Journal of Food, Agriculture and Environment

Vol 8, Issue 2,2010
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Aloe vera : A plant for many uses


Efterpi V. Christaki *, Panagiota C. Florou-Paneri

Recieved Date: 2010-02-03, Accepted Date: 2010-04-15


Aloe vera, a cactus-like plant has been used for traditional medical purposes for thousands of years. Aloe leaves can be separated into two basic products: the latex, a bitter yellow liquid beneath the epidermis of the leaf and the gel, a colorless and tasteless substance in the inner part of the leaf. Both of them have many biologically active components, mainly anthraquinones and polysaccharides (the most active is acemannan), which may act alone or in synergy. Scientific studies provide support for the application of Aloe vera in cosmetic moisturizers, toothpastes etc, food as flavoring compounds or preservative of fresh products and in medicine of humans or animals. Aloe vera seems to treat a variety of conditions because of its wound healing, anti-inflammatory, immunity, antidiabetic, antioxidant, laxative, antibacterial, antifungal, antiviral and antitumor effects. Besides these applications it can be also included in the animals diet to utilize their benefits to the maximum extent.


Aloe vera, cosmetic applications, food applications, medicinal applications, animal nutrition

Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 2
Category: Food and Health
Pages: 245-249

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