The Pitahaya, commonly known as "dragon fruit", is a fruit originating in Central America and the Peruvian jungle whose fruit can be of different colors such as yellow, purple, red and white. This fruit has a high nutritional value, highlighting the content of ascorbic acid that is between 4-25 mg / 100g depending on its species, with the highest value being the red species. Pitahaya is a fruit with a high antioxidant capacity, even superior to that of other cacti, such as prickly pear. It presents bioactive compounds such as betalains; that favor stress-related disorders and have anti-inflammatory effects, it also has betanins and betacyanins; they are a source of natural dye. This review work aimed to collect information on the studies carried out on the Pitahaya related to its cultivation, physicochemical characteristics, nutritional composition, and bioactive compounds, for their health benefits, such as; avoid premature aging, reduce blood pressure levels and alleviate stomach and intestinal problems, and the consumption of pitahaya is recommended to counteract diseases such as diabetes and colon cancer.

The impact of puffing on nutritional composition and phenolic profiles of kiwicha (Amaranthus caudatus L.) and quinoa (Chenopodium quinoa Willd.) was investigated. Popped kiwicha showed increased protein and lipid contents and lower contents of carbohydrates compared to the untreated grains. Higher lipid, ash and carbohydrates contents and a decreased protein content were observed after puffing of quinoa. Fatty acid profile and ω-6/ω-3 ratio was not affected by puffing, although it was observed a healthier ratio in quinoa (7:1) compared to kiwicha (65:1). Thermal treatment reduced essential amino acid contents and protein quality of both grains, although amino acids content remained adequate according to FAO/WHO requirements for adults. Puffing decreased hydroxybenzoic and hydroxycinnamic acids content of both pseudocereals. Flavonoid levels were negatively affected by puffing in kiwicha while a noticeable increase was observed in popped quinoa. In summary, puffing of kiwicha and quinoa grains is an alternative processing method to obtain expanded products or precooked flours of adequate nutritional value.