Aloe veraas a Functional Ingredient in Foods

Abstract

The main scientific discoveries on Aloe vera published mainly in the last three decades are presented in this work. After describing Aloe from a botanical point of view, the papers related with the chemical composition of different parts of the leaf of Aloe, particularly those in which the gel is described and are presented in a synthetic manner. The chemical analyses reveal that Aloe gel contains mannose polymers with some glucose and other sugars, among which the most important is Acemannan. Besides these, other components such as glycoproteins, enzymes, amino acids, vitamins, and minerals are described. Different factors also affecting the chemical composition of the gel, such as species and variety, climatic and soil conditions, cultivation methods, processing and preservation, are enumerated and discussed. On the other hand, the main therapeutic applications have been revised and the possible damaging effects of Aloe are also commented upon. A special emphasis is placed on the biologically active compounds or groups of compounds responsible for the therapeutic applications and which are their action mechanisms. The paper concludes that more research is needed to confirm the therapeutic and beneficial effects and to definitively clarify the myth surrounding Aloe vera. A general view on the problem of the commercialization and establishment of the quality and safety of Aloe products in the food industry has been offered here. The main points and European regulations that need to be considered regarding the quality control of prepared Aloe products are presented in this paper.

Role of food-derived antioxidant agents against acetaminophen-induced hepatotoxicity

“…These plants possess extensive water storage tissue in their leaves, the part of the plant, which is used for its therapeutic properties (Rodriguez Rodriguez et al 2010).…”

Medicinal Plants from Jordan in the Treatment of Diabetes: Traditional Uses vs.In VitroandIn VivoEvaluations – Part 2

“…Phenols, flavonoids, ascorbic acid, β-carotene and α-tocopherol [160]. Mannose polymers with some glucose and other sugars; mainly acemannan, glycoproteins, enzymes, amino acids, vitamins, and minerals [161]. Anthraquinones: aloesin, aloe-emodin, and barbaloin, N-terminal octapeptide derived from verectin [162] and triglucosylated naphthalene glycoside [163] Hypoglycemic or antidiabetic effects [164] thereby indicated for the treatment of diabetes and dyslipidemia [165] continued next page Anthocyanins [166].…”

Therapeutic effect of Aloe vera and silver nanoparticles on acid-induced oral ulcer in gamma-irradiated mice

“…8,9 In addition, AV stimulates PGE2, TGF-β-1 and bFGF production and induces angiogenesis, which play important roles in the maintenance of mucosal integrity and wound healing. 31 Moreover, AV enhances production of kGF-1 and VEGF by g ing ival fibroblasts 32 and maintaines the wound moisturized, promotes epithelial cell migration, and enhances collagen maturation.…”

“…7 Aloe vera (AV), a tropical plant, has been used for centuries for therapeutic purposes. 8 The gel extracted from the leaf parenchyma contains a wide range of natural components that possess significant anti-inflammatory, antioxidant, antifungal and angiogenic activities and has shown ability to improve the healing of gastric ulcers, 9 infected leg ulcers 10 and recurrent aphthous ulcers. 11 Nowadays, the use of new medicinal preparations at nanoscale levels is widespread.…”