nutritional value, culinary uses, and more. By the end of this article, readers will have a comprehensive understanding of this delicious and versatile fruit and its importance in the global fruit market.

Taxonomy and Description:

Kiwi (Actinidia deliciosa) is a species of woody vine in the family Actinidiaceae, which includes about 60 other species of vines and shrubs. The Actinidiaceae family is part of the larger order Ericales, which includes other economically important plant families such as the Ericaceae (blueberries, cranberries), Primulaceae (primroses), and Theaceae (tea).

The Kiwi fruit is typically oval or oblong-shaped and measures about 5-8 centimeters in length and 4-6 centimeters in diameter. The skin is fuzzy and brown with a hint of green, and the flesh inside is bright green with a ring of small black seeds in the center. The texture of the flesh is soft and juicy, with a slightly tart and sweet taste that is often compared to a mix of strawberry, banana, and pineapple.

There are several other species of Actinidia that are also commonly referred to as "kiwifruit," including Actinidia chinensis (also known as the "golden kiwi"), Actinidia arguta (also known as the "hardy kiwi"), and Actinidia kolomikta (also known as the "variegated kiwi"). While they may differ in their physical characteristics, all of these species are part of the same Actinidia genus.

Distribution and Habitat:

Kiwi is native to the Yangtze River valley in China, where it grows in forest understory habitats. Today, Kiwi is cultivated in many regions around the world, including New Zealand, Italy, Chile, France, Greece, and the United States.

In New Zealand, Kiwi has become an important crop, and the country is one of the world's largest exporters of the fruit. In the United States, California is the main producer of Kiwi, followed by Oregon and Washington.

Kiwi plants grow best in temperate climates with mild winters and warm summers. They prefer well-draining soils that are rich in organic matter and slightly acidic (pH 5.0-6.5). The plants are sensitive to frost and require protection during cold weather. They also require regular watering and fertilization to thrive.

While Kiwi is typically grown in commercial orchards, it can also be found growing wild in some areas where it has been introduced, such as parts of Australia, Europe, and North America. However, in these regions, Kiwi is often considered an invasive species that can outcompete native plants and disrupt local ecosystems.

Cultivation and Harvesting:

Kiwi is a commercially important crop that is grown in many parts of the world. There are several different varieties of Kiwi, including the most common one, which is the fuzzy Kiwi or the Actinidia deliciosa variety. Other varieties include the golden Kiwi or Actinidia chinensis and the hardy Kiwi or Actinidia arguta.

Kiwi plants are typically propagated from cuttings or by grafting onto rootstock. They are dioecious, which means that male and female flowers grow on separate plants, and both male and female plants are required for fruit production. For commercial orchards, it is common to plant one male plant for every six to eight female plants.

Kiwi plants are usually trained onto trellises or support structures to help them grow upward, and they require regular pruning to maintain their shape and promote fruit production. The plants are also susceptible to several diseases and pests, including bacterial canker, powdery mildew, and root rot, which require careful monitoring and management.

Kiwi fruit is harvested when it is fully ripe, which is typically in late fall or early winter. Ripe fruit can be easily identified by its soft texture and sweet fragrance. The fruit is harvested by hand or with the help of specialized machinery that gently removes the fruit from the vines without damaging it. Once harvested, Kiwi fruit can be stored for several weeks under the right conditions, such as in a cool, dry place with good ventilation.

Nutritional Value and Health Benefits:

Kiwi is a highly nutritious fruit that is rich in vitamins, minerals, and other important nutrients. One medium-sized Kiwi fruit (about 69 grams) provides the following nutrients:

·        Calories: 61

·        Carbohydrates: 15 grams

·        Fiber: 2.1 grams

·        Protein: 1.2 grams

·        Fat: 0.4 grams

·        Vitamin C: 64 milligrams (71% of the daily value)

·        Vitamin K: 31.3 micrograms (26% of the daily value)

·        Vitamin E: 1.1 milligrams (7% of the daily value)

·        Potassium: 237 milligrams (5% of the daily value)

·        Folate: 23.3 micrograms (6% of the daily value)

Kiwi also contains other important nutrients such as calcium, iron, magnesium, and phosphorus.

The high levels of vitamin C in Kiwi make it an excellent source of this important antioxidant vitamin. Vitamin C is essential for the proper functioning of the immune system and has been shown to help reduce the risk of chronic diseases such as heart disease, stroke, and cancer.

In addition to vitamin C, Kiwi also contains a unique enzyme called actinidin, which has been shown to help improve digestion by breaking down proteins in the stomach. This can be especially beneficial for people who have digestive problems such as bloating, gas, or constipation.

Other potential health benefits of eating Kiwi include reducing inflammation, improving skin health, and helping to lower cholesterol levels. Some studies have also suggested that Kiwi may have anticancer properties and could help to reduce the risk of certain types of cancer.

Kiwi-based Products:

Plat Pill Syrup:

In addition to eating Kiwi as a fruit, Kiwi-based supplements are also available in the form of pills or syrups. These products contain Kiwi as an active ingredient and are marketed for their platelet-boosting properties.

The active compounds in Kiwi, including vitamin C, folate, and polyphenols, are believed to stimulate the production of platelets and improve platelet function. While more research is needed to fully understand the effects of Kiwi on platelets, some studies have shown promising results.

Kiwi supplements are typically taken daily and are available in various dosages. Kiwi-based supplement i.e. plat pill syrup offer a convenient way to boost platelet production and function. It's important to choose a high-quality product and to follow the recommended dosage to ensure safety and efficacy.

Check out herbal manufacturer in India making kiwi-based supplements.

Culinary Uses:

Kiwi is a versatile fruit that can be used in a variety of culinary preparations. Here are some ways Kiwi can be consumed:

·        Raw: Kiwi can be eaten raw, either by itself or as part of a fruit salad. Simply cut the fruit in half and scoop out the flesh with a spoon.

·        Topping: Kiwi can be sliced and used as a topping for desserts such as ice cream, yogurt, or cakes.

·        Smoothies: Kiwi can be blended with other fruits and vegetables to make a delicious and nutritious smoothie.

·        Sauces: Kiwi can be pureed and used as a base for sauces and marinades.

·        Salsa: Kiwi can be diced and mixed with other fruits and vegetables to make a refreshing and flavorful salsa.

·        Preserves: Kiwi can be made into jam or jelly.

In addition to its culinary uses, Kiwi has some traditional or cultural uses as well. In Chinese medicine, Kiwi fruit is believed to have cooling properties and is often used to alleviate symptoms of heat-related illnesses. In Maori culture, the Kiwi bird is considered a sacred symbol and is often depicted in art and jewelry.


In conclusion, Kiwi is a delicious and highly nutritious fruit that offers a wide range of health benefits. From its high levels of vitamin C and other important nutrients to its unique digestive enzyme and potential anticancer properties, Kiwi is a fruit that should be a part of any healthy diet.

Kiwi can be consumed in a variety of ways, from eating it raw to using it as a topping for desserts or in smoothies. Its versatility and unique flavor make it a great addition to any dish.

Overall, Kiwi is a fruit that deserves more attention and recognition for its health benefits and culinary uses. So why not try incorporating some Kiwi into your diet today and enjoy the delicious taste and numerous health benefits that it has to offer?



The information provided here is for informational purposes only and should not replace professional medical advice. Always consult a qualified healthcare practitioner for personalized guidance.

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