Tequila agave drink by Ray Sahelian, M.D.
March 12 2016

 

Tequila is a strong distilled alcoholic beverage made primarily in the area surrounding Tequila, a town in the western Mexican state of Jalisco, 50 km from Guadalajara. It is made from the agave plant (also called Maguey) - a succulent, similar to the lily, which is native to Mexico.

 

Tequila is an alcoholic drink that has become a symbol of Mexican nationality and culture, and which has achieved recognition worldwide. Tequila is made from a plant called the blue agave, an indigenous plant which looks like a large cactus but is actually a member of the lily family. The blue agave grows only in certain regions in and around the state of Jalisco. Those that grow close to the town of Tequila produce the best quality tequila.

 

Tequila Fruit 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. Fuctans 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.

 

Danger, allergy
Ann Allergy Asthma Immunol. 2013. Anaphylaxis to gold tequila.

 

Tequila Research

Effect of tequila on homocysteine, insulin secretion, insulin sensitivity, and metabolic profile in healthy men.
 J Diabetes Complications. 2005. Medical Research Unit in Clinical Epidemiology, West National Medical Center, Mexican Institute of Social Security, Guadalajara, Mexico.
The purpose of this study is to identify the effect of a low dose of tequila on homocysteine, insulin secretion, insulin sensitivity, and metabolic profile in healthy young men. An open clinical trial was carried out in eight healthy nonobese, young male volunteers. The study was divided in two phases. The first one evaluated metabolic changes, including insulin secretion and sensitivity due to acute administration of 30 ml of straight tequila. The second phase of the study evaluated metabolic effects due to the daily administration of 30 ml of tequila during 30 days. There were no significant metabolic changes after the single oral administration of 30 ml of straight tequila. After the administration of tequila during 30 days, a significant increase in homocysteine levels and a tendency to increase the glucose concentration and to decrease the insulin sensitivity were found. Detrimental metabolic changes were observed with the daily administration of 30 ml of tequila during 30 days.

 

Appl Opt. 2015. Detection of aromatic compounds in tequila through the use of surface plasmon resonance. For an expert nose, the aroma of a beverage is a fingerprint that can be used to certify its authenticity, distinguish between distillation processes, or even identify the raw material used to fabricate it. In this work, we propose a simple, automatic, and repeatable optical method, which can be used as a first and quick test to authenticate tequila samples. This method is based on the measurement of beam intensity changes, using the surface plasmon resonance technique, operating at a fixed angle. We observed that each tequila, depending on the alcohol content and aging process, produces a specific change in measured intensity level.