From deserts to desserts: cacti components for new functional foods Foods_MDPI UFCG_Oficial cacti cactus food diet sustainability
By Pooja Toshniwal PahariaJun 29 2023Reviewed by Danielle Ellis, B.Sc. In a recent review published in Foods, researchers described promising features of using cactus in the food sector, addressing the plant's functional, nutritional, and sustainable qualities.
About the review In the present review, researchers provided an overview of cacti's potential for the food sector to promote sustainable farming and commercial use of neglected plants such as cacti. Cacti cultivation as an innovative, functional, and sustainable food ingredient could help meet the Sustainable Development Goals to eliminate hunger by 2030, although challenged by the economic turmoil caused by the coronavirus disease 2019 pandemic in several nations, especially Africa, Latin America, and Asia.
Prickly pear contains high amounts of dietary fiber , surpassing the fiber content in oranges, bananas, apples, broccoli, wheat, and rice. Therefore, cacti consumption may benefit individuals with chronic cardiovascular diseases, diabetes, and cancer. In addition, the calcium content in Opuntia ficus-indica significantly surpasses that in apples, bananas, and oranges, indicating that cacti intake can improve bone health.
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