Antioxidant Properties of Cactus Products

NAZARENO M. A.; GONZÁLEZ E. A.

Cactusnet Newsletter

Cactusnet -FAO

Lugar: Tunis, Tunisia; Año: 2008 vol. 11 p. 18 - 28

Numerous investigations relate free radicals with the origin of serious diseases. A diet rich in fruits and vegetables is associated to lower incidences of cancer and heart illness. Such beneficial properties of natural foods have been assigned not only to their vitamin content but also to the presence of antioxidants, substances capable to scavenge free radicals. Cactus fruits have been reported as excellent sources of antioxidants. Several studies reveal that the antioxidant capacity is due to its vitamin C content as well as to the presence of polyphenols and water-soluble pigments named betalains. Fruits of cacti present moderate free radical scavenging ability, and values are similar to those of other season fruits. When cactus fruits were minimally processed or stored under refrigerated conditions, no important decreases in TEAC values were found neither significant vitamin losses were detected. Extracts obtained from cactus pear fruits where also used as additives to prevent oxidation of fish oil and its emulsions showing good thermal stability. In vivo assays have demonstrated that cactus fruit consumption improve the oxidative status of healthy individuals. Betalains present in cactus pear fruits have been reported to increase the resistance to human LDL oxidation. In addition, the regular intake of O. robusta has been reported to reduce oxidative injury in patients with hypercholesterolemia. For these reasons, cactus fruits are excellent sources of bioactive substances and so, it is highly recommendable to incorporate them to a normal diet as fresh fruits. Besides, they are potentially utilizable in the elaboration of high added value products such as cosmetics, nutraceutics or dietary supplements.