Comprehensive review on the pharmaceutical properties of Dragon fruit (Hylocereus spp.)

Abstract

Dragon fruit (Hylocereus spp.), also called Pitaya, a tropical climbing cactus recently introduced to India as an exotic fruit. It is gaining widespread popularity across both rural and urban areas, due to its vibrant colour, delightful taste, high nutritional and medicinal value. This fruit is packed with essential nutrients and minerals, including vitamins, proteins, healthy fats, carbohydrates, fibre. Rich in bioactive compounds, dragon fruit shows significant pharmacological potential, making it a promising therapeutic agent. The fruit exhibits various healthprofits, such as antianemic, anticancer, antidiabetic, anti inflammatory, antimicrobial, antilipidemic, antiulcer, antioxidant, liverprotective, anti-infertility, antiageing, cardioprotective, prebiotic, neuroprotective, diuretic and wound healing effects. These properties are due to its diverse phytoconstituents, including polyphenols, betalains, phenols, pectin, aminoacids, triterpenoids, polysaccharides, anthocyanins, saponins and tannins. The fruit's pulp and peel contain compounds like alanine, ascorbic acid, arginine, succinic acid, citric acid, betanin, cobalamin, formic acid, shikimate, pyridoxine, glutamine, fumaric acid, rutin, niacin, malic acid, aspartic acid, betacyanins and fatty acids like oleic acid, glutamate, choline, valine and azelaic acid. Additionally, the seeds are rich in secondary metabolites such as quercetin, catechin, epicatechin, myricetin, rutin, epicatechingallate, epigallocatechin, caffeine and derivatives of gallic acid. Research has identified these bioactive compounds from Hylocereus spp., exploring their molecular interactions and shedding light on potential therapeutic applications. Dragon fruit can be enjoyed consuming as fresh or processed into various products, including juice, syrup, jelly, ice cream, jam, wine, yogurt, preserves, candy and pastries. The natural pigments from red or purple dragon fruit varieties serve as a valuable colorant for the food industry. The fruit’s peel rich in pectin and betalain is commonly used as a natural thickener, colouring agent and dye. This review underscores the ethnopharmacological significance of dragon fruit, examining its traditional uses, phytochemical composition and biological activities. The mechanisms by which dragon fruit promotes disease prevention highlight its valuable pharmaceutical potential. The documented evidence from various studies suggests that dragon fruit may help to prevent various diseases and holds promise for further therapeutic applications.