Avocados are endemic to Mexico, and evidence suggests that they emerged over 10,000 years ago with cultivation beginning 3000 B.C.E. The name aguacate in Spanish and derives from the Nahua name ahuacatl.
In addition to being enjoyed as delicious food, people in Cabo Corrientes traditionally pulverize the seeds and mix them with honey to treat intestinal worms. The tea of the leaves is used to treat Asthma. A tea made from the leaves and seed together is to treat empacho. The leaves are chewed as a remedy for gum inflammation, and leaf poultices are applied on wounds. Heated leaves are applied on the forehead to relieve neuralgia. A tea from the leaves is used to remedy diarrhea, sore throat, and hemorrhage and stimulate and regulate menstruation.
The seed is roasted and pulverized to treat diarrhea and dysentery. The powdered seed is also believed to cure dandruff. A piece of the seed, or a decoction, is put into a tooth cavity to relieve a toothache. An ointment made of the pulverized seed is rubbed on the face as a rubefacient—to redden the cheeks. An oil extracted from the seed has been applied to skin eruptions. Other traditional medicine uses include using the skin, seed juice from the leaves, and the roots as an antibiotic to prevent food’s bacterial spoilage.
Avocados are rich in proteins and minerals. Avocados are highly nutritious and contain 250 calories per 100 g. Unlike most other fruits, only 60% of an avocado consists of water. 30% are lipids and 3-10% carbohydrates. The fruit is rich in omega fatty acids, phytosterols, tocopherols and squalene, all of which are anti-inflammatory, antioxidant and reduce cholesterol levels. The traditional use of tomatoes (salsa) and avocado to make guacamole leads to enhanced absorption of carotenoids (vitamin A).
Avocado Oil is rich in vitamins A, B, and E. It is highly digestible. The oil content includes palmitic, 7.0; stearic, 1.0; oleic, 79.0; linoleic, 13.0. The aqueous extract of the leaves has a prolonged hypertensive effect likely due to its action as a diuretic.
Avocado oil does not become rancid and makes excellent cooking oil. The oil is used as hair-dressing and to make facial creams, hand lotions, and fine soap. It filters out the sun’s tanning rays, is non-allergenic, and is similar to lanolin in its penetrating and skin softening action.
Duarte, P. F., Chaves, M. A., Borges, C. D., & Mendonça, C. R. B. (2016). Avocado: characteristics, health benefits and uses. Ciência Rural, 46(4), 747–754. https://doi.org/10.1590/0103-8478cr20141516
Unlu, N. Z., Bohn, T., Clinton, S. K., & Schwartz, S. J. (2005). Carotenoid Absorption from Salad and Salsa by Humans Is Enhanced by the Addition of Avocado or Avocado Oil. The Journal of Nutrition, 135(3), 431–436. https://doi.org/10.1093/jn/135.3.431