# Chemical, Nutritional, and Antihyperglycemic Studies on Sonora Gum

## TL;DR

Sonora gum, used by Indigenous people in Mexico, contains beneficial compounds and may help lower blood sugar levels.

## Contribution

The discovery of (2Z,6E,10E)-farnesol-12-oic acid, a new natural product in Sonora gum, adds to its chemical novelty.

## Key findings

- Sonora gum contains anthraquinones, farnesol, and new sesquiterpenoid acids.
- An aqueous extract of Sonora gum reduced postprandial glucose in hyperglycemic mice.
- Sonora gum is high in dietary fiber, vitamins B2 and B3, and is practically nontoxic.

## Abstract

The Rarámuri Indigenous people of Chihuahua, Mexico,
use
the gum of Tachardiella fulgens (“arí”
or Sonora gum) as a medicinal agent and food. Thus, this work established
the chemical composition, nutritional value, potential toxicity, and
antihyperglycemic action of Sonora gum. Using spectroscopic, spectrometric,
and chromatographic methods including UHPLC-MS analysis, it was demonstrated
that arí contains anthraquinones (laccaic acids A, B,
and E, xantholaccaic acid B, emodin, and erythrolaccin), farnesol,
and nerolidol derivatives including (2Z,6E,10E)-farnesol-12-oic acid (1), a new natural product, crocinervolide, and (6E,10E,3S)-nerolidol-12-oic acid.
The volatilome, determined by headspace solid-phase microextraction
coupled with GC-MS analysis, was characterized by lilac derivatives,
fatty acids, and cedrene alcohols. Using official AOAC and the US
Department of Agriculture methods, the proximal analysis revealed
that arí contains high dietary fiber and vitamins B2
and B3. In addition, an aqueous extract of arí significantly
reduced the postprandial peak at the highest dose tested (316 mg/kg)
in healthy and hyperglycemic mice during an oral glucose tolerance
test, meaning that arí increases glucose utilization
in the hyperglycemic condition. According to the Lorke method, the
LD50 of the extract was estimated to be above 5 g/kg, indicating
that the extract is practically nontoxic. This work represents the
first comprehensive study of the chemical, pharmacological, and nutritional
aspects of arí, a valuable Mexican food. The findings
reveal that arí is a source of bioactive specialized
metabolites, including anthraquinones and sesquiterpenoid acids, lilac
aldehydes, fatty acids, and micro- and macronutrients. Thus, the use
of arí as both food and medicine has a rational basis
and enhances knowledge of Mexican ancestral foods and medicine.