Agave was cultivated for centuries by the native American population for fibers, food and drinks. Agave plants have been popular in many Mediterranean gardens in Europe since they were brought back from the Americas by the Spaniards and Portuguese in the 17th century. Agave syrup or agave nectar began appearing on health food store shelves in the early 2000s. Agave syrup has become one of my favorite naturally sweeteners since I find it to be delicious. Moderation of use is advised since agave syrup has a lot of calories. An alternative to high calorie sugars is the stevia plant which has no calories. See Stevia-Powder extract for more information.

Availability of Agave Cactus
The agave plant comes from Mexico. Its fleshy leaves cover the pineapple-shaped heart of the plant, which contains a sweet sticky juice called agave nectar which can be made into a syrup. This syrup is quite tasty and can substitute for honey as a sweetener. Agave is best known for its role in tequila.

Agave nectar - Agave sweetener - Agave syrup
Agave syrup is also called agave nectar, is a sweetener commonly produced in Mexico made from Agave americana plant (also called Century Plant). Agave syrup is similar to honey in color and texture, but it is not as thick and flows more easily. Agave nectar is available in light or dark colors, the light being filtered. If you have the option, buy organic agave syrup.
   Agave nectar is a delicious sweetener and tastes similar to honey. Some web sites claim that agave nectar has a ver low glycemic index, but I cannot find research regarding the glycemic index of agave syrup. Agave syrup can be used to sweeten a beverage or food and used in desserts.

Agave Plant Species
There are several hundreds species of Agave. A few of them include Agave asperrima, Agave americana and Agave striata.

Chemical composition of Agave plant
Agave has saponins and fructans. Inulin is a type of fructan that has many health benefits. Saponins are found in many plant roots, the most famous being ginseng.

Agave Plant and Tequila
Tequila is obtained from the distillation of fermented juice of agave plant, Agave tequilana, to which up to 50% of an adjunct sugar, mainly from cane or corn, could be added. Agave plants require from 8 to 12 years to mature and during all this time cleaning, pest control, and slacken of land are required to produce an initial raw material with the appropriate chemical composition for tequila production. Production process comprises four steps: cooking to hydrolyze inulin into fructose, milling to extract the sugars, fermentation with a strain of Saccharomyces cerevisiae to convert the sugars into ethanol and organoleptic compounds, and, finally, a two-step distillation process. Maturation, if needed, is carried out in white oak barrels to obtain rested or aged tequila in 2 or 12 months, respectively.

Agave benefit
Compounds derived from the blue agave -- the fruit used to make tequila -- show promise as a new way to deliver drugs to the colon. A class of polysaccharides known as fructans, were used to create tiny microspheres that are able to carry drugs to treat colon diseases, such as ulcerative colitis, irritable bowel syndrome and Crohn's disease. Fructans aren't destroyed in the stomach and may be a delivery system for drugs to treat colon diseases. Researchers exposed fructan microspheres to hydrochloric acid for an hour. When they were taken out of the hydrochloric acid and examined, the microspheres appeared intact.

Agave glycemic index questions
Q. What is the glycemic index of agave syrup?
   A. As of December 2008, I have not come across reliable studies regarding the glycemic index of agave syrup.

Agave Plant Research Update
Phytochemical analysis and anti-allergic study of Agave intermixta Trel. and Cissus sicyoides L.
J Pharm Pharmacol. 2004 Sep;56(9):1185-9.
Agave intermixta Trel. (Maguey) and Cissus sicyoides L. (Bejuco caro) are Caribbean plant species from the Dominican Republic used locally in traditional popular medicine that have shown an antiinflammatory effect in experimental animal models. A phytochemical analysis on these species allowed us the isolation and identification of the steroidal sapogenins hecogenin and diosgenin from Maguey and the hydroxystilbene resveratrol from Bejuco caro. The effects of these plant extracts and their isolated constituents on compound-48/80-induced histamine release from peritoneal mast cells were investigated. Significant inhibition was produced by 0.5 mg mL(-1) of a methanolic extract of Bejuco (41.1%) and by its constituent resveratrol (82.4%) at a dose of 250 microM. However, none of the steroidal sapogenins from A. intermixta showed a significant inhibitory effect on histamine release from mast cells. From these results, it can be deduced that the in-vitro anti-allergic activity towards the release of histamine from mast cells shown by the methanolic extract of C. sicyoides may be mediated by its constituent resveratrol and might contribute to the antiinflammatory activity shown by this species.

