Cacti are distinctive plants adapted to arid and hot environments, showcasing unique anatomical and physiological features that conserve water. The high water use efficiency of cactus is attributed to Crassulacean Acid Metabolism (CAM), present in rapidly growing species like Opuntia ficus-indica, O. megacantha, and O. amychlea. These cacti produce forage for animals, vegetables, and fruits with a 14% glucose content.
Introduction to Cactus
Cactus, belonging to the succulent plant family Cactaceae, is often used as an ornamental plant, with many species cultivated as crops. Cacti are almost exclusively ‘new world’ plants, native to North America, South America, and the West Indies. However, many cacti are grown as wild plants in arid and semiarid regions of India. In regions like Mexico, the USA, Spain, Italy, and northern Africa, cactus forms an important part of people’s dietary requirements.
In India, where a significant portion of the population resides in rainfed dry areas, perennial vegetation is essential for erosion protection. Drought-hardy and economically viable plants like cacti offer a sustainable livelihood, reduce poverty, and generate employment opportunities. Cacti are drought-tolerant due to their CO2 fixation capacity (CAM), making them well-suited for dry areas where they serve as alternative food and fodder sources and as live fences protecting agricultural fields.
General Information About Cactus
Cactus, commonly known as prickly pears, includes about 130 genera and 1,500 species of Cactaceae. These plants exhibit a wide range of shapes and sizes. The tallest cactus is Pachycereus pringlei, reaching a maximum recorded height of 19.2 meters, while the smallest is Blossfeldia liliputiana, only about 1 cm in diameter at maturity. Cactus flowers are large, and like the spines and branches, they arise from areoles. Many cactus species bloom at night, pollinated by nocturnal insects or small animals, principally moths and bats. Numerous species, including members of Echinopsis, Mammillaria, and Cereus, have entered widespread cultivation.
Opuntia ficus-indica is the most important cactus species in agriculture today, especially adapted to semi-arid and non-irrigated lands. It serves various purposes, including food, fodder, dye, a source of energy, and plays a role in ecosystem remediation. The fruit pulp is processed into jelly and wine and is part of the Papago Indian’s diet. Echinocactus species also produce edible fruit consumed by animals.
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Nutritional and Medicinal Uses
Traditionally, cactus has been a valuable health-supporting nutrient, with applications in pharmaceutical industries. However, the vegetative parts of Opuntia species are scarcely used in modern nutrition and medicine. Peyote (Lophophora williamsii) extracts have been associated with stimulating the central nervous system and regulating blood pressure, sleep, hunger, and thirst. Some species of Echinopsis (previously Trichocereus) also have psychoactive properties.
Prickly pear is widely used in folk medicine for burns, edema, and indigestion, with fruit extract proving more effective than stem extract. Cactus pear fruit contains vitamin C and exhibits radical scavenging properties. Consumption of cactus pear fruit positively affects the body's redox balance, decreases oxidative damage to lipids, and improves antioxidant status in healthy humans. A study of antioxidant compounds in cactus pear fruits revealed the presence of kaempferol and isorhamnetin in various skinned varieties, with red-skinned fruit containing the most ascorbic acid and yellow-skinned fruits the most carotenoids.
Health Benefits of Cactus
Antioxidant and DNA Protection
Research indicates that both antioxidative and DNA damage-reduction activities increase with increasing cactus pear fruits extract (CPFE). This suggests that CPFE constituents are potential raw materials for pharmaceutical and functional food industries. Arizona cactus pear extracts have shown the ability to inhibit cell growth in various immortalized and cancer cell cultures, suppress tumor growth in nude mice, and modulate the expression of tumor-related genes.
Cholesterol Reduction
Studies have revealed that supplementation with cactus pear oil or cactus pear seeds can reduce serum cholesterol levels, thus reducing atherogenic risk factors in rats. A novel food product (NeOpuntia®), made from dehydrated leaves of Opuntia ficus-indica, has hypolipaemic properties, making it useful for patients with lipid metabolism disorders.
Edible Cactus Fruits and Their Uses
Cacti such as the prickly pear and Hylocereus bear edible fruits, including Dragon fruit or Pitaya. The fruits of Opuntia ficus-indica are widely known, and other Opuntia species like Opuntia tuna, streptacantha, and cardona are also cultivated for their fruits. Additionally, the fruits of different Cereus species and Hylocereus undatus are consumed. The bluish berries of Myrtillocactus geometrizans are sold in Mexican markets as garambullos, and the fruits of Carnegiea gigantea are considered of excellent quality.
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Koubo and Jotilla Fruits
Koubo (Cereus peruvianus) is a commercially grown columnar cactus producing an apple-sized, berry-like, edible fruit. The unique aroma of this fruit is largely due to S-linalool and linalool derivatives. Jotilla, a fruit of the cactus tree Escontria chiotilla, is a non-climacteric fruit with a sour-sweet flavor, making it suitable for natural desserts, marmalades, jams, and dressing products.
Extending Shelf Life of Cactus Fruits
Cactus plantations in semiarid lands produce large quantities of cactus fruits with short shelf lives in sparsely populated areas where production rapidly surpasses demand. Improvements in shelf life are needed, as these fruits are rich in sugars, vitamins, minerals, and amino acids. The fruit weight of cactus pear varies from 80 g to 140 g, with an average edible portion of 54.18%.
Nutritional Composition of Cactus Pear
Cactus pear is a food of neutraceutical and functional importance. The pulp yields of cactus pear fruits are approximately 62%, and the total and reducing sugar contents are approximately 9 and 8%, respectively. Ascorbic acid and beta carotene are present in moderate levels (14.7 mg/100 g and 334.0 micro g/100 g, respectively). The total pectin content of cactus pear ranges from 5.32 to 14.19%, while the mucilage content varies between 3.78 and 8.5%.
