Researchers reviewed the chemical makeup and biological activities of pitaya by-products, which include the peel, seeds, stem, and flower. These parts are rich in natural compounds such as polyphenols, flavonoids, betalains, and unsaturated fatty acids.
The review found that these specific components show antioxidant and anti-inflammatory effects. Additionally, the study noted that pitaya by-products showed hypolipidemic and hypoglycemic effects, which relate to managing fat levels and blood sugar. These findings suggest that waste products from the fruit could be used to create functional food ingredients.
It is important to note that much of this research is currently based on laboratory models rather than human clinical trials. The link between these laboratory results and how they work in the human body is not yet clear. Because the evidence is still early and primarily focused on chemical properties, these findings are not yet ready to change standard medical treatments.
