Lily of the Desert – Aloe Vera
Aloe Vera, deriving its name from the Arabic word “Allaeh” meaning “shining bitter substance” and the Latin “Vera,” meaning “true,” is native to the Mediterranean and Africa. This perennial succulent, part of the Asphodelaceae family, features thick, juicy leaves filled with a clear gel that has been extensively utilized in the pharmaceutical and cosmetic industries since ancient times. Ancient civilizations across Greece, Egypt, India, and China have used aloe vera for its healing properties, often referring to it as the “universal remedy” or “plant of immortality,” a testament to its significant role across diverse cultures.
The clear gel inside aloe vera leaves is commonly applied topically, offering anti-inflammatory, cooling, moisturizing, and antibacterial benefits. The green outer layer of the leaf, which encloses the gel, is processed into juice or dried substances (known as latex) that are consumed orally, mainly to alleviate digestive problems.
Despite there being over 200 species of aloe, most are not edible and lack medicinal properties. Only six species, including Aloe africana, Aloe arborescens, Aloe ferox, Aloe perryi, Aloe spicata, and Aloe vera (also known as Aloe barbadensis), are recognized as edible by the Taiwan Food and Drug Administration (TFDA).
Among these, Aloe vera is especially valued for its thick leaves and abundant gel, often referred to as pure Aloe vera or Barbados aloe. Research has shown that the outer skin of the plant contains aloin (barbaloin), a compound that can cause severe diarrhea, thus long-term consumption is not advised. Ingesting raw aloe or products containing aloin can result in serious gastrointestinal distress, dehydration, kidney failure, and even liver toxicity. Traditionally used as a laxative, aloe should be consumed with caution to prevent adverse health effects.
Despite the risks associated with consuming aloe, its remarkable therapeutic benefits are undeniable. Modern pharmacological studies have underscored aloe vera’s substantial medicinal value, highlighting its soothing, moisturizing, and antibacterial effects against fungi, bacteria, and viruses. Additionally, it offers anti-inflammatory, anti-itch, and burn treatment properties, aids in wound healing, reduces blood sugar levels, manages cholesterol, prevents gastric ulcers, protects the liver, relieves constipation, supports the immune system, treats cancer, and has antiviral capabilities.
These research efforts have brought to light “Acemannan,” a key bioactive polysaccharide in aloe, which is recognized as a highly promising ingredient for market development. In contrast to fungal polysaccharides, plant polysaccharides like Acemannan, typically categorized as storage (such as starch) or structural polysaccharides (like cellulose), have garnered less attention but are now emerging as significant contributors in the field of application development. This positions functional plant polysaccharides as the new frontrunners in technological and therapeutic advancements.
Polysaccharides are a diverse group of high-molecular-weight polymers, composed of many monosaccharide units joined together. Research has consistently demonstrated their significant health benefits, such as boosting immune functions and enhancing the body’s ability to respond to external threats.
Functional polysaccharides, known for their health-enhancing properties, are found in a variety of sources including Cordyceps, Antrodia camphorata, Reishi Mushrooms (Ganoderma lucidum), and Brazil Mushrooms (Agaricus blazei). These polysaccharides are prized for their ability to promote overall wellness and strengthen the body’s natural defenses, making them vital components in the pursuit of better health and disease prevention.
