IngredientsGenus and family: Agave L. is a large genus of flowering plants belonging to the family Asparagaceae, subfamily Agavoideae, and the Agaveae clade. It is a member of the family Asparagaceae, Agavoideae subfamily, and Agaveae clade. It is a large group of terrestrial, monocotyledonous angiosperm plants from the Americas, with more than 200 extant species from the order Asparagales. The genus Agave was erected by Carl Linnaeus in 1753, initially with four species.
Species diversity and distribution: Agave sensu lato is one of the most diverse and complex genera of Asparagaceae, with more than 250 species. The morphological, ecological, and evolutionary diversity of the group has complicated its taxonomical study. The Agave genus is the richest taxon within this subfamily, with 210 species distributed from the southern United States to Colombia and Venezuela and the Caribbean Islands. In Mexico there are 160 species (76% of the genus), which can be found in various ecosystems, mainly arid and semi-arid areas. The natural range of agaves takes into account the United States, Colombia, Venezuela, Mexico, Mesoamerica, and the Caribbean; the southern limit seems to be in the arid Caribbean region of Venezuela with Agave cocui Trel.
Taxonomic note: The Agave genus is currently considered to be part of the Asparagaceae family (Angiosperm Phylogeny Group III and IV; APG, 2009, 2016), although several former and recent taxonomic treatments and reviews include it in its own family, the Agavaceae. The taxonomy of Agave is not easy because of the many old names of poor or undocumented horticultural origin, the variability of many taxa, and the possible hybridization.
Key species of commercial and medicinal interest:
Some commonly grown species include Agave americana, A. angustifolia, A. attenuata, A. murpheyi, A. palmeri, A. parryi, A. parviflora, A. tequilana, A. victoriae-reginae, and A. vilmoriniana. The century plant, or maguey (A. americana), and blue agave are the primary sources of agave nectar, a syrupy sweetener.
Growth habit: Agaves are a group of monocotyledonous, rosetophilic, succulent and monocarpic plants. All agaves are slow growing, and many can take at least a decade to reach maturity. Some reach 40 and even 80 years old. It is a plant that easily adapts to a xeric environment.
Agave reaches the dietary supplement and food market in several distinct forms, each with different chemical profiles:
The agaves are plants of cultural importance which have been used by humans for about 10,000 years and about 40 specific uses. Agave, also known as maguey, was a foundational piece of Mesoamerican life long before it spread to almost every country in the world. Maguey was crucial to the first peoples of Central America and their descendants, in particular Mexico, but also as far away as El Gigante in modern Honduras. From providing food to clothing and tools, agave had a profound impact on these humans and generations that followed them for millennia.
The agave plant held significant social, religious, and medicinal value to the Mexica (commonly referred to as the Aztecs), as well as other Indigenous Mesoamerican communities. The use of agave syrup mixed with salt was traditionally used in wound care as documented in the Florentine Codex, a sixteenth-century text authored by Spanish Franciscan friar Bernardino de Sahagún.
Production of agave-based food and fermented alcoholic beverages was highly relevant culturally and socially in pre-European contact western Mesoamerica. Archaeological analysis has identified stone structures in residential and ceremonial contexts dated to the Classic and Postclassic periods (200–1500 CE) consistent with agave food preparation.
Pulque, the fermented sap of the agave plant, became central to ritual life and celebrations, symbolizing fertility, abundance, and a connection to the divine. Agave plants held great cultural and religious significance in ancient Mesoamerican cultures. The Aztecs associated the agave with the goddess Mayahuel.
Species of the agave genus, such as Agave tequilana, Agave angustifolia, and Agave americana, are used in Mexican traditional medicine to treat inflammation-associated conditions. These plants' leaves contain saponin compounds which show anti-inflammatory properties in different models.
The leaves contain constituents such as steroidal saponins, isoflavones, and coumarins which were found to be useful for wound healing, in the treatment of diarrhea, dysentery, etc. The leaves have antimicrobial properties and hence used in mucosal inflammation, digestive disorders, and base for the plaque.
In the southwestern United States, agave was cultivated and utilized by Indigenous groups, such as the Apache and Navajo, who valued it for both food and fiber. Moving south, in Central and South America, agave varieties were used for weaving, medicine, and sustenance.
In the sixteenth century, Europeans introduced the technique of distillation, transforming pit-roasted fermented agave hearts into vinos de mescal, the precursor to modern-day mescals and tequila. It has been hypothesized that agave distillation in western Mexico began in Colima in the early Colonial Era through adaptation of introduced Filipino techniques.
