Mayan Seeds in Quintana Roo Studied for Nutrition and Diabetes Potential

José María Morelos, Quintana Roo — Researchers in the Mayan zone of Quintana Roo are studying pumpkin, papaya, avocado, sour orange and ramón seeds for their nutritional properties and their potential use in local diets, a university official said.

Lidia Esther Serralta Peraza, head of the Department of Health and Community Development at the Mayan Intercultural University of Quintana Roo (UIMQROO), said the seeds are among the resources readily available in local communities and each offers different nutrients.

She pointed to pumpkin seeds for their traditional use as a deworming remedy, papaya for aiding digestion and avocado for its fat content. The university is also conducting specific research into sour orange and its possible relationship to diabetes control.

Ramón Seed as a Food Alternative

Serralta Peraza also highlighted the potential of the seed from the ramón tree, long used in the region, which can be processed into flour for foods such as tortillas and bread.

She argued that reviving these products would help diversify diets and make better use of resources already available in communities.

“We have a lot of potential in terms of seeds we can take advantage of; we just have to go back to the foods of our grandparents,” she said.

The researcher suggested that recovering traditional knowledge can complement scientific study of the nutrients found in species used historically by Mayan communities.

While UIMQROO is carrying out studies on some of these seeds, any effects on diseases such as diabetes require sufficient clinical evidence before they can be considered medical treatments. Their consumption does not replace medication, medical monitoring or the control measures prescribed for people living with the disease.