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Crit Rev Food Sci Nutr. 2004;44(2):91-6.

Aloe vera: a valuable ingredient for the food, pharmaceutical and cosmetic industries--a review.

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Southern Yangtze University, School of Food Science and Technology, Wuxi, 214036.


Scientific investigations on Aloe vera have gained more attention over the last several decades due to its reputable medicinal properties. Some publications have appeared in reputable Scientific Journals that have made appreciable contributions to the discovery of the functions and utilizations of Aloe--"nature's gift." Chemical analysis reveals that Aloe vera contains various carbohydrate polymers, notably glucomannans, along with a range of other organic and inorganic components. Although many physiological properties of Aloe vera have been described, it still remains uncertain as to which of the component(s) is responsible for these physiological properties. Further research needs to be done to unravel the myth surrounding the biological activities and the functional properties of A. vera. Appropriate processing techniques should be employed during the stabilization of the gel in order to affect and extend its field of utilization.

[Indexed for MEDLINE]

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