Agave for wound healing - Aztec remedy
The antibacterial properties of an Aztec wound remedy.
J Ethnopharmacol. 1983 Aug;8(2):149-61.
Wound treatment practices of the Aztecs are discussed. The use of concentrated maguey sap (Agave ssp.) was widely dispersed and has persisted in folk medicine. A possible reason may be that it is effective. Laboratory analysis of maguey syrup indicates that its utilization as a remedy by ancient and modern Mesoamericans could contribute to the healing process of aerobic wound infections. Both pyogenic and enteric bacteria appear to be susceptible to maguey syrup. The traditional addition of salt to the remedy seems to enhance the effectiveness of the material in inhibiting the growth of one of the major causes of pus-forming or pyogenic infective processes, Staphylococcus aureus. This finding is additional proof of the effectiveness of pre-Hispanic medicine, and of the skills of pre-Hispanic physicians.

Agave for weight loss?
Scientists from Mexico's tequila producing region say juice extracted from the blue agave plant, best known when distilled into the fiery spirit, may help dieters shed pounds and cut cholesterol. Spiky agave plants have been cultivated on Mexico's arid central highlands for thousands of years. But more than anything the plant is known for what Spanish invaders called "tequila wine." Researchers from the University of Guadalajara, close to the town of Tequila, the cradle of Mexico's famous alcoholic export, are doing some of the studies. Agave contains, among other things, substances known as fructans, which are thought to reduce cholesterol (and) alter the absorption of fat in the intestine. Inulin, a type of fructan, is a carbohydrate found in many plants, including asparagus. Some scientists believe inulin helps weight loss.

Agave plant questions
Q. I am having a difficult time finding scientific data about agave nectar. I am writing an article on agave nectar and feel it is a good sweetener in moderation, however it is high in fructose which raises triglycerides. I realize it has a different composition than high fructose corn syrup but because of the high fructose concentration will it raise triglycerides and interfere with insulin levels? I do realize that it has a much lower glycemic index and it has saponins and fructans. Does the inulin play a role in not interfering with insulin levels and possibly not raising triglycerides?
   A. I am not aware of clinical trials with agave nectar in humans or animals to determine the blood sugar response to agave nectar ingestion or its influence on triglycerides. I have not seen studies regarding the glycemic index of agave nectar. As with any sweetener, it is best to use agave nectar in moderation. Agave nectar is much healthier than sugar since it has many beneficial components but nevertheless it should be used in reasonable amounts. It is tempting to overconsume agave nectar since it is so delicious.

Q. On your website someone asks you about the possible drawbacks of agave syrup's high fructose content (much higher than that of high fructose corn syrup -- it's produced in a similar manner.) I was disappointed to read your brief response dismissing concerns of the production of triglycerides by the liver after the ingestion of fructose (which is processed by the liver.) There is much suspicion and investigation surrounding the dubious health effects of fructose on the progression of heart disease and of it's possible contribution to the dramatic increase in rates of obesity in the US. Please tell me I was reading info that you were getting around to updating. A simple google search will tell you all you need to know about Agave syrup.
   A. Some people have extreme viewpoints regarding diet where they do not accept even small amounts of sugar ingestion, including that from honey or agave nectar syrup. If that is the way a person wishes to go through life, not ingesting even small amounts of fructose or honey or agave syrup, that is their choice. Most people are not as strict about their diet and don't mind indulging in small amounts of sweeteners of their choice.  When centenarians are interviewed, you hardly find any that shunned fructose completely. Problems arise with fructose ingestion when large amounts are consumed. If you consume any fruit, you will be consuming fructose.

Agave Plant information
Agave Nectar and agave syrup are becoming more popular as consumers recognize the wonderful taste of this natural sweetener.