Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture
4 years ago

Biological activities of Agave by-products and their possible applications in food and pharmaceuticals.

Peña-Ramos, González-Aguilar, López-Romero, Ayala-Zavala, González-Ríos
Agave leaves are considered a by-product of alcoholic beverage production (tequila, mezcal and bacanora) because they are discarded during the production process, despite accounting for approximately 50 % of the total plant weight. These by-products constitute a potential source of Agave extracts rich in bioactive compounds, such as saponins, phenolic compounds and terpenes, and possess different biological effects, as demonstrated by in vitro and in vivo tests (e.g., antimicrobial, antifungal, antioxidant, anti-inflammatory, antihypertensive, immunomodulatory, antiparasitic, and anticancer activity). Despite their positive results in biological assays, Agave extracts have not been widely evaluated in food systems and pharmaceutical areas, and these fields represent a potential route to improve the usage of Agave plants as food additives and agents for treating medical diseases.

Publisher URL: http://doi.org/10.1002/jsfa.8738

DOI: 10.1002/jsfa.8738

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