Dragon, The Wonder Fruit – A Review on its Phytochemistry and Nutritional Benefits
Ruchika Sharma, Niharika Patel, Annie Gupta, Kavita Munjal
Amity Institute of Pharmacy, Amity University, Noida, Uttar Pradesh - 201301, India.
*Corresponding Author E-mail: anniegupta0601@gmail.com, kavitamunjal915@gmail.com
ABSTRACT:
Hylocereus spp. (often referred to as "dragon fruit") is an exotic fruit species that has become widely popular because of its striking appearance, novel phytochemical composition, and numerous health benefits. This abstract explores dragon fruit's phytochemical make-up and health benefits. Antioxidants, vitamins, and other bioactive components abound in dragon fruit, making it famous for its phytochemical richness. It includes polyphenols, flavonoids, and betacyanins, all of which demonstrate significant antioxidant effects, and is a great source of vitamin C, which is essential for immune system function. The chance of developing a chronic illness is lowered thanks to the oxidative stress and inflammation fighting abilities of these phytochemicals. Several health advantages have been linked to eating dragon fruit. The high fibre content aids digestion and may help one control their weight. Blood sugar-lowering effects of dragon fruit have also been studied, making it a potentially useful food for diabetics. Because of its anti-inflammatory characteristics, this fruit may also help lower the risk of developing cancer and cardiovascular disease. In addition, the minerals and vitamins it contains are beneficial to health in general. To sum up, dragon fruit is an extraordinary fruit that has a fantastic phytochemical composition and many positive health effects. Its eye-catching colour and flavour set it apart from other crops, making it a prime candidate for patents covering methods of cultivation and uses. Research into the health benefits of dragon fruit is still in its infancy, but the fruit has already garnered a great deal of interest from both consumers and agricultural developers.
KEYWORDS: Dragon fruit, Phytochemistry, Antioxidant, Anti-inflammatory, Exotic fruit, Immune support, Blood sugar regulation.
1. INTRODUCTION:
The Hylocereus genus of the Cactaceae family includes the dragon fruit popularly recognized as pitaya. Due to the striking red skin and overlapping green fins that cover the fruit, it is commonly referred to as dragon fruit. It also goes by various other names such as strawberry pear, pitahaya, dragon pearl fruit, night-blooming cereus, and Cinderella plant. As far as is known, Central America is where the dragon fruit originated. The French introduced it to Asia via Vietnam in the early 1800s; it is additionally referred to as pitahaya in Mexico and the Pitaya Roja in Central and northern South America.
The fruits of different species can vary in shape, thorniness, skin color, and pulp color, all of which are indicative of high genetic variability. Researchers have found that pitaya pulp contains minimal amounts of anthocyanins like cyanidin 3-glucoside, delphinidin 3-glucoside, and pelargonidin 3-glucoside, while the seeds and peels contain higher levels of total polyphenols, beta-cyanins, and amino acids. Studies have shown that beta-cyanins, phenolics, and flavonoids gradually increase as the fruit develops, with pigmentation appearing first in the pulp rather than the peel1. In recent years, the significant medicinal potential of dragon fruit has attracted considerable attention from researchers. It has historically been utilized as a coloring agent. Edible plants and fruits are good source an antioxidant, antibacterial, antidiabetic, anticancer, and nutraceutical are some of its recently discovered therapeutic applications2,3,4,5. Due to its rich content of bioactive compounds, including essential nutrients like potassium, as well as betacyanin, p-coumaric acid, vanillic acid, and gallic acid, research indicates that pitaya may offer various health benefits for conditions such as diabetes, dyslipidemia, metabolic syndrome, cardiovascular disorders, and cancer. As a result of these positive effects, the consumption of this fruit is increasing worldwide, with dragon fruit gaining popularity in many countries. It can be enjoyed fresh or used in beverages and jellies and chocolates6. The pigments found in dragon fruit can also be utilized as natural colorants in both the food and pharmaceutical sectors. The three most commonly cultivated varieties are H. megalanthus, which has yellow skin and white flesh, H. polyrhizus, with red skin and red flesh, and H. undatus, featuring white flesh and red skin. The fruit's pulp has a sweet-sour flavor and an oval shape. The seeds are tiny and dark in color.
2. PHYTOCHEMISTRY:
A powerful source of vitamins, antioxidants, dietary fibre, carotenoids, phenolic compounds, minerals, fatty acids, phytosterols, betacyanins, and hylocerenin, to name a few, dragon fruit is also loaded with nutrients. Dragon fruit use as part of a balanced diet offers potential advantages, including antioxidant protection, support for digestive health, and contributions to general well-being. A delicious way to experience this exotic fruit's distinctive flavours and potential health benefits is by including it in your diet7. Dragon fruit is not only a tasty treat but also potentially beneficial to general health due to its astonishing assortment of phytochemicals, which go beyond its vivid appearance and sweet flavour. An extensive examination of the phytochemistry of dragon fruit is provided in this review.
Dragon fruit provides good amounts of calcium, phosphorus, and vitamin C. The minerals calcium, magnesium, and phosphorus are among those found in dragon fruit. These minerals are essential for maintaining electrolyte balance, muscle health, and bone health. Vitamin C (ascorbic acid) is particularly abundant in dragon fruit. In the human diet, vitamin C, a water-soluble antioxidant, is essential8. It helps maintain immunological health, promotes collagen production for healthy skin, and functions as a strong free radical scavenger, protecting cells from oxidative stress. Due to its impact on carbohydrate metabolism and the development of heart tissues, it offers a diverse array of health advantages, such as reducing blood pressure and diabetes. The fruit also contains a lot of iron, pectin, total dietary fibres, and ascorbic acid, which helps regulate blood production. Organic acids like citric acid and malic acid may be present in dragon fruit. These acids contribute to the flavor and pH regulation of the fruit and are a part of metabolic processes9.
