“…a plant species of long‐standing ethnomedicinal importance in Pakistan, has come to fore internationally as a food additive of prebiotic value (Nazirah et al., 2013) endorsed by leading global food regulatory authorities such as the Food and Drug Administration (FDA) of the United States (El‐Sayed & El‐Sayed, 2020). Not only is Aloe vera a cheaper and a more procurable source of prebiotics than those available in the market (Gullón et al., 2015), it is also especially enriched in prebiotic polysaccharides such as acemannan and fructans (Khangwal & Shukla, 2019; Tornero‐Martínez et al., 2019), the latter being a demonstrably better prebiotic than inulin (Quezada et al., 2017). The resulting amalgamation of Aloe vera and probiotics, fits the International Scientific Association of Probiotics and Prebiotics ISAPP consensual definition, of a synbiotic (Swanson et al., 2020), with the whole purportedly more beneficial than either of its constituent parts (Sanders & Marco, 2010).…”