The genus Agave has a large number of fermentable sugars, which can be used for the production of food additives such as fructose syrups or inulin. Agave fructans are structurally distinct from other plant inulins. Fructans from agave demonstrate wide diversity with a complex and highly branched mixture of fructo-oligosaccharides and fructans containing both β(2→1) and β(2→6) linkages with internal (neoseries fructans) and external (graminans fructans) glucose units. These fructans are highly branched with both beta(2–1) and beta(2–6) linkages. Moreover, they are resistant to hydrolysis by human digestive enzymes and may be fermented by colonic microbiota; however, their mode of action is not completely elucidated.
The genus contains various classes of compounds, but the most representative are saponins and sapogenins. The primary sapogenins isolated from agave species include:
Among the range of phytochemical groups, alkaloids, flavonoids, saponins (steroidal sapogenins), polyphenolics, and glycosides (spirostanol and furostanol) with a range of pharmacological activities, including antimicrobial, antioxidant, anti-inflammatory, and cytotoxic activities, were identified and characterized in the agave genus. Specific phenolic compounds identified by mass spectrometry in agave tissues include quercetin, kaempferol, (+)-catechin, and (−)-epicatechin.
Agave syrups showed a greater phytochemical potential than other sweeteners due to the presence of more natural compounds with antioxidant activity. Among agave syrups, A. salmiana syrup showed the highest phytochemical potential due to its higher antioxidant activity, higher content of total phenols, and proanthocyanidins compared to A. tequilana syrup.
Agave is composed of cellulose, hemicellulose, lignin, and fructans. The plant is a source of other molecules, such as glucose, sucrose, and fructose, fructans, gums, saponins, and phenolic compounds. Commercial agave nectar is notable for its very high fructose concentration. Agave nectar is up to 88% fructose, which is much higher than plain sugar.
Crude extracts of agave plants have also been shown to contain two utero-active compounds, one of these exerting pharmacological actions similar to acetylcholine, however having a structure of an acyl derivative of choline different from acetylcholine. Additionally, chromatographic separation and GC–MS analysis showed 2-(3,4-dimethoxyphenyl)-N-methylethanolamine, 9-octadecenoic acid, and α-tocopherol (vitamin E) as the most abundant compounds in certain agave hexane extracts. Leaf sap contains calcium oxalate crystals, which have relevance for safety (see below).
This is the area with the strongest — though still limited — human clinical evidence for agave-derived ingredients, particularly agave inulin/fructans.
Key human clinical trial (Holscher et al., 2015): A randomized, double-blind, placebo-controlled, 3-period, crossover trial was undertaken in healthy adults (n = 29). Participants consumed 0, 5.0, or 7.5 g agave inulin/d for 21 days with 7-day washouts between periods. This was the first study to use high-throughput sequencing to demonstrate a specific enrichment of fecal Bifidobacterium after agave inulin supplementation in healthy adults. Agave inulin tended (P < 0.07) to reduce fecal 4-methylphenol and pH. Bivariate correlations revealed a positive association between intakes of agave inulin (g/kcal) and Bifidobacterium (r = 0.41, P < 0.001). The study concluded that agave inulin supplementation shifted the gastrointestinal microbiota composition and activity in healthy adults, but further investigation is warranted to determine whether the observed changes translate into health benefits in human populations.
Pediatric study (Agave salmiana fructans): A study describes the prebiotic effect of fructans from Agave salmiana consumed by children as a supplement for malnutrition. These fructans were included in the diet of 5-year-old normal-weight and malnourished children in double-blind, two-week interventions that compared the effects on their weight, bacterial count, and volatile organic compounds. The extracted powdered fructans from A. salmiana had a composition comparable to inulin, were safe for human consumption, and stimulated the growth in vitro of three characteristic lactic acid bacteria.
In vitro and ex vivo models: A study investigated the fermentation properties and potential prebiotic activity of branched fructans derived from Agave angustifolia using the Simulator of Human Intestinal Microbial Ecosystem (SHIME) model, using proximal, transverse, and distal vessels to assess microbial composition and short-chain fatty acid metabolites. Addition of agave fructan to the SHIME model significantly increased (P < 0.05) bifidobacteria populations, SCFA concentrations, and decreased ammonia concentration. Furthermore, the fermentation supernatant significantly increased the transepithelial electrical resistance of a Caco-2 cell monolayer and decreased paracellular flux, suggesting enhanced barrier function. Branched agave fructans show indications of prebiotic activity, particularly in relation to colon health by exerting a positive influence on gut barrier function, an important aspect of colon carcinogenesis. This is a laboratory model; results have not been replicated in controlled human trials.