Betalains, the water-soluble pigments that give dragon fruit its vivid colours, also contribute significantly to the fruit's antioxidant capacity. In addition to improving the fruit's aesthetic appeal, the possible anti-inflammatory and antioxidant activities of betalains have been investigated. These compounds could potentially counteract harmful free radicals, thereby reducing the possibility of chronic diseases and enhancing overall well-being. The brilliant colours of the red and pink dragon fruit cultivars are due to betacyanins10.
2.1 Dietary Fibre:
Both soluble and insoluble dietary fibers are abundant in dragon fruit. Fibre is crucial for digestive health since it encourages regular bowel movements, prevents constipation, and may even help with weight control because it makes one feel full11
2.2 Carotenoids:
Beta-carotene, a precursor to vitamin A, is one of the carotenoids found in dragon fruit. The immune system, strong vision, and preserving healthy skin all depend on vitamin A12.
The primary constituents in dragon fruit also include various amino acids, carbohydrates and some common sugars etc. There are various types of amino acids present in white and red fleshed dragon fruit. These include Leucine, Threonine, Valine, Histidine, Lysine, Alanine, Serine, Aspartic acid, Glycine, and Proline. Depending on the variety of dragon fruit and the growing environment, different amino acids may be present in different proportions. Dragon fruit is primarily eaten for its distinctive flavour, texture, and aesthetic appeal rather than for its protein content9.
Numerous carbohydrates, including sugars like glucose, fructose, and sucrose, are found in dragon fruit. These sugars are essential for giving the plant energy and fostering its growth13. A simple sugar called glucose serves as the main fuel source for plants. It is created by photosynthesis and provides instant energy for many cellular functions in the dragon fruit plant. Another simple sugar is fructose, which is frequently present in fruits14. The dragon fruit plant uses fructose, just as glucose, as a fuel source. When the fruit is eaten, it gives the customer a ready source of energy and adds to the fruit's sweetness. Sucrose is a disaccharide made up of molecules of glucose and fructose. It acts as a transport sugar, enabling the plant to transfer energy from high-production regions (like leaves) to high-demand regions (like growing fruits)15.
Apart from these primary constituents, dragon fruit is rich in many secondary phytoconstituents.
2.3 Polyphenols:
The presence of flavonoids and other polyphenols in dragon fruit contributes to its antioxidant capacity. Flavonoids are associated with several health benefits, such as reducing inflammation, improving heart health, and enhancing brain function. Additionally, they serve to protect plants from both biological threats like herbivores and pathogens, as well as environmental stressors such as UV radiation and heat, and they also keep a cell's redox state stable when exposed to UV radiation because of their anti-oxidative qualities16,17
2.4 Phenolic Compounds:
Flavonols and hydroxycinnamic acids, two main phenolic compounds present in dragon fruit, have anti-inflammatory and antioxidant activities. These phytochemicals may aid in reducing the risk of developing chronic diseases by protecting cells and tissues from the harm oxidative stress causes. Gallic acid, vanillic acid, syringic acid, protocatechuic acid, p-coumaric acid, and caffeic acid are a few other isolated phenolic chemicals from this fruit18.
Dragon fruit contains numerous flavonoids, depending on variety and ripeness.
2.4.1 Quercetin:
This antioxidant flavonoid may protect cells from oxidative damage. Many fruits and vegetables contain it, including dragon fruit.
2.4.2 Kaempferol:
Dragon fruit contains another flavonoid with antioxidant and anti-inflammatory properties.
2.4.3. Catechins:
Tea and dragon fruit contain catechins and flavonoids. They may prevent cancer and improve heart health.
2.4.4. Epicatechin:
This flavonoid has been examined for its cardiovascular advantages and blood flow improvements.
2.4.5. Proanthocyanidins:
These flavonoids may have antioxidant effects and contribute to dragon fruit's health advantages. Dragon fruit flavonoid content depends on variety, maturity, and growth conditions. Flavonoids may aid dragon fruit in promoting health by protecting cells from oxidative stress19.
2.5 Fatty Acids:
Dragon fruit includes linoleic acid, a healthy fatty acid; however, it is only found in small amounts. These fatty acids help keep cell membranes and overall cellular function in good condition. Pitaya seed oil is also rich in lipids and can be used as an essential oil source. The main phytoconstituents of pitaya seed oil include fatty acids, sterol, phenols, and tocopherol. Fruit fatty acids include linoleic, oleic, and palmitic acids20. The peel of two pitaya species, H. undatus and H. polyrhizus, contains phytoconstituents such as n-hexadecanoic acid, 1-hexadecyne, 2-chloroethyl linoleate, oleic acid, octacosane, 17-pentatriacontene, trichloroacetic acid, hexadecyl ester, 1-nonadecene, and 6-tetradecanesulfonic acid.
2.6 Phytosterols:
The dragon fruit includes phytosterols, which are plant chemicals that resemble cholesterol in structure. Phytosterols might aid in lowering cholesterol and promoting heart health21.
2.7 Hylocerenin:
A special phytochemical with antioxidant characteristics, hylocerenin is present in some dragon fruit species, especially H. costaricensis. Hylocerenin is the subject of current research, and its full range of medical effects is not yet fully understood22.
Fig. 1: Varous types of Phytoconstituents found in Hylocereus polyrhizus
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Received on 17.11.2023 Modified on 14.03.2024
Accepted on 21.06.2024 © RJPT All right reserved
Research J. Pharm. and Tech 2024; 17(11):5642-5645.