Kiwi fruit (Actinidia deliciosa) has some scientific evidence supporting its use in managing hypertension (high blood pressure), although the overall evidence is still preliminary and not robust. Several small clinical studies have suggested that daily consumption of kiwi may lead to modest reductions in blood pressure. For example, a study published in the journal Blood Pressure (2015) found that participants who consumed three kiwifruits per day for eight weeks had a greater reduction in both systolic and diastolic blood pressure compared to those who consumed an apple a day. The proposed mechanisms include the high content of potassium, antioxidants (such as vitamin C and polyphenols), and the presence of the enzyme actinidin, which may have vasodilatory effects.

Despite these findings, the strength of the evidence is limited by small sample sizes, short durations, and differences in study designs. There is a need for larger, well-controlled trials to confirm these effects and establish clear recommendations. Kiwi is not traditionally used for hypertension in any major system of traditional medicine, and its use for this purpose is a relatively recent development based on emerging scientific research. Overall, kiwi may be a beneficial addition to a heart-healthy diet due to its nutrient profile, but it should not be relied upon as a primary treatment for hypertension.