Contributions of agaves to human health and nutrition

The Agave genus has played a key role in the food security of communities at the local and regional level for millennia. The use and knowledge of these plants led to the development of the oldest agricultural centres in America. Therefore, a review of the literature on the ethnic and cultural particularities of the use of agave species in food and current knowledge on their nutritional contribution to the human diet is presented. 56 species of agaves with food uses were registered by 55 ethnic groups in the American continent. Of this total, 23 species also have a medicinal purpose. The number of agave species used by these ethnic groups shows an important agromorphological diversity. People collect and cultivate agaves to use their stem and foliar bases, the floral scape, the flowers and flower buds, the leaves, and the sap to prepare different foods. In many cases these foods help them survive in adverse conditions. The contribution of agaves to human nutrition has been studied from nutraceutical components such as saponins, inulin, fructans, phenolic compounds and antioxidants, dietary fiber, amino acids, and minerals. In the face of global climate change, agaves represent a strategic biological resource for the world, making their use, conservation and study a priority. Agave products will continue to show their health benefits. Human use of agaves aids diversification of the genus while contributing to the well-being and permanence of a variety of cultures.