Background:
The pods from several South American Prosopis species have been considered relevant
food in arid and semi-arid South America since prehistoric times. Traditionally the meal from the pods was processed
to prepare different foods and beverages.
Objective:
The objective was to discuss literature from the archaeological evidence of use to study the chemistry
and (bio)activity of the extracts and secondary metabolites occurring in different Prosopis food products.
Method:
The review was carried out by searching electronic databases, including ScienceDirect, SciFinder,
Scopus, Scielo, Google Scholar, PubMed and hand-search on literature. The review mainly covers studies performed
in the year 1995-2019 and the first-hand experience of the authors. References on the historical and prehistorical
uses of the natural resource were also included.
Results:
In the last decades, most studies on the edible South American Prosopis focused on the constituents of
pods meal, traditional preparations and by-products. Total 45 flavonoids, ellagic acid derivatives, catechin and
simple phenolics were identified. Alkaloids occur mainly in the leaves, that are not used for human nutrition but
as food for domestic animals. Piperidine alkaloids, tryptamine, tyramine and β-phenethylamine were isolated and
identified from several species. The (bio)activity studies included mainly the antioxidant effect, antiinflammatory
and enzyme inhibition associated with metabolic syndrome. The products showed no toxicity or
mutagenic effect.
Conclusions:
While data on the chemistry, some (bio)activities and toxicity are available for the pods meal and
byproducts, little is known about the composition of the fermented Algarrobo beverages. Further studies are
needed on the digestion of Algarrobo products both in humans and cattle.
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