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Frederick A Beland - One of the best experts on this subject based on the ideXlab platform.

  • an evaluation of the biological and toxicological properties of Aloe barbadensis miller Aloe Vera
    Journal of Environmental Science and Health Part C-environmental Carcinogenesis & Ecotoxicology Reviews, 2006
    Co-Authors: Frederick A Beland
    Abstract:

    Aloe barbadensis (Miller), Aloe Vera, has a long history of use as a topical and oral therapeutic. The plant is the source of two products, gel and latex, which are obtained from its fleshy leaves. Aloe Vera products contain multiple constituents with potential biological and toxicological activities, yet the active components elude definition. Ingestion of Aloe Vera is associated with diarrhea, electrolyte imbalance, kidney dysfunction, and conventional drug interactions; episodes of contact dermatitis, erythema, and phototoxicity have been reported from topical applications. This review examines the botany, physical and chemical properties, and biological activities of the Aloe Vera plant.

Liliana Cardemil - One of the best experts on this subject based on the ideXlab platform.

  • Acemannan and Fructans from Aloe Vera (Aloe barbadensis Miller) plants as novel prebiotics.
    Journal of Agricultural and Food Chemistry, 2017
    Co-Authors: Maria Paz Quezada, Carlos Salinas, Martin Gotteland, Liliana Cardemil
    Abstract:

    The nutraceutical properties of Aloe Vera have been attributed to a glucomannan known as acemannan. Recently information has been published about the presence of fructans in Aloe Vera but there are no publications about acemannan and fructans as prebiotic compounds. This study investigated in vitro the prebiotic properties of these polysaccharides. Our results demonstrated that fructans from Aloe Vera induced bacterial growth better than inulin (commercial FOS). Acemannan stimulated bacterial growth less than fructans, and as much as commercial FOS. Using qPCR to study the bacterial population of human feces fermented in a bioreactor simulating colon conditions, we found that fructans induce an increase in the population of Bifidobacterium spp. Fructans produced greater amounts of short chain fatty acids (SCFA), while the branched-chain fatty acids (BCFA) did not increase with these polysaccharides. Acemannan increased significantly acetate concentrations. Therefore, both Aloe Vera polysaccharides have pr...

Ana Sanchessilva - One of the best experts on this subject based on the ideXlab platform.

  • Aloe Vera ancient knowledge with new frontiers
    Trends in Food Science and Technology, 2017
    Co-Authors: Dalia I Sanchezmachado, Jaime Lopezcervantes, Raquel Sendon, Ana Sanchessilva
    Abstract:

    Background There are many plants with interesting pharmaceutical activities but Aloe Vera is probably the most applied medicinal plant worldwide. Since biblical times, Aloe has been used for its purgative effect, skin disorders healing and beauty treatments. Scope and approach For this study, an extensive review on Aloe Vera was carried out, including its main uses, components (both nutrients and bioactives), biological activities, and applications. Future trends were also assessed. Key findings and conclusions Aloe possesses numerous activities including, anticancer, antioxidant, antimicrobial, antiallergic, anti-inflammatory, immunomodulatory, hepatoprotective, antiulcer and antidiabetic. Some of these activities are due to the presence of polysaccharides (acemamman; glucomannan). A wide variety of commercial products based on Aloe Vera are available on the market. However, the knowledge of the relationship between biological and therapeutic properties and its components has to be clearly defined in order to know the exact mechanism of action to develop effective new products, namely pharmaceuticals. The knowledge of the factors that affect Aloe Vera variability, such as processing conditions, is also of great importance to be able to standardize the final products.

Vittorio Farina - One of the best experts on this subject based on the ideXlab platform.

  • Effect of three different Aloe Vera gel-based edible coatings on the quality of fresh-cut “Hayward” kiwifruits
    'MDPI AG', 2020
    Co-Authors: Roberta Passafiume, Raimondo Gaglio, Giuseppe Sortino, Vittorio Farina
    Abstract:

    In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1) Aloe Vera gel, (2) Aloe Vera gel + hydroxypropyl methylcellulose and (3) Aloe Vera gel + lemon essential oil. Fruit firmness, weight loss, color, soluble solids content, titratable acidity, microbial load and sensory analysis were evaluated as fresh after 2, 4, 7 and 10 days. Aloe Vera gel and Aloe Vera gel + lemon essential oil maintained the best values, as they acted as a barrier to gas exchange and further reduced the microbial load. These results were confirmed by sensory analysis: Aloe Vera gel + hydroxypropyl methylcellulose does not alter the natural taste of kiwi slices, Aloe Vera gel + lemon essential oil gives the characteristic taste of lemon essential oil and Aloe Vera gel gives an herbaceous taste. The Aloe Vera gel, in combination with these additives, maintains the ability to preserve the quality of fresh-cut kiwifruit

  • Effect of three different Aloe Vera gel-based edible coatings on the quality of fresh-cut “Hayward” kiwifruits
    'MDPI AG', 2020
    Co-Authors: Roberta Passafiume, Raimondo Gaglio, Giuseppe Sortino, Vittorio Farina
    Abstract:

    In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1) Aloe Vera gel, (2) Aloe Vera gel + hydroxypropyl methylcellulose and (3) Aloe Vera gel + lemon essential oil. Fruit firmness, weight loss, color, soluble solids content, titratable acidity, microbial load and sensory analysis were evaluated as fresh after 2, 4, 7 and 10 days. Aloe Vera gel and Aloe Vera gel + lemon essential oil maintained the best values, as they acted as a barrier to gas exchange and further reduced the microbial load. These results were confirmed by sensory analysis: Aloe Vera gel + hydroxypropyl methylcellulose does not alter the natural taste of kiwi slices, Aloe Vera gel + lemon essential oil gives the characteristic taste of lemon essential oil and Aloe Vera gel gives an herbaceous taste. The Aloe Vera gel, in combination with these additives, maintains the ability to preserve the quality of fresh-cut kiwifruit

Maria Paz Quezada - One of the best experts on this subject based on the ideXlab platform.

  • Acemannan and Fructans from Aloe Vera (Aloe barbadensis Miller) plants as novel prebiotics.
    Journal of Agricultural and Food Chemistry, 2017
    Co-Authors: Maria Paz Quezada, Carlos Salinas, Martin Gotteland, Liliana Cardemil
    Abstract:

    The nutraceutical properties of Aloe Vera have been attributed to a glucomannan known as acemannan. Recently information has been published about the presence of fructans in Aloe Vera but there are no publications about acemannan and fructans as prebiotic compounds. This study investigated in vitro the prebiotic properties of these polysaccharides. Our results demonstrated that fructans from Aloe Vera induced bacterial growth better than inulin (commercial FOS). Acemannan stimulated bacterial growth less than fructans, and as much as commercial FOS. Using qPCR to study the bacterial population of human feces fermented in a bioreactor simulating colon conditions, we found that fructans induce an increase in the population of Bifidobacterium spp. Fructans produced greater amounts of short chain fatty acids (SCFA), while the branched-chain fatty acids (BCFA) did not increase with these polysaccharides. Acemannan increased significantly acetate concentrations. Therefore, both Aloe Vera polysaccharides have pr...