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Opuntia spp.: Chemistry, Bioactivity and Industrial Applications pp 299–330Cite as

Opuntia Fiber and Its Health-Related Beneficial Properties

Abstract

Both the nopal cactus (Opuntia spp.) and its fruit (prickly pear) have an interesting nutritional composition since it has been reported that they are rich in phenolic compounds, sugars, betalains, ascorbic acid, and fiber. These compounds are related to functional properties of interest to human health. Fiber is associated with the prevention of various health problems related to the modern lifestyle, such as diabetes, cardiovascular problems, and obesity. The fiber in nopal green leaves (paddles) is both soluble and insoluble, helping lower blood glucose and cholesterol levels. This chapter reviews the current information on the main species consumed of the Opuntia genus, the different types of fiber that they contain, their chemical composition, the degradation of fiber in the digestive tract, the consumption of nopal fiber, and its effect on diabetes, cardiovascular problems, obesity among other health complications, as well as different technological applications of fiber

Keywords

  • Cactaceae
  • Health-benefits
  • Mucilage
  • Opuntia fiber
  • O. ficus-indica

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Abbreviations

AACC:

American Association of Cereal Chemists

AGCC:

Short chain fatty acids

ASCVD:

Atherosclerotic cardiovascular disease

DF:

Dietary fiber

FAO:

Food and Agriculture Organization of the United Nations

FSA:

European Food Safety Authority

IDF:

Insoluble dietary fiber

SDF:

Soluble dietary fiber

WHO:

World Health Organization

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Acknowledgments

BCCL, KLSA, and SNCG express recognition to the National Council of Science and Technology of Mexico (CONACyT) for the economic support during their postgraduate studies. At the same time, LPL and SDNF thank CONACyT for the financial support for postdoctoral training. Besides, this study was partial financed by the Autonomous University of Coahuila.

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  1. School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Coahuila, Mexico

    Beatriz C. Coutiño-Laguna, Marisol Cruz-Requena, Lissethe Palomo-Ligas, Karla L. Segura-Almaraz, Stephany N. Chávez-García, Sendar D. Nery-Flores & Raúl Rodríguez-Herrera

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  1. Agricultural Biochemistry Department, Zagazig University, Zagazig, Egypt

    Prof. Mohamed Fawzy Ramadan

  2. Food Technology Department, Suez Canal University, Ismailia, Egypt

    Tamer E. Moussa Ayoub

  3. Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Berlin, Germany

    Sascha Rohn

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Coutiño-Laguna, B.C. et al. (2021). Opuntia Fiber and Its Health-Related Beneficial Properties. In: Ramadan, M.F., Ayoub, T.E.M., Rohn, S. (eds) Opuntia spp.: Chemistry, Bioactivity and Industrial Applications. Springer, Cham. https://doi.org/10.1007/978-3-030-78444-7_13

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