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Nopal - prickly pear: valuable effect in natural medicine
January 9, 2022
Dr. Dorothee Bös et al.
Nopal, known as prickly pear in German, is a shrubby cactus plant with fleshy leaves up to 30 cm long. Mature plants can reach a height of up to seven meters. Due to its valuable ingredients, of the more than 370 species, Opuntia Ficus Indica in particular has made a name for itself. Climatic conditions with intense sunlight are crucial for the formation of the active substances contained.
Traditionally valued
Even the Aztecs knew about the healing powers of nopal juice (prickly pear juice). It has a high content of vitamin A, B1, B2, B3 and especially vitamin C. It is also rich in fiber and pectin.
Every person is unique!
Our experienced team will be happy to advise you in detail and free of charge on all matters relating to your health.
Many valuable ingredients
The nutritional value of nopal is extremely high. It has a high content of vitamin A, B1, B2, B3 and especially vitamin C. Likewise, it is rich in amino acids – including arginine, histidine or lysine – and minerals such as calcium, potassium and magnesium, as well as fiber and pectin. Iron, sodium and manganese are also included. Nopal contains very little fat. Its carbohydrate content is about ten percent.
Nopal has many good effects
Also noteworthy is its blood sugar-lowering effect. This makes it very interesting in the prevention of cardiovascular diseases as well as in the supportive therapy of diabetes mellitus.
If you take the Nopal juice before the meal, then the glycemic index of the food is lowered and the carbohydrates are released more slowly. Thus, the pancreas does not need to release as much insulin at once. For the diabetic with metabolic syndrome, this is of great importance. DO YOU HAVE ANY QUESTIONS?
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Scientific studies / sources
- https://www.ernaehrungs-umschau.de/print-news/11-08-2021-kohlenhydratmolekuel-n-acetylglucosamin-zur-therapie-bei-schwerer-multipler-sklerose/
- Paoletti M, G, Norberto L, Damini R, Musumeci S: Human Gastric Juice Contains Chitinase That Can Degrade Chitin.
- Ann Nutr Metab 2007;51:244-251. doi: 10.1159/000104144
- Shahidi, F. and Abuzaytoun, R. (2005) Chitin, Chitosan, and Co-Products: Chemistry, Production, Applications, and Health Effects. Advances in Food and Nutrition Research, 49, 93-135.
- https://doi.org/10.1016/S1043-4526(05)49003-8
