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Plant Foods Hum Nutr. 2019 Sep;74(3):255-265. doi: 10.1007/s11130-019-00747-5.

Aloe vera (L.) Webb.: Natural Sources of Antioxidants - A Review.

Author information

1
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland.
2
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland. krzysztof.dziedzic@up.poznan.pl.
3
Department of Pediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Szpitalna 27/33, 60-572, Poznań, Poland. krzysztof.dziedzic@up.poznan.pl.
4
Department of Commodity Sciences and Food Analysis, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-957, Olsztyn, Poland.

Abstract

Many studies have proved that bioactive components of Aloe vera have an anti-inflammatory effect and support lipid and carbohydrate metabolism, helping to maintain normal sugar and cholesterol levels in blood and normal body weight. When aloe is applied externally, it accelerates the regeneration of the damaged skin. Aloe contains antioxidants, which may increase the shelf-life and nutritional value of food; therefore, it is widely used in cosmetic, pharmaceutical and food industry. An antioxidant activity was shown for leaf's skin, flowers and gel of aloe. In this work the future of A. vera as effective antioxidants is primarily discussed and expected trends are summarised. Furthermore, the bioactive components and the health-promoting effects of A. vera are investigated.

KEYWORDS:

Aloe vera; Antioxidative activity; Bioactive components; Natural antioxidants

PMID:
31209704
PMCID:
PMC6684795
DOI:
10.1007/s11130-019-00747-5
[Indexed for MEDLINE]
Free PMC Article

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