A new study from the Autonomous University of Querétaro (UAQ) in Mexico suggests that consuming garambullo, a native fruit, may offer a preventative effect against colon cancer. The research, conducted by investigators at the university’s Advanced Biomedical Research Center (CIBA), indicates the fruit could slow the progression of the disease and promote a healthier gut environment.
Edelmira Sánchez Recillas, a doctoral student in Biomedical Sciences, explained that the research team tested the effects of garambullo consumption on an early-stage cancer model using animals. The goal was to evaluate changes in the composition of the intestinal microbiota. “The consumption of garambullo does kill cancer cells and, when given to an animal model, delays primary cancer lesions,” Sánchez Recillas stated. The fruit also appears to encourage the growth of beneficial bacteria, acting as “a protector for intestinal health.” This suggests potential benefits even before cancer develops, offering a preventative effect.
The study found that garambullo consumption led to a more balanced gut microbiome and modulated signals associated with colon cancer development. This is the first time changes in the intestinal microbiota linked to garambullo consumption have been described, according to researchers.
A Traditional Remedy Gaining Scientific Attention
Garambullo has long been used by communities, particularly in rural areas of Guanajuato and Querétaro, Mexico. Traditionally, women have used the fruit to make candies, dried snacks, popsicles and snow cones. “Part of helping the community is adding value to the consumption of garambullo,” Sánchez Recillas said. “Our research aims to demonstrate the health benefits of this fruit and contribute to its recognition.”
Sánchez Recillas began studying the fruit during her master’s degree, first characterizing its composition. She discovered It’s rich in fiber and various antioxidants, including bioactive compounds. Building on those findings, the team then investigated potential preventative effects in an animal model of colon cancer. Previous laboratory work had also shown that the fermented fraction of garambullo – specifically, the fiber-rich portion – can kill cancer cells in vitro.
Demian Chávez
The development of colon cancer often begins with chronic inflammation, which can be reduced by antioxidants. According to Sánchez Recillas, “Garambullo has many antioxidants; when compared to other berries like blueberries, garambullo demonstrated even more antioxidant capacity than strawberries.” The fruit’s high fiber content is also significant, as a low-fiber diet and high consumption of red meat and fats are known risk factors for colon cancer. The research suggests that modifying one’s diet – increasing fiber and antioxidant intake – can prevent or delay the onset of the disease.
While the research has not yet moved to human trials, the team is currently in the final stages of characterizing the fruit’s properties. Sánchez Recillas added, “Ideally, we would like to extend this to the population, evaluate, and witness if people who consume it more regularly show some changes compared to the rest of the population.”
Balancing Development and Preservation
Rapid industrial growth in Querétaro has led to land development that threatens native plant life, including garambullo. Developers often clear land, including garambullo plants and other endemic species, without relocating them.
Sánchez Recillas noted that they haven’t yet had the opportunity to inform the real estate sector about the health benefits of garambullo. “We are proving that it has health effects, and we want to contribute to the protection of this endemic cactus, about which little was known until recently. This research shows that it needs to be protected and valued.”
Nutritional Benefits Throughout the Year
Although garambullo is a seasonal fruit, typically available during the rainy season, it is widely sold in Querétaro in various forms, including snow cones, flavored water, fresh fruit, and dried snacks. Sánchez Recillas explained that the fruit retains its fiber and antioxidants even after processing. “This could provide even greater benefits,” she said. The fruit’s characteristic purple color comes from bioactive compounds called betalains, which have a high antioxidant capacity. Many people freeze garambullo for apply in dishes like goat cheese or jams.
About CIBA
The Advanced Biomedical Research Center (CIBA) at the Faculty of Medicine of the Autonomous University of Querétaro is a postgraduate research center. It houses the doctoral program in Biomedical Sciences and master’s programs in Neurometabolism and Biomedical Sciences. Various laboratories are focused on different research areas, including the work led by Dr. Haydé Vergara Castañeda, which focuses on the association between garambullo and colon cancer prevention.
