Cacti as novel edible resources for human nutrition.

Abstract

Cacti are highly adaptable plants with outstanding biological, ecological, nutritional, and economic potential. Their unique morphology and water-storage capacity allow them to grow in arid regions, making them strategically important for agriculture. The aim of this review was to highlight the potential of cacti and their components for use in the production of functional foods for human nutrition, both as part of conventional food products and as components of edible coatings and biodegradable films. The review focuses on the potential for use in the human diet of the cactus Opuntia ficus-indica, the most widely cultivated and used cactus globally. Cactus mucilage has been recognized as a natural prebiotic and a biodegradable polymer with promising applications in food packaging, contributing to both improved nutritional quality and enhanced environmental sustainability. Bioactive compounds from O. ficus-indica, including polyphenols, flavonoids, betalains, and soluble fiber, promote health by regulating the composition of the gut microbiota and exhibiting antioxidant activity. The integration of cactus-derived ingredients into modern food systems represents a convergence of traditional knowledge and modern food science, offering eco-friendly and health-focused solutions. Despite promising results, further research is needed for optimizing fortified foods and confirming the clinical efficacy of cacti in humans.