Chapter 7 - Agave species: A comprehensive review of taxonomy, chemistry, ethnobotany, and ethnopharmacology 

 - Studies in Natural Products Chemistry, 80, p.187-225, 2024 .
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<br/><br/> The genus Agave L. belongs to the family Agavaceae which is generally found in arid and semiarid regions. There are more than 220 species, 159 of which are ubiquitous in Mexico. Adaptations include the production of a single massive inflorescence where, after growing for many years, sometimes over 30, the rosette dies soon after. The physiological adaptations of Agave species include photosynthetic crassulacean acid metabolism (CAM) that allows efficient use of water and a high degree of succulence. Agave is primarily used for the production of distilled (spirits) and nondistilled alcoholic beverages, including tequila, mezcal, bacanora, raicilla, and pulque, all of which have special ties to history and culture from Mexico. Apart from the production of drinks, part of the harvest is used for obtaining fiber. Genus Agave also has a large number of fermentable sugars, which can be used for the production of food additives such as fructose syrups or inulin. This genus contains various classes of compounds, but the most representative are saponins and sapogenins. Regarding pharmacological applications of the genus, many in vitro and in vivo pharmacological results are described such as antiinflammatory, antimicrobial, antiulcer, and antioxidant activities. The economic base of plants of the genus Agave can be broadened if the spent biomass could be transformed into useful products for applications in food, fodder, silage, agriculture, medicine, energy, environment, textiles, cosmetics, aesthetics, and insecticides. This account is an overview of the genetic, botanical, chemical, pharmacological, fibrous aspects, and traditional uses of this genus. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>AGAVE<br/>BOTANY<br/>FIBERS<br/>PHARMACOGNOSY<br/>PHYTOCHEMISTRY<br/>TAXONOMY<br/>TRADITIONAL USES