Agave spp.: Sap by-products and health benefits

Agave spp. is a monocotyledonous plant distributed across the American continent. More than 273 species have been documented, of which 215 are found in Mexico and 151 are endemic to the country. Historically, Agave spp. has been used in a variety of applications, including food, the production of alcoholic beverages, textiles and everyday utensils, depending on the culture and species. Commonly referred to as “maguey”, the various species of Agave have diverse applications for their residues and particularly the sap. Due to its nutritional composition, which is rich in fructooligosaccharides, vitamins, minerals, saponins and essential and non-essential amino acids, the sap has been associated with several positive health effects. These include antioxidant properties, prebiotic effects, enhanced mineral absorption, inhibition of adenoma and carcinoma precursor lesions and a low glycemic index, classifying it as a functional beverage. Noteworthy species include Agave salmiana and Agave atrovirens, which are the most significant for sap extraction and the production of pulque, an alcoholic beverage derived from the natural fermentation of Agave sap. This review aims to analyze the primary by-products that can be derived from the sap of the commonly used Agave spp. species and evaluate their reported health benefits in vitro and in vivo studies, to promote the increased utilization of Agave sap based on scientific evidence.