Vol. 8, Issue 7 (2019)

Author(s):
Rama Maurya, Renu Mogra and Sandeep K Mauriya

Abstract:
Aloe vera Aloe barbadensis L., belong to family liliaceae. It is an evergreen perennial shrub use for the medicinal purpose. Aloe vera contain different chemical and active compound which helps in the treatment of various disease, Aloe vera helps in lowering the blood glucose, increased HDL cholesterol and decrease the LDL cholesterol in the blood. Aloe vera contains mucilaginous fiber so that intake of Aloe vera juice or powder reduces the risk of obesity. There are various value added products are available in the market which have beneficial effect for health. The aim of this paper is to provide general and specific information of Aloe vera and its products beneficial properties, focusing its use in the food industry as a new or functional food. This review addresses the following aspects: chemical and functional properties of Aloe vera, commercially available value added functional food and beverages; biologically active compounds and therapeutic properties. The plant leaves and inner gel contains numerous help it has potential to cure sunburns and minor cuts, and even skin cancer and acts as also acts as extremely powerful laxative. Various parts of the plant have different effects on the body. The present review is an attempt to highlight the proven research related botanical and pharmacological medicinal properties of Aloe vera. A. Vera has various medicinal properties such as antitumor, antiarthritic, antirheumatoid, anticancer, and antidiabetic properties.