Survey of functional food molecules in prickly pear cactus, bitter gourd, and guava for the dietary management of the Type II diabetes

Objective Identify functional food molecules found in prickly pear cactus (Opuntia dillenii), bitter gourd (Momordica charantia) , and guava (Psidium guajava) with hypoglycemic properties in the dietary management of Type II diabetes. Method Use internet research, peer‐reviewed published papers and books that deal with biochemical components of these fruits and vegetables. Result Prickly pear cactus has mucilage, a polysaccharides that showed hypoglycemic properties. Bitter gourd helps regulate blood sugar levels because it contains gurmarin, a polypeptide. It also contains alkaloid momordicine, the bitter component in the gourd. The aqueous extract of guava leaves has a good effect to lower blood glucose. Flavonoid glycosides such as pedunculagin, strictinin, and isostrictinin are the effective constituents that have been used in clinical treatment of diabetes to improve the sensitivity of insulin. Conclusion The available data suggest that prickly pear cactus, bitter gourd, and guava have the potential to become a component of the diet or a dietary supplement for diabetic and prediabetic patients. These biochemical components from prickly pear cactus, bitter gourd, and guava open new possibilities of improve and/or prevent the Type II diabetes and/or its clinical complications.