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

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 ric...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2018-05, Vol.98 (7), p.2461-2474
Main Authors: López‐Romero, Julio Cesar, Ayala‐Zavala, Jesús Fernando, González‐Aguilar, Gustavo Adolfo, Peña‐Ramos, Etna Aida, González‐Ríos, Humberto
Format: Article
Language:English
Subjects:
Agave
Agave by‐products
Anticancer properties
Antihypertensives
Antioxidants
Antitumor activity
Bioactive compounds
Biocompatibility
biological activities
Biological effects
Biomedical materials
Food additives
Food plants
foods
Fungicides
Immunomodulation
In vivo methods and tests
Inflammation
Leaves
pharmaceutical
Pharmaceuticals
Phenolic compounds
Phenols
Reagents
Saponins
Systems analysis
Terpenes
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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. © 2017 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.8738