Betalain Pigments
Cactus fruits are a rich source of betalain pigments, and colored cactus fruit concentrates are used in yogurt and ice cream. Purple fruits are a source of betalains, a potential antioxidant and colorant similar to the pigment obtained from red beet. Opuntia stricta fruits exhibit the highest betacyanin content, i.e., 80 mg/100 g fresh fruit.
Storage and Processing Techniques
The low acidity and high soluble solids content of cactus fruit make it attractive for microbial growth, requiring thermal treatment (>115.5 °C) for microbial control. Cold storage maintains fruit firmness and reduces water loss and fungal decay. Fresh prickly pear cactus stems can be stored up to 32 days in modified atmosphere packaging (MAP) with a CO2 concentration of 20 kPa without significant microbial increase.
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Minimal Processing of Cactus Fruits
Minimal processing of cactus fruits is important, offering the opportunity to differentiate and add value to cactus pears as long as nutritive and sensorial quality, and safety are guaranteed. Controlled atmosphere storage of minimally processed cactus pear fruits at 2 °C in 10% CO2 preserves quality up to 20 days.
Cactus Juice
Cactus juice, derived mainly from the prickly pear cactus (Opuntia ficus-indica), is known for its refreshing taste and health benefits, including antioxidants and anti-inflammatory properties. The juice can be extracted from the thick pads (nopales) or the fruit (prickly pears or tunas). The flavor is generally mild, slightly sweet or tart, often compared to watermelon or cucumber with a hint of lemon.
Nutritional Benefits of Cactus Juice
Cactus juice is rich in vitamin C, B vitamins, magnesium, calcium, and antioxidants. These nutrients support hydration, may have effects on metabolism, and contribute to cellular health. Antioxidants like vitamin C and beta-carotene help reduce the effects of free radicals, lowering oxidative stress in the body.
Versatile Uses of Cactus Juice
Cactus juice can be added to drinks and foods, such as smoothies, lemonades, and fruit punches. In cooking, it can be used as a marinade for meats, salad dressings, and sauces. Agua de nopal, a Mexican favorite, mixes blended cactus pads with water, lime juice, and honey.
Potential Risks and Considerations
Consuming large amounts of cactus juice may cause stomach problems due to its high fiber content. Allergic reactions are possible, with symptoms including swelling, itching, or breathing difficulties. The sourcing of cactus can also affect the environment, so it is essential to choose products from sustainably managed farms.
Prickly Pear Cactus: A Closer Look
Prickly pear, also known as cactus fruit, tuna fruit, or cactus pear, is a delicious fruit loaded with nutrients. It boasts a naturally sweet flavor and is low in calories and sugars, making it suitable for various diets, including ketogenic and low-carb plans.
Nutritional Profile of Prickly Pear
A single serving of cactus fruit provides 24% of the daily recommended vitamin C intake, along with high doses of calcium, magnesium, potassium, and copper. It contains only 42 calories, 9.9 grams of carbohydrates (including 3.7 grams of fiber), and less than one gram of fat.
Health Benefits of Prickly Pear
Prickly pears contain phenolic compounds, plant sterols, and amino acids that promote overall health and fight disease. Betalain, the pigment giving the fruit its vibrant color, neutralizes free radicals and may prevent inflammation.
Prickly Pear and Weight Loss
A 2015 meta-analysis published in the journal Nutrition indicates that prickly pear consumption may cause significant reductions in body fat, cholesterol levels, and blood pressure. The fiber in prickly pear binds to dietary fat, reducing its absorption and leading to weight loss.
Anti-Inflammatory Properties
Prickly pear has anti-inflammatory properties, potentially preventing and reducing inflammation. Regular consumption may reduce inflammatory markers and increase antioxidant levels.
Hangover Remedy
Prickly pear juice may reduce the severity of hangover symptoms by lowering inflammatory markers in the bloodstream.
Cactus Water
Cactus water, derived from the fruit of the prickly pear cactus, is a plant-based beverage with health and skin benefits. It contains half the sugar and calories of coconut water and is packed with electrolytes, vitamins, minerals, and betalain, an antioxidant believed to prevent degenerative diseases.
Benefits of Cactus Water
- Antioxidant and Anti-Aging Effects: Cactus leaf contains flavonoids and phenolics with anti-aging and antioxidant effects, protecting cells from certain cancers.
- Hydration: Cactus water is better absorbed and retained in the body compared to regular water.
- Skin Health: It reduces puffiness and redness in the skin while hydrating without excess sugar.
- Electrolyte Source: Cactus water is a natural source of electrolytes, essential for maintaining proper hydration.
Preparing and Enjoying Prickly Pear
Harvesting Safely
When harvesting prickly pear fruits and pads, wear thick gloves to avoid the tiny spines. Use tongs or a knife to remove the fruits, and meticulously remove the spines and skin.
Preparing Prickly Pear Fruits
After removing the skin, prickly pear fruit can be used in jams, jellies, smoothies, salads, and syrups.
Cooking with Nopales Pads
Nopales (prickly pear pads) can be grilled, sautéed, added to soups, or used in tacos.
Giant Cactus: Traditional Use and Scientific Validation
Giant Cactus, such as Saguaro, has been used traditionally among indigenous peoples of the American Southwest for nutritional and medicinal purposes. Its fruits, seeds, and flesh are consumed for their high content of fiber, vitamins, and minerals. While research is still emerging, preliminary studies suggest that cacti possess antioxidant and anti-inflammatory properties due to their bioactive compounds.