Effect of red Pitaya (Hylocereus polyrhizus) betalains, flavonoids and other health beneficial to human: A Systematic Literature Review

Abstract

This systematic review examines the health benefits and bioactive compounds of red pitaya (Hylocereus polyrhizus), focusing on its flavonoids, betalains, and polyphenols. The review highlights on the rich nutritional profile of red pitaya, which is characterized by its high content of vitamins, dietary fiber, and phytochemicals known for their antioxidant properties. Through a thorough literature search and analysis, 20 relevant studies were identified that revealed the potential therapeutic effects of red pitaya on various health aspects, including antioxidant activity, antimicrobial properties, anti-inflammatory effects, and cardiovascular benefits. The findings indicate that red pitaya consumption can significantly reduce oxidative stress, inflammation, and blood glucose levels while enhancing immune response and providing hepatoprotective and nephroprotective effects. Various extraction methods, such as maceration, aqueous, and Soxhlet extraction, were discussed, emphasizing their effectiveness in isolating bioactive compounds. This review underscores the promise of red pitaya as a functional food with significant implications for health promotion and disease prevention, suggesting its potential applications in the food, cosmetic, and pharmaceutical industries. The systematic review adheres to PRISMA guidelines, providing comprehensive evidence of the health-promoting properties of red pitaya and advocating for its incorporation into dietary practices.