Peach palm fruits have been reported to contain triterpenes, reducing sugars, catechins, nonprotein amino acids, and saponins, but these metabolites did not seem to affect in vitro OM and DM digestibility, which were higher than 80% (Pizzani et al., 2008a).
Trypsin inhibitors have been reported in several parts of the fruit, notably the skin where they reduced trypsin activity by half (Gomez et al., 1998). Experiments with rats and broilers have shown that raw peach palm fruit could have deleterious effect on growth and animal health (Zumbado et al., 1988). This effect was alleviated by peeling and heat-treatment such as cooking, autoclaving, or extrusion (Mora-Urpi et al., 1997; Zumbado et al., 1988).
The fruit pulp was found to contain a lectin specific to sheep erythrocytes, while seeds contained a lectin specific of erythrocites of sheep, humans, rabbits and horses (Gomez et al., 1998). Oxalate-like crystals, which reduce palatability by causing a burning sensation in the mouth, have been frequently found in the exocarp of the fruit and just under it (Arkcoll et al., 1984). The fruit is known for its bitterness, at least when consumed for the first time (Leterme et al., 2005).