| Abstract (english) | Agave is a genus of succulent monocotyledons native to Central
America’s arid and semiarid regions, particularly Mexico, where
up to 119 endemic species have been identified. Physiological features that allow
them to live in such surroundings, such as Crassulacean Acid Metabolism (CAM)
and inulin storage, are also the foundation of these plants’ connection with
Mexicans and their culture. Agaves are utilized for a variety of purposes, including animal feed and horticulture, but the most common is the production of
aguamiel and traditional alcoholic beverages like tequila, pulque, mezcal, bacanora, and raicilla. Aguamiel is classified as a nutraceutical beverage due to its
high concentration of health-promoting ingredients. It has a high content of
fructooligosaccharides, regarded as prebiotics, vital vitamins, and minerals such
as B group vitamins, phosphorus, zinc, iron, and phenolic compounds with
various medical actions (antibiotics, adjuvants, anticholesterolemics, etc.).
Because of their widespread popularity, agave alcoholic beverages are greatly
profitable. Agave genes, linked with adaptations to arid environments, are a
potential resource for the genetic engineering of other agronomically important
crops. |
