antioxidant
Antioxidants are compounds that neutralize free radicals and inhibit oxidative chemical reactions that can damage biological molecules. In plant science, antioxidants play a critical role in protecting plant tissues from oxidative stress caused by environmental factors such as UV radiation, drought, and pathogens. Studying the antioxidant systems of plants also has implications for understanding stress tolerance, secondary metabolite production, and the nutritional quality of plant-derived foods.
open_in_new WikipediaPubMed · 2026-05-01
Researchers discovered that washing agave plant waste with an alcohol-water solution reduces harsh compounds, making the leftover fiber safer to eat and better at feeding beneficial gut bacteria — opening a path to turn agro-industrial waste into a functional food ingredient.
Ethanol-water washing significantly reduced total polyphenols and saponins in agave waste while leaving flavonoid levels largely unchanged.
Treated agave waste supported higher growth of all three probiotic strains tested (Bifidobacterium lactis, Lacticaseibacillus paracasei, and Enterococcus faecium) compared to untreated waste.
Cytotoxicity dropped after treatment, evidenced by higher IC50 values, indicating improved cellular safety for potential use in functional foods.
