A cactus fruit native to central Mexico, the garambullo, may offer a preventative and delaying effect against colon cancer, according to new research from the Universidad Autónoma de Querétaro (UAQ). The findings, released this week, suggest the fruit not only kills cancer cells but also fosters a healthier gut microbiome.
Researchers at the Centro de Investigación Biomédica Avanzada (CIBA) within UAQ’s Faculty of Medicine conducted the study, utilizing an animal model of early-stage colon cancer to assess the impact of garambullo consumption on intestinal microbiota. Edelmira Sánchez Recillas, a doctoral student in biomedicine leading the research, explained that the fruit demonstrably induced cancer cell death and slowed the progression of primary lesions in the animal model.
“The consumption of garambullo protects intestinal health and, even if cancer is induced, prevents it from advancing to an advanced stage, delaying it,” Sánchez Recillas stated in an interview with La Jornada. The research also revealed that garambullo promotes the growth of beneficial bacteria within the gut, acting as a “protector for intestinal health.”
The garambullo, traditionally consumed in rural communities of Guanajuato and Querétaro states in the form of candies, ice cream, and dried fruit, is particularly rich in fiber and antioxidants, surpassing even blueberries and strawberries in antioxidant levels, according to the CIBA team. These bioactive compounds, including betalains responsible for the fruit’s purple color, are believed to play a key role in reducing chronic inflammation – a precursor to colon cancer.
Sánchez Recillas noted that diets low in fiber and high in red meat or fats are known risk factors for colon cancer, suggesting that incorporating garambullo into one’s diet could be a preventative measure. “If there is a greater consumption of fiber and antioxidants, in an early stage, primary lesions associated with colon cancer can be reversed,” she said.
While the research is currently limited to animal models, the CIBA team is working towards human trials. The current phase focuses on characterizing the fruit’s properties and effects. “Ideally, we would move to a level where we evaluate in the population and witness if people who consume it more continuously indicate some changes compared to the rest of the population,” Sánchez Recillas added.
The research also highlights a potential conflict between agricultural development and the preservation of native species. Rapid industrial growth in Querétaro has led to the clearing of land inhabited by garambullo and other endemic plants by real estate developers, often without relocation efforts. Sánchez Recillas expressed hope that increased awareness of the garambullo’s health benefits will contribute to its protection. “We are testing [the health benefits], and it effectively has a health effect, and just trying to contribute from our position to the protection of this endemic cactus, about which almost no information was had and about the fruit, it was only consumed.”
The garambullo is typically in season during the rainy season, but remains widely available in Querétaro in various forms, including ice cream, flavored water, and fresh or dried fruit. Researchers have found that processing methods, such as freezing, do not significantly diminish the fruit’s fiber and antioxidant content.