Animal evidence: Prebiotic effects of Agave salmiana fructans at five different doses were evaluated by the growth of Bifidobacterium, Lactobacillus, and Clostridium strains and SCFA production in the cecum and proximal colon of healthy Wistar rats. Mucosal integrity, bacterial proliferation, and inflammatory response were also examined. Growth of Bifidobacterium and Lactobacillus strains was improved by 12.5% doses of fructans in both cecum and proximal colon tissues, and a significant decrease of Clostridium (P < 0.05) was observed.
Evidence strength: Moderate for microbiota modulation from one small human RCT (n = 29) and one small pediatric study, well-supported by multiple in vitro and animal studies. Translation to clinically meaningful health outcomes in humans remains unestablished. The results from the in vivo and in vitro trials with branched agave fructans were consistent with those for linear fructans. This indicates that structural differences between linear inulin type (β2-1 linkages) and branched agave (β2-1; 2-6 linkages) fructans do not seem to influence modulation of gut microbiota or their fermentation profiles.
There are pharmacological reports which indicate the anti-inflammatory effect of different species of the agave genus, which is mainly attributed to the presence of steroidal saponins and terpenes.
Animal and in vitro studies: The goal of one investigation was to evaluate the anti-inflammatory capacity of A. tequilana, A. angustifolia, and A. americana, identify which is the most active, and isolate the active compound using the ear edema induced in mice with TPA technique. A dose of 6 mg/ear of acetone extract from the three agave species induced anti-inflammatory effects; the extract from A. americana proved to be the most active. The F5 fraction at 2.0 mg/ear induced an inhibition of 85.6%.
Steroidal glycosylated saponins were identified in leaf extracts of several Agave species, and the anti-inflammatory and ulceroprotective activities were attributed to these compounds, as well as fatty acid amides. The study of the gastroprotective effect of isolated hecogenin of A. sisalana Perrine leaf was described on two ulcerative models, the ulcerative injuries being induced by ethanol and indomethacin. A dose of 90 mg/kg p.o. decreased the percentage of ulcerative injuries on the rats' stomachs, similar to commercial drugs such as ranitidine (100 mg/kg), N-acetylcysteine (300 mg/kg), and misoprostol in both ulcerative models.
Evidence strength: All anti-inflammatory evidence is from animal models and in vitro experiments. No controlled human clinical trials for anti-inflammatory indications have been identified. Evidence is preliminary.
Agave tequilana showed the highest antibacterial activity with a Minimal Inhibitory Concentration (MIC) of 5 mg/mL, while A. rzedowskiana showed the highest antioxidant capacity by the DPPH method; both activities were higher than those reported for other agave species.
Traditional use of agave syrup in wound care was investigated in a study that examined commercially available syrups principally derived from A. tequilana. Researchers investigated the antimicrobial activity of five commercially available syrups, principally derived from A. tequilana (blue agave), with and without the traditional addition of salt. This allowed researchers to honour the historical use of agave syrup by Indigenous communities for the treatment of wounds, whilst utilizing a standardised, reproducible, and globally available test material.
Saponins are present in many medicinal and herbal plants around the world. They exhibit a myriad of biological activities, including antifungal, antimicrobial, antiviral, anti-inflammatory, anticancer, antioxidant, and immunomodulatory effects.
Evidence strength: All antimicrobial data are from in vitro experiments and animal studies. No human clinical trials for antimicrobial indications have been identified. Evidence is preliminary.
Support for agave stems from its role as a vegan-friendly sweetener and its low glycemic index (GI), between 10 and 19 depending on the product. The higher the GI of a food is, the faster the increase in blood glucose after eating it.
Sugar has both glucose and fructose, which raises blood sugar levels. Agave syrup has smaller amounts of glucose than sugar does, so it does not raise blood sugar levels quickly the way table sugar does. Because of this, it is low on the glycemic index (GI).
The primary mouse study comparing agave nectar to sucrose found: Weight gain (4.3±2.2 vs. 8.4±3.4 g), fat pad weights (0.95±0.54 vs. 1.75±0.66 g), plasma glucose (77.8±12.2 vs. 111.0±27.9 mg/dL), and insulin (0.61±0.29 vs. 1.46±0.81 ng/mL) were significantly lower (P≤.05) for agave nectar-fed mice compared to sucrose-fed mice respectively. These results suggest that in comparison to sucrose, agave nectar may have a positive influence on weight gain and glucose control. However, more research with a larger sample of animals and/or with human subjects is warranted.
