One of the most popular plants that have held a place among people for many years is Aloe Vera (ALV). With its unique nutritional profile, Aloe is used in the food, medicine, and nutraceutical industries around the world (Gupta and Rawat 3). Modern consumers prefer to use biodegradable natural material with fewer artificial additives, high nutrient value, guaranteed quality, and safety (Hasan et al. 9). It also reduces the possibility of foodborne illness due to the consumption of spoiled fresh fruits and vegetables. Thus, Aloe Vera is used today both, as a cosmetic product and as a food.
The plant has immunomodulatory properties for both internal and external use. Considering the many physiological effects, some studies have also been directed to explore the possible positive effects of irritable bowel syndrome (Dimidi and Whelan 2). Due to the content of glucomannan, acemannan, and mannose, aloe vera can additionally contain prebiotic potential with an increase in bifidobacteria and short-chain fatty acids, which has been demonstrated during microbiota fermentation externally.
Aloe Vera leaves are best known for their gel, which provides the most health benefits. While most people apply the gel to their skin, it can also be eaten if properly prepared. Aloe Vera gel has a refreshing, clean taste and can be added to various recipes. Before using the plant, both in cosmetics and in food, one should first consult a doctor, as not everyone can tolerate its effects. In addition, the use of drugs and aloe juice should be strictly dosed, as there are contraindications. After consulting a doctor, to improve the general condition, a person can use aloe juice and gel as a food supplement.
Works Cited
Dimidi, Eirini, and Kevin Whelan. “Food Supplements and Diet as Treatment Options in Irritable Bowel Syndrome.”Neurogastroenterology & Motility, vol. 32, no. 8, 2020.
Gupta, Akhilesh, and Swati Rawat. “Clinical Importance of Aloe Vera: Review.”Research Journal of Topical and Cosmetic Sciences, vol. 8, no. 1, 2017, p. 30.
Hasan, Mahmood Ul, et al. “Potential of Aloe Vera Gel Coating for Storage Life Extension and Quality Conservation of Fruits and Vegetables: An Overview.”Journal of Food Biochemistry, vol. 45, no. 4, 2021.