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

• Autores: Julio Cesar López Romero, Jesús Fernando Ayala Zavala, Gustavo A. González Aguilar, Etna Aida Peña-Ramos, Humberto González Ríos
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 98, Nº 7, 2018, págs. 2461-2474
• Idioma: inglés
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• Dialnet Métricas: 1 Cita
• Resumen

  • 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.; © 2017 Society of Chemical Industry.