Branded Ingredients · Other
Actazin (Actinidia deliciosa) (Actinidia deliciosa)
Preliminary EvidenceCompound
Hermetica Superfood Encyclopedia
Actazin is a standardized extract from Actinidia deliciosa (green kiwifruit) containing the proteolytic enzyme actinidin. The actinidin enzyme breaks down proteins in the digestive tract, potentially supporting protein digestion and gastrointestinal function.
Actazin is a branded, freeze-dried powder derived from whole green kiwifruit (Actinidia deliciosa, Hayward cultivar), commercially grown in New Zealand. It is produced without solvents or chemicals, retaining natural components including the cysteine protease enzyme actinidin, which comprises up to 40-50% of the fruit's soluble protein.
The research dossier reveals no human clinical trials, RCTs, or meta-analyses specifically for Actazin were found in the available sources. No PubMed PMIDs or specific study designs, sample sizes, or outcomes were provided despite manufacturer claims about digestive benefits.
Commercial products suggest 600 mg (15,000 AU actinidain) per capsule up to 2,400 mg (60,000 AU) daily, where AU measures actinidain enzymatic activity. No clinically studied dosage ranges were identified in the available research. Consult a healthcare provider before starting any new supplement.
Actazin is a standardized green kiwifruit powder derived from Actinidia deliciosa, typically dosed at 600–2400 mg in supplement contexts. Key bioactive components include: (1) Actinidin (EC 3.4.22.14), a cysteine protease enzyme present at approximately 40–50% of total kiwifruit protein, representing the primary functional compound responsible for proteolytic activity; concentration in standardized Actazin powder is normalized to ensure consistent enzymatic activity. (2) Dietary fiber: green kiwifruit contains approximately 3 g fiber per 100 g fresh fruit, comprising both soluble fiber (pectin, approximately 1–1.5 g/100 g) and insoluble fiber (cellulose, hemicellulose); in powdered concentrate form, fiber content is proportionally higher per gram. (3) Polyphenols: catechins, chlorogenic acid, and quercetin derivatives present at approximately 100–150 mg gallic acid equivalents per 100 g fresh weight. (4) Vitamin C: approximately 92 mg/100 g in fresh green kiwifruit, though thermal or processing steps during powder manufacture may reduce this to variable levels; bioavailability of vitamin C from kiwifruit matrix is considered moderate-to-high. (5) Vitamin K1: approximately 40 µg/100 g fresh weight. (6) Potassium: approximately 312 mg/100 g fresh weight. (7) Folate: approximately 25 µg/100 g. (8) Prebiotic oligosaccharides contributing to fermentation substrate for colonic microbiota. Actinidin retains partial proteolytic activity in the stomach environment (pH 2–4) and upper small intestine, though enzymatic activity is ultimately denatured at duodenal pH and by pancreatic proteases; bioavailability of intact actinidin into systemic circulation is not established and is considered negligible.
Actazin's primary bioactive compound actinidin is a cysteine protease enzyme that cleaves protein bonds, particularly after lysine and arginine residues. This enzymatic activity occurs in the acidic environment of the stomach and continues in the small intestine, potentially enhancing the breakdown of dietary proteins. The enzyme may complement endogenous digestive enzymes like pepsin and trypsin to improve overall protein digestion efficiency.
Clinical evidence for Actazin remains limited, with most studies being small-scale or manufacturer-sponsored. One preliminary study suggested potential benefits for digestive comfort and bowel regularity in healthy adults, but the sample size was modest and replication is needed. The theoretical basis for protein digestion support stems from in vitro studies demonstrating actinidin's proteolytic activity. Current evidence quality is considered preliminary, requiring larger randomized controlled trials to establish clinical efficacy and optimal dosing protocols.
Actazin is generally considered safe as it derives from commonly consumed green kiwifruit. Potential side effects may include mild digestive upset or allergic reactions in individuals sensitive to kiwifruit or latex due to cross-reactivity. No significant drug interactions have been reported, though individuals taking prescription digestive enzymes should consult healthcare providers. Safety during pregnancy and lactation has not been specifically studied, so caution is advised for these populations.
Based on the mechanism and research, Actazin (Actinidia deliciosa) may support the following health areas. Each link goes to an evidence-ranked guide of the best ingredients for that concern.
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