Kiwifruit cultivars are mostly developed from Actinidia chinensis Planch and it is edible fruit. Originally known as Yang Tao in China. It is a fruit tree and medicinal plant native to China. In the early 20th century, it was distributed from China to New Zealand through plant modification and it is the common kiwifruit we know these days. The fruit is covered with brown fine down and it looked like Kiwi the bird lives in New Zealand. Since then, the fruit was called as a Kiwi. Kiwi contains about 10% total sugars (mainly glucose and fructose) and is rich in vitamin C and E, dietary fibers, polyphenols such as naringenin, quercetin and epicatechin. Some components above were investigated to have the inhibitory activity of xanthine oxidase or inducible nitric oxide synthase (iNOS). In collagen study, kiwi can double collagen synthesis in the skin as stimulating fibroblast growth and cell proliferation.