Алое вера

The plant

Aloe vera is considered to be native to the Hajar Mountains in northeastern Oman and eastern U.A.E. It also grows wild in other tropical, semi-tropical, and arid climates around the world. The plant develops water storage tissue in its leaves, which lets it survive in dry areas of low or erratic rainfall. The specific epithet vera comes from the Latin verus, meaning "true".

The leaf gel

The innermost part of the leaf is a clear, soft, moist and slippery tissue. Its large thin-walled parenchyma cells hold water in the form of a viscous mucilage. The raw pulp contains approximately 98.5% water, while the mucilage or gel consists of about 99.5% water. The remaining 0.5 to 1% is solid material that includes vitamins, minerals, enzymes, polysaccharides, phenolic compounds and organic acids. On a dry matter basis the gel consists of polysaccharides (55%), sugars (17%), minerals (16%), proteins (7%), lipids (4%) and phenolic compounds (1%). Most authors agree that acetylated glucomannan molecules are mainly responsible for the thick, mucilage like properties of the raw gel. GC-MS analysis has shown that the gel contains volatile components such as levoglucosan, tridecanoic acid, octadecanoic acid and squalene.

The latex

The bitter yellow exudate of the leaf contains 1,8 dihydroxyanthraquinone derivatives and their glycosides. Aloe latex contains a series of glycosides known as anthraquinones, the most prominent being aloin A and aloin B. Products derived from the gel do not contain appreciable amounts of aloin.

Uses

Aloe vera has been used for centuries as a topical treatment. Two substances from Aloe vera, a clear gel and its yellow latex, are used to manufacture commercial products. The gel is typically used to make topical medications for skin conditions such as burns, wounds, frostbite, rashes, psoriasis, cold sores, and dry skin. The latex is ingested for relief from constipation. Much of the large-scale agricultural output goes toward the cosmetics industry. Aloe vera gel is used commercially as an ingredient in yogurts, beverages, and some desserts.

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