An important counterpoint is raised by the high free-fructose content of processed agave syrup: The liver is the only organ that can metabolize fructose in significant amounts. Consuming excess fructose may contribute to insulin resistance, metabolic syndrome, fatty liver disease, obesity, and increased triglyceride levels.
Animal studies on the fructan fraction (distinct from the syrup) show a different picture: C57Bl/6J mice fed a standard diet supplemented with fructans from Agave tequilana exhibited reduced food intake, body weight and plasma glucose and lipids. In diabetic rats with normal weight, fructans from Agave angustifolia diminished hyperglycemia and liver steatosis.
Evidence strength: The low glycemic index of agave syrup is well-established but reflects its high fructose content, which introduces separate metabolic concerns. Glycemic benefit data in humans is indirect (GI measurement only). The distinction between intact agave fructans (prebiotic fiber) and processed agave syrup (high-fructose sweetener) is critical; these are chemically and metabolically different products.
A. rzedowskiana exhibited the highest antioxidant capacity by the DPPH method. A bioguided purification strategy of a non-polar extract showed that α-tocopherol was the main responsible for the A. rzedowskiana antioxidant activity. Agave also contains polyphenols with activities such as: anticancer, antioxidant, antidiabetic, anti-inflammatory, antiparasitic, antimicrobial, prebiotics and coadjuvant in mineral absorption.
Evidence strength: Antioxidant activity has been demonstrated primarily in vitro and in animal models. No controlled human trials have assessed antioxidant clinical endpoints with agave preparations.
A published randomized trial examined agave fructans in combination with fermented milk: Non-digestible carbohydrates have been demonstrated to reduce weight gain and related metabolic disorders via specific actions on food intake. Animal studies show consistent results for intact agave fructans reducing weight gain and metabolic disturbance in obese mice. Human evidence is absent for this specific application.
The following dosages are those reported in the cited peer-reviewed literature; they are not recommendations.
This is the most significant and well-documented safety concern associated with commercial agave syrup. Whereas every cell in your body can metabolize glucose, the liver is the main organ for metabolizing fructose in significant amounts. Consuming excess added fructose can negatively affect metabolic health. Consuming excess fructose may contribute to insulin resistance, metabolic syndrome, fatty liver disease, obesity, and increased triglyceride levels. While agave nectar has a low glycemic index and does not spike blood sugar quickly, its high fructose content may increase blood sugar levels over time.
Agave poses other risks to people with diabetes outside of its high fructose content. A number of studies have looked at high-fructose sweeteners. Fructose usually produces worse effects than another type of sugar called sucrose, common in table sugar. People with diabetes already face an increased risk of liver disease and non-alcoholic fatty liver disease (NAFLD), making agave a high-risk sweetener for those with the condition.
Irritant papulovesicular dermatitis after cutaneous exposure to the sap of Agave americana, which contains chemical irritants such as calcium oxalate and saponins, is well known. The sap within the plant leaves contains calcium oxalate crystals, acrid oils, saponins, and other compounds. The species of Agave americana have irritant properties due to the presence of calcium oxalate crystals (raphides), volatile oil, saponins, agave gum, and other components in its sap. Calcium oxalate crystals seem to be the irritant main component.
Twelve cases of contact dermatitis provoked by Agave americana have been described, 10 with systemic signs and symptoms and 8 with abnormal laboratory results. These crystals and saponins are the presumptive source of the marked pruritus and stinging associated with exposure to the agave plant.
It is also known that Agave species are rich in saponins and that certain saponins are cytotoxic and/or can cause haemolysis through membrane disruption. This is of relevance primarily for concentrated extracts; there is no well-characterized interaction data for commercially sold agave supplements at dietary doses in humans.
Doses up to 7.5 g per day of agave inulin led to minimal GI upset, do not increase diarrhea, and improve laxation in healthy young adults. As with all fermentable prebiotic fibers, higher doses may produce bloating, flatulence, or loose stools. This is consistent with the known fermentability of inulin-type fructans in the colon.
Agave nectar has more calories than white sugar (60 per 3-teaspoon serving, as opposed to sugar's 48). Despite its low glycemic index, agave syrup is a calorically dense sweetener.
People with a history of plant allergies, particularly to other members of the Agavaceae or Asparagaceae families (like yucca or asparagus), may be at higher risk of developing a reaction to agave. Cross-reactivity is possible due to shared protein structures.
No formal drug interaction studies for agave preparations have been identified in the peer-reviewed literature.
Health conditions that Agave may help support.
Body systems that Agave may help support.
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